Seasonal homemade Jam 8oz
$6.00Plum, Peach/Abricot, or Mirabelle. Bring home a jar
San Francisco, CA
Plum, Peach/Abricot, or Mirabelle. Bring home a jar
trust your chef and blindly enjoy this appetizer. It will stay a mystery until you order it and guess what's inside
Aquitaine Product of France 9gm or 30gm
pear, hazelnuts, lemon, dill, fish roe. Add on prosciutto +$10
Saucisson, seasonal pâté, smoked duck breast
Infused olive oil triple cream brie & roquefort papillon & condiments
smoked salt, cumin aioli, shallots, sunchoke chips
mustard, herbs salad, crostini
Fava bean Hummus, pine nuts, saffron emulsion
cream, ginger, coriander oil
Combine equal parts Aperole, Cremant & club soda over ice and garnish with a fresh orange slice. Et voilà!
Chambord & white wine
Chambord & Champagne
Serve over ice in a rocks glass. Garnish with a lemon wedge.
1/2 beer 1/2 limonade
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Fondillón is an extraordinary treasure of Alicante, a rare product, made from late harvest, non-botrytised grapes, unfortified, but with a final alcohol of no less than 16%. Intense, aged, but not sweet (deliciously not more than 45g/l). This release is more than 25 years. The project is a revival by David Carbonell of Vins del Comtat and two local families. Very limited quantities
turnip, carrot, mushroom, onion, lardon. Add on 8gm of caviar +$30
red potato, shallots, rosemary, bordelaise
english pea, sugar peas, spring garlic, fourme d'Amber. Add on prosciutto or smoked duck breast +$10
Cauliflower, broccoli chorizo, blood orange. Add on 8gm of caviar +$30 or add on prosciutto or smoked duck breast +$10
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Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
It was bought by European courts in the 18th and 19th centuries in preference to Yquem, Tokay, Madeira,' wrote British wine expert Hugh Johnson.
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