This Thursday we are excited to have Thomas Martinez, former executive chef of Mission Beach Cafe as our guest chef. Thomas has also worked at Aziza, Greens and Roots. He'll be presenting a menu using farmers market produce and Becker Lane organic pork, highlighting a seasonal progressive cuisine.
A portion of Thomas' proceeds as well as MSF profits will go to Food Not Bombs. San Francisco Food Not Bombs is entirely volunteer driven and serves food to the needy five days a week. Contact them to get involved, or just prepare some food and bring it to their next scheduled distribution.
**Shaved Persimmons and Pears with fennel, celery root, meyer lemon, pistachio, chervil, and bacon vinaigrette - $7
*Monterey Calimari with pickled Kale, brussel sprouts, peppercress, spiced cashews, citrus vinaigrette - $9
Becker Lane Pork Ribs with stewed nettles, cauliflower, mushrooms, cornbread - $8
**Root Vegetable Rissotto with winter herbs, organic parmesan regiano - $6
PB & J: Crispy Berkshire Kurobuta Pork Belly with marinated jicama, cilantro aioli and pickled jalapenos - $6.5
Beef and Maitake Soup with daikon confit, charred scallion, dill sour cream - $7
**Sesame-Avocado Brown Rice with beech mushroom, grilled treviso - $7
**Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
*Hachiya Persimmon Gooey Cake with vanilla, pomegranate, almonds, cardamom creme fraiche - $6
*Green Tea Semifreddo with valrhona chocolate sauce, shaved apple - $4.5
* = vegetarian/vegetarian option
** = vegan/vegan option
-$230 to Tenderloin Tessies, $220 to Free Farm Stand, $240 to the Women's Community Clinic, $450 to St. Anthony Foundation
-Special Thanks again to Elyse Winery for their generous wine donation. It resulted in us being able to serve really first rate wine for a couple nights and $408 to The Food Pantry--about enough for an entire weeks supply of food.
-If you would like to donate something we can use as a fundraiser, we'd be happy to give you publicity and a receipt for the donation. Just email us at email@example.com