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Week of May 8, 2008
| mixture of mediterranean olives |
2.00 | grilled spanish sardines with marinated red onions |
7.25 |
| zuccini fritters with red bell pepper sauce |
5.50 | bastilla — moroccan chicken rolls with almonds and cinnamon |
8.25 |
| asparagus tortilla with manchego cheese |
5.75 | chickpea crusted prawns with harissa |
9.00 |
| small pizza with morel mushrooms and smoked mozzarella cheese |
9.25 | ||
| butter lettuce salad with french vinaigrette and fine herbs |
6.50 | ||
| cantalope and ginger soup with crème fraiche |
6.00 | pan roasted seabass over saffron risotto with pancetta and peas |
20.50 |
| grilled eggplant alfresco with capers and extra virgin olive oil |
5.75 | braised rabbit in balsalmic sauce with sultanas and pine nuts |
22.75 |
| carmalized cipollini onions |
7.25 | medallion of beef fillet with red wine sauce and scalloped potatoes |
24.75 |
| piquillo peppers stuffed with chevre |
(each) 3.25 | pan seared scallops with orange chervil sauce and potato purée |
22.50 |
| ricotta tortaloni with baby spinach and grana parmigiano |
8.25 | grilled double cut lamb chops with spiced lentils |
23.75 |
| cucumber salad with red onion, yogurt and sumac |
6.25 | tagine of chicken with green olives and couscous |
19.75 |
5 8 0 1 S A C R A M E N T O A V E N U E, D U N S M U I R, C A 9 6 0 2 5 5 3 0 . 2 3 5 . 2 7 2 5