VALENTINE'S DAY

Wednesday, February 14, 2018

Japanese Kampachi Mi-Cuit
Osetra Caviar, Hearts of Palm, Golden Kiwi
~
38 North Duck Consommé and Seared Foie Gras
Armagnac Prunes, Winter Root Vegetables
~
Butter-Poached Maine Lobster
Honey-Roasted Quince, Celeriac Mille-Feuille
or
Grilled Dry-Aged Flannery’s Filet Mignon
Potato Fondant, Tender Greens and Leeks, Sauce Périgueux
or
Périgord Black Truffle Risotto
Wild Mushrooms, Stravecchio Parmigiano-Reggiano
~
Dark Chocolate Torte
Cassis Jam, Cocoa Nib, Burnt Caramel Ice Cream
or
Pistachio Chiffon Cake
Crème Fraîche, Strawberry-Champagne Sorbet
 

$160 per person, exclusive of tax and gratuity 

SF RESTAURANT WEEK

Join us for lunch, January 22 through 31, to enjoy a very speical three-course lunch menu for $25. Reservation are suggested and can be made by calling 415.931.5100 or clicking here. Walk-ins are always welcome.

Baby Kale Caesar Salad
Shaved Parmesan, Anchovy Tuile
or
Cauliflower Velouté
Confit Egg Yolk, Gulf Shrimp, Brioche
~
Spruce Burger
English Muffin, French Fries
or
Duck Leg Confit
Fresh Ricotta Triangolo, Red Swiss Chard, Glazed Walnuts
~
Jivara Chocolate Mousse Cake
McCallan Butterscotch, Cocoa Nibs, Chicory Ice Cream

PENNER-ASH WINE CELLARS DINNER

Wednesday, January 31, 2018 | 6:30 p.m.

Founded in 1998, by husband-and-wife team Lynn and Ron Penner-Ash, Penner-Ash Wine Cellars embodies the spirit and passion of a boutique producer specializing in pinot noir and syrah from the northern Willamette Valley. With a portfolio spanning the seven major AVAs of the Willamette Valley, Penner-Ash sources from some of the regions most distinguished vineyards. The first woman winemaker of note in Oregon, Lynn began her career in the Willamette Valley with Rex Hill Vineyards. Lynn has been described as a master blender, skillfully working with each lot to bring forth the truest expression of a given vineyard site. 

Lynn will lead us through the wines alongside a special menu crafted by chefs Mark Sullivan and Steven Pelas. In addition, guests of the dinner will have the opportunity to purchase wine at retail pricing.

MENU

Salade Lyonnaise
Frisée, Soft-Poached Egg, Fried Oysters
Viognier, Willamette Valley 2016
~
House-Made Ravioli, Maitake Mushrooms, Sage
Pinot Noir, Estate, Yamhill-Carlton 2015
Pinot Noir, Pas De Nom, Willamette Valley 2014
~
Duo of Sonoma Duck
Blood Orange, Fennel, Citrus-Duck Jus
Pinot Noir, Willamette Valley 2015
Pinot Noir, Shea Vineyard, Yamhill-Carlton 2014
~
Artisan Cheese
Seasonal Accompaniments
Pinot Noir/Syrah Blend, Rubeo, Oregon 2015


The price of this experience is $232 per person, exclusive of tax. 

Click here to purchase tickets

SATURDAY AND SUNDAY BRUNCH

Brunch is now served on Saturdays and Sundays! Join us on the weekend to enjoy brunch from 10:30 a.m. to 2 p.m.

Click here to view the Brunch menu!