Chef John Toulze of The Girl & The Fig, San Francisco
July 2007

Sonoma Rabbit Pasta Pappardelle, Fava Beans, Baby Carrots, English Peas, Pancetta and Arugala Pesto

Beet and Mache Salad

Cheese Plate

Sweetbread Roulade, Ragu of Gigante Beans, and Local Porcini

Line Caught Sauteed Black Cod with Ragu of Fingerling Potatoes, Sweet Corn and Leek Confit

The Backyard at The Girl & The Fig