JULY MENU

LUNCH MENU

LIBERTY CAFÉ CAESAR
with croutons and Parmesan, 8.50

HEIRLOOM TOMATO PANZELLA
with basil, red onion and white anchovies, 9.0

FIG AND ARUGULA SALAD
with hazelnuts and goat cheese in a honey shallot vinaigrette, 8.5


SOUP OF THE DAY, 8.50

PIZZA with fontina, smoked onions, pancetta and arugula, 11.0

PASTA of the day, 12.50

SKIRT STEAK with tomato vinaigrette and Point Reyes Blue cheese ice berg wedge, 15.00

SLOW ROASTED PORK Sandwich with marinated jalapeno and carrot, cilantro, lime and aioli served on baquette, 14.50

MARINATED SQUID with lemon, olives, cherry tomatoes, shallots and capers with arugula served on warm garlic toast, 14.50

GRILLED CHEESE AND PORTABLE SANDWICH
with jack cheese and aioli, 13.00


CHICKEN POT PIE
with roasted free range chicken, potatoes, carrots, peas and pearl onions with puff pastry crust, 15.50

VEGETABLE POT PIE
of carrots, peas and seasonal vegetables in a puff pastry crust, 15.50

SOUS CHEF Sarah Lovett


DINNER MENU

LIBERTY CAFÉ CAESAR
with croutons and Parmesan, 8.50

HEIRLOOM TOMATO SALAD
with burrata cheese, garlic bread and basil, 8.50

ROASTED PIG AND WILD ARUGULA SALAD
with hazelnuts and Roquefort crostini, 8.50

COUNTY LINE MIXED GREENS
with red wine vinaigrette, 7.50

SOUP OF THE DAY, 8.50

PIZZA OF heirloom summer squash, sweet onions, manchego and pesto, 13.00

TOMATO TART
with anchovies, capers and carmelized onions, 10.50

BAKED RATATOUILLE
with Reggiano, housemade olive bread and tossed greens 11.50

OVEN ROASTED SALMON
with a corn and pepper hash and a sweet 100 vinaigrette, 19.50

HOUSE CURED PORK CHOP
with creamy polenta, roasted cherries and a watercress and
shallot salad, 19.50

SKIRT STEAK
with a black olive aioli, roasted fingerlings and marinated summer bean salad,18.50

CHICKEN POT PIE
with roasted free range chicken, potatoes, carrots, peas and pearl onions with puff pastry crust, 14.50

VEGETABLE POT PIE
of carrots, peas and seasonal vegetables in a puff pastry crust, 14.50

DESSERT MENU

Apricot-Cherry Pie ala mode ,7.50

Figs with Honey sweetenen Marscarpone and Ricotta with toasted pistachios, 7.5

Gianduya Pot De Creme with whipped cream and hazelnuts, 7.50

Assorted Cookie Plate, 5.00

Liberty It's It with housemade Vanilla Ice Cream and Oatmeal

Cookie cloaked in Dark Chocolate Ganache, 7.50

PASTRY CHEF Gillian Shaw


DESSERT WINES

JULY MUSCAT, GRAFF VINEYARDS
CHALONE, 2005
2oz., $4.00
4oz., $8.00

MUSCADELLE, ROBERT & BERNARD PLAGEOLES
GAILLAC, 2005
2oz., $4.00
4oz., $8.00

PORT GRAHAMS, 6 GRAPES RUBY
PORTUGAL, NV
2oz.,$4.00
4oz.,$8.00

Corkage Fee $15.00


WINE COTTAGE MENU

MARINATED ORGANIC OLIVES, 6.00

ASSORTMENT OF CHEESES
with house made crackers and dried fruit, 10.00

SAUTEED PRAWNS
With pesto and a yokon gold potato and wild arugula salad, 10.50

LIBERTY CAFÉ CAESAR
with croutons and Parmesan, 8.50

WINE COTTAGE BURGER
With blue cheese butter, mixed greens and house made pickles, 12.00

CHICKEN LIVER PATE
With a salad of cherries and apple wood smoked bacon, 10.50

TONIGHT'S PIZZA, 12.50

TONIGHT'S SOUP, 8.00

TONIGHTS'S PASTA, 15.00

 Corkage Fee $15.00