Some interesting additions to this week’s menu include beautiful horse mackerel from Monterey Fish Market and raw honeycomb from a backyard hive in Alameda. Also, it’s last call for Early Girls as we are finally nearing the end of an incredible tomato season. Farewell! See you next year.
Here’s how these wonders appear on the menu:
Marinated horse mackerel with kombucha vinegar, pickled cucumber,
pimento pepper purée, and Genovese basil
Charcoal-grilled flatbread with house-made ricotta, dry-farmed Early Girl tomatoes, basil, and McEvoy olive oil
Cheese plate Assortment of two or four artisan cheeses with Barlett pear, raw honeycomb, and garden greens with red wine vinaigrette