Seasonal Tasting Menu
Chef’s surprises for the evening
Spanish mackerel crudo, Buddha’s hand, radish, yuzu, finger lime
Optional supplemental caviar course:
Royal Kaluga caviar, smoked eel, potato, pickled beet
Butter-poached Maine lobster, mandarin, fennel, hearts of palm
Tagliatelle, Monterey abalone, burro bianco
Wolfe Ranch quail, chestnut, endive, apple mostarda
Ridged pasta with faux “foie gras,” black truffle, and Marsala
Elysian Fields lamb saddle,
mustard greens, Tokyo turnip, whole grain mustard jus
Optional supplemental cheese course:
An unusual selection of Italian cheeses and condiments
Lychee sorbet, grilled pineapple granita, hibiscus, coconut
Burnt honey cake, apple gelato, vanilla, thyme
Price Per Person $275 Wine Pairing $185
A 20% service charge and a 4% surcharge for San Francisco employer mandates will be added
Chef/Owner: Suzette Gresham Chef de Cuisine: Seth Turiansky
Pastry Chef: Theron Marrs