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Join us for an un-foie-gettable experience as chef John Madriaga and his culinary team prepare for you a multi-course meal highlighting a single ingredient, foie gras. The many preparations will be complemented by some of fall's finest ingredients, such as delicate root vegetables from our farm, SMIP Ranch; white truffles from Alba, Italy; and a selection of foie-friendly wines.
While the classic pairing for foie gras is considered to be Sauternes, it is quite versatile, especially when incorporated into expertly composed dishes. Foie gras' richness calls for wines that are equally weighty, but balanced by bright acidity that cuts through the richness and cleanses the palate for the next bite. Sommelier Lauren Kemp will be pouring a selection of Old World gems that pair perfectly with foie gras and the other fall ingredients.
The Menu
Canapés
Champagne, Billecart-Salmon, Sous Bois NV
Shaved Foie Gras
Young Escarole, Honey-Poached Quince
Riesling, Dr. Loosen, Ürziger Wurzgarten, Spätlese, Goldkapsel, Auction, Mosel 2012
Foie Gras and Poussin Tortellini
Foraged Mushroooms, White Alba Truffles
Meursault, Domaine de Montille, Les Narvaux Dessous 2012
Pan-Roasted Foie Gras
Hachiya and Fuyu Persimmon, Oxtail Consommé
Aloxe-Corton, Domaine Follin-Arbelet, Les Vercots 2011
Squab and Foie Gras Ballotine
Fall Root Vegetables, Lentils, Sauce Salmis
Barolo, Luigi Baudana, Cerretta Piani 1999
Mignardises
Madeira, Rare Wine Company, Historic Series, Boston Bual NV
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AdresseSpruce Restaurant San Francisco (Afficher)
3640 Sacramento St
San Francisco, CA 94118
United States
Carte en cours de chargement...
Catégories
| Âge minimum : 21 |
| Enfants bienvenus : Non |
| Chiens bienvenus : Non |
| Non-fumeur : Non |
| Accessible aux fauteuils roulants : Oui |
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Contact
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