This Saturday we are excited to feature a whole hog menu, courtesy of Jake Ersland of Amuse Bouche. Jake has been cooking since age 15 and graduated CCA with honors before starting Amuse Bouche, which offers private dining experiences--8 to 14 course tasting menus, complete with wine pairings, for parties of 12 or fewer. He is also the executive chef of The Old Ship Saloon.
Jake & Co. will be donating a portion of their proceeds to the Northern CA chapter of the Cystic Fibrosis Foundation. MSF profits will go to Martin De Porres, 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.
Pork rillette served with crostini, pickled onions, house made apple mustard - $7
Blood orange, chickory, and mixed radicchio salad with spanish style house cured ham, almonds and meyer lemon vinaigrette - $7
Pulled pork sliders with a pickled pigs feet slaw - $2 each
Posole: confit of spleen, bacon, rancho gordo hominey, and green chili broth - $8
PB & J: berkshire kurobuta pork belly, marinated jicama, cilantro aioli and pickled jalapeno on a homemade flatbread - $6.5
Greens, Eggs and Ham: mustard greens, griddled slow egg, col. newsom's country ham and hollandaise on english muffins - $9
Dr. Pepper Ribs: charcoal grilled, and served with ham hock hash - $11
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Chocolate Mousse with salted lime granita and chorizo tuile - $5
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