We are excited for the change in season. There is a stretch in the evenings.
Things seem brighter (literally & figuratively). Asparagus & green garlic are here!
And, for those of you who loved the Chicken Cacciatore a few weeks ago, say hello to its French cousin:
Chicken Fricassée
The word “Fricassée” comes from a combination of two French words – “frire” to fry & “casser” to break up. Chef Christopher butchers whole, pasture-raised, heritage breed Cooks Venture Chickens. The pieces are then seasoned, dusted with flour & seared in a sizzling hot pan. A deglaze with white wine builds a bright & aromatic sauce, studded with Spring garlic, capers & Basque pepper. Served over a fluffy, long-grained rice pilaf, this dish is everything we love about rustic Southern French cuisine.
PRIX FIXE FAMILY MEAL
March 24-27
POTATO & LEEK SOUP
2-year aged cheddar & chives
COASTAL LETTUCE SALAD
asparagus & olive oil roasted almonds
harissa vinaigrette
CHICKEN FRICASSEE
spring garlic, capers & espelette pepper
BASMATI RICE PILAF
white wine, chicken broth & butter
PROVENCAL ROASTED VEGETABLES
chef’s farmer’s market picks
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CITRUS BUNDT CAKE
Rojas Family Farm citrus
Grand Marnier cream
SEE WHAT ELSE IS ON THE MENU THIS WEEK HERE.
Remind me how this works?
Call or email us to order. 48-hours notice required.
707-981-8100
[email protected]
Curbside pick-up reservations available Weds-Sat 3-6pm.
Orders are prepared for your specific pick-up time.
Heating/serving instructions included.
First come, first served – order early!
