This Thursday we are extremely pleased to host Fred Sassen of Farallon. Fred is a graduate of CCA and has been cooking professionally for 8 years. He's spent the last 4 years under chef Mark Franz and Ryan Simas, who will also be cooking on Thursday. In addition to a robust offering of oceanic delights, Fred is also unveiling a house made charcuterie plate--11 months in the making.
Fred and his crew are donating all of their profits to Save the Bay, which protects the San Francisco Bay from pollution and inappropriate shoreline development, as well as educating thousands of students per year. MSF profits will go to Project Open Hand, which distributes 2175 meals and 190 bags of groceries to the homebound or critically ill each day.
MENU:
House Made Charcuterie: Spicy Coppa, Bresaola, Tuscan Salami. Served with home made ciabatta and Guiness Whole Grain Mustard - $8
Scallop Ceviche: lemon-cucumber granita, edamame puree, fresh tortilla - $8
Mediterrenean Octopus Confit: Shaved Garlic, Picked Thyme, Leccino Extra Virgin Olive Oil - $10
Dungeness Crab Roulade: Hass Avocado, Levain croutons, Tomato Vinaigrette - $11
Chili Braised Pork Cheeks: sweet creamed corn, marinated cherry tomatoes, piccolo fino basil - $7
Rare Beef Salad: aged prime angus ribeye, seared cherry tomato, wasabi creme fraiche, basil oil, yucca crouton, katsuobushi - $9
King Trumpet: mushroom, triple fried potato, garlic confit, and scallion sour cream on a homemade flatbread - $6
Fig-Vanilla Sundae: Vanilla Ice Cream with house made fig vinegar, black mission figs, candied almonds - $6
1 comment:
Thank you so much for supporting both Project Open Hand and Save The Bay. As the the Bay's leading champion since 1961, Save The Bay protects the Bay from pollution and development, educates 5,000 students on the Bay each year and engages the community in restoring habitat. We can always use more volunteers and folks can sign up on our website, www.saveSFbay.org. Thanks again!
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