The final Hearth and Cellar dinner in San Francisco is also the first wine dinner at High Treason. The new wine bar from sommeliers Michael Ireland (The French Laundry) and John Vuong (Restaurant Gary Danko) is establishing a series of wine-focused meals in their private upstairs dining room. I'm proud to be the first chef to host a dinner in this exciting new space.

Your dinner will be spread over five courses, each paired with one of the excellent wines from the High Treason cellar. A rough draft of the menu is below, but expect it to change. As the dinner approaches, I'll be tasting dishes with Michael and John, and tweaking them to perfectly pair with the wines they're considering featuring. This kind of side-by-side menu development is rare. Don't miss the chance to experience fully thought out and tested food and beverage pairings!

Sweet Pea Dip with radishes and Pecorino crackers

Romaine & Cucumber Salad with avocado mousse, spring onions, and mustard croutons

BN Ranch Beef Tartare with fermented & charred green beans, eggplant, and sesame flatbread

Dungeness Crab and Red Trout with herb broth, asparagus, young potatoes, and anchoiade

Clafoutis with cherries, dark chocolate, and rye

Two seating times are available: 6:00PM and 8:30PM

Food: $75

Beverage selections: $75

Service is included in the price of both dinner and selections.

"Dinner" includes food only. "Selections" ticket includes beverage pairings with each course. Beverages by the glass will be sold during the dinner.

Vegetarian options will be available upon advance request. If you have other dietary restrictions, I can probably accomodate you; please inquire.