2nd course
Asparagus veloute, parmesan foam, caviar, lemon tuille
or
chilled spring pea bisque, dungeness crab, focaccia crostini, preserved lemon
or
sweet summer corn bisque, roasted pasilla chili, crab, chipotle
3rd course
Hamachi crudo, california olive oil, lemon, chive
or
Hamachi tar tar, soy ginger reduction, avocado mousse, crispy won ton
4th course
short ribs braised in red trolley ale and maple syrup, whipped potato puree, bbq carrots, gremolata
or
seared salmon filet, corn succotash, baby zucchini, passion fruit mustard butter
or
Chicken or vegetarian entree available upon request
5th course
Chocolate ganache cake with raspberry coulis and chant illy cream
or
coconut panna cotta with fresh passion fruit
Other Infomation
Hello, I'm Eric, I live in North Park. I most recently was Executive Chef for marriott international. I have worked for Jean-George and Wolfgang Puck in Washington DC and several Michelin starred
restaurants in San Francisco. Here is something I just through together real quick. This is my basic menu with cheaper ingredients, We can start there and add more extravagant ingredients if you want. Feel free to Message me back if you would like me to make any revisions on the menu. Thanks !!!
