A Tasting of Vegetables
Chef’s surprises for the evening
Carrot and ginger terrine, rye and cocoa crumb, caraway, fines herbs
Coffee-cured white beets, Stracciatella, blood orange, sunchoke
Asparagus, brown butter zabaglione, egg yolk confit, preserved lemon, brioche
Acquerello risotto, celery root,
black truffle, 36-month Parmigiano Reggiano Vacche Bianche
Artichoke and Stracciatella-filled creste di galli with nasturtium
“Dry-aged” kohlrabi, Tierra Farms polenta, Cipolline onion,
Hen of the Woods, vegetable Bordelaise
Optional supplemental cheese course:
An unusual selection of Italian cheeses and condiments
Pear sorbet with verjus and elderflower
Blueberries and Meyer lemon with almond sablé and basil
Price Per Person $215 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