Pappo Restaurant :: Buzz

Photo

Wed, 22 May 2013 15:30:31 -0400

Easter Brunch 2013

Tue, 12 Mar 2013 15:09:31 -0400

Easter Brunch 2013

Twenty-Six Dollars Per Person

Fresh Orange Juice Sm 3.5 | Lrg 4.5 Mimosa | Bellini | Tangerini 8

Bundaberg Blood Orange Soda, Ginger Beer 4 Organic Sparkling Lemonade 4

Hot Tea 3.5 | Iced Tea 3 Coffee 3

1^st Course

Assorted Baked Goods

Fresh Fruit

2^nd Course

Two Eggs Any Style | Bacon | Herbed Breakfast Potatoes

Honey Ham Benedict | Hollandaise | Cracked Black Pepper | Herbed Breakfast Potatoes

Tomato-Spinach Benedict | Hollandaise | Chives | Herbed Breakfast Potatoes

Buttermilk Strata | Vanilla Butter | Warm Apple-Maple Syrup | Toasted Almonds

Smoked Salmon-Asparagus Scramble | Dill Crème Fraîche | Herbed Breakfast Potatoes

Open Faced Fried Chicken Sandwich | Baby Spinach | Tomato | Roasted Garlic Aioli

Fettuccine alla Carbonara | Bacon | Egg | Grana Padano Cheese | Cracked Black Pepper

3^rd Course

Bittersweet Chocolate Souffle Cake

Meyer Lemon Shortcake

VALENTINE'S MENU 2013

Wed, 23 Jan 2013 19:31:38 -0500

Valentine’s Day 2013

Fifty-two dollars

Amuse Bouche: Smoked Trout Mousse | Pickled Shallots | Chives | Crostini

(Ca’ Vittoria, Brut Rosè Prosecco NV)

1st Course

Dungeness Crab Bisque | Floating Heart Pastry

Baby Arugula-Frisée Salad | Beet Chips | Goat Cheese | Meyer Lemon Vinaigrette

(Thiel Family Cellars Chardonnay, North Coast ’10)

2nd Course

Grilled Salmon | Wild Mushroom Risotto | Arugula Pesto | Sherry Glaze

Grilled New York Steak | Lovers Potatoes | Tuscan Kale | Black Truffle Butter

Foraged Mushroom-Ricotta Ravioli | Caramelized Onions | Truffle Cream | Toasted Hazelnuts

Roasted Boneless Chicken Breast | Parmesan Polenta | Rainbow Chard | Applewood Smoked Bacon

(Thiel Family Cellars Pinot Noir, Carneros ‘08)

3rd Course

Strawberry-Mascarpone Cheesecake | Balsamic Reduction

Bittersweet Chocolate Brownie | Homemade Tahitian Vanilla Ice Cream | Jameson Carmel

(Wine Pairings: Additional Twenty Six Dollars)

MARKET DINNER FOR 1-17-13

Thu, 17 Jan 2013 15:16:04 -0500

Join us for a Birthday Market Dinner. 1-17-13. 5 Course tasting Menu. $35 per person

Please call Pappo for reservations. 510-337-9100. 12 available

Happy Birthday Dan

Mezze Plate: Roasted Eggplant | Hummus | Castelvetrano Olives | Pita Chips | Fresh Oregano

Mixed Lettuce Salad | Goat Cheese Crostini | Honeycrisp Apples | Bacon | Caramelized Shallot Dressing

“West Coast” Tortilla Espágnol | Local Sweet Potatoes | Petaluma Eggs | Washington Onion | Salsa

Steak Haché | Ground Beef/Lamb Patty | Soft Roll | Harissa Aioli | Avec Frites

Orange-Almond-Polenta Cake | Fresh Whipped Cream | Sweet Mint Thé

Christmas Eve Menu

Thu, 13 Dec 2012 15:49:20 -0500

Christmas Eve 2012

Forty-Five Dollars

Amuse Bouche: Warm Duck Rillettes | Acme Bread | Pickled Shallots | Whole Grain Mustard

1st Course

Wild Arugula | Frisee | Texas Red Grapefruit | Avocado | Crème Fraiche Vinaigrette

Cream of Wild Mushroom Soup | Herb Crostini | Truffle Oil

2^nd Course

Pappo Cassoulet: Braised Duck Leg | Garlic Sausage | Smoked Ham Hock | White Beans

