A Fork Full of Earth Buffet and Family Style Selections Seasonal and Perennial Salads Fig and Burrata (Summer) arugula, hazelnut dukkah, sourdough croutons, balsamic reduction (V/Contains Nuts) Tender Lettuce and Edible Flower baby lettuce, marigold, shaved radish, english cucumber, tarragon, mint, basil, sweet onion dressing (GF/Vegan) Baby Kale & Red Plum sprouted almonds, pickled onions, ginger-mustard dressing (GF/Vegan/Contains Nuts) Little Gem Caesar sourdough croutons, shaved parmesan, house caesar (V) Sicilian Citrus chickories, fennel, kalamata olives, red onion, dill, lemon vinaigrette (GF/Vegan) Peppery Greens & Poached Beets pistachio, marinated feta, mint, orange-rose vinaigrette (GF/V/Contains Nuts) Strawberry Pea Shoot (Spring) spring greens, sugar snap peas, mint, lemon-poppy-chevre, ginger dressing (GF/V) Stone fruit & Basil baby lettuce, radicchio, pickled shallot, chevre, toasted coriander vinaigrette Wine Country Harvest baby lettuce, red grapes, toasted hazelnuts, Pt Reyes Bay Blue, bacon batons, honey wine vinaigrettes (GF/Contains Nuts) Baby Butter Lettuce “Wedge” endive, apple, candied walnuts, Pt Reyes Bay Blue creme fraiche dressing (GF/V) Heirloom Tomato & Melon Caprese (Summer) mozzerella ciliegine, micro basil, tomato shrub (GF/V) Turkish Panzanella roasted eggplant, cherry tomatoes, cucumber, feta, marinated red onion sourdough croutons (V) GF = Gluten Free, DF = Dairy Free, V = Vegetarian, VG = Vegan Angela Ginsburg , Owner/Executive Chef ● Anthony Giacobbe , Chef de Cuisine 1 A Fork Full of Earth Buffet and Family Style Selections Arugula and Pear shaved toscano cheese, pine nuts, lemon vinaigrette (GF/V/Contains Nuts) California Sungold (Summer) butter lettuce, marinated feta, persian cucumber, pickled shallots, basil dressing (GF/V) Cusp of Winter (Autumn) persimmon pomegranate, chevre, pecans, maple-ginger vinaigrette (GF/V/Contains Nuts) Grains Toasty Farro Risotto caramelized onion, wild mushrooms, pecorino, fresh herbs (V) Wild Rice Pilaf dried mission figs, sage, pecans (GF/V/Contains Nuts) *vegan optional Green Quinoa peas, pesto, leeks, pine nuts (GF/Vegan/Contains Nuts) Creamy Hazelnut Studded Polenta sage, madeira, sheep's cheese (GF/V) Three Cheese Mac-n-Cheese sharp cheddar, gouda, jack (V) Summer Orzo corn, pine nuts, cherry tomatoes, aged sheep cheese (V/Contains Nuts) Legumes French Lentils braised fennel, saffron sugo, thyme (GF/V) Seasonal and Perennial Vegetables Broccoli di Cicco and Bagna Cauda browned butter, anchovy, garlic, marjoram breadcrumbs Asparagus with Preserved Lemon (Spring) castelvetrano olive tapenade, slivered almonds (GF/V/Contains Nuts) GF = Gluten Free, DF = Dairy Free, V = Vegetarian, VG = Vegan Angela Ginsburg , Owner/Executive Chef ● Anthony Giacobbe , Chef de Cuisine 2 A Fork Full of Earth Buffet and Family Style Selections Elote Corn (Summer) lime, butter, chipotle aioli (GF/V) *vegan optional Tahini Caramelized Cauliflower carraway, persillade (GF/Vegan) Flashed Market Greens season’s best, mustard seeds, maple syrup, fleur de sel (GF/V) *vegan optional Crisp Brussel Sprouts with Red Wine Gastrique (Early Fall-Early Spring) lemon, fleur de sel (GF/V) *add lardons optional Summer Squash romesco, fresh herb salad (GF/Vegan) Grilled Artichokes preserved lemon aioli (GF/V) Miso Roasted Winter Squash (Autumn) nigella, crema (GF/V) *vegan optional Charred Lemon and Broccolini confit garlic, preserved lemon (GF/V) Cardamom Snap Peas (Early Spring-Early Fall) chili, mint, calendula (GF/V) Root Vegetables Sweet Potato Wedges bourbon sage butter (GF/V) Rainbow Carrots red chermoula, cilantro-crema (GF/V) Market Vegetables season’s best, EVOO, maldon salt (GF/Vegan) GF = Gluten Free, DF = Dairy Free, V = Vegetarian, VG = Vegan Angela Ginsburg , Owner/Executive Chef ● Anthony Giacobbe , Chef de Cuisine 3 A Fork Full of Earth Buffet and Family Style Selections Crisp Roasted