LabMenu

Lunch : : Savory
: : LUNCH MENU OFFERED ALL DAY FROM 12pm to 6pm on weekdays : :

Our entire menu is offered throughout the day To-Go and during Happy Hour.

Soup 6./9.

Soups made with farm to table fresh herbs and seasonal vegetables or made with 100% grass fed & pasture raised meats.

Warm Spinach Salad 13.

spinach tossed with warmed Fatted Calf bacon, chopped hard boiled eggs, pickled onions in a sherry vinaigrette.

Seasonal Greens Salad 5./9.

Assorted tossed greens garnished with fresh seasonal market vegetables. Lightly dressed with champagne vinaigrette accented with toasted cacao nibs.

Cheese Plate 15.

Three imported & local selections served with house-made crackers, toasted bread, fig bread, house-made condiments, roasted garlic bulb and Chocolate Lab Honey from our Dogpatch neighborhood bees.

Charcuterie Plate 15.

Three select meats served with seasonal market vegetables & fruits, roasted garlic bulb, spicy mustard, fig bread, toasted bread, and house-made crackers & condiments.

Savory Goat Cheese Souffle 12.

French style savory souffle-like wedge called Tourteau Fromage made with goat cheese. Served with a mixed green salad and seasonal vegetables. Gluten Free.

Bay Shrimp Tartine 11.

A salad of bay shrimp, tarragon, and creme fraiche, atop a bed of delicate salad greens.

Vegetarian Tartine 9.5

Alternating striated layers of seasonal farm fresh market vegetables and herbs, topped with cheddar cheese.

Quinoa Bowl 12.

Gluten free grains with sauteed vegetables, greens and fresh radish sprouts. Offered with special topping weekly.

Lunch Pasta AQ

Panini Sandwiches AQ

served with side salad.

Our Local Farmers + Purveyors

Firebrand Bread -- Fatted Calf Charcuterie -- Machine Meats -- Marin Sun Farms -- Martin's Produce -- Mariquita Farms -- Ritual Coffee -- Front Coffee Roasters

Dinner : : Savory
: : DINNER BEGINS EVERY WEEK NIGHT AT 6pm : :

Prix Fixe Menu Tuesday to Thursday in addition to the Dinner Specials Monday through Saturday.

Seasonal Greens Salad 5./9.

Assorted tossed greens garnished with fresh seasonal market vegetables. Lightly dressed with champagne vinaigrette accented with toasted cacao nibs.

Soup 6./9.

Soups made with farm to table fresh herbs and seasonal vegetables or made with 100% grass fed & pasture raised meats.

Warm Spinach Salad 13.

spinach tossed with warmed Fatted Calf bacon, chopped hard boiled eggs, pickled onions in a sherry vinaigrette.

Savory Goat Cheese Souffle 12.

French style savory souffle-like wedge called Tourteau Fromage made with goat cheese. Served with a mixed green salad and seasonal vegetables. Gluten free.

Cheese Plate 15.

Three chef's choice selections, served with house-made crackers, breadsticks, condiments and Chocolate Lab honey.

Charcuterie Plate 15.

three select meats from Fatted CAlf, served with house-made crackers, breadsticks, condiments and seed mustard.

: : CHEF’S PHILOSOPHY : :

Sante's dedication to using seasonal ingredients, will prescribe the weekly experimentation of the menu planning. Our weekly entree choice's of fish, poultry and meats are accented with nightly changes of organic vegetables, grains and local products, lending to a more creative approach to our night entrees.

Pasta 18./20.

Chef's special; changes made as seasonal ingredients are available.

Fish Entree AQ

Frequently changing with availability of seasonal products and chef's selections.

Poultry Entree AQ

Frequently changing with availability of seasonal products and chef's selections.

Meat Entree AQ

Frequently changing with availability of seasonal products and chef's selections.

Please ask about our Vegetarian and Gluten-free options.

Dessert : : Chocolate + Sweet
Lab Cake 10.

Dark Chocolate mousse cake with a Milk Chocolate center sphere. Served with nougatine and 70% Dark Chocolate sorbet. Garnished with a creative evolution of chocolate and sugar accents.

Carrot Cake 10.

More than just a carrot cake; thick creamy milk chocolate mousse is filled between each of the cakes, topped with a non-traditional white chocolate frosting and caramelized pecans served with a butterscotch custard creme.

Ice-Cream Sundae 9.

Burnt Caramel ice cream topped with Recchiuti Burnt Caramel Hazelnuts, Almonds, Peanut Butter Pearls, house made Marshmallows and a side of Extra Bitter Chocolate Sauce to pour.

