Greens - San Francisco, CA

with watercress, red endive, Big Rock Blue, hazelnuts, golden balsamic, Arbequina olive oil

filled with summer squash, squash blossoms, spring onions, serrano chilies, pumpkin seeds, smoked cheddar and cilantro. Served with avocado, salsa rosa, pickled vegetable and herb salad

with carrots, jicama, daikon, cabbage, jalapeños, Hodo Soy tofu, rice noodles, and mint. Served with peanut sauce and grilled beech mushroom and radish salad

with chicory, frisee, feta, croutons, gaeta olives, red onions, garlic, mint, sherry vinegar and hot olive oil

with Black Twig apples, fuyu persimmons, pomegranates, walnuts, Andante Dairy goat cheese and cider vinaigrette

with grilled pita, spicy tomato jam and olives

with toasted coconut, chilies and cilantro

with cheddar, crème fraiche and cilantro

Butternut and chayote squash, corn, peppers and cipollini onions with roasted tomatoes and garlic, ancho chilies, marjoram, sage and cilantro. Served with grilled polenta with chipotle lime butter

Dolmas with basmati rice, Hamada Farm fruit, pine nuts and herbs; fattoush with tomatoes, cucumbers, toasted pita and lemon sumac vinaigrette; hummous; summer beans with tarragon; grilled delicata squash; tzatziki; grilled pita; olives

on herb focaccia with tomatoes, roasted onions, fresh mozzarella, romesco and arugula. Served with roasted fingerling potatoes, summer beans, pickled red onions, capers, champagne dijon vinaigrette

with asiago, goat cheese, walnuts and crisp sage leaves

with chanterelle mushrooms, savoy spinach, slow roasted Juliette tomatoes, spring onions, pine nuts, herb butter and grana padano

mushrooms, Mariquita Farm potatoes, peppers, white corn, summer squash, red onions and Hodo Soy tofu with chimichurri, brown and red rice with pumpkin seeds, Mexican cabbage slaw

with whip cream

with honey butter

with Straus butter and blackberry preserves

with Yerena Farm berries and Clover milk

with Yerena Farm berries, Hamada Farm plums and fuyu persimmons

Scrambled eggs with yellow finn potatoes, poblano and chipotle chilies, scallions, cheddar and cilantro. Served on corn tortillas with black bean chili, crème fraiche, cilantro pumpkin seed and tomatillo salsas

with feta, gaeta olives, lemon and rosemary. Served with slow roasted early girl tomato toasts and roasted Green Gulch Farm potatoes

filled with summer squash, spring onions, serrano chilies, pumpkin seeds, smoked cheddar and cilantro. Served with Rolling Oaks Ranch eggs over easy, salsa de arbol, grilled serrano salsa verde, avocado, fried plantain and cabbage-cauliflower slaw

roasted yellow finn potatoes, butternut squash, sweet potatoes, caramelized onions, brussels sprouts, chimichurri and warm buttermilk biscuit

with Yerena Farm berries, marscarpone and warm maple syrup

with spiced yogurt and chives

with lacinato kale, herb croutons, Arbequina olive oil

County Line little gems, early girl and cherry tomatoes, Mediterranean cucumbers, toasted pita, feta, Italian parsley, mint and lemon sumac vinaigrette

Yerena Farm berries, Frog Hollow Warren pears, Hamada Farm grapes and pomegranates; Andante Dairy Crottin and Cowgirl Creamery Mt Tam; Acme walnut levain and slow roasted almonds

with cheddar, grana padano, Black Twig apples and stone ground mustard on Acme pain de mie. Served with Green Gulch lettuces, red endive, beets, fennel,walnuts and cider vinaigrette

with chanterelle mushrooms, savoy spinach, slow roasted Juliette tomatoes, spring onions, pine nuts, herb butter and grana padano

with asiago, goat cheese, walnuts and crisp sage leaves

mushrooms, Mariquita Farm potatoes, peppers, white corn, summer squash, red onions and Hodo Soy tofu with muhammara sauce, brown and red rice, pickled beets with mint

with Meyer lemon ice cream, huckleberry compote and candied lemon

with vanilla ice cream and toasted pistachios

with strawberry compote and coconut cookies

with chocolate chip ice cream and cocoa nibs

with whipped cream, pumpkin seed brittle and a gingersnap

with Mexican wedding cookies

with watercress, red endive, Big Rock Blue, hazelnuts, golden balsamic, Arbequina olive oil

filled with summer squash, squash blossoms, spring onions, serrano chilies, pumpkin seeds, smoked cheddar and cilantro. Served with avocado, salsa rosa, pickled vegetable and herb salad

with carrots, jicama, daikon, cabbage, jalapeños, Hodo Soy tofu, rice noodles, and mint. Served with peanut sauce and grilled beech mushroom-radish salad

Dolmas with basmati rice, Hamada Farm fruit, pine nuts and herbs; fattoush with tomatoes, cucumbers, toasted pita and lemon sumac vinaigrette; hummous; summer beans with tarragon; grilled delicata squash; tzatziki; grilled pita; olives

Andante Dairy Picolo; Bellwether Farm Carmody; Cowgirl Creamery Chimney Rock; Mediterranean cucumbers with citrus vinaigrette and herbs; olives; warm Italian bread

with chicory, frisee, feta, croutons, gaeta olives, red onions, garlic, mint, sherry vinegar and hot olive oil

with Black Twig apples, fuyu persimmons, pomegranates, walnuts, Andante Dairy goat cheese and cider vinaigrette

with kale, herb croutons, Arbequina olive oil

with grilled onions, guajillo chili sauce, avocado, Vella dry jack and crème fraiche. Served with Rancho Gordo beans, ancho sweet potatoes and orange, jicama and cucumber salad

with a gratin of yellow finn potato, Castelvetrano olive and preserved lemon; pickled fennel, Mediterranean cucumber and arugula salad; harissa

with coconut risotto cake, grilled Japanese eggplant and summer squash. Served with sauteed summer beans with ginger and shallots; Mediterranean cucumber, cherry tomato and Thai basil relish; spicy peanut crunch

with chanterelle mushrooms, savoy spinach, slow roasted Juliette tomatoes, spring onions, pine nuts, herb butter and grana padano

with asiago, goat cheese, walnuts and crisp sage leaves

mushrooms, Mariquita Farm potatoes, peppers, white corn, summer squash, red onions and Hodo Soy tofu with chimichurri, brown and red rice with pumpkin seeds, Mexican cabbage slaw

with cilantro

with ginger and shallots

with tomato jam, grilled pita and olives

with herb butter