Saturday May 1st: Guest Chefs Jordan Grosser and Ted Fleury

This Staurday we are extremely excited to have Ted Fleury (Alembic) and Jordan Grosser (Postrio). Jordan and Ted are BFF and former co-chefs at the Alembic before cruel fate separated them. They hosted one of our best nights ever last year and are together again with a smoky vengeance! Join us for refined BBQ this Saturday.

MENU:

Cold Smoked Yellowtail Sashimi - with "potato salad" pickled watermelon rind, mustard seed - $11

Bacon and Eel Terrine with cucumber and tea - $8

Foie and Onion Soup - with "baked beans" and onions--charred and roasted - $10

Grilled Eggplant, Maitake, creamed corn, mache - $7

Crispy Smoked Pork Belly with blackeyed peas, pickled okra $11

Hot Mustard Glazed Pork Ribs with salt & vinegar chicharrones, baby red mustard greens, bacon vinaigrette $10

Smoked Brisket with chili jam, pickled jalapeno, cucumber, red onion, cashew $10

Mixed Grill with beef heart, tripe, sweetbreads, charred spring onion chimichurri $10

Caramelized Corn Bread with rosemary creme fraiche and candied rhubarb - $6

Thursday April 29th: Homage to David Everitt-Matthias

As part of our ongoing homage series, we'll be serving a menu inspired by the food of David Everitt-Mathias, chef of Le Champignon Sauvage, Cheltenham, UK. Everitt-Matthias is a cook's chef who has reportedly not missed a service since 1987 and heads the smallest brigade to earn two michelin stars--just himself and two other cooks. The food at Le Champignon Sauvage is characterized by sensible combinations of luxury and economy and interesting departures from classic French.

MENU:

Seared Scallop with Ras el Hanout Caramel and Cauliflower - $12

*Turnip Veloute with Vanilla and Verjus - $5

Stuffed Cabbage, Duck Confit and Tongue - $9

*Poached Egg, Chorizo Puree, Tomato Confit, Soubise - $7

*Mushroom and Cheese Tortelloni, Watercress Cream, Capers, Bitter Greens - $8

Sand Dab Meuniere, Razor Clam, Parsnip Puree, Purslane - $13

*Leg of Lamb, Peas, Wilted Lettuce, Eucalyptus - $12

Chicory Parfait, Juniper Ice Cream - $6

* * *

Notes:

* Congratulations to Rene Redzepi and the Noma crew for being judged Best Restaurant in the World - 2010.

* The Quotidian needs your support. It's a documentary series about how everyday people are finding ways to improve their communities. Their upcoming productions include:

- a story on an organization that arranges free surgeries for those with no insurance and low incomes;

- a first-hand exploration and analysis of the experiences of migrants crossing the border from Mexico;

- a collaborative documentary on an organization that takes over laundromats to teach children art in inner-city neighborhoods.

Saturday April 24th: Chinese Food at Lung Shan

We spend a lot of time at Lung Shan, watching and learning, and this Saturday, the time has come for us to take the bull by the horns. This Saturday, we'll be serving a menu of Chinese food--tastefully done.

Steamed Halibut Cheeks with black garlic, black bean, golden chive, chinese celery, water chestnut - $11

*Salt & Pepper Sweetbreads and Cauliflower, with sea urchin Chinese bacon - $12

*Ma Po Tofu with pork sugo, braised pork belly, beech mushroom, rice - $9

Duck and Leek Wonton in duck consomme, choy sum, braised radish - $9

*Cumin Lamb with Chinese donut, rice noodle, caramelized onion, cucumber pickle - $8

*Ginger-Scallion Noodle with shitake, broccoli rabe - $6 add dry fried beef - $4

Taro funnel cake with oolong honey and lychee - $6

Thursday April 22nd: Homage Series: Massimo Bottura

This Thursday we continue our homage series with Massimo Bottura of Osteria Francescana. Bottura was recently named "best Italian chef of the present and future" for serving as a culinary ambassador for the region of Modena and recreating his grandmother's cuisine with influences from Alain Ducasse and Ferran Adria, both for whom he's worked. He's as well known among international art critics as for his production of the acclaimed Villa Manodori aceto balsamico.

MENU:

mortadella mousse with pistachio dust and focaccia - $4

potato and onion capuccino, balsamic, cracklins, croissant - $6

asparagus, parmesan gelee, hollandaise - $7

oyster risotto with caviar - $9

chestnut gnocchi with eel and hen of the woods mushroom - $11

"black" cod with caramelized vegetables, squid ink - $14

pork belly and tenderloin with broccoli rabe, fennel puree - $13

aged parmesan creme brulee - $5

strawberry millefeuille w/ aged balsamic and vanilla ice cream - $7

Saturday April 17th: Guest Chef Alex Marsh

This Saturday we're pleased to have guest chef Alex Marsh, a.k.a. "The Jetset Chef." After a series of dinners at Coffee Bar inspired by his recent trip to Basque country, Alex will be serving a menu of California comfort food, including updated American classics.

