1. Food

Drakes Bay (C. Gigas) San Quentin, Baja California
Line Culch Grown by the Lunny Family; Briny Touch of Bitter Herb
3
Glacier Bay (C. Virginica) Bedec Bay, New Brunswick
Suspended Tray Grown out of Richibucto; Crisp & Clean Starter Oyste
4
Kumamoto (C. Sikamea) Oakland Bay, Washington
Long-Line Culch Grown by Coast Seafoods, slow to Market Size; Buttery, Honeydew Lemon Finish
4
Oysters Served with Fennel Mignonette & Lemon
Jumbo Gulf Shrimp
Turtle Friendly Caught in the Gulf of Mexico
23
Chilled Cocktail Lemon & Cocktail Sauce
Grilled Prosciutto Wrapped Shrimp Citrus-Chili Sauce
Shellfish Indulgence Platter
120
Yellowtail Sashimi Tempura Avocado, Cilantro & Citrus
Long-Line Caught off the Coast of Baja California, Mexico
18
House Made Charcuterie Spicy Coppa, Bresaola, Serrano Ham & Soppressata
25
Porchetta Di Testa Picholine Olives & Baguette
Duroc Pork from Devils Gulch in Nicasio, California
16
Smoked Salmon “Pastrami” Pickled Mustard Seed, Crème Fraîche & Rye Cracker
New Zealand Raised Ora King Salmon in Marlborough Sound, South Island
17
Epic Caesar Salad Levain Croutons & Parmesan
Schoolyard Bread from San Francisco Local Acme Bread Company
16
Chermoula Crust Spanish Mackerel Anson Mills Farro Verde, Butter Lettuce & Citrus Sabayon
Hand Line Caught off the Coast of Florida
15
Fire Roasted Pork Sausage Green Papaya Salad, Roasted Peanuts & Chili
Naturally Raised Duroc Pork from Devil’s Gulch Ranch Nicasio, California
16
Grilled Spanish Octopus Italian Butter Beans, Parsley, Lemon & Sofrito Toast
Wild Caught off the Coast of Spain
19
Sea Scallop Saffron Essence, Chorizo & Red Sorrel
Harvested off Coast of Rhode Island
18
Butternut Squash Soup Sunflower Toast & Fried Sage Pistachio Dust
Squash from Warren Creek Farms Arcata, 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.”
2/5/15
DINNER
PRIME STEAKS
Dry Aged Ribeye Steak 14 oz
Procured by S.F. Butcher, Bryan Flannery
58
Côte De Boeuf 28 oz
Procured by S.F. Butcher, Bryan Flannery
102
Dry Aged Bone in New York Steak 20 oz
Procured by S.F. Butcher, Bryan Flannery
54
Rib Cap Steak 9 oz
Naturally Raised by Creekstone Farms, Kentucky
47
A5 Miyazaki Wagyu Steak
Naturally Raised in the Prefecture of Miyazaki, Island of Kyushu, Japan
Whole Salt Roasted Prime Rib Au Jus
Naturally Raised by Creekstone Farms, Kentucky
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
47
198
“An Epic Meal For Two”
32 oz Tomahawk Rib Steak & a Two lb Maine Lobster
To Complement (choose one):
Béarnaise Sauce, Madeira, Chimichurri
Horseradish or “Epic Steak” Sauce
To “Add On”: Dungeness Crab 20
Miso Truffle Butter 6 Maine Lobster 30/60 Prosciutto Wrapped Shrimp 18 Hedgehog Mushrooms 9
Point Reyes Blue Cheese 5 Seared Black Bass Artichoke Gratin, Blood Orange & Arugula
Hook & Line Caught off the Delmarva Peninsula
36
Wood Roasted Pacific Swordfish Celery Root, Green Apple & Fennel Agrodolce
Long Line Caught off the California Coast
35
6 oz Petite Filet Fondant Potato, Baby Carrots & Creamed Wild Mushrooms
Naturally Raised by Family Owned Schmitz Ranch, California
37
Roasted Maine Lobster Slow Cooked Short Ribs, Broccoli Rabe & Truffle Miso Butter
Lobster Trap Caught off the Coast of Maine
46
Whole Roasted Pork Loin Sweet Potato Mash, Long Beans & Tangerine Glaze
Naturally Raised Duroc Pork from Devil’s Gulch Ranch Nicasio, California
34
SIDES
Seared Brussels Sprouts
10
Artisan Bacon
9
Pickled Onion & Anchovy
French Fries
7
Béarnaise Sauce
Sautéed Spinach
7
Caraway Cream
“Julia Child” Potatoes
Gruyere Cheese
Broccoli Rabe
8
Spätzle Gratin
8
Fontina Cheese
Vegetarian & Special Dietary requests are met with enthusiasm!
A 5% surcharge will be added to all food and beverages for San Francisco employer mandates
2/5/15
DINNER