Café Menu - Spring 2003

Executive Chef: Jeffrey Madura

Starters and Salads

Hog Island Oysters from Tomales Bay Served on the Half-Shell
warm with a Sonoma Rockefeller sauce
or cold with a classic mignonette sauce

Golden Beet Vichyssoise
with pickled candied striped beets and crème fraîche

Sonoma Onion Soup with housemade croutons and gruyère cheese

Crispy Fried Calamari
with a green papapya salad, butter lettuce and a Thai basil dipping sauce

Baked Olives
scented with herbs and lemon zest, with roasted garlic and
grilled housemade focaccia bread

Crispy Polenta Cakes
with a mushroom ragoût, gorgonzola crème and a balsamic reduction

Salad of Local Lettuces
candied walnuts and a basil-mustard vinaigrette

Roasted Beet, Cipollini Onion and Orange Salad
with arugula and a blood orange vinaigrette

Warmed Spinach Salad
with apples, Willie Bird smoked chicken, Point Reyes blue cheese, pine nuts and an apple cider vinaigrette

Entrees

Smoked Salmon Pizza
with green onions, crème fraîche and tobiko caviar

Grilled Portobello Sandwich
with roasted peppers, eggplant and provolone cheese
served with a mixed lettuce salad

The "Original Blue" Burger
8 oz. chuck with Applewood bacon, Point Reyes blue cheese, grilled red onions and wedge-cut fries

Grapevine Smoked Turkey and Sage Raviolis
with a sage cream and cranberry syrup

Bucatini Pasta
with smoked tomato and eggplant sauce, topped with the chicken-parmesan meatbaslls and dry jack cheese

Grilled and Roasted Local Chicken
stuffed with Laurel Chenel goat cheese, herbs and pistachios served with a wild rice pilaf and broccolini, finished with a ginger reduction