Oak Leaf Cafe
Dinner Menu

First Course
Grilled Blossom Bluff Peaches with fromage blanc, Snyders honey and watercress	12.00
Yukon Gold Potato Griddle Cakes with manchego, leeks and Italian parsley. Served with romesco, crème fraiche and herb salad	11.50
Fresh Spring Roll with grilled tofu, carrots, jicama, napa cabbage, Thai basil, mint and rice noodles. Served with hoisin, grilled shiitake, beech mushroom and radish salad	10.50
Star Route Wilted Spinach Salad with red orach, red dandelion, frisee, feta, croutons, red onions, gaeta olives, garlic, mint, sherry vinegar and hot olive oil	9.50
Green Gulch Lettuce and Little Gems with Hidden Star Orchard cherries, Point Reyes Original Blue, slow roasted almonds and golden balsamic vinaigrette	10.00
Happy Quail Pimientos de Padron with Arbequina olive oil, Maldon salt, pecorino fiore sardo, grilled Italian bread	9.75
Sampler – Taboulleh with Capay heirloom tomatoes; spring pea and beet salad; grilled artichoke with lemon oil; hummous; marinated Yarra Valley feta; grilled pita; olives	16.75
Artisan Cheese Plate –Andante Dairy Rondo and Crottin; Cowgirl Creamery Mt. Tam; Mediterranean cucumber and herb salad; olives; warm Italian bread	14.50
Green Corn Soup with crisp tortillas, crème fraiche and cilantro	Cup 7.00 Bowl 8.00

Main Course
Gratin Provencal with roasted eggplant, sunburst squash, leeks, peppers, tomatoes, asiago and fromage blanc custard. Served with roasted pepper-garlic sauce, grilled Ridgecut Gristmills polenta, Knoll Farm rainbow chard and red kale with pine nuts and pepper flakes	23.50
Farro Risotto with leeks, wild mushrooms, fava beans, savoy spinach, Regina olive oil	20.50
Enchiladas – corn tortillas with white corn, poblano chilies, grilled onions, cheddar and tomatillo sauce. Served with Rancho Gordo beans, Capay salsa fresca and crème fraiche 16.00	16.00
Pappardelle with snap, snow and English peas, pine nuts, spring onions, meyer lemon butter, chives and grana padano	14.50
Red Curry – summer vegetables with coconut milk, ginger, galanga, chilies and Thai basil. Served with cashew jasmine rice and Thai cucumber salad	21.50
Summer Squash and Pesto Pizza with spring onions, roasted garlic, Point Reyes Toma and pepper flakes	16.00
Mesquite Grilled Brochettes - mushrooms, German butterball potatoes, summer squash, peppers, white corn, red onions and Hodo Soy tofu with Hamada Farm fruit and pistachio quinoa, charmoula and Moroccan carrot slaw	15.00