Sunchokes (Late Summer-Winter) dill gremolata, breadcrumbs, preserved lemon (DF/V) * gluten free optional Yukon Gold and Celeriac Gratin garlic, cream, marjoram (GF/Vegan) *buffet style only Smashed Fingerlings garlic, rosemary, butter (GF/V) County Line Baby Carrots and Little Farm Potatoes fennel aioli, pickled shallot, chervil, capers, (GF/DF/V) Papas Bravas lemon aioli, harissa (DF/GF/V) Vegan and Vegetarian Entrées Cauliflower Steak tahini-honey cream, french lentils, salsa verde (GF/Vegan) Levantine Stuffed Winter Squash farro, shallots, mushrooms, sage (GF/V) vegan optional Grilled Polenta with Trumpet Mushrooms sweet and spicy coulis (V)*vegan optional Moroccan Tagine japanese eggplant, herbed couscous, green olive tapenade, lemon tahini sauce, currant citrus chutney (Vegan) Mushroom Ravioli beurre blanc, wild mushrooms, cherry tomatoes, pecorino (V) Vegan Mushroom Ravioli roasted garlic confit, thyme, parsley, chives, wild mushroom garnish, EVOO (Vegan) Stuffed Aubergine farro, roasted tomatoes, feta, herbed yogurt and cilantro (GF/V) GF = Gluten Free, DF = Dairy Free, V = Vegetarian, VG = Vegan Angela Ginsburg , Owner/Executive Chef ● Anthony Giacobbe , Chef de Cuisine 4 A Fork Full of Earth Buffet and Family Style Selections Zucchini Scarpaccia Fresh tomato caper sauce, parmesan, ricotta, micro basil (GF/V) Market Greens Spanikopita sheep feta, ricotta, torpedo onion, dill, parsley (V) Green Garden Risotto peas and pea tendrils, leeks, pine nuts, persillade (GF/V) Summer Corn Orzo Risotto corn, cherry tomatoes, aged sheep cheese, fresh herbs and creme fraiche (GF/V) Chicken Entrées Spicy Crispy Cornflake Chicken spiked maple syrup, rosemary ranch (GF) Chicken Provençal rosemary, sage, thyme, fig and olive tapenade (GF) Chili-Lemongrass Glazed Chicken pineapple-grapefruit sambal (GF/DF) Chicken Marbella mixed olives, prunes, capers, fresh celery salad (GF) Moroccan Preserved Lemon Chicken slivered almonds, olives, honey, ginger, zaatar, fresh herbs (GF/DF/Contains Nuts) Seafood Entrées Ginger-Citrus Glazed Halibut miso butter, scallions, mixed herbs (GF) *$4.95 per person surcharge Moroccan Halibut harissa butter, green chermoula (GF) *$4.95 per person surcharge GF = Gluten Free, DF = Dairy Free, V = Vegetarian, VG = Vegan Angela Ginsburg , Owner/Executive Chef ● Anthony Giacobbe , Chef de Cuisine 5 A Fork Full of Earth Buffet and Family Style Selections Maple Glazed Salmon poached beets, orange-tarragon-yogurt sauce, herb salad (GF) Cumin Crusted Salmon corn salsa, coriander crema, micro cilantro (GF) Sablefish with Brown Butter Capers lemon, pinenuts, fresh herbs (GF) Beef Entrées Cherry Glazed Short Ribs hazelnut gremolata, cherry demi glace (GF/Contains Nuts) *$5.95 per person surcharge Argentine Steak salsa criolla, tarragon chimichurri (GF/DF) *$3.95 per person surcharge Petite Filet with Red Wine Jus local chicories, roasted shallot, caramelized pear (GF) *$3.95 per person surcharge New York Strip Steak and Far West Mushrooms slow roasted tomatoes, horseradish creme (GF) *$5.95 per person surcharge Cacao-Coffee Crusted Mix Grill mole poblano, roasted bell peppers (GF/DF) *$5.95 per person surcharge Lamb Rosemary Crusted Chops thyme-mint pesto, pearled saffron couscous, broccolini, roasted endive hearts, pickled fennel (GF/DF) GF = Gluten Free, DF = Dairy Free, V = Vegetarian, VG = Vegan Angela Ginsburg , Owner/Executive Chef ● Anthony Giacobbe , Chef de Cuisine 6 A Fork Full of Earth Buffet and Family Style Selections Pork Entrées Heritage Tenderloin herbs de provence, seasonal fruit mostarda (GF) Sage Crusted Tenderloin sweet and spicy pepper and fennel passata, pine nuts (GF/DF/Contains Nuts) Gigli Toscani with Stemple Creek Pork kohlrabi, fennel, pecorino, sourdough breadcrumbs GF = Gluten Free, DF = Dairy Free, V = Vegetarian, VG = Vegan Angela Ginsburg , Owner/Executive Chef ● Anthony Giacobbe , Chef de Cuisine 7