This Thursday we are pleased to have Aaron Marthaler, currently sous chef of the Alembic. Aaron has worked at Salt House, Moose's and Postrio and will be serving a menu of Modern American spring dishes inspired by yesterday's hail storm.
MSF profits will go towards the opening of a full-time charitable restaurant. For anyone interested, we're almost 50% of the way to our goal:
http://www.kickstarter.com/projects/603393953/mission-street-food-is-opening-a-full-time-charita
MENU:
Local Sardines with lentils, chorizo, parmesan, pickled fennel - $9
Cold smoked Arctic Char Sashimi with satsuma mandarin, horseradish creme fraiche, chiogga beets - $11
Sunchoke soup with sea urchin, almonds and shiso - $7
Raw and roasted asparagus with avocado, maitake, black garlic vinaigrette - $8
Chevre-oregano gnudi, king trumpet "pasta," tomatillo, scallion broth - $8
Short rib and sweetbread ravioli with caramelized onions, pea tendrils, root vegetables and celery root emulsion - $10
Pork Belly with brown butter peas & grits, brussels sprouts, pickled rhubarb - $10
Lung Shan's Vegan Delight: shitake and oyster muchroom dumplings in miso soup - $5.5
Caramelized steel cut oats with huckleberry gastrique, foie gras - $7
4.3.10
Saturday March 6th: "A Good Idea" Night
This Saturday, we're pleased to have Jeff Rosen, former owner of the Inner Sunset's beloved Avenue 9 as our guest chef. His current ventures include various secret suppers around the city, including "Whiskey-Pig" and Club Ave 9. Follow him on Facebook at Club Ave 9 or www.clubave9.blogspot.com
A portion of Jeff's proceeds will go to "A Good Idea," a 501(c)(3), which is a vehicle for positive social change ideas that connect people in need with people who want to help. They create solutions for social issues by forming teams of experts and volunteers and implementing proven social change models involving service, education, and technology. MSF profits will go towards the startup of a full-time charitable restaurant.
MENU:
21st century cobb salad: spinach puree, romaine, avocado, chicken and chicken skin, bacon powder, blue cheese mousse - $7
Crushed Pea and VA Ham soup, white chocolate and shaved radish - $6
Pork and chanterelle terrine with snap pea and bacon salad - $8
Lobster and sweetbread "pot au feu" $12
Sonoma Foie Gras "Corndogs", Homemade Fig and Bacon "Ketchup" $10
Early Asparagus and Wild Ramp Risotto $7
Griddled Piadini, Foraged Wild Nettles, Whiskey and Maple Cured Salmon, Meyer Lemon Creme Fraiche $8
Honey mascarpone cheesecake, oatmeal lace crust, candied walnuts - $5
A portion of Jeff's proceeds will go to "A Good Idea," a 501(c)(3), which is a vehicle for positive social change ideas that connect people in need with people who want to help. They create solutions for social issues by forming teams of experts and volunteers and implementing proven social change models involving service, education, and technology. MSF profits will go towards the startup of a full-time charitable restaurant.
MENU:
21st century cobb salad: spinach puree, romaine, avocado, chicken and chicken skin, bacon powder, blue cheese mousse - $7
Crushed Pea and VA Ham soup, white chocolate and shaved radish - $6
Pork and chanterelle terrine with snap pea and bacon salad - $8
Lobster and sweetbread "pot au feu" $12
Sonoma Foie Gras "Corndogs", Homemade Fig and Bacon "Ketchup" $10
Early Asparagus and Wild Ramp Risotto $7
Griddled Piadini, Foraged Wild Nettles, Whiskey and Maple Cured Salmon, Meyer Lemon Creme Fraiche $8
Honey mascarpone cheesecake, oatmeal lace crust, candied walnuts - $5
1.3.10
Thursday March 4th: Community Alliance with Family Farmers
This Thursday, we're happy to team up with an old friend, Collins Anderson. He is currently catering with The Culinary Eye and has cooked at The Cottage Eatery in Tiburon, The Front Porch, Florio, Bar Tartine, and Incanto. Collins was a guest chef about a year ago and served one of the best dishes to come through our kitchen in 2009--a pasta dish including his house aged private reserve of Colonel Newsom's country ham. Sorry in advance to Collins for raising expectations...
