From the Market
Every dish begins here.
Sunday mornings at the market are not optional. They are the menu.
Our approach
We don't plan the menu, then shop. We shop, then plan the menu.
The farmers market is where Table Privée menus are born. Not in a notebook, not in advance — but in the moment a vendor pulls back a crate of just-harvested figs, or a fisherman arrives with the morning's catch. This is the Mediterranean way: let the season lead, let the producer guide, let the ingredient speak. California makes this possible every week of the year.
Where we shop
Our markets
Fort Mason Farmers Market
Our home market. Set against the backdrop of the Bay and the Golden Gate, Fort Mason brings together some of the finest small farms and artisan producers in Northern California. This is where our week begins — walking the stalls, talking to growers, and letting the season decide the menu. The view doesn't hurt either.
Marin Civic Center Farmers Market
Marin's agricultural heritage runs deep. The farms here are small, family-run, and fiercely seasonal. We come here for exceptional dairy, pasture-raised meats, and the kind of vegetables that taste like the soil they came from.
Palo Alto Farmers Market
A neighborhood market with a loyal community of growers. Excellent for stone fruits in summer, brassicas in winter, and the kind of small-farm relationships that mean a vendor will set something aside for you.
What we bring home
The ingredients
Six categories. Hundreds of producers. One principle: only what is best today.
Vegetables & Herbs
Heirloom varieties, micro-greens, edible flowers, and herbs harvested the same morning. We look for what is unusual, what is at its absolute peak, and what tells a story on the plate.
Examples
Heirloom tomatoes, shishito peppers, Persian cucumbers, fresh turmeric, nasturtium, borage flowers
Seafood
Pacific Coast seafood from day-boat fishermen. Dungeness crab in season, wild salmon, local halibut, and whatever the ocean offers that morning. We never plan a fish course before we see what arrived.
Examples
Dungeness crab, wild king salmon, Pacific halibut, local sea urchin, Monterey squid
Dairy & Cheese
California's artisan dairy scene rivals anything in Europe. We source from small creameries producing aged and fresh cheeses, cultured butters, and crème fraîche that transforms a simple sauce into something extraordinary.
Examples
Cowgirl Creamery, Bellwether Farms, Point Reyes Farmstead, Achadinha Cheese
Meat & Poultry
Pasture-raised, humanely farmed, and processed with care. We work with ranchers who know their animals by name. The difference on the plate is unmistakable.
Examples
Marin Sun Farms beef, Llano Seco pork, Liberty Duck, Hoffman Game Birds
Fruit
California's climate produces fruit of extraordinary depth. Stone fruits in summer, citrus through winter, berries almost year-round. We use fruit not just in desserts but throughout the menu — in sauces, in salads, in unexpected places.
Examples
Blenheim apricots, Suncrest peaches, Cara Cara oranges, Kishu mandarins, Olallieberries
Pantry & Specialty
The finishing touches that elevate a dish: single-origin olive oils, raw honeys, artisan vinegars, dried chiles, and the occasional discovery that becomes a new obsession.
Examples
McEvoy Ranch olive oil, Marshall's Farm honey, Rancho Gordo beans, Baia Pasta
The market is the menu.
When you sit at a Table Privée table, you are tasting what was best that week — not what was planned months ago. That is the promise, and the farmers market is where it begins.
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