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TASTING MENU

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—  TASTING MENU  —

$85 > $140 with wine pairings


egg tofu, clams, finger lime, sunchoke chips, wasabi, sake vinaigrette, chilled turnip broth  //  Hoyo Kura No Hana > Miyagi, Japan

smoked trout glazed in fermented juices, potato, red cabbage, buttermilk, sorrel  //  Tatomer Grüner Veltliner  > '16 Santa Barbara County, CA

chicken liver mousse tart, grape gelée, garden herbs  //  Robert Sinskey Late Harvest Pinot Gris > '12 Napa Valley, CA

shaved apple, hazelnut milk custard, kohlrabi, red mustard, tarragon, ginger ice //  Valdespino Manzanilla >  Sanlúcar de Barrameda, Spain

braised beef belly, potato pavé, soured onions, horseradish cream, kale, fine herbs//  Vinca Minor Cabernet Sauvignon > '16 Santa Cruz Mountains, California

celery sorbet, verjus soda

salted date ice cream, pumpkin seed croquant, black sesame caramel  //  Broadbent Sercial 10 year Madeira > Madeira, Portugal

Participation is required by the entire table.
Part of the proceeds from January 2018 will be donated to SF Food Bank