beef cuts

October 14, 15, and 16
with visits* from our ranchers

Featuring beef from:
Moira Burke‘s Agricola Flora et Fauna in Dixon
(Moira will join us Oct. 14)

Bill Niman‘s BN Ranch in Bolinas
(Bill & Nicolette Hahn Niman Oct. 15)

Mac Magruder‘s Ingle-Haven Ranch in Potter Valley
(Mac & family will join us Oct. 16)
plus Cedarbrook and 2TK Ranches

Appetizers and Salads
Carpaccio of Piemontese tenderloin with paddlefish caviar and crème fraîche

Smoked manzo brisket salad

Insalata di carne cruda with roasted beets tricolore, capers,
basil, and Parmesan cheese

Oliveto bresaola with Jonathan apples, celery, walnuts,
and aged aceto balsamico

Vitellone tongue braised with Madeira, cornichons, and capers

Terrina di nervetti with bagnet rosso e vert

Spicy salad of manzo tongue, heart, and cheek
with cherry tomatoes and Ancho cress

Fritto misto of manzo liver, sweetbreads, Chanterelle mushroom
crema fritta, and Padròn peppers

Polpettini with almonds

Sformatino of sweet onions and Parmesan cheese à la bordelaise

Soup and Pasta
Consomme with beef marrow à la royale

Trippa e zampa alla fiorentina: Tuscan-style beef tripe, shanks, and tendons

Cannelloni alla bolognese

Red winter wheat crespelle di vitello, Chanterelle mushrooms,
and Fontina cheese

Tortelli alla pratese stuffed with manzo,
Yukon Gold potato, Parmesan cheese, and nutmeg

Rigatoni con la pajata: Roman pasta with milk-fed vitellone tripe, fresh tomato, and basil

Spaghetti alla genovese

Roselle of beef, tomatoes, and Calabrian hot peppers

Ravioli of bone marrow and celery root with Savoy cabbage and vin santo


Coda alla vaccinara: Roman-style oxtails braised with
red wine, pine nuts, and chocolate

Charcoal-grilled bone-in ribeye of Piemontese beef with
olive oil smashed potatoes, duck liver mousse, and port sauce (to share)

Charcoal-grilled fettine di vitellone saltimbocca with fresh shelling beans

Piemontese beef cheeks in salmi with root vegetable purée

Vitello liver alla veneziana with pancetta, sage, vin santo,
and polenta crostini; shaved radicchio salad

Brasato di vitello in bianco with black autumn truffles and artichokes

Scaloppine di manzo alla milanese with heirloom tomatoes, aïoli, and wild arugula


Chef Paul Canales has been working with whole beef animals from Moira, Bill, and Mac and other local cattle ranchers for the past three years. He’s been learning about breeds, diet (there’s considerable variation in grass-fed beef), maturity, aging, butchery and how best to cook each cut. So, Paul wanted to present these Beef Dinners as a way of showing some of the various, unexpected, and delicious things he’s learned.

*Moira, Bill, and Mac will be in the cafe available for chatting from 5 to 6 PM, then have dinner with us upstairs; they’ll be back down in the Café to socialize after dinner.

Please call 510-547-5356 for reservations or reserve online.