Prix Fixe Menu
Optional supplemental caviar course:
Royal Kaluga caviar, smoked eel, potato, pickled beet
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Carrot and ginger terrine, rye and cocoa crumb, caraway, fines herbs
Coffee-cured white beets, Stracciatella, blood orange, sunchoke
Spanish mackerel crudo, Buddha’s hand, radish, yuzu, finger lime
Rossotti Ranch vitello tonnato, caper, Parmesan, olive
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Artichoke and Stracciatella-filled creste di galli with nasturtium
Acquerello risotto, celery root,
black truffle, 36-month Parmigiano Reggiano Vacche Bianche
Ridged pasta with faux “foie gras,” black truffle, and Marsala
Suckling pig bottoni, spring onion purée, ramps, Sherry-pork jus
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“Dry-aged” kohlrabi, Tierra Farms polenta, Cipolline onion,
Hen of the Woods, vegetable Bordelaise
Kampot pepper-crusted Bluefin tuna, fava beans, tuna ‘Nduja, Morels
Willamette Valley lamb saddle, artichoke, sweetbread, green garlic gremolata
Optional supplemental main course:
A5 Wagyu beef, charcoal-roasted celery root, Bluefoot mushroom
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Optional supplemental cheese course:
An unusual selection of Italian cheeses and condiments
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Blueberry with Meyer lemon cream, almond and basil
Burnt honey cake, apple gelato, vanilla, thyme
Vanilla crème fraîche panna cotta, preserved apricot, Dulcey chocolate
Dark chocolate mousse, banana confit, whipped caramel cremeaux
Price Per Person $165 Wine Pairing $95
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