Grilled Salmon | Roasted Red Beet Risotto | Grapefruit-Fennel Vinaigrette

Grilled Sirloin of Lamb | Mushroom Bread Pudding | Brussels Sprouts | Mustard Jus

Kabocha Squash and Homemade Ricotta Cannelloni | Parmesan Cream | Wild Arugula

3^rd Course

Eggnog Crème Brulee

Bittersweet Chocolate Bread Pudding

NEW YEAR'S EVE MENU 2012

Thu, 06 Dec 2012 16:59:32 -0500

New Year’s Eve 2012

Sixty-eight dollars

Amuse Bouche: Fourme D’ambert Blue Cheese | Caramelized Onion Tart | Balsamic Drizzle

1^st Course

Smoked Duck Salad | Baby Arugula | Toasted Hazelnuts | Fuji Apple | Cider Vinaigrette

Roasted Golden Beet Soup | Crispy Parsnips | Goat Cheese Crème France | Chervil

2^nd Course

Prather Ranch Filet Mignon | Black Truffle Butter | Creamed Leeks | Duck Fat Fingerling Potatoes

Seafood Sausage | Beluga Lentils | Bacon | Grilled Frisee | Blood Orange Gastrique

Wild Mushroom Raviolis | Truffled Cream | Parmesan | Garlicky Breadcrumbs | Micro Arugula

Pan Seared Scallops | Slow Braised Fennel | Cauliflower Puree | Meyer Lemon Beurre Blanc | Pistachios

3^rd Course

Fallen Bittersweet Chocolate Soufflé Cake | Quince Brandy Crème Anglaise | Almond Whipped Cream

Buttermilk Panna Cotta | Port Soaked Cherries | Lemon Shortbread

Vin Santo & Orange-Fennel Biscotti

Happy New Year from all of us at Pappo!

market dinner for 11-29-12

Thu, 29 Nov 2012 15:53:53 -0500

Market Dinner for 11-29-12. 5 Course tasting menu. $35 per person. 12 Available

Please call Pappo at 510 337-9100 to reserve yours.

Grilled Acme Ciabatta | Edamame Puree | Parmigiano-Reggiano

Parsnip-Green Apple Soup | Toasted Almonds | Meyer Lemon Oil

Baby Organic Spinach | Fuyu Persimmon | Local Feta Cheese | Pomegranate | Dijon Vinaigrette

Prather Ranch “overnight” Pork Sugo | Baked Herb Polenta | Roasted Butternut Squash

Fresh Local Ricotta-Mascarpone | Blackberries | Alameda Honey

MARKET DINNER FOR 11-15-12

Thu, 15 Nov 2012 15:05:07 -0500

Market Dinner for 11-15-12. 5 Course tasting menu. $35 per person

Please call Pappo at 510 337-9100 to reserve yours.

Roasted Orange Cauliflower Bisque | Sage Brown Butter

Comice Pears | Butter Lettuce | English Stilton | Champagne Vinaigrette

Prather Ranch Slow Braised Pork Taco | Guacamole | Queso Fresco | Pomegrante Seeds

Ortiz Farms Limited Edition ‘Last Call’ Strawberry Short Cake | Vanilla Whipped Cream

This one will warm your soul….. Market Dinner for 11-8-12. 5 course tasting menu. $35 per person....

Thu, 08 Nov 2012 15:49:20 -0500

This one will warm your soul…..

Market Dinner for 11-8-12. 5 course tasting menu. $35 per person. 12 available

Please call Pappo at 510 337-9100 to reserve yours.

Three Mushroom Soup | Rosemary Croutons | Truffled Crème Fraiche

Baby Arugula Salad| Fuyu Persimmon | Toasted Pecans | Fresh Goat Cheese | Pomegranate

Angela’s Cauliflower-Broccoli | Garlic Brown Butter | Chili Flake

Pink Lady Apple-Toasted Walnut Compote | Vanilla Ice Cream | Fig Syrup

Photo

Wed, 24 Oct 2012 15:22:22 -0400

Photo

Wed, 24 Oct 2012 15:20:24 -0400

MARKET DINNER FOR 9-27-12

Thu, 27 Sep 2012 13:54:21 -0400

First of Fall Market Dinner. 9-27-12

5 Courses. $35 per person. 12 Available.

Please call Pappo at 510 337-9100 to reserve yours. No online reservations for the market dinner.

