Chef Lisa Eyherabide and Wine Director Sean Diggins of Gitane - San Francisco, CA

Salmon Tartare: Maine Royal Salmon, Harissa, Garlic Chips, Toasted Pine Nuts, Mint, Cilantro, Lemon Zest, and Endive Leaves

Caille: Tolenas Farm Quail Stuffed with Chicken Mousseline, Raisins, Shallots, Port Demi-Glace, Truffle Oil, and Spinach

Caille: Tolenas Farm Quail Stuffed with Chicken Mousseline, Raisins, Shallots, Port Demi-Glace, Truffle Oil, and Spinach

Caille: Tolenas Farm Quail Stuffed with Chicken Mousseline, Raisins, Shallots, Port Demi-Glace, Truffle Oil, and Spinach

Espadon: Pacific Wild Swordfish, Grilled, Moroccan Charmoula Sauce with Manzanilla Olives, Farro Grain, and Caramelized Cauliflower

Espadon: Pacific Wild Swordfish, Grilled, Moroccan Charmoula Sauce with Manzanilla Olives, Farro Grain, and Caramelized Cauliflower

Espadon: Pacific Wild Swordfish, Grilled, Moroccan Charmoula Sauce with Manzanilla Olives, Farro Grain, and Caramelized Cauliflower

Cordero: Pan-Roasted Domestic Lamb Noisette, Rolled and Stuffed with Mushroom Mouseline, Organic Kuri Squash, and King Trumpets

Cordero: Pan-Roasted Domestic Lamb Noisette, Rolled and Stuffed with Mushroom Mouseline, Organic Kuri Squash, and King Trumpets

Cordero: Pan-Roasted Domestic Lamb Noisette, Rolled and Stuffed with Mushroom Mouseline, Organic Kuri Squash, and King Trumpets

Chef Lisa Eyherabide

Wine Director Sean Diggins

Gitane

Gitane

Gitane

Gitane