This Saturday, Mission Street Food is Mission Stoned Food, a munchie space
station here to rain tender morsels down on the blazed. We'll be reinterpreting classics of the stoner food genre, and inventing a few new ones. Chris Ying--Meatpaper editor, former cook, and sometimes blogger--is the guest chef.
MSF will donate its profits to the St. Anthony's Foundation, which operates one of our favorite food pantries in the city. They're open every day of the year.
MENU:
Chips and Dip: foie french onion dip with Bugles, Cheetos, Ruffles,
Pringles, Doritos, Funyuns, Hot Fries - $6.5 (veg dip available)
Humboldt Fog: Cypress Grove goat milk nacho cheese with hash browns - $7
PB & "Js": spicy peanut butter dipping sauce with two taquitos of duck confit
and Benton's bacon -or- vegetarian taquitos with banana and smoky lychee - $5
Inverted Nacho: roasted corn, avocado, jalapeño crema, parmesan frico - $7
Hot Pocket: Portuguese-style chicken curry with onion, potato, and coconut
milk in a fried pastry pocket - $6.5
Dinner for Two for One: a three-meat and ricotta meatball sandwich with
tomato sauce and gruyere fonduta on homemade focaccia -and- a homemade biscuit loaded with sausage gravy - $12
Pineapple Express: grilled pineapple with sweet garlic rice and crispy
pancetta (veg option available) - $7
Lung Shan's Vegan Delight: shitake and oyster mushrom dumplings in miso soup - $5.5
Milky Snwixerteers Kat - terrine of candy bars with vanilla ice cream - $6
Munchie Special - scoop of Humphry Slocombe's peanut butter ice cream laced with chocolate-covered pretzels - $3.50
ADDITIONS
your brain on drugs (ie, a fried egg) - $1
crumbled Famous Amos Cookies on any dish- $.75
ranch sauce anywhere - $.75
Thursday, July 9, 2009
Tuesday, July 7, 2009
Thursday July 9: The Sunbeam Foundation and SF Food Bank
This Thursday we are pleased to host Ian Marks who worked at The Liberty Cafe and The Fatted Calf before moving to the Hog Island Oyster Co. where he is now the executive chef. In addition to oysters straight from the source, his menu will spotlight a variety of seafood preparations.
Ian will be donating to the Sunbeam Foundation which was established in 2005 with the aim of spreading hope and finding a cure for rare and underfunded forms of pediatric bone cancer. MSF profits will once again go to the SF Food Bank which provides food to over 133,000 people every year through 600+ community food programs.
MENU:
Chicharrones: Pork Cracklins’ with sweet chili dipping sauce - $3
Shooter: Soju Bloody Mary shooters with Hog Island Sweetwater’s - $3 each
Chilled Fox Island Mussels with curried fennel, chili and lime relish - $6
Fried Sardine with basil creme fraiche, watermelon, apricot, tomatillo - $7
Baby Octopus Crostini: Braised octopus in a garlicky tomato broth on fried toast - $8
Butta Fish: Pan-seared Walu on farro salad with cucumber raita - $9 (veg option available)
Pork Belly and Scallop with white bean, bacon, candied pinenut - $12
King Trumpet: mushroom with triple fried potato, garlic confit and charred scallion sour cream on a homemade flatbread - $6
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - 5.5
Creamsicle with candied orange peel - $4
Cherry Pie with Brillat Savarin French Triple Creme - $6
Ian will be donating to the Sunbeam Foundation which was established in 2005 with the aim of spreading hope and finding a cure for rare and underfunded forms of pediatric bone cancer. MSF profits will once again go to the SF Food Bank which provides food to over 133,000 people every year through 600+ community food programs.
