Chef Chris Avila has created a menu that ranges from very small plates to appetizers, entrees and delicious desserts; every menu item is paired with a suggested wine.
At Soif we are committed to providing food that is local, seasonal, organic and delicious. We are trying our best to provide food that is good and good for you – trying to make it easy to eat your greens. How does a restaurant go about this, one might wonder, there are many jumping off points for this discussion, but because we prefer the “show” to the “tell” we think a couple of lists would help.
Things we do serve:
As much local, oragnic produce as we can find from Santa Cruz and Bay Area farmersincluding Freddy, Meder Street Farm, Happy Boy, Dirty Girl & Greenleaf Produce.
Meats and poultry from producers that are committed to raising livestock traditionally, humanely (open range) and sustainably. Our suppliers use no hormones, antibiotics or growth enhancers and use only appropriate feeds for their animals (for instance, only vegetarian diets): United Meats, Liberty Ducks, Fulton Valley Farms.
Seafood that conforms to Seafood Watch guidelines. Since we opened in 2002, we have been committed to this great program from the Monterey Bay Aquarium. Our supplier, Royal Hawaiian Seafood, supports us in this commitment by actively encouraging the use of sustainable seafood products and local fishermen.
High quality dairy, farmhouse cheeses and vegetable oils (olive and rice bran). Our cakes and desserts are made with butter or olive oil; fried foods are cooked in butter, rice bran or olive oil.
Things we don’t serve, or put into our {we eat here, too} food:
Fish listed on the Seafood Watch “Avoid” list (which also includes fish high in mercury: Shark, Swordfish, Tilefish, King Mackerel)
Any fractionated, hydrogenated or partially hydrogenated oils or fats of any kind.
Tomatoes in December
