Central Market - Petaluma, CA

Basil pesto, grana cheese

Summer Squash, Roasted Garlic & Burrata Cheese

smokehouse bacon, egg and Point Reyes blue cheese

with creamed sweet corn, farm basil

yellow beets, marinated cucumbers, farro, farm greens and pecorino romano

with dyna kale and Italian sausage

on fresh herb biscuit

grilled ciabatta, house pickles and mustard

crudo over jalapeno guacamole and lemon oil

preserved lemon

in smoked paprika oil over chick pea salad

with romano beans, mushrooms and garlic

over smoked chili aioli

large meatball stuffed with local ricotta cheese over basil mash with farm greens

over tomato potato gratin with fresh horseradish

over farm cabbage, tapenade potatoes and tomato butter

in Moroccan marinade over pumpkin hummus with pomegranate sirop

stuffed with spinach and almonds over potatoes in smoked paprika

with diablo butter fried kennebec potatoes, ancho chile catsup

with espresso butter cream

sweet garlic and fontina

with local butter - on request

in smoked paprika

in walnut oil with crisp shallots

smokehouse bacon, egg and Point Reyes blue cheese

with barrel aged feta, red chicory and red wine vinaigrette

crudo over jalapeno guacamole with lemon oil and fleur de se

beet soup of vegetables, potato, sausage with sour cream

over house made brioche toast with sherry

with yukon potato salad and pickled onions

grilled ciabatta, pickles and mustard

over shaved fennel, arugula with green goddess dressing

over crispy potato latke with horseradish and quick pickles

preserved lemon

baked pasta with pork sugo, mozzarella and fresh ricotta cheese

risotto cake over smoked chili aioli

with baked potato gratin and fresh horseradish cream

large meatball stuffed with local ricotta cheese over basil mashed potatoes

over chick peas, olives, sautéed artichoke hearts with meyer lemon gremolata

with savory mushroom and leek bread pudding

stuffed with spinach and almonds over potatoes in smoked paprika

with diablo butter-fried kennebec potatoes, ancho chile catsup

over baked polenta with preserved lemon, black olives & goat cheese

with espresso butter cream