MENU:
Chicharrones: Pork Cracklins’ with sweet chili dipping sauce - $3
Shooter: Soju Bloody Mary shooters with Hog Island Sweetwater’s - $3 each
Chilled Fox Island Mussels with curried fennel, chili and lime relish - $6
Fried Sardine with basil creme fraiche, watermelon, apricot, tomatillo - $7
Baby Octopus Crostini: Braised octopus in a garlicky tomato broth on fried toast - $8
Butta Fish: Pan-seared Walu on farro salad with cucumber raita - $9 (veg option available)
Pork Belly and Scallop with white bean, bacon, candied pinenut - $12
King Trumpet: mushroom with triple fried potato, garlic confit and charred scallion sour cream on a homemade flatbread - $6
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - 5.5
Creamsicle with candied orange peel - $4
Cherry Pie with Brillat Savarin French Triple Creme - $6
Friday, July 3, 2009
Closed for Fourth of July
Just a quick reminder that we'll be closed this Saturday for the holiday weekend. Have fun at your barbecues and picnics, and we'll see you next week with our regular Thursday + Saturday schedule.
Monday, June 29, 2009
Thursday July 2nd: Breakfast for Dinner - International Edition
This Thursday we are opening for breakfast...breakfast for dinner. Carlo Espinas of Camino and formerly chef of Piccino will collaborate with us to present a menu of breakfast foods from around the world.
Profits will go to the Delancey Street Restaurant, part of the country's largest self-help organization for former substance abusers, ex-convicts, homeless and others who have hit bottom. Started in 1971 with 4 people in a San Francisco apartment, Delancey Street has served many thousands of residents, who stay for a minimum of 2 years and receive a high school equivalency degree (GED), as well as training in 3 different marketable skills. Beyond academic and vocational training, residents learn important values, and the social and interpersonal skills that allow them to live successfully in mainstream society.
MENU:
Fruit Salad: figs, nectarine and pluot with yogurt dressing, balsamic, toasted almond granola and fresh herbs - $6
Lox Napoleon: with rye crostini, creme fraiche, cucumber, dill and fried capers - $7.5
Egyptian Ful: Fava puree on homemade pita crisp with fresh herbs - $5
Mohinga: Burmese fish stew with poached black cod, vermicelli, chickpea fritter, egg and cilantro - $9
A Boracay Breakfast: Filipino-style crispy pork sisig served with garlic rice, sour mango and a tempura egg - $8.5 (vegetarian option available)
Braised Pork Migas: Braised pork shoulder with pimenton, pasilla peppers, charred spring onions and a fried Soul Food farm egg - $9
Breakfast flatbread: with Benton's Bacon, scrambled egg, avocado, queso fresco, salsa verde - $6
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
"Cinammon Toast Crunch": Firebrand pan de mie, bruleed with cinammon butter and condensed milk - $5
Humphry Slocombe Secret breakfast Ice Cream - $3.25 per scoop
Notes:
-We will be closed on Saturday July 4th and will re-open on Thursday July 9th.
-$340 to Food Runners, $260 to CDC Food Pantry, $230 to St. Mary's Center, $240 to Welcome Ministry
Profits will go to the Delancey Street Restaurant, part of the country's largest self-help organization for former substance abusers, ex-convicts, homeless and others who have hit bottom. Started in 1971 with 4 people in a San Francisco apartment, Delancey Street has served many thousands of residents, who stay for a minimum of 2 years and receive a high school equivalency degree (GED), as well as training in 3 different marketable skills. Beyond academic and vocational training, residents learn important values, and the social and interpersonal skills that allow them to live successfully in mainstream society.
MENU:
Fruit Salad: figs, nectarine and pluot with yogurt dressing, balsamic, toasted almond granola and fresh herbs - $6
Lox Napoleon: with rye crostini, creme fraiche, cucumber, dill and fried capers - $7.5
Egyptian Ful: Fava puree on homemade pita crisp with fresh herbs - $5
Mohinga: Burmese fish stew with poached black cod, vermicelli, chickpea fritter, egg and cilantro - $9
A Boracay Breakfast: Filipino-style crispy pork sisig served with garlic rice, sour mango and a tempura egg - $8.5 (vegetarian option available)
Braised Pork Migas: Braised pork shoulder with pimenton, pasilla peppers, charred spring onions and a fried Soul Food farm egg - $9
Breakfast flatbread: with Benton's Bacon, scrambled egg, avocado, queso fresco, salsa verde - $6
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
"Cinammon Toast Crunch": Firebrand pan de mie, bruleed with cinammon butter and condensed milk - $5
Humphry Slocombe Secret breakfast Ice Cream - $3.25 per scoop
Notes:
-We will be closed on Saturday July 4th and will re-open on Thursday July 9th.
