The Wild Kitchen
Summer is here. Now that doesn't mean all that much in SF, really we just have more fog in the afternoons. Summer does mean something to the seas and mountains though. With the rush of summer sun the seaweeds are exploding and the fish have returned.
We've got a great meal for you; some creamy house cured coppa and quick fried smelt to start; halibut won ton ravioli in ginger broth to follow. Then comes the last of our spring morel stash with crisp maple and wild bay brined chicken. Eucalyptus Campari sorbet to clean your pallet, and a whisky candy cap creme brûlée to finish it all off.
Come eat with us.
And the menu is:
House Cured Wild Fennel Spiked Coppa
Pickled Baby Daikon
Quick Fried Night Smelt
Wild Nori Aioli
Pasta of Quick Sautéed Green Garlic, Fresh Favas,
Pan Fried Bresaola
Wild Caught Halibut Won Ton Ravioli
Ginger Spiked Broth
Eucalyptus Campari Sorbet
Marin Sun Farms Bone Marrow
Surf and Turf Roasted Pickle Plate
Maple and Wild Bay Brined Roast Chicken
Sierra Morels, Crisp Potato Salad
Grilled Market Veggies
Salad of Little Gems and Wild Greens
House Cured Crispy Sauerkraut
Whisky Spiked Candy Cap Creme Brulee
$90 + tax and tip
Friday, August 1st
Saturday, August 2nd
How it works:
Because we use the freshest wild foraged ingredients, sometimes the menu changes, but it's always delicious.
Each course in our menus focused on local wild edibles that we collect, and is finished with organic locally sourced produce and naturally raised meats.
Everyone is welcome!
No Substitutions Please
Location sent the week of the dinner
tip and tax not included