Spring 2016

Dinner is served

Choose 1 dish per

Supplemental

banquet-style over

course, per table.

dishes are available

5 courses for $69

Add a course for

for Course 05 for

a person.

$12/person.

an additional cost
per table.

Banquet
Menu
Course 01
Salad

Course 2
Soup

Course 03
Rice & Noodles

Course 04
Veggies

Devils Gulch Pig Head

black vinegar, black radish
watercress

Sizzling Rice Soup

chicken consomm, water
chestnuts, spring veggies,
rock shrimp, schmaltz

Shangainese Rice Cakes

nantes carrot, kohlrabi,
pickled ginger

Tendrils, Greens & Stems

meyer lemon, roasted garlic

Lotus Root Salad

almond jello, cara cara
oranges
Crispy Daikon Cake
oil cured black olives,
shiitake mushrooms
Salt & Pepper
Monterey Squid
fennel, kumquat, green chili

Course 05
Entree

Supplements

Hot and Sour Soup

fish cake, nasturtium,
lily buds, green tomato

Cheong Fun
(Rice Noodle Roll)
mendocino sea urchin,
sprouts

Gai Lan
scallop, prosciutto
XO sauce
Smoked Hodo Tofu
garlic chives, maitake, red
chili

Marin Miyagi Oyster

& Clam Custard
lap cheong, green garlic,
favas

Sweet Potato Noodles

dungeness crab, peanut,
sesame, scallions

Steamed Alaskan Halibut

young ginger, cilantro,
shiitake broth, smoked
oyster sauce

Four Seas Fried Chicken

sorrel, hot mustard, red chili

House Made Silken Tofu

green almonds, morels,
ramps

Salt Baked McFarland

Springs Trout
$20 (serves 2-3)

Heart Arrow Ranch BBQ Pork

$50 (serves 4-6)

Tea Smoked Liberty

Farm Duck
$40 half (serves 4-6)
$80 whole (serves 7-9)

* lotus leaf sticky rice, pine

nuts, seaweed
* trout roe, charred scallion,
ginger

* char siu pork belly

* black garlic spareribs
* mantou buns
* cucumber & daikon pickles

* pancakes, peanut hoisin,

chopped liver
* 12 day aged duck breast
* confit legs & gizzards

Due to CA drought conditions, water will be served only upon request.

Consuming raw or undercooked protein may increase your risk of
foodborne illness.
A 4% surcharge will be added to each check for San Francisco
Employer Mandates.

Food