-$340 to Food Runners, $260 to CDC Food Pantry, $230 to St. Mary's Center, $240 to Welcome Ministry
Thursday, June 25, 2009
Saturday June 27: Pride Night for Youth Meal at the LGBT Center
This Saturday we'll celebrate Pride 2009 with a veritable sausagefest and a few bearded oysters. In addition to tasteless jokes we'll also have some tasty MSF classics and a dollar off drinks if you were are going to be in the parade.
MSF profts will go to the LGBT Center's Youth Meal program which provides a "nourishing meal and a welcome environment" for LGBT youths.
MENU:
Bearded Oysters: Hama Hama oysters with lemon-cucumber granita - $6.5
Sausage Fest: braised sausage "corndog" with onion marmalade and caper aioli - $5.5
Eggplant Tempura with shitake, pickled ginger, edamame puree, truffle vinaigrette - $6
Rare Ahi with foie gras, avocado, fried nori, sesame crackers - $14
Benton's Bacon, apricot and watercress on griddled sourdough with goat cheese creme fraiche - $6.5
Duck Taco Dorado: Duck Confit cucumber, tomatillo, hoisin salsa, cilantro, queso fresco, crispy tortilla - $6
PB & J: Berkshire Kurobuta Pork Belly with marinated jicama, pickled jalapeno and cilantro aioli - $6.5
Lung Shan's Vegan Delight: Shitake and Oyster mushroom dumplings in miso soup - $5.5
Apricot-Cherry Trifle, with whipped Mascarpone - $5
Scoop of Humphry Slocombe Secret Breakfast ice cream - $3.25
MSF profts will go to the LGBT Center's Youth Meal program which provides a "nourishing meal and a welcome environment" for LGBT youths.
MENU:
Bearded Oysters: Hama Hama oysters with lemon-cucumber granita - $6.5
Sausage Fest: braised sausage "corndog" with onion marmalade and caper aioli - $5.5
Eggplant Tempura with shitake, pickled ginger, edamame puree, truffle vinaigrette - $6
Rare Ahi with foie gras, avocado, fried nori, sesame crackers - $14
Benton's Bacon, apricot and watercress on griddled sourdough with goat cheese creme fraiche - $6.5
Duck Taco Dorado: Duck Confit cucumber, tomatillo, hoisin salsa, cilantro, queso fresco, crispy tortilla - $6
PB & J: Berkshire Kurobuta Pork Belly with marinated jicama, pickled jalapeno and cilantro aioli - $6.5
Lung Shan's Vegan Delight: Shitake and Oyster mushroom dumplings in miso soup - $5.5
Apricot-Cherry Trifle, with whipped Mascarpone - $5
Scoop of Humphry Slocombe Secret Breakfast ice cream - $3.25
Monday, June 22, 2009
Thursday June 25th: "McMission" Night for the Campaign for Better Nutrition
This Thursday we are excited to present “McMission,” a menu of McDonalds classics re-imagined by our guest chefs from The Moss Room at the California Academy of Science: Ben Coe (sous chef), Blake Kutner (kitchen manager) and Angela Gong (assistant pastry chef). They have worked at Orson, CUESA, TRU, Charlie Trotters, Le Cirque, Laiola, Medjool, Baraka, Kara’s Cupcakes, and The Model Bakery, between the three of them.
This night will benefit the San Francisco Project of the Campaign for Better Nutrition, whose goal is to "to improve the nutrition children receive through public programs and at home so they can learn more, be healthier and better achieve their goals."
MENU:
Smoked Tofu McNuggets with Ancho Barbecue Sauce and Tequila-Agave Mustard $6
Cactus Fries with Habanero-Lime Ketchup $6
McShaker Salad with Sunflower Seeds, Watermelon and Jicama $7
Filet o' Bacalao Fish with Coriander-Cayenne Slaw $10
McRib Sandwich - Pork Belly and Smoky St. Louis Rib Roulade, Cipollinis and Ancho Cress $12
Mac Grande - Shredded Short Rib and Chuck Patty with "Government Cheese" and Spicy Zucchini Relish $12
--------------------------------------------------------------
Dulce de Leche Sundae with Hot Mexican Fudge and Chile-Cocoa Pepitas $6
Granny Smith Apple Pie $4 / with Malted Vanilla $6
Bing Cherry Pie $4 / with Malted Vanilla $6
McMission Cookie Box $5
This night will benefit the San Francisco Project of the Campaign for Better Nutrition, whose goal is to "to improve the nutrition children receive through public programs and at home so they can learn more, be healthier and better achieve their goals."
