KITCHEN FORTY SIX

 

 

 LUNCH Saturday & SUNDAY 11am-3PM   

 

            05-2024

   FOR THE TABLE

FROMAGE & CHARCUTERIE BOARD                                  32
ROSEMARY APRICOTS, DRIED CHERRIES, WARM BAGUETTE

SMOKED CASTLEVETRANO OLIVES                                   9                                                         

POMMES FRITES
                                                                                       12
TRUFFLE KETCHUP, HARISSA AIOLI
                                           

GARDEN

K-46 CAESAR                                                                      18
ORGANIC ROMAINE, BRIOCHE, BOQUERONES, REGGIANO
LEMON-RANCH EGG DRESSING

GOLDEN BEET SALAD                                                        18
WHIPPED FETA, AVAOCADO, FENNEL, RADISH, WALNUTS
DATE VINAIGRETTE

PLATE

SEARED AHI TUNA TARTINE                                               29
HUMMUS, PRESERVED TOMATO, NISCOISE OLIVE
MINT SALSA

MEZZI RIGATONI TIKKI MASALA                                                  24
COCONUT-TOMATO CURRY, CORIANDER CHUTNEY
ADD SCALLOPS 9.00

BURGERS

TABLAS CREEK LAMB                                                         26
TOMATO CONFIT, AIOLI, FRENCH FETA, SALSA VERDE

PRIME BEEF                                                                         24
WHITE CHEDDAR, CARAMELIZED ONIONS, AIOLI
GORGONZOLA DOLCE

PORTOBELLO MUSHROOM                                                  22
ROMESCO, SPINACH, FRESH CHEVRE, AIOLI

SWEET
STRAWBERRIES & FROMAGE BLANC                                   9
CITRUS CURD, LEMON CRISP

LEMON POUNDCAKE                                                           9
MASCARPONE GELATO, SALTED CARAMEL                                                         

                      


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