Pot de Creme 8.5

Chef's choice of Chocolate Pot de Creme with seasonal toppings.

S’Mores Tartine 8.5

Buttery pastry crust layered with melted Recchiuti chocolate and caramelized housemade marshmallow.

Bread & Butter Pudding 8.

Cacao nib infused into layers of thinly sliced bread topped with burnt caramel.

Root Beer Float 7.5

A rich smudge base of Recchiuti Extra-Bitter Chocolate Sauce layered with house-made Vanilla ice cream, frothed milk and topped with Virgil's Root Beer.

Brownie a La Mode 7.5

A classic Recchiuti fudgy brownie with heapings of Vanilla ice cream, served with Extra-Bitter Chocolate Sauce to pour.

Affogato Chocolate Lab Style 6.

Front Coffee Roasters espresso ground coffee poured over a scoop of house-made caramel ice cream.

Asphalt Jungle Revolution 5.

Recchiuti's dragées of chocolate and caramel covered almonds, hazelnuts, cherries and dark milk chocolate malt balls

Recchiuti Truffle Plate 6.

Introducing our new truffle plate ... Star Anise & Pink Peppercorn, Tarragon Grapefruit, Sesame Nougat and our signature Burnt Caramel Truffle.

Hot Drinking Chocolate (4 oz) 4.

Recchiuti chocolate Pistoles (beads of pure chocolate) blended into a hot thick drink, with a finishing crown of Vanilla Bean Marshmallow served in a small Heath Ceramic cup.

Our Local Farmers + Purveyors

Firebrand Bread -- Fatted Calf Charcuterie -- Machine Meats -- Marin Sun Farms -- Martin's Produce -- Mariquita Farms -- Ritual Coffee -- Front Coffee Roasters

Wine + Beer
Lab Wine List

Sparkling + White + Red Wines offered by the glass (listed) or bottle (pricing available at cafe).

Sparkling

Conti di Buscareto Lacrima Brut Rose, Italy 12. + Tenuta Santome Prosecco Treviso, Italy 9.

White + Rose

WHITE :: 2012 Manincor Pinot Bianco, Alto Adige, Italy 12. + 2012 Palladino Gavi di Gavi, Piedmont Italy 12. + 2011 L'Oliveto Chardonnay, Russian River CA 11. + 2013 Tendu Vermentino, Yolo County, CA 10. + 2009 Pietratorcia Bianco Superiore, Ischia Italy 9. + 2013 Cultivar Sauvignon Blanc, Napa Valley, CA 9. ROSE :: 2011 Clos Cibonne Rose Tibouren, France 14. + 2012 Brooks Pinot Noir, Willamette Valley OR 11. + 2013 County Line Pinot Noir, Alexander Valley, CA 11.

Red

2012 Tami Nero d'Avola Sicily 9. + 2012 Castaldi Pianazze Nebbiolo, Piemont Italy 9. + 2012 Hobo Cabernet Sauvignon Alexander Valley, CA 12. + 2010 Foradori Teroldego, Alto Adige Italy 13. + 2013 Broc Cellars Valdiguie, Solano County, CA 13. + 2012 Broc Cellars Vine Starr Zinfandel, CA 14.

Vermouth + La Solera by Carl Sutton

Explore the joys of Sutton Cellars Blonde Vermouth in our select cocktails and fortified wine Sutton Cellars La Solera 4th bottling, CA 12. by the glass

Marsala

Duca di Castlemonte Marsala, Sicily 8.

Sherry

DRY :: Cesar Florido Fino, Chipiona Spain 8.5 + Grant Amontillado, Jerez Spain 9. + Cesar Florido Oloroso, Chipiona Spain 10. + SWEET :: Cesar Florido Moscatel Especial, Chipiona Spain 9. + El Maestro Sierra Amoroso, Jerez Spain 9.5 + El Maestro Sierra Pedro Ximenez, Jerez Spain 10.

Dessert Wines

2011 Brooks Tethys Late Harvest Riesling 12. + 2003 Fattoria di Lucignano Vin Santo Del Chianti, Italy 13.

Beer + Ale

Almanac, Honey Saison, Lager style 7. + Almanac, Extra Pale Ale, Belgian style 7. + Almanac, Biere de Chocolat, Porter 7. + Bourbon Sour Porter "Limited Edition" includes San Francisco sourdough starter :: aged in Bourbon barrels 6% alcohol :: 10.

