4 COURSE PRIX FIXE
GROUP DINING
$85/GUEST
FUN SHAREABLE ADDITIONS
HOUSE BAKED PARKER ROLLS +6
garlic oil, marigold butter
BUTTERMILK FRIED CHICKEN +19
CHICKEN LIVER MOUSSE +16
PORCHETTA BAO +17
brined and sous vide thigh meat, calabrian chili aioli, lemon kosho
strawberry - kumquats relish, garlic confit, pickled onions
cornichon, house fermented black bean sauce
FIRST
LITTLE GEM & ROJAS FAMILY PEACHES
smoked salmon, avocado cream, apple vinaigrette
Chardonnay, Obsidian,
Carneros, Napa
TOMATERO FARMS HEIRLOOM TOMATO
mission figs, buttermilk ranch dressing,
crispy rice + amaranth
Savagnin -Chardonnay, Sylvan Faudot,
Arbois, Jura
SECOND
BURRATA di ANDRIA & HUMMUS
heirloom cherry tomatoes, cucumber,
fried chickpeas
Sauvignon Blanc, Domaine de Tremblay, Quincy, Loire, France
WEST COAST SPOT PRAWNS
polenta, sauteed squash blossoms
Junmai Ginjo, Yamba no Kaze,
Gunma, Japan
MAIN
CRESTE di GALLO
basil-hazelnut pesto, herbs, roasted garlic, sheep ricotta,
house tomato sauce, asparagus, English peas, sugar snap peas
BAJA STRIPED BASS
almond romesco sauce, grilled summer squash, fennel oil
SONOMA DUCK LEG CONFIT
stewed gigante beans, duck jus, mustard greens
PRIME RIB
8 oz, cooked to 135 F or well done, parsnip puree,
asparagus, brussels sprouts, horseradish jus
Pinot Noir, Domaine Pillot en Sazenay,
Mercury 1er Cru, Burgundy, France
Viognier, Christophe Semaska,
Condrieu, N Rhone, Framce
Syrah, Vincent Paris,
Cornas, N Rhone
Cabernet Sauvignon-Merlot Blend,
Duluc de Branaire-Ducru, Saint-Julien,
Bordeaux, France
DESSERT
PEACH MELBA
crème anglaise, raspberry, blood orange sorbet
CHOCOLATE MOUSSE PARFAIT
fennel pollen touille, strawberries, meringue crunch
Broadbent White Port
Broadbent Madeira Malmsey 10 Year
Please inform us of any food allergies and dietary restrictions that you have.
When the allergies are deadly, we may not be able to serve you.
We do our best to accommodate your request when possible and when integrity of the dishes are not compromised. SF Ordinance Surcharge of 5% and Service Fee of 20% will be added to your check in place of traditional tips, pooled and split equally among entire staff and to pay for benefits.
Please kindly limit up to 2 credit cards per table splitting equally.
