Welcome to Insalata's
Since 1996, Insalata’s has brought the warm spirit of the Mediterranean to Marin County. As an integral part of the community, our bib gourmand-awarded restaurant has become a place for every occasion, including once-in-a-lifetime celebrations (in the private Siena Room or via catering) and busy weeknight dinners (from the takeout counter). With menus that strike a balance between familiar flavors and enticing new fare, the restaurant strives to make everyone feel welcome at the table. For Latin American favorites, visit Insalata’s sister restaurant, Marinitas.
Join us Valentine’s Day featuring a romantic three course menu. To see the menu click here.
Book Passage Cooks with Books Event, Saturday February 28th at 12 p.m. Heidi will be featured for her new cookbook, Insalata’s and Marinitas: The Story of Two Restaurants. The cost is $115 per person includes a full meal, tax, tip, wine and a signed copy of the book. To register click here.
Check out our Winemakers Under Forty for 2015 The February Under 40 Winemaker Series will feature Marietta Cellars and Jake Bilbro winemaker. Jake will be making his guest appearance on Thursday, February 5, 2015 for the dinner service.
January Prefixe Menu featuring winemakers Angela Osborne and Faith Armstrong of Farmers Jane Winery. See the full menu here.
Join us for Words off paper, January 25th at 3 p.m. Come listen to incredible novelists and writers. There is a $10 entrance fee.
Takeout, Catering & Private Dining
Our takeout department has been at the heart of our business since we opened. With Marin County favorites such as fattoush salad, grain salads, grilled eggplant, and chicken meatballs, we provide plenty of healthful and flavorful mediterranean cuisine options. To order from our takeout department, call 415.457.8223. We need 48-hour notice for some items, though large or special orders may require more advance notice. During peak seasonal events, such as Thanksgiving, we may find it necessary to limit the number of takeout orders because of high demand so call early for best selections! We have parking available on the side of the restaurant for our takeout counter guests. View our Takeout Brochure here.
For 18 years, our caterings staff has put on events for parties as small as 10 to as large as 700. We also have years of experience tailoring menus to accommodate special diets or food preferences. To launch the conversation about your event needs, contact Catering Manager Chris Engel ph. 415.332.3277, fax 415.331.7684, or send Chris an email here.
Wonton Crisp with Sesame Seared Tuna, Asian Slaw and a Soy-Ginger Vinaigrette $1.95ea
Walnut Coins with Blue Cheese, Seasonal Chutney and Mint $1.25ea
Crostini with Goat Cheese and Truffled Wild Mushrooms $1.25ea
Smoked Trout with Horseradish, Lemon, and Chive with Housemade Black Pepper Crackers $14.95 (1/2 pint)
Trio of Dips served with Toasted Pita—Hummus, Taramasalata, and a third Seasonal Dip (please inquire) Pint of Each(serves 10 people) $32.00
Marinated Olives with Orange and Bay $9.95 lb.
Cocktail Sized Beef, Chicken or Lamb Skewers with Chickpea Cilantro Sauce $1.95 ea
￼Selection of Insalata’s Cookies $2.50 ea 1/2 size $1.50 ea
Coconut Cake Coconut Custard, Whipped Cream and Toasted Coconut Chocolate Devil’s Food Cake Whipped Mascarpone and Bittersweet Chocolate Glaze Classic
Chocolate Cake Choice of Chocolate, Mocha or Vanilla Buttercream Carrot Cake Currants and Walnuts with Cream Cheese Icing Lemon Cake Lemon Curd between layers of Sponge Cake with Whipped Mascarpone and Almonds 8” cake (serves 6-8) $38 10” Cake (serves 10-14) $49.00
Taramasalata & Hummus with Pita Chips Greek Tomato Salad with Feta Cheese & Oregano (seasonal) or Fattoush Bulghar & Lentil Salad with Pomegranate Walnut Vinaigrette
Chicken Skewers with Tzatziki (2 ea.)
Hummus and Muhammara with Pita Chips
Fattoush Salad Israeli Couscous Salad with Grilled Vegetables, Cilantro and Mint
Blue Lake Green Beans with Lemon & Almonds (May-Oct) Broccoli with Crispy Garlic and Olives (Nov-April)
Chicken Skewers with Charmoula and Scallions (2 ea.)
