Soup du Jour 6./9.

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

Spring Greens Salad 5./9.

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

Chocolate Lab Caesar Salad 11.

Organic Little Gem lettuce tossed with house-made "classic-style" Caesar dressing finished with Parmigiano Reggiano, topped with croutons.

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 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.

Ham + Cheese Tartine 12.

Layers of Fatted Calf smoked country ham & triple cream cheese and house-made chutney.

Chicken Salad Tartine 12.

Fennel poached organic chicken blended with house-made aoli topped with fresh shaved fennel on a green garlic & walnut pesto spread.

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.

Our Local Farmers + Purveyors

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

Chocolate Lab Cake 10.

An evolving work in progress, this version of the Lab cake is Michael's devil's food cake layered with bittersweet ganache, enveloped in a Recchiuti proprietary blend of 65% semisweet chocolate wrap, enhanced with cacao nib infused foam, topped with caramelized cacao nibs, swimming in coffee creme anglaise.

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.

Pot de Creme 9.

Recchiuti-style Burnt Caramel blended into a milk chocolate custard, sprinkled with sugar and melted into a brittle sugar crust. Finished with a topping of hazelnut crumble and figurative butter cookies.

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.

Strawberry Tartlette 9.

Organic strawberries with a Gravenstein apple vinegar glaze over vanilla bean pastry cream, nestled in a flaky tart crust. Served with house-made tarragon and strawberry sorbet.

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.

Cookie Plate 6.

Two each of Triple Chocolate, Coconut Macaroon* and Cacao Nib Rocher* (meringue). *Gluten Free

Asphalt Jungle Revolution 5.

Recchiuti's dragées of chocolate covered almonds, hazelnuts, cherries and dark chocolate malted milk 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 -- Martin's Produce -- Mariquita Farms -- Noe Valley Bakery -- Ritual Coffee -- Front Coffee Roasters

C-Lab Wine List

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

Sparkling

Francois Pinon, Vouvray Petillant Brut NV $15.

White + Rose

L'Oliveto, Chardonnay 2012 $13. + Provenza, Roseri Rose $11.5 + Andrian, Pinot Bianco 2011 $11.

Red

Da Capo. Ruche 2011 $12. + Bench, Cabernet Sauvignon 2012 $13. + Peillot, Mondeuse 2011 $13.5 + Sottimano, Mate 2011 $14. + Scherrer, Syrah $16

Marsala

Duca di Castlemonte, Marsala Fine Dry $8. + De Bartoli, Marsala Superiore Oro NV $19.

Sherry

Cesar Florido, Fino NV $8.5 + Grant. Amontillado $9. + El Maestro Sierra, Amoroso NV $10.5

Banyuls

Cornet & Cie, Banyuls Rimage 2009 $12.

Beers

Speakeasy Prohibition Ale $6. + Anchor Porter $5.5 + Anchor Liberty $5.5

Wine Cocktails

Vermouth, Marsala, Sparkling Wine and Sherry cocktail offerings; "The Duke" $9.5 + "The Jewels" $10. + "The Recchiuti" $11. + "Chocolate Lab Campari" $12. + "the Dock" $12.

Specials Menu served in addition to our Savory Menu

Lunch Special - week of June 18 - 21.

Tartine Special: Gravlox & Goat Cheese 12.

House-cured salmon, fresh goat cheese with lemon cucumbers.

Tartine Special: BLT Melt 12.

Marin Sun Farms bacon with house-made aioli, oven roasted tomatoes, swiss cheese and seasonal greens.

Julienned Zucchini Salad 11.

topped with shaved radish, riccota secca and dressed in lemon oil.

Weekly Prix Fixe dinners offered Tuesday, Wednesday & Thursday

WEEK OF: JUNE 11- 13 :: Service from 5:30pm to 10:00pm offered in addition to our Savory Menu.

Prix-fixe Dinners 23.

Starter: Fava Bean Salad

organic fava beans with fresh goat cheese and Prosciutto.

Main: Marin Sun Farms Chicken Ragu

served with organic seasonal vegetables and fresh herbs.

