This Thursday we are pleased to host Alex Marsh who worked with Adrian Hoffman at One Market, George Morrone at Redwood Park, Daniel Humm at Campton Place, and Craig Stoll at Delfina before taking over as Executive Chef at Solstice and Brick.
MSF Profits will go to the Haight Ashbury Food Program which feeds up to 150 families a week through its market-style food distribution program, allowing clients to select fresh fruits, vegetables and other staples to meet their own specific needs.
Asparagus and Sunchoke salad, with mache and roasted portobella creme fraiche - $7
Brillat Savarin with strawberries and Tarragon honey - $6
Seared rare Ahi Tuna with pickled vegetables, Chinese black cardamom, and edamame hummus - $9
Mediterranean spiced lamb Empanadas with sweet corn, cucumbers agro dolce - $10
Duck Brodo with slow egg, pancetta, crouton, oyster mushroom, herb chimichurri - $8
Eggplant parmesan with goat cheese, tomato reduction, basil and (optional) sausage - $8
Lung Shan's Vegan Delight: Shitake and Oyster mushroom dumplings in miso soup - $5.5
Bing Cherry Tartlet with whipped cream, and candied cacao - $6
Tiramisu Cake - $6
$260 to the Food Pantry, $310 to Martin de Porres, $220 to the Women's Building Food Pantry, and $250 to Arriba Juntos