FROM THE RAW BAR
FROM THE RAW BAR Oysters Served with Fennel Mignonette & Lemon Cooke’s Cocktail (C. Virginica) Prince Edward Island, Canada Rack and Bag Grown by J.P.’s Shellfish Co., Firm, Clean & Mineral Finish 4 Kumamoto (C. Sikamea) Humboldt Bay, California Long-Line Culch Grown by Coast Seafoods, Slow to Market Size; Buttery Honeydew Melon Finish 4 Malpeque (C. Virginica) Prince Edward Island, Canada Rack and Bag Grown, Clean with Brine & Pickle Finish 4 Jumbo Gulf Shrimp Turtle Friendly Caught in the Gulf of Mexico 23 Chilled Cocktail Lemon & Cocktail Sauce Oven Roasted Garlic, Chiles & Lemon Seared Rare Yellowtail Jack Crisp Plantain Chips, Ginger & Green Curry Mojito Long Line Caught in Baja Mexico 17 APPETIZERS House Made Charcuterie Chef’s Board 25 Rabbit Galantine Peach Mostarda 15 French Butter Pear Salad Watercress, Pomegranate, Cambozola & Focaccia Toast Watercress Gathered in Sausalito, California 15 Sea Urchin Chawanmushi Tempura Maitaki Mushroom, Butternut Squash & Cilantro Diver Caught from Fort Bragg’s Coastal Reef, California 19 Crispy Monterey Calamari Black Noodle Salad, Yuzu & Cilantro Seine Caught off the Coast of Monterey, California 15 Pan Seared Squab Breast “Scrapple” Ravioli, Matsutake Mushrooms & White Truffle Emulsion Naturally Raised near Stockton, California 18 House Smoked Sturgeon Cornmeal Blini, Black Caviar & Drawn Butter Sturgeon Sustainably Raised near Sacramento, California 19 Seared Sea Scallops Duck Liver Mousse, Grilled Pea Tendrils & Truffled Madeira Naturally Harvested off the Coast of Rhode Island 18 Butternut Squash Soup Spiced Sunflower Seeds & Spiced Chantilly Butternut Squash Organically Grown by Capay Family Farms, Capay Valley, California 10 California Law advises patrons that “consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.” 10/14/14 DINNER PRIME STEAKS Dry Aged Ribeye Steak 14 oz Procured by S.F. Butcher, Bryan Flannery 56 Côte De Boeuf 28 oz Procured by S.F. Butcher, Bryan Flannery 102 Dry Aged Bone in New York Steak 20 oz Naturally Raised by Creek Stone Farm, Kansas 54 A5 Miyazaki Wagyu Steak Naturally Raised in the Prefecture of Miyazaki, Island of Kyushu, Japan Whole Salt Roasted Prime Rib Au Jus Procured by Bassian Farms 4 oz 8 oz 98 180 SMALL LARGE 45 58 Tuscan Style Porterhouse Steak, Herbs, Garlic & Olive Oil 30 oz Procured by S.F. Butcher, Bryan Flannery 90 Filet Mignon 9 oz Naturally Raised by Family Owned Schmitz Ranch, California 45 198 “An Epic Meal For Two” 32 oz Tomahawk Rib Steak & a Two lb Maine Lobster To Complement (choose one): Béarnaise Sauce, Madeira, Chimichurri or Horseradish To “Add On”: Miso Truffle Butter 6 Maine Lobster 30/60 Dungeness Crab 20 Gulf Shrimp 18 Wild Mushrooms 8 Point Reyes Blue Cheese 5 Basil Crusted Bluefish Hatch Chile, Pork Pozole, Grilled Lime & Fino Verde Basil Gill Net Caught near Montauk, New York 35 Seared Albacore Tuna French Lentils, Golden Beets & Saffron Mussel Vinaigrette Hook and Line Caught out of Coos Bay, Oregon 36 Braised Veal Cheeks Sweetbreads, Truffled Chanterelles & Watercress Naturally Raised by Family Owned Schmitz Ranch, California 37 Bacon Wrapped Pork Tenderloin Green Beans, Confit Tomatoes & Sauce Chasseur Naturally Raised by Hutterite Farms, Montana 34 Seared 6 oz. Petite Filet Creamed Leeks, Bordelaise Sauce & Crispy Onions Naturally Raised by Family Owned Schmitz Ranch, California 35 SIDES Späetzle Gratin 8 Fontina Cheese Sautéed Spinach 7 Caraway Cream French Fries 7 Béarnaise Sauce Seared Silver Queen Corn 8 Pickled Gypsy Peppers “Julia Child” Potatoes 8 Gruyere Cheese Oven Roasted Kabocha Squash 8 Brown Sugar & Shichimi Mashed Potatoes 7 Vegetarian & Special Dietary requests are met with enthusiasm! A 4% surcharge will be added to all food and beverages for San Francisco employer mandates 10/14/14 DINNER
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