This Thursday we are pleased to host Ian Marks who worked at The Liberty Cafe and The Fatted Calf before moving to the Hog Island Oyster Co. where he is now the executive chef. In addition to oysters straight from the source, his menu will spotlight a variety of seafood preparations.
Ian will be donating to the Sunbeam Foundation which was established in 2005 with the aim of spreading hope and finding a cure for rare and underfunded forms of pediatric bone cancer. MSF profits will once again go to the SF Food Bank which provides food to over 133,000 people every year through 600+ community food programs.
Chicharrones: Pork Cracklins’ with sweet chili dipping sauce - $3
Shooter: Soju Bloody Mary shooters with Hog Island Sweetwater’s - $3 each
Chilled Fox Island Mussels with curried fennel, chili and lime relish - $6
Fried Sardine with basil creme fraiche, watermelon, apricot, tomatillo - $7
Baby Octopus Crostini: Braised octopus in a garlicky tomato broth on fried toast - $8
Butta Fish: Pan-seared Walu on farro salad with cucumber raita - $9 (veg option available)
Pork Belly and Scallop with white bean, bacon, candied pinenut - $12
King Trumpet: mushroom with triple fried potato, garlic confit and charred scallion sour cream on a homemade flatbread - $6
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - 5.5
Creamsicle with candied orange peel - $4
Cherry Pie with Brillat Savarin French Triple Creme - $6