MENU BY CHEFS JUSTIN SIMONEAUX OF BOXING ROOM
AND BRIAN WEST OF RISIBISI, PETALUMA
Goat Cracklin’s
oyster, yogurt, chervil
Le Merle, Farmhouse Ale, North Coast Brewing Co., Fort Bragg, Ca.
Smoked Goat Ham
asparagus, radish, sauce gribiche, goat cheese crostini
Moulin de Gassac 'Guilhem' Picpoul de Pinet, France 2011
Goat Neck Tortellini
consommé, spring vegetables, ricotta salata
Believer, Double Red Ale, Ninkasi Brewing Co., Eugene, Or.
Roasted “Goatchetta” & Braised Shoulder
fava bean puree, smoked trumpet mushrooms, ver jus
Château de Montmirail Vacqueyras Rhône, France 2010
Goat’s Milk Cheesecake
candied kumquats, cajeta, shredded phyllo
Allagash Curieux, Barrel-Aged Tripel, Allagash Brewing Co., Portland, Me.
A PORTION OF THE PROCEEDS WILL BENEFIT:
AIM (Agricultural Institute of Marin) and the San Francisco Food Bank
MORE INFO:
To make a reservation, please call 415-430-6590. Reservations required with credit-card payment in advance.
$100 per person, including wine/beer pairings, tax & gratuity. Each seating is limited to twenty guests.
Regular dinner service is also available.