Linh

Our Spring Menu is Here



Our chefs have outdone themselves this time– their new dishes featuring spring peas, asparagus, green garlic, lamb and more are a breath of fresh air!

Printable Menu (pdf)

Seasonal Sandwiches

Fromage Blanc with Grilled Asparagus, Roasted Mushrooms and Lemon-Herb Pesto on an Acme Baguette $7.99

Mediterranean Sandwich with Housemade Hummus, Shaved Red Onions, Cucumber, Avocado, Pickled Pepper and Lemon-Parsley Tahini Sauce on Lavash (vegan) $6.99

From our Deli

Moroccan Carrot, Snap Pea and Radish Salad with Charmoula Vinaigrette

Penne Primavera with Asparagus, English Peas, Green Garlic Confit and Mint $7.99/lb

Beef Tamale with Roasted Tomatillo Salsa $3.99/each

Freekeh Salad with Grilled Artichokes, Caramelized Spring Onions, Pea Shoots & Black Olive Vinaigrette $8.99/lb

Grilled Asparagus with Shaved Manchego and Marcona Almonds $10.99/lb

Roasted Cauliflower Agrodolce with Currants, Fried Shallots & Anchovy Vinaigrette $7.99/lb

Mexican Black Bean Salad with Chilatas, Queso Fresco, and Cilantro Vinaigrette $6.99/lb

Moroccan Carrot, Snap Pea and Radish Salad with Charmoula Vinaigrette $7.99/lb

Penne Primavera with Asparagus, English Peas, Green Garlic Confit and Mint

From our Self Service Case

Fava Bean Soup with Pecorino Cheese $4.99/pint or $9.99/quart

Braised Cumin Lamb Shoulder with Harissa Rice $11.99/each

Braised Chicken Thighs in Salsa Roja with Mexican Rice $9.99/each

Chicken Enchiladas Verdes with Rancho Gordo Beans $9.99/each

Green Garlic and Asparagus Risotto $7.99/each

Fava Bean & English Pea Dip $7.99/8oz

Farro Salad with Artichokes, Asparagus and English Peas $7.99/12oz

Printable Menu (pdf)



8 Responses to “Our Spring Menu is Here”

  1. linda duck says:

    can i get the fava bean and green pea dip receipe.
    i head back to alaska soon and simply must have it.
    delicious

    • Kirsten says:

      Hi Linda, so glad you like them so much! I’m going to email you with the recipes now…let me know with another comment if you don’t see my email!
      Safe travels to AK :-)

  2. Mary Schelling says:

    The fava bean soup with pecorino was tooooooo delicious!! May I get a copy of the recipe, please??

    Thanks so much!!!

    • Kirsten says:

      Hi Mary,
      I’m working on that for you with our chefs–hopefully will be able to email it to you in a few days! Glad you enjoyed…

      • MJ says:

        Hello!
        Can I also get the recipe for the fava bean & english pea dip? I dream about that stuff…

        • Kirsten says:

          Hi MJ,

          Here’s the recipe, courtesy of chef Sergio. Let us know how it goes!

          Bi-Rite’s Fava Bean & English Pea Dip

          1 oz chopped garlic
          1 quart julienned yellow onions
          2 lbs English peas (fresh or frozen)
          ½ bunch thyme, chopped
          2 cups grated pecorino cheese
          2 lb fava beans (fresh or frozen)
          ¼ cup extra virgin olive oil
          2 cups veggie stock
          Salt & pepper to taste

          Sautée the onions with garlic & oil until translucent, add fava beans & peas & cook for about 5 minutes, turn flame off & add the rest of the ingredients, puree to desired consistency.

    • Kirsten says:

      Hi Mary (and anyone else who likes our fava bean soup)!
      Here’s the recipe, courtesy of chef Sergio. The way he’s laid it out is making our fava bean dip, and then making a bechamel sauce as the base for the soup, and then combining them together.

      1) Make our Fava Bean Dip:
      1 oz chopped garlic
      1 quart julienned yellow onions
      2 lbs English peas (fresh or frozen)
      ½ bunch thyme, chopped
      2 cups grated pecorino cheese
      2 lb fava beans (fresh or frozen)
      ¼ cup extra virgin olive oil
      2 cups veggie stock
      Salt & pepper to taste

      Sautée the onions with garlic & oil until translucent, add fava beans & peas & cook for about 5 minutes, turn flame off & add the rest of the ingredients, puree to desired consistency.

      2) Make our Béchamel sauce:

      ¼ lb butter
      1 tbs chopped garlic
      2 cups diced yellow onions
      1 cup flour
      3 cups milk
      1 cup cream
      Salt & pepper to taste

      Sautée the onions with butter, add flour & white wine (cook until the alcohol evaporates), add milk & cream & cook on low heat, stirring, for about 20 minutes

      3) Combine the two recipes for the soup, adding the puree to the pot with the Béchamel liquid over low heat and stirring slowly to combine.

      This recipe serves about 10 to 12 people–let us know how it goes!

  3. marisa says:

    Hi!
    I have been reading the Bi-Rite book and then the blog and you are just the best.
    We do not have grocery stores like this one in Spain. I envy the people from Mission so much!
    By the way, a focaccia (we call it “coca”) with some anchovies in olive oil baked on top is a treat you should not miss.
    Keep up the good work!