Lunch

RAW BAR

Poached gulf shrimp with house cocktail sauce 12

Marin Miyagi or Drake’s Bay oysters with house cocktail sauce and champagne mignonette 15

 

CHEESE PLATE

Daily selection of artisan cheese and seasonal accoutrements  14

 

FIRST COURSE

Zuppa del Giorno 4/7

“Acini di pepe in brodo” – tiny pasta in chicken broth with parsley 8

“Beans & Greens” – rosemary simmered cannellini beans and braised greens 9

Conserved tuna salad, cannellini beans, lemon, organic baby fennel and celery 12

Stellina farm baby lettuces & Parmigiano Reggiano, red wine vinaigrette 9

Bellwether Farms ricotta, hazelnuts, Marshall Farm’s honey and house made crostini 10

County Line little gem salad, speck, red onions, Point Reyes blue cheese crumbles, croutons & blue cheese dressing 9

Star Route Farms beet salad, walnuts, ricotta salata cheese, arugola and citrus vinaigrette 9

 

PASTA

Garganelli, caramelized English peas, pancetta and Straus Family cream 18

Penne, cannellini beans, braised greens, basil, garlic, chilies and Parmigiano Reggiano 16

 

GBD GRILLED CHEESE

on sourdough with mixed greens

 – with mozzarella, fontina 12

 – with mozzarella, fontina, caramelized onions and braised goat 14

 

PIZZA

Drake’s Bay Family Farms oysters, Straus cream braised leeks, lemon thyme and parsley 18

Spinach, yukon gold potatoes, mozzarella, fontina and crushed chilies 16

Wild mushrooms, roasted red peppers, green onions, fontina, mozzarella and white truffle oil 18

Slow roasted roma tomatoes, fontina, mozzarella, basil and crushed chilies 15

– add pepperoni or pork sausage 3

add 1 Glaum Ranch organic egg 3

 

MAIN

Tomato minestra, clams, mussels, squid, shrimp, cannellini beans, baby carrots 20

Marin Sun Farms organic spiced beef stew with herbed polenta and braised greens 17