Menu:

ACME Crostini: Slow Roasted Mission Fig-Bacon Jam | Blue Cheese | Lemon Thyme

Lacinato Kale Salad| Pecorino Cheese | Lemon-Garlic Dressing | Herb Croutons

Golden Grape Risotto | Toasted Hazelnuts | Fontina | Leeks

Green Curry and Coconut Braised Prather Ranch Pork | Buckwheat Noodles |

Pineapple -Peanut-Green Onion Dressing

Bartlett Pear-Fuji Apple Tart | Whipped Crème Fraiche

First course tonight

Fri, 07 Sep 2012 01:45:26 -0400

First course tonight

Shares | Bites | Nibbles Fried Anchovy Stuffed Olives 6.5 Castlevetrano Olives | Toasted Almonds...

Thu, 26 Jul 2012 14:32:00 -0400

Shares | Bites | Nibbles Fried Anchovy Stuffed Olives 6.5

Castlevetrano Olives | Toasted Almonds 6

Fried Summer Squash | Marinara 8

Hand Cut Garlic-Herb French Fries | Malt Vinegar Aioli 6.5

Prather Ranch Pork/Beef Meatballs Arrabiatta Sauce 9

Liberty Ranch Duck Liver Pate | Grilled Country Bread | Cornichons | Mustard 11.5

Fried Monterey Calamari | Tartar Sauce 11

Sautéed Local Kale | Garlic | Olive Oil 7.5

Clams | Corn | Bacon | Fennel 12

Soup | Salad

Seasonal Soup | Please Ask Your Server 7

Mixed Baby Lettuces | House Vinaigrette 6.5 with Shaved Aged Goat Cheese 7.5

Arugula | Radicchio | Bacon | Nectarine | Sherry-Lime Vinaigrette 9

Cheese Selection with Summer Berries | Honey One 7 / Two 13 Warm Camembert (France) - soft ripened Beemster (Holland) - hard

Salumi with Cornichons | Mustard | Crostini One 7.5 / Two 14 Sopressata- garlic, chili pepper Toscana- garlic, black peppercorns

Homemade Gnocchi with Gorgonzola Cream | Sweet Pecans 16.5 Truffle Cream | Parmesan 15 Fresh Sage | Butter | Spinach 14

Entrees

Liberty Ranch Duck Leg Soft Polenta | Sautéed Kale | Jus 18.25

Grilled Prather Ranch Filet Mignon Potato-Fontina Croquettes | Spinach | Balsamic Reduction 29 Add Fried Farm Egg 2

Grilled Salmon | Green Olive Panzanella | Pickled Onions 23

Prather Ranch Burger 15 Hand Cut Garlic-Herb Fries | Aioli Add Goat Cheese, Swiss, Cheddar, Pepper Jack, American or Fresh Avocado 1.25 Add Bacon or Fried Farm Egg 2 Pappo Style: 4.25 Bacon, Egg & Choice of Cheese Prather Ranch Penne Bolognese 17

Zucchini ‘Spaghetti’ Garlic | Olive Oil 14 *Add Bolognese 3.5

Marys chicken with tomato vinaigrette

Fri, 20 Jul 2012 01:09:22 -0400

Marys chicken with tomato vinaigrette

Banana fritter dippers

Sat, 14 Jul 2012 18:25:10 -0400

Banana fritter dippers

Bruschetta

Sat, 14 Jul 2012 18:23:58 -0400

Bruschetta

Market Dinner

Thu, 12 Jul 2012 16:34:05 -0400

Market Dinner Menu for Thursday July 12,2012.

4 Course Tasting Menu $32

12 Available. Please Call Pappo at 510 337 9100 to reserve.

*Please mention Market Dinner when Calling

1st

Heirloom Tomato Bruschetta | Fresh Basil | Shaved Pecorino | Feel Good Crostini

2nd

Marinated Summer Squash Salad | White Balsamic Vinegar | Fresh Chives

3rd

Line Caught Ling Cod ‘ En Pappiotte’ | Aromatic Vegetables | White Wine | Green Onion Butter

*Mushroom/Eggplant Substitution available for Cod- please request when reserving

4th

Banana Split ‘Dippers’ | Beer Battered Organic Bananas | Strawberry, Chocolate and Salted Caramel Dipping Sauces

Thank you very much for your support

-Chef John

First course

Thu, 21 Jun 2012 21:39:24 -0400

First course

Photo

Thu, 21 Jun 2012 14:28:25 -0400