FLEA STREET TO GO
EARLY SPRING MENU
Today is Wednesday, April 1st. Last time to order is 7pm.
Planning ahead?
We are now taking your email orders days in advance.
We will get back to you on the day you put your order in to
confirm a pickup time and get credit card payment.
BE SURE TO INCLUDE A PHONE NUMBER WHERE YOU CAN BE REACHED.
STAY HEALTHY, STAY SAFE. MUCH LOVE.
♥️
(SCROLL DOWN FOR MENU)
We Are Open For Take Out
Tuesday - Saturday
NOW SERVING
COCKTAILS TO GO!
***click here to view the menu***
🥃
Eloy and Ever, bartenders extraordinaire,
are mixing cocktails in Mason Jars for you to enjoy at home!
ADD ice, shake
and drink right from the jar
or out of your favorite cocktail glass.
We are thrilled with the response, and can't thank you enough for the support.
Due to the high volume of take out requests,
we ask that you follow these directions
when placing your order:
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Email your order to us at
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In your email, tell us what you'd like for dinner, how many people in your group, and a number where we can call you back. Please, keep your email short and sweet :)
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We will call you back after 2pm to process payment
and give you a suggested pick up time
based on the volume of orders we're processing.
-
We are adjusting and streamlining this process as we go,
and are so grateful to all of you!
In addition to what you ordered, you will find:
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Tonight's Taste of the Season
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Flea Street’s Buttermilk Biscuits
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As Kneaded Bread, Organic Sweet Butter
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Sweet bite of Seasonal Pate de Fruit.
FIRST COURSE
McFarland Smoked Trout 21
bacon, fingerling potato, frisee, horseradish crème fraiche, potato crisps
Cornmeal Crusted Vegetable Fritto Misto 16
broccoli, cauliflower, carrot, asparagus, lemon, blood orange chipotle aioli
Roasted Cauliflower Soup 18
sun-dried tomato pesto, crispy chard, green garlic
Local Farms & Flea Street Garden Salad 16
baby lettuces, carrot, radish, asparagus, arugula blossoms, nasturtium, house vinaigrette
Strawberry Spinach Salad 16
spinach, shallot, pistachio, smoked cheddar croutons, strawberry vinaigrette
MAIN COURSE
Wild, Wild Pasta 32
fettuccini, wild mushrooms, wild rice, feta cheese, jalapeño, sun-dried tomato
Halibut Cheeks Piccata 40
red potato, broccoli, shallot, capers, butter, white wine, lemon
Cornmeal Crusted Black Cod 36
california asparagus, brown butter yams, chipotle, lime coriander, cilantro
Marin Sun Farms Short Ribs 38
truffle whipped potato, brussels sprouts, bacon, beets, arugula, pickled peppers, horseradish creme fraiche, rosemary au jus
Vegetarian Tasting 39
roasted mushroom raviolo, shiitake & king trumpets | spring garlic & asparagus souffle
cauliflower croquette, horseradish crème fraiche | broccolini, pine nuts, chili flakes
DESSERT
Carrot Cake 15
cream cheese frosting, walnuts, whipped cream
Tin Pot Creamery Ice Cream 12
(by the pint)
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Vanilla Bean Ice Cream
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Passionfruit Poppyseed Ice Cream
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Matcha Coconut Vegan Ice Cream
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Strawbbery Lemonade Sorbet
Fresh Baked Chocolate Chip Cookies 5
two per order
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Dozen Frozen Organic Buttermilk Biscuits (Martin’s) 22
from our kitchen to your oven, packaged frozen for you to bake at home
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness