Stellina

FIRST COURSE

Hog Island Sweetwater oysters with white wine mignonette & cocktail sauce (6) $14

Poached sweet jumbo shrimp with cocktail sauce (4) $10

Half Dungeness crab $14

Local wild, organic mushroom soup with chervil & creme fraîche $8

Slow cooked octopus with mint, chilies & tomatoes $9

Tomales Cove mussels with Lunny Ranch grass fed beef hot links, onions & peppers $11
Local baby greens with red wine vinaigrette & parmigiano reggiano $7

“Beans & Greens” — simmered rosemary cannellini beans with braised greens $8

Fresh Run Farms organic beet & wild arugula salad with ricotta salata & aged balsamic $9

Conserved tuna, baby fennel, celery & cannellini bean salad $12

Local chicory salad with balsamic vinaigrette & Redwood Hill Farm chèvre $8

Oven roasted organic brussels sprouts with walnuts $7

Blood orange, shaved fennel & red onion with red wine vinaigrette $9

Organic puntarella with garlic, anchovy, olive oil & red wine vinegar $8

Little gems with pear, walnut, chervil, red onion & Point Reyes Blue vinaigrette $8

Organic cardoon gratin with Straus Family cream & nutmeg $8

PIZZA

Roasted tomatoes, fontina, basil & crushed chilies $15
-add pepperoni or sweet Italian sausage $2

Marin Roots stinging nettles, fresh mozzarella & sea salt tomato sauce $15

Drakes Bay Farm oyster pizza with Straus cream braised leeks, lemon thyme & parsley $18

PASTA (all handmade)

Orecchiette with homemade Italian sausage & Marin Roots rapini $18

Bucatini with Tomales Bay manila clams, Italian parsley, garlic & chilies $16

Penne with cannellini beans, braised greens, garlic & parmigiano reggiano $16

Strozzapreti with Lunny Ranch vitellone & lamb ragu $17

MAIN COURSE

Seared Bodega black cod with roasted cauliflower smashed potatoes & baby bok choy $19

Roasted Marin Sun Farms beef cheeks with rosemary potatoes & natural juices $18

Slow cooked Niman Ranch pork osso bucco with mashed potatoes & braised greens $19

Braised Marin Sun Farms goat shoulder with creamy herbed polenta & braised greens $19

Braised Fulton Valley chicken thighs with sage, organic celery root & braised greens $17

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FIRST COURSE

Hog Island Sweetwater oysters with white wine mignonette & cocktail sauce (6) $14

Poached sweet jumbo shrimp with cocktail sauce (4) $10

Half Dungeness crab $14

Devil’s Gulch rabbit soup with farro & local mushroom $8

“Acini di Pepe en Brodo” — tiny pasta in chicken broth with parmigiano & parsley $8

“Beans & Greens” — simmered rosemary cannellini beans with braised greens $8

Marin Roots mixed organic greens with red wine vinaigrette & parmigiano reggiano $7

Conserved tuna, organic baby fennel, celery & cannellini bean salad $11

Star Route beet salad with Marin Roots wild arugula, ricotta salata & aged balsamic $9

County Line chicory salad with balsamic vinaigrette & Redwood Hill goat cheese $8

Blood orange, Fresh Run Farm shaved fennel & red onion salad with red wine vinaigrette $8

Organic cardoon gratin with Straus Family cream & nutmeg $7

Little gems with anjou pear, walnut, chervil, torpedo onion & Point Reyes Blue vinaigrette $8

GBD GRILLED CHEESE

... On wood fired brick oven sourdough with mixed organic greens:

-with mezzo secco jack & fontina cheeses, caramelized onions & Niman Ranch pastrami $13
or, with cave aged Gruyere cheese $12

PIZZA

Roasted tomatoes, fontina, basil & crushed chilies $15
-add pepperoni or sweet Italian sausage $2

Marin Roots stinging nettles, fresh mozzarella & sea salt tomato sauce $15

Drakes Bay Farm oyster pizza with Straus cream braised leeks, lemon thyme & parsley $18

Local chanterelle mushrooms, red onions, thyme, fontina & Redwood Hill Farm chèvre $19

PASTA (all handmade)

Orechiette with house-made Italian fennel sausage, parsley & braised greens $15

Penne pasta with cannellini beans, braised greens, garlic, basil & parmigiano reggiano $14

STEW

Lunny Ranch spiced beef stew with herbed polenta & braised greens $16

Saffron stew with Cove mussels, shrimp, Hog Island clams, Lunny Ranch hot links & potatoes $18

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The Pasternak's sent word from Haiti that, as of now, they are ok, thank goodness.

Christian Caiazzo, chef/owner
Osteria Stellina

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Unfortunately, Mark Pasternak, of Devil's Gulch Ranch (  http://www.devilsgulchranch.com/  ), his wife Myriam and daughters Kyla & Lydia are in Haiti and have not yet been heard from as they are not answering their e-mails and the phone service is out.

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Osteria Stellina
Point Reyes Station feels remote, but the food produced by Christian Caiazzo is as vibrant and modern as you'll find at top San Francisco restaurants. His "Point Reyes Italian" menu is filled with hyper-local ingredients that find their way into salads of fava leaves; appetizers of Tomales Cove mussels punched up with local hot links; pizza with hand-pulled mozzarella and nettles; and rustic main courses such as beef cheeks from Marin Sun Farms.

Read more...

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Bay Area Photographer Laura Flippen came into the restaurant over the summer to take photos for a San Francisco Eats Magazine article. Check out her Stellina food photos and the rest of her great work.

http://lauraflippen.blogspot.com/2009/08/sf-mag-eats-review-osteria-stellina.html

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Tom Sietsema
Washington Post
 
The big difference between chefs on the East and West coasts? The former tend to be driven by technique, goes the thinking, while the latter are more focused on ingredients. Abundant, and often mouth-watering, evidence supporting half that axiom is found on the tables at Osteria Stellina, whose chef, 41-year-old Christian Caiazzo, has toiled in such diverse restaurants as the late Postrio in San Francisco and Union Square Cafe in New York. For him, what's best is just a farm or a garden or a bay away from becoming a memorable meal in his modest, 57-seat dining room, soothing in sage and dressed up with bowls of produce. Consider a designated driver: It's a scenic and sometimes hair-raising (the twists! those turns!) 90-minute drive from San Francisco.
 
Read More: http://snipurl.com/rwq6t

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