Standard Fare Weekly Dinner Menu
Served wednesday - Saturday
4:30 — 5:00 pm Snacks and Drinks
5:00 — 9:00 pm Dinner
We accept reservations from 4:30-5:30pm and after 8:15pm. Please e-mail us at info@standardfareberkeley.com with your name and party size to request a spot and we will confirm your reservation!
January 22-25
Herb Toasted Nuts 6.50
with a sprinkle of dukkah
House Pickles 6.50
a selection of seasonal fermented vegetables
Devilish Eggs 4.50
jammy egg with fermented pickle tartar sauce
Snack Plate: Olives, Anchovies, and Cheese 17.00
picholine olives, Spanish anchovies, bandage-wrapped cheddar, daikon-apple kimchi, and rye crisps
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Fritto Misto: Maitake Mushrooms, Kohlrabi, Red Onions 16.00
meyer lemon aioli
Chicory and Apple Salad with Walnuts 16.00
buttermilk dressing, mixed chicories, chives, and Toma cheese
Cured Pink Trout with Yuzu-Kumquat Kosho 16.00
ginger-sesame chrysanthemum salad
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Local Rockfish Stew with Saffron and Chickpeas 27.00
green olives, fennel, tomatoes, and spinach
Flatiron Steak with Potato Gratin and Toasted Breadcrumb Salsa 29.00
Yukon Gold potatoes and piracicaba broccolini
Baked Ricotta and Nettles with Lentil Ragout 24.00
preserved lemon-roasted carrots
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Red Gems in Red Wine-Shallot Vinaigrette 10.00
Roasted Rutabaga with Toasted Nuts and Spices 8.50
Acme Seeded Baguette and Butter 4.50
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Buckwheat Chiffon Cake with Poached Apples 12.00
bourbon whipped cream
Fresh Tangelo Parfait with Butter Cake, Curd, and Whipped Cream 12.00
candied tangelo peel
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied walnuts
Cookie and Candy Plate
For one 7.50, For two 13.50
chocolate-salted caramel sandwich cookie, coconut macaroon, candied citrus peel, candied walnuts