Goat Cheese Crostini with Wild Mushrooms
Green Lentil Salad with Feta Cheese
Grain Salad of the Day
Grilled Chicken Breasts with Olive Herb Relish
Marinated Olives with Orange and Bay Leaves
Piquillo Peppers Stuffed with Goat Cheese, Lemon, Herbs
Grilled Artichoke Halves with Romesco Saffron Rice Salad with Cherry Tomatoes and Marjoram
Grilled Salmon in Grape Leaves with Catalan Sauce
Minumun 48-hour advance notice needed ￼￼￼
Spicy Eggplant Dip with Crostini
Marco Polo Noodle Salad with Sweet Red Peppers and Ginger
Snap Peas with Sesame Seeds
Asian Coleslaw with Napa Cabbage, Carrots and Daikon Honey and Soy Glazed Grilled Chicken Breast
ENTREES FOR A CROWD
￼￼Moroccan Lamb Tagine with Couscous $9.50 lb.
Seven Vegetable Tagine with Couscous $8.50 lb. Chicken Piperade $8.50 lb.
Basque Inspired Chicken, Red Pepper & Chorizo Stew $8.50 lb.
Thai Vegetable Curry with Basmati Rice $8.50 lb.
BOXED LUNCHES – SANDWICH SELECTIONS
Grilled Chicken Breast with Pesto
Portobello Mushroom, Mozzarella, Roasted Peppers, and Arugula
Smoked Hobbs Turkey with Monterey Jack Cheese Proscuitto and Mozzarella with Pesto
All sandwich bread is baked in house each morning! $10.75 for either a sandwich, fruit and freshly baked cookie or for a sandwich, grain salad and a freshly baked cookie.
Private Dining in The Siena Room
Featuring French doors that ensure privacy, the Siena Room is perfect for business events and celebratory gatherings. It can accommodate up to 40 people with a menu customized for the occasion. For more information, contact Private Dining Coordinator Angela Salvemini, ph. 415.640.7799, or email Angela here.
Heidi & Mark Krahling
OwnersHeidi Krahling became a chef during California’s culinary coming of age in the 1980s. She and her husband, Mark Krahling, opened Insalata’s in 1996 and both have worked hard to make it a central part of the San Anselmo community. Today, Heidi is the mama-in-residence, guiding her culinary team while Mark ensures that the restaurant’s myriad components run smoothly. Their goal has always been to provide gracious service and delicious Mediterranean-inspired food to their guests while taking care of their teams of chefs and servers.
Taylor Carnes brings creativity and passion to every dish he develops. A former valet at Insalata’s, Carnes trained at the Napa Valley Cooking School and quickly worked his way up the kitchen ranks to head cuisine. When not at the restaurant, he bikes Mt. Tamalpais in Marin County or experiments with delicious new recipes with friends and family.
Beth Casey is hard-wired to create memorable dining experiences for the guests of Insalata’s. Prior to joining our management team, Beth gained experience in every aspect of restaurant operations as a restaurant owner and hospitality instructor.
Bruce is steeped in American dessert traditions. At Insalata’s, he melds his knack for creating playful spins on American classics with Heidi’s love of seasonal, Mediterranean desserts. Few things make him happier than creating centerpieces for our events or developing new designs for seasonal cookies and cupcakes.
Christa got her start in the culinary world as a TV cooking show producer. She joined Insalata’s kitchen team after completing culinary school and now brings her food and wine knowledge to both the front and back of the house.
Art by Laura Parker
‘Laura Parker’s art is an essential part of our interiors and branding…’ – Heidi Insalata Krahling
View a selection of her paintings by clicking on the image at right or visit her online gallery here.
All images © 2014 Laura Parker
Address: 120 Sir Francis Drake Blvd, San Anselmo, CA 94960, Phone: (415)457-7700
Dinner: Su-Th:5:30pm-9:00pm,F-S: 5:30pm-9:30pm
Takeout: M-S:11:00am-7:30pm,Su (closed)
Check out our Facebook page for a behind the scenes look at Insalata’s!
Call us at 415.457.7700 or make a reservation via Open Table.
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