This Saturday we are pleased to have Matt Butler and Terri Wu. Matt currently works at Epic Roadhouse and Serpentine, but has been cooking for 20 years, including sous chef at Fork and Cafe Majestic and years at CIA Greystone, Rubicon Winery, Kendall Jackson, and Angele. Terri Wu has worked at Farallon for 10 years, and has been pastry chef for the last 6 years.
Terri will donate some of her proceeds to Mo Better Food, an Oakland based organization that works to "increase markets for produce grown by Black farmers in urban communities." MSF will donate their proceeds to Arriba Juntos which distributes free groceries as part of an effort to promote economic self-sufficiency for San Franciscans and their families since 1965.
Chilled mint and pea soup w/ shrimp and micro herbs - $7
Roasted king trumpet mushroom, quail egg, pancetta, candied garlic vinaigrette - $7
smoked pork shoulder, cannellini beans, artichokes, creme fraiche - $10
gyro: lamb belly, spicy lamb meatballs and lamb merguez with goat cheese tatziki and pickled red onion on a homemade flatbread - $7
rare beef tostada: aged angus ribeye, basil, lime, tomatillo, caper aioli, watercress - $8
braised, battered and fried sausage with caramelized onion and wasabi aoili - $7.5
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Rocky Road Baked Alaska, Candied Almonds $6
Eatwell Farm's Whole Wheat Flour Carrot Cake, Kumquat Marmalade, Pecans $6
So is the dumpling soup the only vegetarian option on Saturday?
The pea soup can be vegetarian, as can the roasted king trumpet. We'll also be adding a tofu salad.
I'd just like to express my support for serving meat.
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