This Thursday ForageSF and GraffEats will be presenting a menu focused on exposing the crisp, fresh flavors of wild ingredients from our local landscape. Iso Rabins is the founder of ForageSF, which was recently featured in the SFWeekly. Blair Warsham, was recently head chef at Tinderbox and Cetrella and has also worked at Campton Place and throughout Europe.
A percentage of Blair and Iso's profits will go towards buying books for students at Cesar Chavez Elementary in the Mission. MSF profits will go to Project Open Hand, which provides food and nourishment to seniors and the homebound critically ill.
Wild Greens & Citrus Vinagrette - $4
Crudo Of Wild CA Yellowtail with Wild Radish & Flowers, Meyer Lemon, & Sea Beans - $9
Crisped CA Wild Halibut, "Pork-belly-chetta," Xeres-Beurre Noisette, Black Olive Oil, Wild Fennel and Onion Tart - $10
Black Curry Roasted Goat, Yellow Foot Mushrooms and Butter Braised Heirloom Butterball Potatoes - $10
Wok-Fired Nettles, Fried Shallots, Hazelnuts - $6
Lung Shan's Vegan Delight: Shitake and Oyter Mushroom Dumplings in Miso Soup - $5.5
Lung Shan's Bacon Xiao Long Bao: Four Shanghai Soup Dumplings filled with Benton's Bacon, Ground Pork, Chives and Smoky Pork Broth - $5.5
King Trumpet Mushroom, Triple Fried Potato, Garlic Confit and Charred Scallion Sour Cream on a homemade Flatbread - $6
Smoked Vanilla Creme Caramel, Chipotle, Navel Oranges, Blood Orange, and Pixie Tangerine - $5
Strawberry Hand-Pie with whipped Creme Fraiche and Sorrel Sugar - $6
Scoop of Humphry Slocombe's Secret Breakfast ice cream - $3.25