WINTER GRAND TASTING MENU
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CHERRIES BOUQUET VEGETAL & FLORAL, CHERRY AND HEIRLOOM TOMATO GAZPACHO, BURRATA, FRESH ALMONDS, OLIVE OIL bouquet végétale et floral, gaspacho de cerise et tomate ancienne, burrata, amandes fraîches, huile d’olive CAVIAR COMPOSITION LOBSTER JELLY, EXTRACTION OF GERANIUM AND CORN SPOT PRAWN TARTARE WITH RHUBARB GAZPACHO WILD LOCAL SALMON CONFIT, LEMON BALM AND WASABI gelée de homard, extraction de fleur de géranium et maïs tartare de crevette rose et gaspacho de rhubarbe confit de saumon sauvage local, mélisse et wasabi WILD PORCINI* SLOW COOKED, SPRING GARLIC CUSTARD, PARSLEY COULIS AND FONDUE OF COMTE CHEESE roti, flan moelleux à l ail doux , coulis de persil et fondue de jeune comte SALMON LIGHTLY SMOKED MI-CUIT, GRAPEFRUIT, VERMOUTH, BASIL OIL légèrement fumé, pamplemousse, vermouth, huile de basilic LOBSTER* POACHED IN CORALINE BROTH AND KUDZU, ARTICHOKE AND GREEN ASPARAGUS EMULSION, LOBSTER JUS poché au bouillon de coraline et kudzu, émulsion d’asperges vertes, artichauts et jus de homard ---------- VEAL* LIMOUSIN ROASTED VEAL CHOP, CHEEK CONFIT AND CRISPY SWEETBREAD, BABY SPRING VEGETABLES, AND NATURAL JUS cote de veau de limousin, joue confite et ris de veau croustillant, légumes printaniers jus naturel à la sariette or HOKKAIDO WAGYU RIBEYE* BLACK GARLIC EMULSION, CHANTERELLES, ROASTED WHITE ASPARAGUS, AND NATURAL JUS emulsion d’ail noir, gorilles, asperges blanches rôties au jus naturel (95 supplement) ---------- BLUEBERRY AND RED CURRANT CHARTREUSE SABAYON, BLUEBERRY COMPOTE, HERB SORBET sabayon de chartreuse, compote de myrtilles, sorbet d’herbes aromatiques MARA DES BOIS STRAWBERRIES CRISPY ARLETTE, RHUBARB AND VANILLA GANACHE, GREEK YOGURT SORBET, AND SHISO OIL croustillant d'arlette, ganache rhubarbe et vanille, sorbet yaourt grec et huile de shiso MIGNARDISES CART chariot mignardises Menu 275 Cheese Cart 38 Add Black Truffle 35* Standard Pairing 150 Grand Pairing 350 SUMMER GRAND TASTING MENU A3% Health San Francisco fee will be applied to all checks A 20% service charge will be added for all food and beverages
Transcript of WINTER GRAND TASTING MENU
C H E R R I E SB O U Q U E T V E G E T A L & F L O R A L , C H E R R Y A N D H E I R L O O M T O M A T O G A Z P A C H O , B U R R A T A ,
F R E S H A L M O N D S , O L I V E O I Lb o u q u e t v é g é t a l e e t f l o r a l , g a s p a c h o d e c e r i s e e t t o m a t e a n c i e n n e , b u r r a t a ,
a m a n d e s f r a î c h e s , h u i l e d ’ o l i v e
C A V I A R C O M P O S I T I O NL O B S T E R J E L L Y, E X T R A C T I O N O F G E R A N I U M A N D C O R N
S P O T P R AW N T A R T A R E W I T H R H U B A R B G A Z P A C H O W I L D L O C A L S A L M O N C O N F I T, L E M O N B A L M A N D WA S A B I
g e l é e d e h o m a r d , e x t r a c t i o n d e f l e u r d e g é r a n i u m e t m a ï s t a r t a r e d e c r e v e t t e r o s e e t g a s p a c h o d e r h u b a r b e
c o n f i t d e s a u m o n s a u v a g e l o c a l , m é l i s s e e t w a s a b i
W I L D P O R C I N I *S L O W C O O K E D, S P R I N G G A R L I C C U S T A R D, P A R S L E Y C O U L I S A N D F O N D U E O F C O M T E C H E E S E
r o t i , f l a n m o e l l e u x à l a i l d o u x , c o u l i s d e p e r s i l e t f o n d u e d e j e u n e c o m t e
S A L M O NL I G H T L Y S M O K E D M I - C U I T , G R A P E F R U I T , V E R M O U T H , B A S I L O I L
l é g è r e m e n t f u m é , p a m p l e m o u s s e , v e r m o u t h , h u i l e d e b a s i l i c
L O B S T E R *P O A C H E D I N C O R A L I N E B R O T H A N D K U D Z U , A R T I C H O K E A N D G R E E N A S P A R A G U S E M U L S I O N ,
L O B S T E R J U Sp o c h é a u b o u i l l o n d e c o r a l i n e e t k u d z u , é m u l s i o n d ’ a s p e r g e s v e r t e s , a r t i c h a u t s e t j u s d e h o m a r d
----------V E A L *
L I M O U S I N R O A S T E D V E A L C H O P, C H E E K C O N F I T A N D C R I S P Y S W E E T B R E A D, B A B Y S P R I N G V E G E T A B L E S , A N D N A T U R A L J U S
c o t e d e v e a u d e l i m o u s i n , j o u e c o n f i t e e t r i s d e v e a u c r o u s t i l l a n t , l é g u m e s p r i n t a n i e r s j u s n a t u r e l à l a s a r i e t t e
o r
H O K K A I D O W A G Y U R I B E Y E * B L A C K G A R L I C E M U L S I O N , C H A N T E R E L L E S , R O A S T E D W H I T E A S P A R A G U S , A N D N A T U R A L J U S
e m u l s i o n d ’ a i l n o i r , g o r i l l e s , a s p e r g e s b l a n c h e s r ô t i e s a u j u s n a t u r e l
( 9 5 s u p p l e m e n t )
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B L U E B E R R Y A N D R E D C U R R A N TC H A R T R E U S E S A B A Y O N , B L U E B E R R Y C O M P O T E , H E R B S O R B E T
s a b a y o n d e c h a r t r e u s e , c o m p o t e d e m y r t i l l e s , s o r b e t d ’ h e r b e s a r o m a t i q u e s
M A R A D E S B O I S S T R A W B E R R I E SC R I S P Y A R L E T T E , R H U B A R B A N D VA N I L L A G A N A C H E , G R E E K Y O G U R T S O R B E T, A N D S H I S O O I L
c r o u s t i l l a n t d ' a r l e t t e , g a n a c h e r h u b a r b e e t v a n i l l e , s o r b e t y a o u r t g r e c e t h u i l e d e s h i s o
M I G N A R D I S E S C A R Tc h a r i o t m i g n a r d i s e s
M e n u 2 7 5C h e e s e C a r t 3 8
A d d B l a c k T r u f f l e 3 5 *S t a n d a r d P a i r i n g 1 5 0
G r a n d P a i r i n g 3 5 0
S U M M E R G R A N D T A S T I N G M E N U
A 3 % H e a l t h S a n F r a n c i s c o f e e w i l l b e a p p l i e d t o a l l c h e c k sA 2 0 % s e r v i c e c h a r g e w i l l b e a d d e d f o r a l l f o o d a n d b e v e r a g e s
