This Saturday we are excited to host Bridget Batson, executive chef of Gitane. A San Francisco Chronicle Rising Star Chef in 2001, Bridget graduated from the Institute of Culinary Education and has worked at Hawthorne Lane/TWO, Pizzeria Delfina, and Boston’s Blue Room and Hamersley’s Bistro.
Bridget has generously pledged a portion of her proceeds to Commonwealth, a progressive American restaurant with a charitable agenda, opening this summer.
Scallop Crudo, txakoli, green apple, seaweed - $9
Monterey Bay sardines with spiced potato croquettes, preserved Meyer lemon $ 8
*Turnip Veloute, chicken quenelle, hazelnut, parsley - $7
Chicken Liver Confit, sweet herb salad, rye crumble, pickled ramps - $8
*Braised Carrot, pickled carrot, carrot pesto, fried chickpeas - $7
Poached Atlantic Skate, jamon broth, cherrystone clams, spinach, XO sauce - $12
Braised Sonoma Lamb cheeks w/ spring garlic, fava beans, artichoke puree $ 12
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Bellwether farms sheep's milk panna cotta with roasted cherries, cocoa nibs, sea salt $ 8