Marinated Anchovies, Olives, Shaved Wilde Weide Gouda 6
Smoked King Salmon
warm potatoes, caviar, crème frâiche, buttered rye 13
Sweet Lettuces
buttermilk-parmesan dressing, toasted sesame, fines herbes, garlic croutons 8
Potato and Chicken Dumpling Soup 9
Crab & Shrimp Cocktail
sweet shrimp, spicy tomato sauce, warm levain 15
Bouillabaisse
garlic-fennel broth, local rock cod, clams, mussels, rouille 17
Rigatoni with Shaved Beef Cheeks
Rigatoni with Shaved Beef Cheeks
ramps, caramelized cauliflower, parmesan 15
Seared Scallops
grilled asparagus, cippolini onions, green goddess 16
Crispy Veal Sweetbreads
potato confit, garlic chive, pickled mustard seed, brown butter 14
Porcini Marinated New York Steak
balsamic mushrooms, Fiscilini potato gratin, roasted marrow bone 27
Fresh Pappardelle and Smoked Mushrooms
herb broth, asparagus, olive oil poached artichokes, goat cheese 18
Herb Crusted Roasted Rack of Lamb
Carolina Gold rice porridge, almond pesto, broccoli rabe 26
Buttermilk Fried Chicken and Biscuit
Buttermilk Fried Chicken and Biscuit
porcini-maple glaze, Fiscalini mac and cheese 21
New Potato Fries scallions, aioli 6
Roasted Riverdog Farm Carrots cumin, honey 7
Roasted Riverdog Farm Carrots cumin, honey 7
Sweet and Spicy Spring greens 6
Marinated Beets warm goat cheese 8
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510-527-9838
OpenTable
Executive Chef - Brian White Sous Chef - Amanda Joost
In order to better the community around us, Lalime's strives to maintain a sustainable menu bsased on seasonal local produce and meats. We use organic products whenever possible and support local businesses. Wine corkage $20 per 750ml bottle. Cakeage $2 per person.
Please NOTE: Our menu changes frequently due to seasonal changes and availability. This online menu may not always be exactly the same as the menu in the restaurant.