MENU:

Scallop crudo with artichoke, lemon, mache, and celery - $9

*Caesar Salad: romaine, mackerel confit, smoked egg, bread crisps - $7

*Corn Soup with salsify, charred onions and seawater - $6

*Asparagus panzanella, roasted shallots, oil cured black olives - $8

*Game Hen, poached oyster, marble potato, ramp, mushroom - $10

Sous vide BBQ baby back ribs with smokey paprika and collard greens - $12

Beef Cheek, celery in several forms, blue cheese mousse - $12

*Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5

*Walnut panna cotta with cacao and figs - $6

* = veg/vegetarian option available

Thursday April 15th: Homage series: Rene Redzepi - Part 2

This Thursday we continue our homage series with another menu inspired by the food served at Noma, in Copenhagen. Our decision to make it a two part homage can be attributed to the importance of Nordic Cuisine at the forefront of a culinary landscape which has transcended unbridled molecular gastronomy. As we've stated before, the intense locality and seasonality of the terroir surrounding Noma cannot be reproduced here, and this is merely our humble attempt to learn by doing.

MENU:

sea urchin, cucumber, frozen cream, dill granita - $9

shaved water chestnut, walnut, cod roe, rye crisps - $7

mackerel crudo, grilled daikon, horseradish snow - $8

spot prawn, seawater and parsley emulsion - $13

salsify, milk skin, truffle - $8

skate, ramps, vegetable stems, mussel sauce - $13

veal sweetbread, cauliflower cream, onion, elderberry vinaigrette - $13

yogurt parfait, peas, celery, chervil, pea shoots, mint oil - $6

ollebrod - fresh cheese ice cream, frothed milk, beer soaked rye bread - $6

* * *

Thanks to all kickstarter backers of Commonwealth--your contributions have successfully provided funding for our core kitchen equipment. We are still hoping to add a couple pieces, so keep providing us funding now and we'll keep providing you with gift certificates for a couple months from now.

Saturday April 10th: Guest Chef Noel Yin

This Saturday we're pleased to have Noel Yin of Shanghai as our guest chef. After graduating from the California Culinary Academy, Noel worked at Gary Danko, La Folie, and the Pan Pacific Hotel, and currently works at the JW Marriott, San Francisco. His specialty is creative simplicity at the intersection of East Asian and French cuisines.

Tonight, a substantial percentage of Noel's profits will be donated to the Asian & Pacific Islander Wellness Center, to support their vital health services and advocacy for API communities, particularly queer/transgender communities, and with a focus on HIV/AIDS response.

MENU:

Wild arugula, endive, caramelized fuji apple, candied walnuts, and asiago - $6

Monterey Bay Squid filled with marrow and tamarind pork, greens, bread tuile - $8

Jumbo white shrimp "won ton" with lobster bisque - $8

Roasted Eggplant with Syracusan Onion, Tempeh and Parsnip - $8

Salmon roulade with horseradish potato-crust, vegetable ragout, goat-cheese polenta cake, and citron-mint beurre blanc - $12

Buttermilk Fried Chicken, crispy skin, rhubarb, jicama and fennel salad - $10

Braised beef short rib with asparagus, mashed potatoes and demi-glace - $11

Almond Financier, walnut ice cream, young coconut coulis, blueberry, spearmint - $6

Thursday April 8th: Homage series: Rene Redzepi - Part 1

For the next two Thursdays, we'll be continuing our homage series with Rene Redzepi, chef of Noma in Copenhagen. Each week will feature some dishes directly related to the food at Noma, and others more loosely derived. As always (and perhaps especially, given Redzepi's use of wild herbs and berries specific to the region) we do not profess to be recreating the masterpieces they serve at Noma, but merely paying homage to their inspiring food.

MENU:

Toast with Cod Roe, Herbs, Vinegar Powder - $5

Squid Sashimi, Cream, Dill, Rye Crumbs, Cucumber, Kiwi - $10

Shrimp, Chlorophyll, Pomegranate Granita- $11

Bison Tartare, Tarragon, Oyster, Juniper, Sorrel - $10

*Potato, Whey, Speck, Oxalis - $6

Mackerel Confit, Olive Oil, Ramps, Parsley Jus - $11

*Vegetable Crudite and Marrow - $8

Beef Cheek, Beet, Rose, Malt - $13

Walnut Ice Cream, Walnut Powder, Blackberry Dust - $5

Strawberry, Strawberry Sorbet, Sheep Milk, Licorice, Oatcake - $6

* = veg option available

Saturday April 3rd: Guest Chef Chad Newton

This Saturday, we are extremely excited to have Chad Newton, Executive Chef of Fish & Farm Restaurant. He's worked at Postrio, Redd, and Baraka, and will be joined by Grace Nguyen of Out the Door. Chad's menu will be showcasing some incredible and generously donated ingredients from Niman Ranch and Capay Organic.

Chad will be contributing a portion of his proceeds to Commonwealth (unless we can convince him to donate it to someone more in need...).

MENU:

Wild Ocean Trout Sashimi, Crisp Skin, Duck Tongue Escabeche, Grilled Cucumber, Charred Onion, Green Apple Shoyu - $11

Fresh Clam Chowder with Ramps, Benton's Bacon, Bread Crisps - $8

Composition of Cooked/Raw/Marinated/Pickled Vegetables, Wheat Berries, Meyer Lemon Aioli, Dark Rye Crumbs $9

Torchon of Foie Gras, Rice "Krispies", O.J. Gel, Powdered Yogurt, Wild Strawberries, Toast $12

Fingerling Tostones, Olive Vinaigrette, Avocado, Fresh Mozzarella Mousse, Wilted Greens, Lime Chutney - $9

Olive Oil Poached Cod, Choke Puree, Espresso Steamed Wild Mushrooms, Green Garlic Emulsion $13

Slow Roasted Lamb Loin, Braised Cheeks, Tasting of Celery and Chocolate $15

Salted Chocolate Tuile, Gianduja, Frozen Banana, Praline Popcorn - $6