Dessert: Blueberry Shortcake

with freshly whipped cream topped with organic blueberries and blueberry compote.

Wine Recommendaions for prix-fixe dinner

Main: L'Oliveto 2010 Chardonnay (summery, citrus) 13. and Dessert: Banyuls Rimage 2009 (dark berries, sweet) 12.

Specials Menu served in addition to our Savory Menu.

Dinner Specials for Friday, June 14th & Saturday, June 15th. Service from 5:30pm - 11:00pm.

Citrus Chicken Broth 9.

with Broccoli de Cicco and Orrechette

Truffled Zucchini Salad 13.

julienned zucchini topped with toasted pine nuts and ricotta secca, dressed in truffle oil.

Special: Fatted Calf Corned Beef in Jus 16.

served with Organic Spring Vegetables

Wine Pairing 14.

2010 L'Olvietto, Chardonnay smooth, summery, citrus

Wine Pairing 16.

2011 Langrein ... full, hint sweet, honey.

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

Chocolate Lab Hash 12.

Marin Sun Farms organic egg fried then topped over Michael's special meat hash and sauteed seasonal greens.Served with Chocolate Lab toast made with bread customize by Firebrand.

Egg, Bacon & Polenta 12.

Farm fresh organic egg, asparagus, spring onions& parmesan cheese atop soft polenta, served with a side of crisp bacon and toasted bread slices. Both egg and bacon from Marin Sun Farms.

Quiche 14.

A choice of farm raised meat quiche or seasonal vegetable quiche, both made with organic eggs from Marin Sun Farms, served with market greens dressed with house vinagrette.

Financier 8.

Six miniature French cakes made with almond flour, ground almonds and brown butter accented with Valrhona Manjari chocolate.

Deviled Eggs 5.

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

Mimosa 10.

Organic orange juice with Prosecco.

Bellini 10.

White Peach puree a touch of lemon juice with Prosecco.

Drinkwell Softers

Lavender, Rose Geranium, Lemon Verbena, Rosemary $3.5

Virgil’s Soda

Cream Soda or Root 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 -- Martin's Produce -- Mariquita Farms -- Noe Valley Bakery -- Ritual Coffee -- Front Coffee Roasters

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.

Ham + Cheese Tartine 12.

Layers of Fatted Calf smoked country ham & triple cream cheese and house-made chutney.

Chicken Salad Tartine 12.

Fennel poached organic chicken blended with house-made aoli topped with fresh shaved fennel on a green garlic & walnut pesto spread.

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.

Chocolate Lab Caesar Salad 11.

Organic Little Gem lettuce tossed with house-made "classic-style" Caesar dressing finished with Parmigiano Reggiano, topped with croutons.

Spring Greens Salad 5./9.

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

Soup du Jour 6./9.

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

Chocolate Lab Cake 10.

An evolving work in progress, this version of the Lab cake is Michael's devil's food cake layered with bittersweet ganache, enveloped in a Recchiuti proprietary blend of 65% semisweet chocolate wrap, enhanced with cacao nib infused foam, topped with caramelized cacao nibs, swimming in coffee creme anglaise.

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.

Strawberry Tartlette 9.

Organic strawberries with a Gravenstein apple vinegar glaze over vanilla bean pastry cream, nestled in a flaky tart crust. Served with house-made tarragon and strawberry sorbet.

Cookies 6.

Two each Triple Chocolate, Coconut Macaroon* and Cacao Nib Rocher*. *Gluten Free

Recchiuti Truffles 6.

One each of Fleur de Sel caramel, Burnt Caramel truffle , Star Anise & Pink Peppercorn truffle and Force Noir truffle.

Fudge Brownie 2.5

The classic Recchiuti fudgy brownie.

Asphalt Jungle Revolution 5.

Recchiuti's dragées of chocolate covered almonds, hazelnuts, cherries and dark chocolate malted milk balls.

Hot Drinking Chocolate (6 oz) 5.5

Recchiuti chocolate Pistoles (beads of pure chocolate) blended into a hot thick drink, with a finishing crown of Vanilla Bean Marshmallow. (Non-dairy)

Our Local Farmers + Purveyors

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