This Thursday we're pleased to have Nick Castellanos as guest chef. Nick has worked at Farallon, Bocadillos, Corso and Zax Tavern and is currently sous chef at Sidebar in Oakland. Nick was born in Napa and his menu showcases Mediterranean, Asian and NorCal influences.
MSF profits will go to sponsor a Mini Meals Community Dinner. Mini Meals is a free program for youth (ages 7-12) promoting sustainable and healthy eating habits. The class will be having it's first annual community dinner, open and free to the public, at the West Sunset Rec Center. The idea is for the kids to wait tables, bus and cook (with guidance) for anyone in the city (but targeting low-income families in the Sunset). The community dinner will be held from 7:30pm to 8:30pm on November 18th at 3223 Ortega (at 39th Ave). More information is available by calling 415.753.7047, or on-line here.
Seared ahi poke with jalapeño, grilled pineapple, shallot, cucumber-lemongrass "water", leek & cilantro salad - $11
"ratatouille" with eggplant purée, roasted bell pepper, grilled zuchini, slow-roasted tomatoes, pickled cherry tomatoes & parsley pesto - $8
Braised ox tail with horseradish brown butter roasted spaghetti squash, huckleberry Demi, "gremolata" - $10
Chanterelle & goat cheese dumplings in bacon broth with confit pistachios - $8
Vegetarian cassoulet, with roasted kale and leek, garlic confit, pearl onion, maitake mushroom and cannelini beans - $7
Aged Angus NY Strip and blue cheese nachos with, granny smith, caramelized brussels sprouts, marjoram - $9
Peking flatbread - Duck Confit, Duck cracklins, cucumber, scallion, cilantro and thai chili hoisin - $7.5
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup
Apple sopapilla with lemon cream - $6
Humphry Slocombe Blue Bottle Vietnamese Coffee Ice Cream - $3.25 per scoop
$180 to Project Open Hand; $140 to CCDC Food Pantry; $150 to the Glide Memorial Church Free Daily Meals program; $340 to Groceries for Seniors; $240 to At the Crossroads.
I just came back from eating dinner here and it was very nice. I had the ox tail, the ratatouille, and dumplings made by the guest chef, Nick Castellanos. It was all very delicious, especially the ox tail. The environment in the restaurant was very nice. I was actually very surprised. I wish I would have had some wine. Maybe next time, especially if Chef Castellanos returns to Mission Street.
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