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
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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 |
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