MENU:
Smoked Tofu McNuggets with Ancho Barbecue Sauce and Tequila-Agave Mustard $6
Cactus Fries with Habanero-Lime Ketchup $6
McShaker Salad with Sunflower Seeds, Watermelon and Jicama $7
Filet o' Bacalao Fish with Coriander-Cayenne Slaw $10
McRib Sandwich - Pork Belly and Smoky St. Louis Rib Roulade, Cipollinis and Ancho Cress $12
Mac Grande - Shredded Short Rib and Chuck Patty with "Government Cheese" and Spicy Zucchini Relish $12
--------------------------------------------------------------
Dulce de Leche Sundae with Hot Mexican Fudge and Chile-Cocoa Pepitas $6
Granny Smith Apple Pie $4 / with Malted Vanilla $6
Bing Cherry Pie $4 / with Malted Vanilla $6
McMission Cookie Box $5
Thursday, June 18, 2009
Saturday June 20th: Mercy Corps and St. Vincent de Paul
This Saturday we are pleased to host Kyoto-born Sylvan Mishima Brackett who worked as Alice Waters' assistant for six years before returning to Japan to cook at Soba Restaurant in the countryside north of Tokyo. His catering company, Peko-Peko, specializes in the robust food of the izakaya or Japanese tavern.
A portion of Sylvan's proceeds will go to Mercy Corps, an organization engaged in humanitarian aid throughout the world. MSF profits will go to the Society of St. Vincent de Paul of Alameda County. This charity runs both a free dining room that serves over 1,000 hot meals per day and a food pantry that distributed more than $620,000 of food items last year.
MENU:
Hirame sarada: Little lettuces and radishes with local halibut carpaccio - $8
Buta no kakuni: Braised pork belly and daikon with sake and ginger; with hot mustard and mustard greens - $10
Karei karaage: Whole fried local petrale sole with mori tsuyu - $11
Asari sakamushi: Tomales Bay clams steamed with fresh dashi, sake and mitsuba - $9
Korokke: Panko-fried potato and cream-corn croquettes - $7
Negiyaki: Scallion pancake with duck confit, crispy daikon, apricot, shiso - $8
Ochazuke: A bowl of rice with green tea and dashi, salt-cured steelhead salmon, scallions and nori - $6
Oshinko: Cucumber with shiso, napa cabbage with kombu and red chili and green pepper and katsuobushi pickles - $4
Aisukuriimu: Apricot and boysenberry ice cream with apricot sauce and noyeaux whipped cream - $6
A portion of Sylvan's proceeds will go to Mercy Corps, an organization engaged in humanitarian aid throughout the world. MSF profits will go to the Society of St. Vincent de Paul of Alameda County. This charity runs both a free dining room that serves over 1,000 hot meals per day and a food pantry that distributed more than $620,000 of food items last year.
MENU:
Hirame sarada: Little lettuces and radishes with local halibut carpaccio - $8
Buta no kakuni: Braised pork belly and daikon with sake and ginger; with hot mustard and mustard greens - $10
Karei karaage: Whole fried local petrale sole with mori tsuyu - $11
Asari sakamushi: Tomales Bay clams steamed with fresh dashi, sake and mitsuba - $9
Korokke: Panko-fried potato and cream-corn croquettes - $7
Negiyaki: Scallion pancake with duck confit, crispy daikon, apricot, shiso - $8
Ochazuke: A bowl of rice with green tea and dashi, salt-cured steelhead salmon, scallions and nori - $6
Oshinko: Cucumber with shiso, napa cabbage with kombu and red chili and green pepper and katsuobushi pickles - $4
Aisukuriimu: Apricot and boysenberry ice cream with apricot sauce and noyeaux whipped cream - $6
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