Sample Brunch Menu

• Marinated olives
• Acme levain bread with butter
• Shoestring potatoes

• Hazelnut-chocolate scone with berry preserves and whipped butter
• House-cured anchovies with celery, Parmigiano-Reggiano, and coquillo olives
• Full Belly Farm Galia melon with Padrón peppers a la plancha, burrata alla panna, huacatay, and toasted almond-passion fruit aïllade

• Zuni Caesar salad† (see food safety note)
• Little Gem lettuce salad with radish, spiced pumpkin seeds, and avocado Green Goddess dressing
• Bowl of polenta with mascarpone or Parmigiano-Reggiano
• Challah French toast with strawberry-stone fruit compôte, whipped mascarpone, mint, and pistachios
• Wood fire-roasted tomato soup with charmoula

• Pizza with Belfiore mozzarella, Early Girl tomatoes, garlic, basil, Espelette pepper, and Boont Corners sheep cheese
• Spaghetti with wild nettles, red onion, sultana raisins, lemon, Urfa pepper, and pecorino sardo
• Paella de mariscos with Bodega Bay rockfish, Gulf shrimp, Manila clams, Monterey Bay squid, slow-cooked tomato, saffron, and aïoli† (see food safety note)
• Potato, squash, and Piennolo tomato frittata with Wagon Wheel cheese, jamón serrano, and wild arugula
• Eggs scrambled with chanterelle mushrooms, sweet corn, and chives; Oaxacan cheese toast, Sweet 100 tomatoes, and tender herbs
• Stemple Creek Ranch bavette steak with pommes frites, broccolini, Jimmy Nardello peppers, and three peppercorn sauce
• Grilled Stemple Creek Ranch ribeye steak (served with the above accompaniments)
• Chicken for two roasted in the wood-fired brick oven; warm bread salad with scallions, garlic, bitter greens, dried currants, and pine nuts (approximately 75 minutes)
• Stemple Creek Ranch grass-fed hamburger on rosemary focaccia with aïoli† (see food safety note) and Zuni pickles

Sample Lunch Menu

• Marinated olives
• Acme levain bread with butter
• Shoestring potatoes

• House-cured anchovies with celery, Parmigiano-Reggiano, and coquillo olives
• Heirloom tomatoes with serpent cucumber, burrata alla panna, tender herbs, Urfa pepper, and toasted breadcrumb salsa

• Zuni Caesar salad† (see food safety note)
• Garden lettuce salad with serpent cucumber, marinated beets, radish, paprika almonds, and buttermilk dressing
• Bowl of polenta with mascarpone or Parmigiano-Reggiano
• Minestrone with pesto

• Pizza with Wagon Wheel cheese, salametto piccante, tomato sauce, and basil
• Fettuccine with chanterelle mushrooms, sweet corn, basil, crème fraîche, lemon, Espelette pepper, and Boont Corners sheep cheese
• Grilled San Diego mahi mahi, Jimmy Nardello and Padrón peppers, and squash with Aztec beans and charmoula
• Stemple Creek Ranch bavette steak with Jimmy Nardello peppers, broccoli di ciccio, fingerling potatoes, and Sweet 100 tomato chimichurri
• Stemple Creek Ranch ribeye steak (served with the above accompaniments)
• Chicken for two roasted in the wood-fired brick oven; warm bread salad with scallions, garlic, bitter greens, dried currants, and pine nuts (approximately 75 minutes)
• Stemple Creek Ranch grass-fed hamburger on rosemary focaccia with aïoli† (see food safety note) and Zuni pickles

Sample Dinner Menu

• Marinated olives
• Acme levain bread with butter
• Shoestring potatoes

• Piccolo fritto: deep-fried Corno di Toro peppers, yellow wax beans, and broccoli di ciccio with avocado salsa
• Allstar Organics heirloom tomato with Laychee goat cheese, pickled shallots, chives, and salmorejo
• Monterey Bay squid and arrowhead cabbage a la plancha with shelling beans, toasted breadcrumbs, and Meyer lemon-fried caper salmoriglio

• House-cured anchovies with celery, Parmigiano-Reggiano, and coquillo olives
• Zuni Caesar salad† (see food safety note)
• Little Gem lettuce salad with Pio Tosini prosciutto, Blue Lake beans, radish, and herbed buttermilk dressing

• Bowl of polenta with mascarpone or Parmigiano-Reggiano
• Wood fire-roasted tomato and eggplant soup with garlic yogurt
• Bellwether Farms ricotta gnocchi with koginut squash, wild nettles, and walnuts
• Pappardelle with Watson Ranch lamb sugo, spinach, Castelvetrano olives, and orange zest gremolata

• Grilled sprouting cauliflower, honeynut squash, and polenta with Early Girl tomato, chanterelle mushrooms, and basil pesto
• Liberty Ranch duck leg roasted in the wood-fired brick oven with broccoli rabe, Tokyo turnips, slow-cooked black lentils, and spiced green sauce
• Pan-seared Alaskan halibut with Manila clams simmered in hoja santa broth; Yukon gold potatoes, romano beans, Sungold tomatoes, fennel, tarragon, and aïoli† (see food safety note)
• Grilled Stemple Creek Ranch ribeye steak, Jimmy Nardello peppers, and spigarello with mashed potatoes and Bandito butter sauce
• Chicken for two roasted in the wood-fired brick oven; warm bread salad with scallions, garlic, bitter greens, dried currants, and pine nuts Price: $75.00 (approximately 75 minutes)