11 and later

persian breakfast

organic lebneh, sheepsmilk feta, cucumbers,
fresh herbs, za’atar & house made jam, served with acme pizza bianca bread – 12.50

fresh farm egg

served solo. almost hard boiled, choose either:

olive oil, sea salt & marash pepper - 2.50
aïoli & anchovy – 4

toasts & tartines

on acme pain au levain

avocado toast – 8.50
Brokaw avocado, pacific sun olive oil, lemon, celtic sea salt, marash pepper
add la quercia prosciutto – 2.50

real summer tomato tartine – 7.50
with aioli, maldon salt

la quercia prosciutto, olive oil & garlic – 8.50

plain buttered toast2.50
toast with jam or marmalade –  5.25

bellwether ricotta – 7.70
with seasonal fruit and backyard honey, on house brioche
add to any toast or tartine
olive oil egg – 2.25
aioli & anchovy egg – 3.75


toscana sandwich

fra’mani salame toscano, pecorino, shaved fennel, arugula & aioli on acme pizza bianca – 11.50


Blue Heron Farm lettuces, radishes, dry-farmed Early Girl tomatoes, haricots verts, parsley, red wine-mustard vinaigrette, crème fraîche, Point Reyes blue cheese – 8.50
add an olive oil egg – 2.25
add an anchovy egg – 3.75
add smoked trout – 4

veg board

eggplant, lebneh, cherry tomatoes, haricots verts, olive oil egg, radishes w/butter & salt, house pickles
w/ acme edible schoolyard bread –14
with smoked trout – 16

salumi board

la quercia prosciutto, salametto piccante, house duck liver mousse, olives, cheese of the moment w/ baguette
 – 16


brandade, browned in a cazuela, w/toasted baguette – 9.50
(please allow 10 minutes)
castelvetrano olives – 4
house pickled vegetables – 5
cheese w/ baguette (ask!) – 6

side of prosciutto  - 8.50
side of smoked trout - 4
jar of duck liver mousse OR duck rillettes– 10
for here with baguette or take a jar to go!

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