Dinner, Monday, November 12 through Sunday, November 18

For one week only, Chef Rogelio is offering an exquisite menu featuring white truffles and Barolo. Precious white truffles from Alba, Italy will be presented in many preparations and paired with a series of wines selected by our sommelier team.


Veal Carne Cruda
Hand-Cut Veal Filet Mignon, Sea Salt, Olio Nuovo
Arneis, Vietti, Roero 2017

Bagna Cauda
Fall Vegetables, Warm Anchovy Vinaigrette
Grüner Veltliner, Nigl, Privat, Senftenberger Pellingen, Kremstal 2016

Fonduta al Tartufo
Brioche, Roasted Brussels Sprouts
Puligny-Montrachet, Benoit Ente 2016

Barolo-Braised Beef Cheek Tortellini
German Butterball Potato, Mascarpone
Barbaresco, Marchesi di Gresy, Camp Gros Martinenga, Riserva 2012

Olive Oil Cake
Barolo-Poached Quince, Truffle Ice Cream
Madeira, d'Oliveiras, Verdelho 1973

Menu 225 | Wine 110

Participation of the entire table is requested.


Saturday, December 8 |11 a.m. to 1:30 p.m.

It’s that time of year again! We are gearing up to host our annual fun-filled gingerbread house workshop for your little chefs. Our exciting kid-inspired class encourages creativity, while learning about tools and techniques. Each child will have a house to prepare, decorate, and eat when they return home. Parents are welcome to wait in the bar/lounge area or leave their child in our care.

The price per child is $85, and includes instruction, a gingerbread house, snacks, and a special gift. Designed for children 5 years old and older.

Click here to reserve.


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: www.smipranchproduce.com.

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.