GINGERBREAD HOUSE WORKSHOP

Saturday, December 7 |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.

LITTORAI WINE DINNER

Wednesday, November 13, 2019 at 6:30 p.m.

Littorai is a small, family-owned winery producing world-class vineyard-designated Chardonnay and Pinot Noir from the coastal mountains of Sonoma and Mendocino counties, which Littorai wines was founded in 1993 by Heidi and Ted Lemon. Ted was the first American ever selected as winemaker and vineyard manager of a Burgundian estate, Domaine Guy Roulot in Meursault.

The Lemons believe the best wines come from low yields and careful vineyard management practices. They believe that all additives, such as cultured yeasts, cultured bacteria, acidification, enzymes, amongst other corrective measures are not appropriate to the greatest expression of terroir. They manage all their vines organically and biodynamically, which produces top-quality fruit to showcase each particular site to its fullest expression. We are proud to present the wines of Littorai, alongside a tasting menu from Chef Rogelio Garcia.

Chef's Tasting Menu & Pairings

Selection of Hors d'Oeuvres
Chardonnay, Mays Canyon, Sonoma Coast 2017

Cured Norwegian Halibut, Arkansas Black Apples, Meyer Lemon
Chardonnay, Thieriot Vineyard, Sonoma Coast 2010
Chardonnay, Thieriot Vineyard, Sonoma Coast 2017

Butternut Squash Caramelle, Toasted Hazelnut, Sage
Pinot Noir, Savoy Vineyard, Anderson Valley 2012
Pinot Noir, Savoy Vineyard, Anderson Valley 2016

Lavender-Roasted Poussin, Brassicas, Sauce Perigordine
Pinot Noir, Pivot Vineyard, Sonoma Coast 2010
Pinot Noir, Pivot Vineyard, Sonoma Coast 2017

Tartlet Au Fromage Blanc, Huckleberries, Candied Marcona Almonds
Pinot Noir, Roman Vineyard, Anderson Valley 2010
Pinot Noir, Roman Vineyard, Anderson Valley 2017

$333 exclusive of taxes

Click here to reserve.

Christmas Eve Menu

We are currently accepting reservations for Christmas Eve. The price per person is $139, exclsutive of taxes and gratuity. To reserve, please click here.

First Course
The Little Organic Farm Potato Vichyssoise
Black Trumpet Mushrooms, Parmesan Mousse

Second Course
Winter Citrus and Persimmon Salad
Honey-Glazed Chestnuts, Cider Vinaigrette

Entrée
Norwegian Halibut
Root Vegetables, Young Leeks, Sauce Américaine
or
Butter Poached Pheasant
Celeriac Caramelle / Sauce Allemande
or
Rib-Eye Dry-Aged for Fifty Days
Truffled Potato Mousseline, Bloomsdale Spinach, Bordelaise sauce

Dessert
Bûche de Noël
Cassis Jam, Chocolate Glaçage, Vanilla Bean Ice Cream
or
Gingersnap Pudding
Salted Caramel, Whipped Mascarpone, Candied Thyme

HOLIDAY CLASS: HOW TO PREPARE A PERFECT APPLE PIE / Sold Out

This class is sold out. Please email info@sprucesf.com to be added to the waitlist

Plus, more tips from Executive Pasty Chef Janina O’Leary 

Saturday, November 16 | 1 p.m. to 3:30 p.m.

Join Executive Pastry Chef Janina O’Leary for an afternoon of holiday pie-making magic. At this demonstration-style class, you will learn how to prepare a perfect apple pie. From the buttery crust to the fruity filling to the decorative design, Janina will walk you through her personal step-by-step process. 

Class includes instruction, pie tasting, and wine. 

 $75

Click here to buy tickets.