Oak Leaf Cafe
Lunch Menu
First Course |
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| 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 |
| Carrot Leek Soup with orange crème fraiche and dill | Cup 7.00 Bowl 8.00 |
| Black Bean Chili with cheddar and crème fraiche | Cup 7.00 Bowl 8.00 |
Main Course |
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| Red Curry – summer vegetables with coconut milk, ginger, galanga, chilies and Thai basil. Served with cashew jasmine rice and peach pluot chutney | 15.50 |
| 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 |
Corn and Poblano Chili Tartlet with grilled onions, peppers, cheddar and cilantro. Served with Green Gulch lettuces, avocado, radishes, pumpkin seeds and citrus chili vinaigrette |
16.00 |
Grilled Eggplant Sandwich on herb focaccia with grilled peppers, roasted onions, fresh mozzarella, basil mayonnaise and arugula. Served with fingerling potatoes, green beans, pickled red onions, capers, frisee and champagne dijon vinaigrette |
14.50 |
| Pappardelle with snap, snow and English peas, pine nuts, spring onions, meyer lemon butter, chive blossoms and grana padano | 16.50 |
| 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 |