Dining Room
Sample Dining Room Menu
three selections starting at $128 per person
in common
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daily selection of chef's welcome bite
Starters
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HIRAMASA CRUDO
squash tempura, yuzu aioli, golden kiwi & gooseberry, cashew ginger crunch
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AHI TARTARE
aubergine labneh, tomato miso marash oil, pistachio& cured lemon, sourdough scallion focaccia
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ROASTED PEAR, FIG & GORGONZOLA
hazelnut, sapphire grapes, treviso, radicchio & little gem, elderflower & anise hyssop
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DUNGENESS CRAB
whipped avocado, charantais & fresno aguachile, pepita mole verde, finger lime & hoja santa oil
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HEIRLOOM TOMATOES
burrata, pine nut aillade, rye & parmesan crisp, genovese basil & sylvetta
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POBLANO SOUFFLE, PORCINIS & SPOT PRAWNS
corn veloute & green chili buerre blanc
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CALAMARI, UNI & SEPIA TAGLIARINI
sea urchin butter, golden needle mushroom sofrito & lemon
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LOBSTER BISQUE
warm maine lobster, scallop & shrimp quenelles, chanterelle mushrooms
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ITALIAN WHITE TRUFFLES
shaved over jidori egg sorpresine pasta, vacca rossa parmigiano, tondo de iblea olive oil
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SIREN'S SNACK
baked shigoku oysters, xo chili butter & breadcrumbs ($24)
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DEXTER'S DUCK LIVER MOUSSE
figs, plums & rye sourdough crumpets ($18)
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A GOURD-GEOUS BAO
veal sweetbreads, virginia peanut & chili sauce ($10)
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DRACULA'S DOG
boudin noir, brioche blanket, spicy mustard ($8)
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CREEPY CAULDRON
wagyu beef cheek, cheddar & porter gougere, horseradish crema ($13)
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GOLDEN OSETRA CAVIAR SERVICE
buckwheat blinis, sour cream & smoked sturgeon creme ($145 per ounce)
Mains
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NORTHERN HALIBUT
brandade fritters & tomatillo aioli, fresh shelling beans & lobster mushrooms, sauce vierge
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SEA SCALLOPS
toasted red walnut, buttered french carrot with calamansi & honey, myoga ginger, mint & endive
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GNOCCHI & HEN OF THE WOOD
talegio, honeynut squash & porcini bolognese, garnet yam & burgundy truffles
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PEARL HEN 'SALTIMBOCCA'
proscuitto & sage, brillat-savarin polenta, chanterelles & rosemary charred grapes
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BERKSHIRE PORK CHOP
cider braised wild rice & farro with ham hock, sweet potato, roasted quince, chestnut & sage
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WILLAMETTE VALLEY LAMB CHOP
potato pave, tokyo turnips, broccolini, apple mint & pine nut relish, roasted jus
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FILET OF BEEF
sweet corn, hominy & pole beans, yukon beef tallow potatoes, roasted early girl tomato passata & bacon ($12 supplement)
Dessert
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STRAWBERRIES & BROWN SUGAR ARLETTE
raspberry sorbet & strawberry ice cream, mara de bois
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VANILLA BRULEE CHEESECAKE
almond cookie crust, mission & adriatic figs, gooseberry jam
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APPLE UPSIDE DOWN CAKE
pink apple sorbet, bay leaf & cinnamon creme anglaise, cassis caramel
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OLIVE OIL MOLTEN CHOCOLATE CAKE
mint stracciatella ice cream, fernet chocolate caramel, cocoa nib tuile
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CLUB TROPICANA
pineapple, papaya, kiwi, dragonfruit, coconut mousse & banana sorbet with passion fruit
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CAFE AFFOGATO
cannoli classico, salted caramel ice cream, pistachio, altissio espresso
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SCOOPS A TROIS
daily selection of ice cream & sorbets
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SELECTION OF CHEESES
honeycomb, tasted sesame, nut & fruit bread
A la carte dining is available in the Bar, Lounge, and Chef's Counter.
consuming raw or undercooked products may result in foodborne illness
a 6% surcharge is added for san francisco employer mandates