cmw foie gras.jpg


This is the page description.


$95 > $160 with wine pairings

oysters poached in their shell, celtuce, wasabi, succulents, apple and lemon verbena broth  //   Shizengou Junmai Ginjo > Fukushima, Japan

smoked trout glazed in verjus, trout roe, cabbage, potato mousse, horseradish   //  C.V.N.E Monopole Clásico Blanco Seco > '15 Rioja, Spain

squid, lardo, preserved peppers, egg yolk jam, rooftop herbs  //  Clos Cibonne Tibouren > ’16 Provence, France

shaved and roasted squash, chicories, sorrel, nasturtium sorbet, pumpkin seed brittle  //  Škerk Istrian Malvasia  >  ’16 Venezia Giulia, Italy

american wagyu poached in smoked beef fat, turnips, fermented ramp, shiitake rice  //  Domaine Chevillard Pinot Noir > ’16 Savoie, France

celery sorbet, verjus soda

burnt honey ice cream, matcha meringue, chocolate tuile  //  Angelo Negro Birbèt > Roero, Italy


Chef’s Extended Tasting Menu
$130 > $215 with wine pairings

Participation is required by the entire table
Part of the proceeds from January 2019 will be donated to SF & Marin Food Bank