This Thursday we are pleased to present a menu highlighting various forms and preparations of (delicious!) fungus--dreamed up by Ian Marks, executive chef of the Hog Island Oyster Co. (formerly of The Liberty Cafe and The Fatted Calf).
MSF profits will go to Martin de Porres House of Hospitality, a free restaurant at 225 Potrero Avenue near 16th Street that has been serving their community since 1971. Their program is especially uplifting because of the altruistic spirit of their volunteers--some of whom are full-time, live on site and earn no money.
Maitake and snow fungus tempura with shoyu and tarragon aioli - $6.5
Huitlacoche and sweet corn soup with crispy tortilla, avocado, seared pasilla peppers, cilantro - $5.5
Porcini, goat cheese and cotija cheese empenadas with porcini salt and salsa verde dipping sauce - $7
Terrine of duck confit and Black Trumpet mushroom with kiwiberry jam, wild arugula and buttery toasts - $9
Truffled pork sausages, white polenta, mache and Black winter truffle jus - $12
King Trumpet: mushroom with triple-fried potato, garlic confit, charred scallion sour cream on a homemade flatbread - $6
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Mascarpone phyllo dumplings with honey and smoky portobella powder - $6
Humphrey Slocombe's Candy Cap mushroom ice cream - $3
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