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***Our menu changes seasonally. These are sample menus.***
[ beverages ]
Small Bites  
Stuffed dates with Redwood Hill Farms goat cheese or macadamia nut pate (v),
walnut "honey" 4 pieces
5
Salty/Sweet nuts with herbs (v) 5
Herb and orange marinated olives (v) 5
Devilled Eggs 2 pieces 4
Warm roasted carrot and red lentil spread with chili oil and preserved lemon served with crostini or gem lettuce (v)
Extra crostini or gems 1.50
5
House made pickles (v) 4
Side of Baguette with extra virgin olive oil (v) 3
From the Market  
Seared Asparagus, Charred Spring Onion, and Beet Salad
Asparagus, spring onions, roasted beets, toasted pistachios, watermelon radish, arugula and oranges goat or macadamia cheese (v) with golden beet dressing
12
Little Gem and Mixed Chicory Caesar
Little gem lettuce and chicories with sun-dried tomato, black olives, celery, scallion and smokey tempeh bits, lemon caesar dressing with choice of dry jack or walnut sprinkle cheese (v)
12
Warm Potato and Savoy Cabbage Salad
Roasted potatoes, savoy cabbage and baby kale with farro, roasted broccoli, Tabasco viniagrette and smoked pimenton aioli, choice of shaved dry jack or walnut sprinkle cheese (v)
12
Bruschetta 2 pieces per order  
Roasted cauliflower and shallots, castleveltrano olives and capers with macadamia cheese (v) or chevre 5
Seared pears, red wine balsamic reduction, chevre or macadamia nut cheese (v) toasted hazelnuts and chives 5
Avocado, olive oil and cilantro with chili jam and black salt (v) 5
 
Small Plates  
Marinated Mushrooms with smoked pecan pate, cornichon, house made fig chutney, French mustard and crisp crostini (v)
Extra crostini 5 pieces 1.50
13
Socca- a flatbread with seasonal toppings. Please check the board for todays topping (v) 13
Shephards pie with celery root, parsnips, and lentils topped with mashed potatoes (v) 13
Baked collard rolls stuffed with quinoa, amaranth, toasted almonds, leeks and currants with roasted garlic tomato sauce and cashew macadamia artichoke pesto served with arugula salad (v) 14
Herb roasted potatoes with caper aioli (v) 6
Peppered portobello mushroom sandwich with caramelized fennel/onions and smoked cheddar or smoked pecan cheese (v) with caper aioli 10
Marinated and baked tempeh, smoked date and mustard seed chutney, sliced pear, arugula, smoked cheddar or sharp cashew cheese (v) and caper aioli on baguette 10
Cheese  
One cheese 7
Selection of three ask server about today's cheeses
with fig chutney, grain mustard, walnut "honey" (v), seasonal fruit

Extra baguette 5 pieces 1.50

Vegan Cheese
Smoked Pecan/Macadamia Nut/Herbed Cashew
15
Ask server about today's desserts!  
20% gratuity added for parties of 6 or more  
We do our best to accommodate dietary restrictions and allergies. We use nuts, eggs and dairy in many items on our menu.  
We support sustainable, local, organic and artisanal producers and farmers whenever possible  
 
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