We are currently accepting reservation for Christmas Eve. We will be offering a special multi-course menu in celebration. To reserve, click here or call 415.931.5100.

First Course
Parsnip Velouté
Brown Butter Gateau, Quince

Second Course
Winter Beet Salad
Persimmon, Burrata, Walnut Vinaigrette

Butter-Poached Maine Lobster
Boudin, Brassicas, Sauce Bouillabaisse


Dry-Aged Guinea Hen Breast
Braised Red Cabbage, Toasted Farro, Sauce Albufera

Thyme-Roasted Short Rib
Potato Mille-Feuille, Périgord Black Truffle, Bloomsdale Spinach

Sacher Torte
Apricot Jam, Chocolate Glaçage, Candied Walnut Ice Cream


Baked Alaska
Speculoos Ice Cream, Honey Meringue, Blood Orange

$135 Exclusive of tax and gratuity 


NEW! Order online:

SMIP Ranch Produces CSA BoWeekly boxes can be pre-ordered for pick-up at our restaurant. The boxes come filled with hyper-seasonal organic produce that is harvested on the same day as the boxes are distributed. SMIP Ranch’s CSA season, which typically runs June through November, boasts a grand selection of delicious ingredients, including fresh herbs, vegetables, fruits, and edible flowers. In summer, members can expect to enjoy a variety of lettuces, heirloom squash, wild plums, chantenay carrots, rainbow chard, sugar snap peas, new potatoes, rosemary, and eggplant. And in fall, kale, heirloom frying peppers, spicy bush basil, sunchokes, pumpkins, melons, and breakfast radishes are just an example of what will be included.   

How it works!
SMIP Ranch offers seasonal and one-week-at-a-time subscriptions. Every Thursday, an email is sent to their CSA customers that includes a list of ingredients for the upcoming box, as well as ordering instructions, and sometimes, specialty add-ons. (Think: fresh honey from SMIP Ranch bees and a very limited amount of fresh chicken eggs!) Orders must be placed by Tuesday at 8 a.m. for pick-up between 1 p.m. and 6 p.m. on Wednesday.

Order online

About SMIP Ranch
SMIP Ranch is a private five-acre farm located in the hills above Woodside. A partnership between landowner and Bacchus Management Group (Spruce, San Francisco; The Village Pub, Woodside; Mayfield Bakery & Cafe) results in the farm producing custom ingredients for use exclusively in Bacchus’ restaurants. In addition, weekly CSA boxes are available with pick-up spots at three of Bacchus’ restaurants. Additional produce is donated to the neighboring Djerassi Residents Artist Program.


Monday, December 31

First Course
Cured Japanese Tuna
Oro Blanco Pomelo, Castelvetrano Olives

Second Course
Leek and Celeriac Velouté
Périgord Black Truffle

Third Course
Chestnut Tortellini
Citrus-Brown Butter, Pumpkin, Purple Orach

Prime New York Steak
Savory-Roasted Fingerling Potatoes, Salsify Mousseline, Kale
Dry-Aged 38 North Duck Breast
Roasted Butternut Squash, Black Trumpet Mushrooms, Sauce Civet
Seared Hokkaido Scallops
Tokyo Turnips, White Sturgeon Caviar, Sauce Vin Blanc

Cheese (Second Seating)
Mt Tam Brie en Croûte
Warm Caramelia Sauce, Marcona Almonds

Almond Cake
Huckleberry Caviar, Candied Orange Peel, Champagne Espuma
Smoked Chocolate Pate a Bombe
Coconut Snow, Dulce de Leche Ice Cream

First Seating $145 | Second Seating $175 | Exclusive of gratuity and tax

Spruce Caviar Service, White Truffles, and Black Truffles will also be available at supplemental costs.