appetizers
Soup of the day- cup or bowl
Simple salad with radishes, lemon and olive oil
Heirloom tomatoes, burrata, basil and balsamic
Cheese and charcuterie from the larder

salads
Farro tabouleh, beets, carrots, chickpeas and feta
Chopped chicken, endive, bacon, apple and Point Reyes blue
Thai steak, lemongrass, basil, cucumbers and tomatoes
Little gems, shrimp, crab, avocado, radishes and buttermilk

sandwiches
The Market Angeleno - Burrata, young broccoli, currants, pine nuts
The Pilgrim - turkey, cranberry sauce, stuffing, mayonnaise
The American in Paris - Iowa ham, Oregon butter, radish, watercress
The Niçoise - Spanish tuna, tomato, black olive, egg
The Reuben-Pastrami, gruyere, red cabbage and Russian dressing
The Grand Fromage - Grilled young asiago
add persimmon or prosciutto

burgers
Niman ranch Beef with Fontina
Pork, Pork, Pork with Manchego and Romesco
Organic Turkey with Tomato Confit
With Arugula Salad, Herbed Fries or Onion rings

main courses
Market fish with saffron rice, pea tendrils, labneh and pine nuts
Steak frites with arugula salad and béarnaise