Collins's proceeds will go to Community Alliance with Family Farmers in honor of his grandfather, Gib Anderson, a man who farmed the land of Pine Bluff, Arkansas his whole life and who knows how much help an honest farmer needs. MSF profits are going to help fund our attempt to open a full-time charitable restaurant. If anyone wants to contribute to that effort, we have a project going on Kickstarter here:
http://www.kickstarter.com/projects/603393953/mission-street-food-is-opening-a-full-time-charita
MENU:
spring salad of pea sprout and radicchio with fresh mozzarella mousse, tangerine, fried almonds - $7
dayboat scallop crudo, asparagus, meyer lemon, spiced puffed wheat, mint - $9
crab bisque, fennel and potato confit, foccacia- $8
house made tagliatelle with colonel bill newsom country ham black pepper and cream $10
chanterelle barotto, hazelnut cream, arugula - $8
braised and fried baby back ribs, pickled cabbage, horseradish, saba - $12
beef and sweetbread lasagna with fava beans and leaves, marjoram, taleggio and gruyere - $8
french toast, carmel sauce, chocolate sauce - $6
Collins's proceeds will go to Community Alliance with Family Farmers in honor of his grandfather, Gib Anderson, a man who farmed the land of Pine Bluff, Arkansas his whole life and who knows how much help an honest farmer needs. MSF profits are going to help fund our attempt to open a full-time charitable restaurant. If anyone wants to contribute to that effort, we have a project going on Kickstarter here:
http://www.kickstarter.com/projects/603393953/mission-street-food-is-opening-a-full-time-charita
MENU:
spring salad of pea sprout and radicchio with fresh mozzarella mousse, tangerine, fried almonds - $7
dayboat scallop crudo, asparagus, meyer lemon, spiced puffed wheat, mint - $9
crab bisque, fennel and potato confit, foccacia- $8
house made tagliatelle with colonel bill newsom country ham black pepper and cream $10
chanterelle barotto, hazelnut cream, arugula - $8
braised and fried baby back ribs, pickled cabbage, horseradish, saba - $12
beef and sweetbread lasagna with fava beans and leaves, marjoram, taleggio and gruyere - $8
french toast, carmel sauce, chocolate sauce - $6
25.2.10
Saturday February 27th: Mission Stoned Food Part Deux
This Saturday marks the return of Mission Stoned Food--an interdisciplinary lecture series* and culinary experiment exploring the feeding habits of the chemically altered. Guest Chef Chris Ying will be featuring haute cuisine rejiggered and re-engineered with junk food scrap parts, resulting in a night full of hunger-blasting munchies and stoney jams. Come as you are, or come super-duper baked. It won’t be the same, but it will be good either way.
*there will be no lecture.
MENU:
Broccoli & Cheetos: with gouda-parmesan cream; as popularized by Park Avenue Autumn - $6
The Golden Triangle: Lemongrass and poppy curry with fried tofu, littleneck clams and rice paddy herb - $9
Packed Bowl: Dusted and Fried Game Hen with caramelized sticky rice & cucumber salad - $11
Croque McGriddle and Baked Eggs a.k.a. Breakfast for Dinner for Two, for One: Dry Cured VA Ham, Gruyere, Bechamel between Brown Butter Eggo AND potato "soufflays" with baked egg - $11
Jucy Lucy: Burger with core of molten cheese, served with "animal style" fries (cave aged sheep's milk cheese, caramelized onion, ranchoulade) - $12
Blazed Alaska: flambee of merinque, coconut gelato and coconut macaroon, with toasted macadamia nuts - $7
*there will be no lecture.
MENU:
Broccoli & Cheetos: with gouda-parmesan cream; as popularized by Park Avenue Autumn - $6
The Golden Triangle: Lemongrass and poppy curry with fried tofu, littleneck clams and rice paddy herb - $9
Packed Bowl: Dusted and Fried Game Hen with caramelized sticky rice & cucumber salad - $11
Croque McGriddle and Baked Eggs a.k.a. Breakfast for Dinner for Two, for One: Dry Cured VA Ham, Gruyere, Bechamel between Brown Butter Eggo AND potato "soufflays" with baked egg - $11
Jucy Lucy: Burger with core of molten cheese, served with "animal style" fries (cave aged sheep's milk cheese, caramelized onion, ranchoulade) - $12
Blazed Alaska: flambee of merinque, coconut gelato and coconut macaroon, with toasted macadamia nuts - $7
22.2.10
Thursday February 25th: Beef Seven Ways
...actually more like 10 ways (but who's counting?).
MENU:
Mosaic of Carpaccio: NY Strip Steak and Honeycomb Tripe, with slow egg, violet mustard, fried capers, potato chips - $10
Oxtail Terrine with fines herb gelee, root vegetable brunoise, truffled egg, mixed chicories, puffed barley, sorrel - $9
Beef Consomme with Marrow Butter Toast, persillade - $8
Surf & Turf: Simmered Atlantic Skate and Crispy Veal Sweetbreads with asparagus, crushed pea, sea urchin emulsion - $12
Tongue & Cheek: Seared Tongue, Braised Cheek, savoy cabbage, demiglace, fresh horseradish - $11
Aged USDA Prime Ribeye with potato espuma, charred scallion pickle and bearnaise - $14
Sweet & Sticky Habanero Jerky - $5
semi-family style tasting menu $40 per person
Notes:
Special thanks to Shoe Shine Wine, whose generous wine donations raised $960 for the Food Pantry!
