A Taste of San Francisco
Plated dinner service, 8–20 guests
Pacific-inspired flavors across seven courses — from tuna tartare to a lemon blackberry soufflé — evoking the best of the Bay's bold, cosmopolitan cuisine.
Appetizer
Tuna Tartare with Fresh Avocado, Marinated Cucumber Salad, Ponzu Vinaigrette and Sesame Crisps
First Course
Herb-Seared Jumbo Sea Scallop topped with Crab Beurre Blanc and Petit Greens
Second Course
Gazpacho with Mango Shrimp Ceviche
Third Course
Heirloom Tomato, Avocado, Artichoke and Mixed Olive Salad with Goat Cheese and Lemon Oregano Vinaigrette
Fourth Course
Sesame Chili-Seared Halibut topped with Tangerine, Kiwi and Jicama Relish, Shrimp-Fried Rice and Lime Soy Vinaigrette
Fifth Course
Thai BBQ-Lacquered Duck Breast served with a Cold Chinese Noodle and Vegetable Salad tossed in Peanut Sauce
Sixth Course
Balsamic and Honey-Glazed Flat Iron Steak with Roasted Shallots, Asparagus and Roquefort Sauce, topped with Fried Onion Rings
Seventh Course
Lemon Blackberry Soufflé with Vanilla Hibiscus Honey Mousse
Every menu can be yours.
This menu can be prepared as written, scaled to your guest count, adapted by course count, or used as inspiration for something entirely new. Reach out to Chuck to begin the conversation.