BREADS

ORGANIC CIABATTA & SPICED CRACKERBREAD, HOUSEMADE (gratis)

RAW BAR

HOG ISLAND OYSTERS - SWEETWATER, Local 2.25 each/24. dozen
KONA KAMPACHI "CRUDO" lemon olive oil and serrano guacamole 10.50

SNACKS

MEDELEY OF MEDITERRANEAN OLIVES- marinated 2.50
SALAMETTO, dry pork salame - Fra’ Mani, Berkeley 6.00

STARTERS

WHITE CORN AND SCALLOP CHOWDER smoke house bacon and opal basil 8.50
SPICY LAMB CABBAGE ROLLS preserved lemon 8.75
SPICED BUTTERNUT SQUASH PUREE & FONTINA FONDUTTA roasted mushrooms and truffle oil 8.50
WOOD FIRED HOG ISLAND MANILLA CLAMS over black beans and chorizo 10.00
HOUSE SMOKED SALMON OVER CRISPY POTATO LATKE sliced avocado & fresh horseradish cream 13.50

SALADS

MIXED GREEN SALAD aged sherry vinaigrette & garlic croutons 6.50
BABY ROMAINE buttermilk blue cheese, chopped egg and crispy nueskes bacon 8.50
RED JEWEL BEETS & LOCAL ARUGULA SALAD balsamic dressing with vella dry jack 7.25
SALAD OF BUTTER LETTUCE, APPLES & SMOKED TROUT cranberries and creamy mustard seed dressing 8.75

PIZZETTA, PASTA & RISOTTO

PIZZETTA OF TOMATO, FENNEL SAUSAGE AND GOATS CHEESE topped with arugula salad 10.50
SAFFRON RISOTTO WITH DIVER SEA SCALLOPS sugar snaps and parmesan 17.50
HAND CUT NOODLES WITH LOCAL DUNGENESS CRAB MEAT cauliflower and capers 18.50

ENTRÉES

WOOD FIRED “LOCH DUARTE” SALMON chick pea hummus with caramelized fennel and cherry tomato salsa 22.00
SEARED ORGANIC CHICKEN LIVERS OVER POLENTA baked chevre over local trevise with balsamic glazed onions 16.50
HOUSEMADE SEAFOOD BOUDIN “New Orleans” inspired seafood sausage over cilantro slaw with remoulade sauce 17.50
ORGANIC BABY CHICKEN “MATTONE” over chard and baby artichokes with porcini mushroom sauce 19.50
CRISPY PORK CONFIT fresh goat cheese - potato crouton with agrodolce peppers 19.50
seared angus Hanger steak blue cheese - potato gratin and olive salad 21.50
SLOWCOOKED AMERICAN LAMB SHANK “AIOLI” basil mashed potatoes with glazed carrots and purplette onions 23.00
HOUSE CURED DOUBLE CUT PORK CHOP garnet yam and cippolinni onion gratin with hazelnuts 23.00

SIDES

Garnet yam and cippolinni onion gratin with hazelnuts 4.50
Buttermilk blue cheese - potato gratin 4.50
Sauteed local organic broccoli florets with garlic 4.50

Corkage fee $14.00
Central Market gladly accepts-Visa-MasterCard-and Personal Checks
18% gratuity added for parties of 6 or more

MENU ARCHIVE

Summer 2006 Menu
Spring 2006 Menu
Winter 2006 Menu
Autumn 2005 Menu
Summer 2005 Menu