2016 Menus

 

Table 1

First Course

Chef Laurent Manrique & Patrick Albert, Café de la Presse, San Francisco 

Seared Day Boat Scallops with Pistachio Crumble, Fresh Herbs Broth and Mushroom Duxelle

Vegetarian Option: Autumn Salad with Persimmon, Belgium Endive, Pears, Candied Walnuts, Pomelo, Arugula and Pomegranate Vinaigrette

Second Course

Chef Gerald Hirigoyen, Piperade, San Francisco 

Calamari “Farcis,” Caramelized Onions Soubise with Piquillo Peppers and Grande White Beans

Vegetarian Option: Piquillo Pepper Escabeche

Third Course

Chef Laurent Manrique & Patrick Albert, Café de la Presse, San Francisco 

Braised Beef Short Ribs in Zinfandel Sauce with Autumn Salad and Parsnips Puree

Vegetarian Option: Quinoa Pilaf with Tagine of Fall Vegetables

Fourth Course

Chef Gerald Hirigoyen, Piperade, San Francisco 

Chocolate Hazelnut Tarte with Roasted Pear and Crème Fraiche

 


 

Table 2

First Course

Chef Alexander La Motte, Four Seasons, San Francisco 

Cauliflower Soup with Beet, Bone Marrow Bread and Sea Bean

Vegetarian Option: Cauliflower Soup with Beet, Bread Pudding and Sea Bean

Second Course

Chef Alexander La Motte, Four Seasons, San Francisco

Hiramasa with Squash, Apple, Brown Butter and Aged Sherry Vinegar

Vegetarian Option: Carrot Barigoule with Grain Salad, Fennel and Cilantro Pesto

Third Course

Chef Mikey Adams, Restaurant 1833, Monterey

Halibut with Linguica Croquettes, Celery Root and Pipperade

Fourth Course

Chef Mikey Adams, Restaurant 1833, Monterey

Yogurt Panna Cotta with Olallieberry, Shiso and Bee Pollen

 


 

Table 3

First Course

Chef Orlando Pagan, Village Pub, Woodside

Roasted Red Kuri Soup with Flavors of Autumn and SMIP Ranch Wild Flowers

Second Course 

Chef John Madriaga, Spruce, San Francisco

Butter-Poached King Crab Leg, Golden Osetra Caviar with Fermented Tuna and Apple

Vegetarian Option: Braised Artichoke Hearts, Root Vegetables with Preserved Truffle and Barigoule Butter

Third Course

Chef Orlando Pagan, Village Pub, Woodside

“Piri Piri” Squab with Charred Cauliflower and Fuyu Persimmons

Vegetarian Option: Farro Verde with Charred Cauliflower and Fuyu Persimmons

Fourth Course

Chef Robert Vallejos, Spruce, San Francisco

Solei D’or Mousse Cake, Chocolate Cremeux with Espresso Anglaise and Sunchoke Ice Cream

 


 

Table 4

First Course

Chef Peter Rudolph, Madera, Menlo Park

Persimmon, Salt Roast Diakon, Rugosa Squash Puree with Walnuts, Sechuan Pepper, Kelp and Miso

Second Course 

Chef Anjan Mitra, Dosa, San Francisco

Wild Dum Salmon with Mustard Seeds, Pear Curry, Taro Chips, Cauliflower Rice and Dill Raita

Vegetarian Option: Cauliflower Rice Biryani with Seasonal Vegetables and Smoked Paprika Raita

Third Course

Chef Peter Rudolph, Madera, Menlo Park

Root Down Farm Chicken with Koji, Burnt Bok Choy, Shiitake, Brown Rice and Hollandaise Sauce

Vegetarian Option: Shiitake Mushrooms with Burnt Bok Choy, Brown Rice and Hollandaise Sauce

Fourth Course

Chef Anjan Mitra, Dosa, San Francisco

Almond Olive Oil Cake with a Saffron Cardamom Poached Pear and Chèvre Gelato

 


 

Table 5

Traci Des Jardins’ Restaurants and Chefs

First Course

Chef Robert Hurtado, Arguello, San Francisco

Bay Scallop Ceviche with Citrus and Pickled Habanero

Vegetarian Option: Citrus and Pickled Habanero Salad

Second Course

Chef Rogelio Garcia, The Commissary, San Francisco

Lobster Boudin with Almond Romesco Spanish Rice and Chervil Oil

Vegetarian Option: Pumpkin and Chanterelle Arroz with Petit Fall Kale

Third Course

Chef Audi Golder, Jardinière, San Francisco

Lamb Rack with Lential Panisse and Housemade Yogurt

Vegetarian Option: Chantenay Carrot with Lential Panisse and Housemade Yogurt

Fourth Course

Chef Riley Redfern, Jardinière, San Francisco

Wit Boer Pumpkin Gelato with Chevre Mousse and Pecan

 


 

Table 6

First Course

Chef Jarad Gallagher, Chez TJ, Mountain View

Osetra Caviar with Yogurt, Rosti and Avocado

Vegetarian Option: Tapioca with Yogurt, Rosti and Avocado

Second Course

Chef Jarad Gallagher, Chez TJ, Mountain View

Duck Leg Confit with Butternut Squash, Sage and Pine Nuts

Vegetarian Option: Butternut Squash with Sage and Pine Nuts

Third Course

Chef Peter Armellino, Plumed Horse, Saratoga

Berkshire Pork Loin with Artichokes, Shelling Beans and Lacinato Kale

Vegetarian Option: Vegetarian Gnudi with Artichokes, Shelling Beans and Lacinato Kale