Wine Cocktails
Wine Cocktails

Vermouth, Marsala, Amaro, Sherry and Sparkling Wine cocktail offerings :: "The Parasol" 9. + " Apparently ..." 9. + di Duca "The Duke" 9. + "The Howler" 10. + "The Recchiuti" 10. + "Sbagliato" 10. + "Chocolate Lab Campari" 12.

Dinner Specials : : Appetizers + Entrees + Dessert
Specials Menu served in addition to our Savory Menu.

Dinner Specials week of April 15 - 19 Service from 6:00pm - 10:00pm. Menu changes frequently with seasonal market offerings.

Soup: Spring Vegetable Minestrone 6./9.

House made chicken stock with vegetables, escarole, orzo & white beans.

Special Salad: Little Gem 9.

with beets, radish and creme fraiche.

Special Appetizer: Warm Foccaccia 9.

Sicilian-style pizza with tomato, arugula, crispy garlic and mozzarella.

Pasta Entree: Spaghetti with Pork Ragu 16.

Pork braised in milk, fennel seeds, oregano and marsala.

: : Suggested wine with Pasta : : 9.

2013 Castaldi Pianazze Nebbiolo, Piedmont : : light & dry, bing cherry, bergamot : :

Fish Entree: Halibut with Asparagus over Tarugna 20.

polenta and buckwheat (tarugna), finished with artichoke chips.

:: Suggested Wine with Fish Entree :: 10.

2013 Tendu Vermentino, Yolo county CA : : bright, herbal, pear : :

Meat Entree: Meat Loaf with Bone Marrow 18.

served green garlic mash potatoes and marinated spigarello.

:: Suggested Wine with Meat Entree :: 13.

2013 Broc Cellars Validiguie, : : plump strawberry, raspberry, jasmine : :

Poultry Entree: Chicken & Quinoa 15.

Organic chicken braised in white wine & green olives served with quinoa, organic spinach, sprouts, fennel with pickled shallots & radish.

:: Suggested Wine with Chicken Entree :: 14.

2011 Clos Cibonne Rose Tibouren, France : : dried fruits, spicy herbs, savory : :

Special Dessert: Pistachio Marzipan Cake 10.

house made marzipan, white chocolate mousse and strawberries, served with Campari grapefruit sorbet.

Brunch : : Saturday & Sunday
BRUNCH menu offered Saturday & Sunday in addition to our SAVORY + SWEET Menus

Brunch begins at 11:00 am on weekends. Specials are listed on the board.

Quiche AQ

Organic eggs, chef's choice of filling. Served with market greens dressed with house vinaigrette.

Egg, Bacon & Polenta 12.

Farm fresh organic fried egg, seasonal greens & cheese atop soft polenta, served with a side of crisp bacon and toasted bread slices. Both egg and bacon from Marin Sun Farms.

Breakfast Risotto 9.5

Creamy risotto with dried fruit enhances with maple or if you prefer tiny pearls of chocolate.

French Toast 10.

made with house made brioche and organic eggs. Served with warmed maple syrup and butter.

Sticky Buns 7.5

Warmed brioche filled with pecans, cinnamon, brown sugar, then topped with burnt caramel and toasted pecans - two generous sized buns per plate.

Breakfast Pastries AQ

: : Michael's choice : :

Deviled Eggs 5.

Michael's old family recipe; Yolks blended with home made aioli made from organic eggs and a sprinkle of pimenton.

Mimosa 12.

Organic orange juice with Prosecco.

Brunch Cocktail : Apparently … 8.

Aperol, Elderflower, Lime Juice

Brunch Cocktail: The Parasol 9.

Lillet, Elderflower, Prosecco, Lemon, Lab Honey

Brunch Cocktail : Sbagliato 10.

Apreol, Carpano Antica, Prosecco.

Drinkwell Softers

Rose Geranium and Lemon Verbena 3.5

Carbonated Drinks

Virgil's Root Beer 2.5 + Cock N' Bull Spicy Ginger Beer 2.5

Ice Tea + Lemonade

Freshly made Iced Tea and house-made Lemonade by the glass 3.

Tea + Coffee

Teas by Steven Smith Teamaker 3. + Coffee by Ritual Roasters 3.

Hot Drinking Chocolate (Non-Dairy)

Michael's classic recipe - rich thick chocolate drink . 4.

Our Local Farmers + Purveyors

Firebrand Bread -- Fatted Calf Charcuterie -- Machine Meats -- Marin Sun Farms -- Martin's Produce -- Mariquita Farms -- Ritual Coffee -- Front Coffee Roasters

 

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