San Francisco

All Plated Meals include Assorted Breads, First Course, Entrée, Dessert and Freshly Brewed Peet’s Major Dickason’s Blend Regular and Decaffeinated Coffee and Teas.

Fish or Fowl: USD 92 per guest

Meat: USD 104 per guest

Make it four courses: Add USD 18 per guest

Create your own Restaurant Experience Here*

Allow your guests to select their choice of two entrées tableside

*Four courses required plus USD 18 per guest based on higher priced entrée prevail

Can't decide? Offer duo entrées, add USD 18 per guest

Baby Heirloom Beets: Local Burrata, Pistachio Brittle, Watercress, Shallot Vinaigrette

Pumpkin Risotto: Maitake Mushroom, Grilled Pear & Radicchio “Salad” Spiced Chestnuts, Pumpkin Oil

Dungeness Crab “Salad”: Smoked Avocado, Jalapeño, Pink Grapefruit

18 Hour Braised Pork Belly: Baked Corona Beans, Cilantro, Shishito Peppers

Fresh Made Tagliatelle Pasta: Celery Root “Bolognese,” Cured Tomatoes, Parmesan, Basil

Butternut Squash Bisque: Candied Hazelnuts, Pickled Pearl Onions, Thyme Shortbread

Cauliflower Velouté: Golden Raisin Purée, Crisp Capers, Pickled Cauliflower

“Chicken Noodle Soup”: Chicken Consommé, Pearl Onion, Celery, Carrots, House Made Chicken & Black Twigs Apple Agnolotti

Arugula and Frisée Salad

Mulled Wine Poached Pear, Tomato, Smoked Blue Cheese, Candied Walnuts, Sherry Vinaigrette

Baby Beet and Watercress Salad: Roasted Grapes, Shaved Fennel, Whipped Greek Yogurt, Pine Nut Vinaigrette

Baby Sweet Gem Lettuce: Cucumber, Radish, Tomato, Castelvetrano Olives, Grilled Scallion “Ranch”

Fall Chicory and Spinach Salad: Roasted Sweet Peppers, Tomato, Kohlrabi, Medjool Dates, Feta Cheese, Verjus Vinaigrette

Fish

Slow-Cooked Salmon: Bloomsdale Spinach, Artichoke, Rutabaga, Roasted Tomato, Warm Apple-Curry Vinaigrette

Roasted Sea Bass: Confit Baby Potatoes, Kale, Caviar & Chive Beurre Blanc

Seared Halibut: Red Kuri Squash Spaetzle, Eggplant, Arugula, Pomegranate Jus

Fowl

Slow Cooked Chicken Breast: Sweet Potato Pavé, Mustard Greens, Grilled Apple, Bacon Jus

Roasted Chicken: Wild Mushroom “Bread Pudding,” Celery Purée, Heirloom Carrots, Mustard Jus

Orange and Thyme Roasted

Chicken Breast: Potato Mille Feuille, Butternut Squash Purée, Brussels Sprouts, Pickled Pearl Onions, Chicken Jus

Meat

Seared Beef Tenderloin: Broccoli Rabe, Wild Mushroom and Tomato Risotto, Picked Onion, Radish and Herb Salad

Horseradish & Herb-Crusted Beef Tenderloin: Potato Gratin, Grilled Chicory, Roasted Beets, Bordelaise Sauce

Braised Prime Beef Short Rib: Collard Greens, House Made Bacon and Potato Hash, Spiced Vinegar Cole Slaw

Colorado Lamb Rack and Crisp Shank: Rosemary White Bean Purée, Cured Tomato, Fennel, Rapini, Country Ham “Red Eye’ Jus

Herb

Potato Gnocchi: Cured Tomatoes, Artichoke, Rapini, Parmesan and Olive Emulsion

Warm Parmesan Cheesecake: Braised Greens, Slow Cooked Egg, Truffle Potato Purée, Maitake Mushrooms, Roasted Vegetable Jus

Quinoa Gallette: Trio of Cauliflower: Roasted, Purée and Pickled, Rainbow Chard, Heirloom Carrot, Homemade Green Curry Emulsion

Green Tea “Cake”: Ginger Crema and Mango Spheres

Walnut Joconde: Carrot Gelée, Roasted Pineapple, Coconut Foam

Hazelnut Bisquit: Soaked in Chocolate Espresso Liquor, Caramel Mousse, Salted Chocolate Ice Cream

Apple Normandy: Sautéed Apples on Pâte Brisée, Vanilla Bean Caramel, Crème Frâiche Ice Cream

Upside Down Pumpkin Pie Pot de Crème: Macerated Figs in Port, Fennel Cake, Pine Nut Feuilletine, Goat Cheese Ice Cream