Fourth Course

Chef Peter Armellino, Plumed Horse, Saratoga

Valhrona Chocolate Ganache with Currants and Cassis

 


 

Table 7

First Course

Chef Chris Aquino, Viognier, San Mateo

Tasting of Eggs

Sacramento White Sturgeon Caviar with Quail Egg, Cured Yolk and Brioche

Vegetarian Option: Ouroboros Gem Lettuce with Shaved Market Roots, Buttermilk and Black Truffle

Second Course

Chef Chris Aquino, Viognier, San Mateo

American Wagyu Tartare with SMIP Ranch Beets, Coriander and Lavash

Vegetarian Option: SMIP Ranch Beet Carpaccio with Beet Ganache, Couscous and Cypress Grove Chevre

Third Course

Chef Philippe Striffeler, Anzu, San Francisco

Chives Crusted Filet with Bacon Black Beluga Lentils, Tiny Vegetables and Asian Barbecue Hollandaise Foam

Vegetarian Option: Okinawa Sweet Potato Stuffed, Black Beluga Lentils with Tiny Vegetables, Beet Confit and Warm Preserved Lemon Vinaigrette

Fourth Course

Chef Philippe Striffeler, Anzu, San Francisco

Yuzu Parfait with Pearl Pink Apple, ANZU Bru Granite and Sisho Crisp

 


 

Table 8

First Course

Chef Kolin Vazzoler, Simi Winery, Healdsburg

Sunflower Seed Risotto with Pickled Sunchokes and Oestra Caviar

Vegetarian Option: Sunflower Seed Risotto with Pickled Sunchokes

Second Course

Chef Daniel Corey, Luce, San Francisco

Confit of King Salmon Belly with Pickled Mustard Seed, Pear, Fennel and Crème Fraiche

Vegetarian Option: Pear and Turnip with Whipped Ricotta, Cocoa and Hazelnut

Third Course

Chef Kolin Vazzoler, Simi Winery, Healdsburg

A5 Wagyu Beef with Charred Little Gem and Marrow Hollandaise

Vegetarian Option: Squash and Potato Gratin with Charred Little Gem and Sage Hollandaise

Fourth Course

Chef Daniel Corey, Luce, San Francisco

Fall Squash and Chocolate Tartlet with Salted Brown Butter Mascarpone

 


 

Table 9

First Course

Chef Stephane Tonnelier, FIVE, Berkeley

New York Beef Carpaccio with Lobster Remoulade Salad

Vegetarian Option: Celery Remoulade Salad with Herbed Potato Chips, Tempura Fried Mushroom, Lemon Caper Dressing and Alchemy Farms Pea Shoot

Second Course

Chef Franck Desplechin, Grill at St. Regis, San Francisco

Santa Barbara Spot Prawns with Chorizo Ravioli, Butternut Squash, Smoked Lobster Bisque, Brussel Sprouts Chips and Basil Oil

Vegetarian Option: Ratatouille Ravioli with Winter Squash Bisque, Brussel Sprouts and Basil Oil

Third Course

Chef Stephane Tonnelier, FIVE, Berkeley

Pan Seared Day Boat Sea Scallop with Red Wine Braised Beef Cheeks

Vegetarian Option: Crispy Vegetables Roll with Creamy Potato Risotto and Black Truffles

Fourth Course

Chef Franck Desplechin, Grill at St. Regis, San Francisco

Honey Roasted Apples and Peanut Crunch with Citrus Zest Tuile, Orange Reduction, Salted Caramel Ice Cream and Peanut Milkshake

 


 

Table 10

First Course

Chef Staffan Terje, Perbacco, San Francisco

Variations on Carrots and Seasonal Preparations of a Humble Vegetable

Second Course

Chef Jason Rea, Trace, San Francisco

Broiled California King Salmon with Fermented Black Bean Glaze, Basil, Satsuma Orange and Parsnip

Vegetarian Option: Roasted Cauliflower with Fermented Black Bean Glaze, Basil, Satsuma Orange and Parsnip

Third Course

Chef Staffan Terje, Perbacco, San Francisco

Roasted Dry Aged Liberty Farm Duck Breast with Capunet and Sauerkraut Puree

Vegetarian Option: Roasted King Trumpet Mushroom with Capunet and Sauerkraut Puree

Fourth Course

Chef Jason Rea, Trace, San Francisco

Spiced Apple Cake with Lavender White Chocolate Crumble and Honey Ice Cream

 


 

Table 11

First Course

Chef James LaLonde, Bocadillos, San Francisco

Winter Citrus Salad with Sherry Honey Vinaigrette, Shaved Fennel, Jamon Serrano and Toasted Almonds

Vegetarian Option: Winter Citrus Salad with Sherry Honey Vinaigrette, Shaved Fennel and Toasted Almonds

Second Course

Chef Jean-Paul Peluffo, Le Colonial, San Francisco

Vietnamese Onion Flat Bread Topped with Lobster Lollipop with Mong Beans Hummus, Fresh Herbs and Turmeric Aioli

Vegetarian Option: Onion Flat Bread Topped with Taro Root Lollipop with Mong Beans Hummus, Fresh Herbs and Turmeric Aioli

Third Course

Chef James LaLonde, Bocadillos, San Francisco

Rioja Braised Beef Short Rib with Smoked Sunchoke Puree and Piquillo Onion Relish

Vegetarian Option: Roasted Fall Vegetables with Mushrooms, Poached Egg and Spiced Sherry Mushroom Jus

Fourth Course

Chef Jean-Paul Peluffo, Le Colonial, San Francisco

Dark Chocolate Charlotte, Satsuma Tangerine Roll with Green Tea Sauce and Lychee’s Salpicon

 

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