$230 to Meals on Wheels, $250 to Partners in Health (Haiti), $140 to the Alameda County Community Food Bank, $210 to the San Francisco Food Bank, $240 to MSF - Doctors without borders, $300 to Groceries for Seniors, $260 to Project Open Hand, $550 to Martin De Porres.
Starting now, all profits from MSF will go towards the potential opening of a full-time charitable restaurant. We'll reserve the funds, and if it doesn't happen, we'll donate it.
This Saturday we will attempt to reach new highs with Mission Stoned Food Part Deux.
21.2.10
Full-Time Charitable Restaurant
We're 30% of the way to our goal!
If you want to help us equip this kitchen, make a contribution here:
http://www.kickstarter.com/projects/603393953/mission-street-food-is-opening-a-full-time-charita
Contributions of $50 or more are rewarded with a gift certificate in the amount of the contribution.
* * *
Notes:
Special thanks to Shoe Shine Wine, whose generous wine donations have raised $960 for the Food Pantry!
$230 to Meals on Wheels, $220 to Partners in Health (Haiti), $140 to the Alameda County Community Food Bank, $210 to the San Francisco Food Bank, $300 to Groceries for Seniors, $260 to Project Open Hand, $550 to Martin De Porres.
Starting now, all profits from MSF will go towards the potential opening of a full-time charitable restaurant. We'll reserve the funds, and if it doesn't happen, we'll donate it.
If you want to help us equip this kitchen, make a contribution here:
http://www.kickstarter.com/projects/603393953/mission-street-food-is-opening-a-full-time-charita
Contributions of $50 or more are rewarded with a gift certificate in the amount of the contribution.
* * *
Notes:
Special thanks to Shoe Shine Wine, whose generous wine donations have raised $960 for the Food Pantry!
$230 to Meals on Wheels, $220 to Partners in Health (Haiti), $140 to the Alameda County Community Food Bank, $210 to the San Francisco Food Bank, $300 to Groceries for Seniors, $260 to Project Open Hand, $550 to Martin De Porres.
Starting now, all profits from MSF will go towards the potential opening of a full-time charitable restaurant. We'll reserve the funds, and if it doesn't happen, we'll donate it.
18.2.10
Saturday February 20th: Whole Hog Dinner for Cystic Fibrosis and Martin De Porres
This Saturday we are excited to feature a whole hog menu, courtesy of Jake Ersland of Amuse Bouche. Jake has been cooking since age 15 and graduated CCA with honors before starting Amuse Bouche, which offers private dining experiences--8 to 14 course tasting menus, complete with wine pairings, for parties of 12 or fewer. He is also the executive chef of The Old Ship Saloon.
Jake & Co. will be donating a portion of their proceeds to the Northern CA chapter of the Cystic Fibrosis Foundation. MSF profits will go to Martin De Porres, a free restaurant at 225 Potrero Avenue near 16th Street that has been serving their community since 1971. Their program is especially uplifting because of the altruistic spirit of their volunteers--some of whom are full-time, live on site, and earn no money.
MENU:
Pork rillette served with crostini, pickled onions, house made apple mustard - $7
Blood orange, chickory, and mixed radicchio salad with spanish style house cured ham, almonds and meyer lemon vinaigrette - $7
Pulled pork sliders with a pickled pigs feet slaw - $2 each
Posole: confit of spleen, bacon, rancho gordo hominey, and green chili broth - $8
PB & J: berkshire kurobuta pork belly, marinated jicama, cilantro aioli and pickled jalapeno on a homemade flatbread - $6.5
Greens, Eggs and Ham: mustard greens, griddled slow egg, col. newsom's country ham and hollandaise on english muffins - $9
Dr. Pepper Ribs: charcoal grilled, and served with ham hock hash - $11
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Chocolate Mousse with salted lime granita and chorizo tuile - $5
Jake & Co. will be donating a portion of their proceeds to the Northern CA chapter of the Cystic Fibrosis Foundation. MSF profits will go to Martin De Porres, a free restaurant at 225 Potrero Avenue near 16th Street that has been serving their community since 1971. Their program is especially uplifting because of the altruistic spirit of their volunteers--some of whom are full-time, live on site, and earn no money.
MENU:
Pork rillette served with crostini, pickled onions, house made apple mustard - $7
Blood orange, chickory, and mixed radicchio salad with spanish style house cured ham, almonds and meyer lemon vinaigrette - $7
Pulled pork sliders with a pickled pigs feet slaw - $2 each
Posole: confit of spleen, bacon, rancho gordo hominey, and green chili broth - $8
PB & J: berkshire kurobuta pork belly, marinated jicama, cilantro aioli and pickled jalapeno on a homemade flatbread - $6.5
Greens, Eggs and Ham: mustard greens, griddled slow egg, col. newsom's country ham and hollandaise on english muffins - $9
Dr. Pepper Ribs: charcoal grilled, and served with ham hock hash - $11
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Chocolate Mousse with salted lime granita and chorizo tuile - $5
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