SALAD
Servino chef Massimo Covello prepares farm fresh salads
in Tiburon depending on the season: La Tercera puntarelles
and Star Route baby artichoke over a bed of Green Gulch cau-
liflower and fingerling potato salad. Finished with McEvoy
Ranch extra-virgin olive oil and kalamata olives.
CC: Grilled hearts of
romaine, Nick’s Cove;
potato with blue cheese,
onions and bacon, Cowgirl
Creamery in Point Reyes
Station MC: Puntarelle
and local Dungeness crab,
Servino JE: Smoked
herring salad with potatoes, artichokes and
mushrooms, Le Garage
SaH: Tableside Caesar,
Marin Joe’s in Corte
Madera ScH: Panama
summer salad, Panama
Hotel and Restaurant in
San Rafael SH: Fattoush
with salmon, Insalata’s
in San Anselmo
HK: Arugula, burrata and
pear salad, Pizzalina in
San Anselmo RP: Salad
de choux frisée, baby
organic kale, apples,
pomegranate, La Folie
in San Francisco JR: Any
farm-fresh salad, Servino
TS: Frisée, poached egg,
lardons, fried red bliss
potatoes, sherry
vinaigrette and Maldon
salt, Piatti PS: Brussels
sprout salad, Pizza Antica
in Mill Valley
OS: Lobster salad with
grilled peaches,
butter lettuce, white corn,
watermelon radishes and
Meyer lemon vinaigrette,
Le Garage JW: Radicchio,
toasted hazelnuts and
gorgonzola, Picco
SW: Grilled yari ika
squid, wild arugula,
shaved baby round
carrot, gobo, crispy
sunchoke skins, olive oil
croutons, chorizo
vinaigrette, Sushi Ran
