DINNER MENU served 5-9:30ish
starters
Tonight’s Soup
always vegetarian 8oz 5; 16oz 8
Robin’s Salmon Bisque
all time favorite 8oz 7; 16oz 10
Garlic Bread
sourdough cracked wheat, fresh
garlic butter, Parmesan cheese 6
Grilled Naan Pizzette
toppings change daily 10
Meze Plate
quinoa taboulleh, preserved lemon
hummus, tzatziki, feta, olives, whole wheat chips 10
Singapore Sate
choice of chicken or beef, pickled cucumber salad, spicy
peanut sauce 10
Crusted Calamari
sesame-cabbage slaw, sambal aioli 11
Brazilian Kibbeh
spiced lamb croquettes, citrus tahini, spiced yogurt, flatbread 11
Green Onion Crab Cakes
chipotle aioli, dressed arugula, parsley oil 13
Crispy Vietnamese Spring Rolls
vegetarian, kimchee, chili oil, sweet chili sauce 8
Artisan Cheese Trio
toasted nuts, local honey, seasonal preserves, crostini 14
Pickled Market Vegetables
chef's selection of three 6
salads
Robin’s Garden
farmer's greens, local market vegetables, sesame citrus
vinaigrette 7 add Point Reyes Bleu Cheese 2
Bloomsdale Spinach
dried cranberries, ricotta salata cheese, toasted pecans,
honey-balsamic dressing 10
Citrus-Beet Salad
arugula, Happy Acres Goat Cheese, honey balsamic 11
Robin’s International
sample three of our deli salads 10
entrees
Flat Iron Steak
red cabbage marmalade, mustard spaetzle, bourbon reduction, crispy onion rings 25
Slipper Lobster Enchiladas
lime crèma, avocado, jack & white cheddar cheeses, tomatillo
salsa verde, cumin black beans, brown basmati rice 20
Furikake Tofu
pan seared, ginger-lemongrass red rice pilaf, market vegetable, white ginger, soy-yuzu 18
Tandoori Chicken
yellow dhal, roast organic broccoli,seasonal fruit chutney, brown basmati rice, cilantro-mint chutney 24
Grilled King Salmon
cranberry almond wild rice pilaf, roasted market vegetables, green peppercron sauce 26
Pork Osso Buco
celery root-potato mash, braised greens, red wine jus, crispy root chips, citrus gremolata 24
Bloomsdale Spinach and Portobello Lasagna
house made marinara, fontina,mozzarella and ricotta cheeses,
Parmesan crisp 18
Tofu Pad Thai
cabbage, bok choy, scallions, cilantro, egg, bean sprouts, peanuts, spicy tamarind sauce 16 plus prawns 19
Herb Roasted Chicken
mushroom potato risotto, braised winter vegetables, house cured brisket, red wine reduction 24
Robin’s Chow
wok-flashed pasta, farmer’s market
vegetables, garlic, ginger and soy. Tofu or chicken 16;
flat iron beef 19 ; prawns 21
Roghan Josh
North Indian lamb curry of yogurt, tomatoes and almonds; seasonal fruit
and cilantro-mint chutneys, chapati 21
Tempeh Korma
Indian coconut curry of market vegetables, toasted cashews, golden raisins, yellow dhal, chapati, seasonal fruit and cilantro-mint chutneys 18
Spicy Tofu Peanut Panang
atsu-age tofu, basil, toasted peanuts,
market greens, pickled cucumber salad 18
Thai Green Chicken
mild coconut curry, cilantro, kaffir lime leaf, lemongrass, cucumber salad 19
Malaysian Chicken
spicy yellow coconut curry, toasted coconut, cucumber salad 19
menu subject to changes