SF Restaurant Week

Restaurant Week 4 Course

Choose one from each course

First

beer battered oysters- fennel, satsuma, black sesame ranch

spaghetti squash & kale fritters- smokey sofrito

add uni crème brûlée - keluga reserve caviar, yuzu tobiko, trout roe, crostini  $20

Prosecco Brut, Bosco Di Gica, Valdobbiadene, DOCG, Italy

Second

roasted beets, burrata, olives, citrus, spicy pepitas

winter salad- shinko pear, pancetta, puffed rice,

Bahn mi vinaigrette 

creamy root vegetable soup- brassicas kimchi, pepitas, sage pesto

Godello, Peza do Rei, Ribeira Sacra, Spain, 2017

Third

*american wagyu flat iron- oxtail bordelaise,, celery root, chard, cipollini 

*striped bass - truffled bean puree, delicate squash, sunchoke, purple cauliflower, yuzu perrisilade

chiocciole di napoli squash, spigarello, wild mushrooms, oakdale gouda, creme friache with shaved perigord 

Tempranillo, Dominio Basconcillos, Ribera Del Duero, Spain, 2016

Dessert

pistachio cake-  huckleberries, caramel-praline ice cream

*tahitian vanilla pot de crème, salted caramel, warren pear, walnut brittle

Loupiac, Chateau Dauphine Rondeillon