Our private dining rooms are located on the 4th floor of the building.
We require 72 hours notice for your menu selection.
We cannot guarantee availability for any menu items selected after 72 hours.
Please note that our Chef changes the menu seasonally and accordingly to availability of product.
Certain described items may not be available at the time of your event.
PLEASE CALL THE PRIVATE DINING DEPARTMENT @ 415.956.6998
TO INQUIRE ABOUT FOOD & BEVERAGE MINIMUMS AND AVAILABILITY
MENU SELECTION
THREE-COURSE MENU:
Please select
one first course item
two entrées
and one dessert
FOUR-COURSE MENUS
Please select
one first course item
one second course item
two entrées
and one dessert
We print a complimentary menu and take entrée orders the time of the event.
Advance entrée counts are not required.
Unless otherwise stated, vegetarian and special requests are
accommodated with chef's choice.
Additional choices can be added for an additional charges.
Passed hors d'oeuvres are priced per person by selection
Build Your Own Shellfish Platters are set quantities
and are not refreshed during the reception
HORS D'�UVRES
Wild Mushroom Strudel
Parmigiano Reggiano, Tondo aged balsamic
Brandied Chicken Liver Mousse
mango, Riesling gastrique
Seared Kampachi
shaved cucumber, pasilla oil, Haas avocado
Tartare of Beef Filet
grilled levain, whole grain mustard
Goat Cheese Crostini
navel orange salsa
Crudo of Artic Char
pine nuts, orange vinaigrette
English Pea Veloute
lemon chantilly, chives, white truffle oil
$6.50 per person, per selection
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Ahi Tuna Spring Roll
cucumber, ponzu
Citrus Marinated Grilled Prawns
Thai peanut sauce
Hudson Valley Foie Gras Torchon
rhubarb compote, toasted brioche, fleur de sel
Dungeness Crab Cakes
sauce Gribiche
$8.50 per person, per selection
American Sturgeon Caviar
blinis, crème fraîche, chives
$15.75 per person for 3 pieces per person
BUILD YOUR OWN SHELLFISH PLATTER
shell fish platters are for set quantities and must be pre-ordered
OYSTERS ON THE HALF SHELL
$3.25 each
OYSTERS WITH PADDLEFISH CAVIAR
$8.50 each
CLAMS ON THE HALF SHELL
$3.25 each
CEVICHE with Seasonal Fish
$3.25 for each 1 oz. portion
TARTARE with Seasonal Fish
$3.25 for each 1oz. portion
CRAB SALAD
$4.50 for each 1oz. portion
� CRAB IN THE SHELL
$19
LOBSTER CLAWS
$8.50 each
CRAYFISH
.50 each
JUMBO PRAWNS
$4.50 each
Please note that our Chef changes the menu seasonally
and accordingly to availability of product.
Certain described items may not be available at the time of your event.
FIRST COURSE
HEARTS OF ROMAINE SALAD
fines herbs, levain croutons, blue cheese vinaigrette
COUNTY LINE FARMS MIXED GREENS
Gala apples, toasted almonds, balsamic vinaigrette
LOCAL DUNGENESS CRAB SALAD
cucumber, Haas avocado, citrus vinaigrette
(Supplemental Market Price)
POACHED ZUCKERMAN FARMS ASPARAGUS
shaved radishes, toasted almonds, Ver jus emulsion
CHIOGGIA BEET SALAD
Sausalito Springs watercress, toasted hazelnuts, Champagne vinaigrette
Please note that our Chef changes the menu seasonally
and accordingly to availability of product.
Certain described items may not be available at the time of your event.
SECOND COURSE
ARTICHOKE RAVIOLI
lemongrass nage, fried basil, Meyer lemon oil
HOUSE SMOKED STURGEON
chive crepes, frisée, Champagne-vanilla beurre blanc
(72 hour advance notice required)
ENGLISH PEA RISOTTO
Dungeness crab, mascarpone, truffle oil
SAUTERNES POACHED BAY SCALLOPS
house made potato gnocchi, fava beans, crisp shallots
CONFIT OF LIBERTY FARMS DUCK
thyme scented linguini, red wine jus, Parmigiano-Reggiano
ENGLISH PEA VELOUTE
lemon chantilly, chives, white truffle oil
Please note that our Chef changes the menu seasonally
and accordingly to availability of product.
Certain described items may not be available at the time of your event.
ENTREES
SEARED ATLANTIC LEMON FISH
fava bean risotto, fava beans, citrus brown butter
ROASTED ATLANTIC STURGEON
Bloomsdale spinach, baby heirloom beets, horseradish cream
SEARED MAINE DIVER SCALLOPS
scallion whipped potatoes, mizuna, carrot-Sauvignon Blanc emulsion
BAKED CASCADE MOUNTAIN CHAR
crisp spaetzle, braised bok choy, basil pesto
SEARED ALASKAN BLACK COD
spring leek soubise, roasted parsnips, Meyer lemon relish
ROASTED NEW ZEALAND BLUE NOSE BASS
lentil puree, sugar snap peas, foie gras sauce
PAN SEARED ALASKAN HALIBUT
herbed potato cake, warm pea tendrils, sauce Béarnaise
GRILLED HAWAIIAN YELLOW TAIL HAMACHI
braised white beans, pancetta, broccoli rabe, sauce Gribiche
ROASTED WOLF RANCH QUAIL
orzo, Pt. Reyes blue cheese, pistachios, apricots
GRILLED DOUBLE CUT PORK CHOP
Boulangere potatoes, oyster mushrooms, smoked apple conserva
GRILLED FILET OF BEEF
wild mushroom-russet potato gratin, grilled asparagus, green garlic cream
SEARED LIBERTY FARMS DUCK BREAST
red wine pappardelle, cipollini onions, rhubarb compote
DESSERTS
MOCHA POT de CRÈME
caramel cream, almond brittle
PEAR PUFF
frangipane, crème fraiche, Marshall Farms honey
MEYER LEMON ANGEL FOOD CAKE
passion fruit caramel, vanilla mascarpone cream, candied coconut
CHOCOLATE GATEAU
espresso chantilly, cocoa nib praline
BUTTERSCOTCH BREAD PUDDING
candied pecans, bourbon cream
CORNMEAL POUND CAKE
sour cherry-rhubarb compote, vanilla bean chantilly
� � �
SMALL ENDINGS
assortment of house made cookies and confections
$27 per platter serves 8-10
TO GO SMALL ENDINGS BOX
assorted confections
$5.25
CHEESE COURSE
$10.50 per person
served family style
Last update: April 21,2008
