* * MENU * *
Poutine: Marin Sun Beef and Marrow Gravy, Cowgirl Creamery Cheese, Fried
Cheesesteak: Aged Angus Ribeye with Pasillas, Onion, and Cheese on a fresh homemade Flatbread. $6.50
--MSF Rice: Smoky Rice fried in Duck Fat with Liberty Duck Confit, Duck Cracklins, Shitake, and Cauliflower. $7
DESSERT vs. DESSERT (Amy)
--Grilled Pumpkin-Bread with Mascarpone Cream and Maple-Glazed Pepitas. $7
--Meyer Lemon Sherbet with Pomegranate-Cranberry sauce, Thyme Shortbread and White Chocolate. $6
* * ABOUT our GUEST CHEFS * *
Ian is the sous-chef at Bar Tartine and has also worked at Zuni Café, Yoshi’s, Pizzeria Delfina, Nopa and many more. He enjoys reading cookbooks and unicorn porn.
Carlo is the chef of Piccino--the Dogpatch café hailed by the Examiner as executing “
Amy Kurtz recently moved to
We will be closed for the holidays and reopen in 2009. See you then.
We found a few items (clothing and accessories) at the restaurant after the last two Thursdays—if you lost something, let us know by email or in person this Thursday.
This menu looks amazing! I can't wait to try it in the new digs
yay Carlo! I'm excited.
the duck smoky rice was so good!
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