Erik Harrelson
Radhaus | San Francisco | March 2019
FEATURED DISHES
Pretzel and Obatzda
German Vegetarian Dumpling Soup: Olive Oil and Charred Onion-Celery-Fennel Broth
Blood Sausage, Crispy Spaetzle, Caramelized Black Arkansas Apple, Mustard Greens, and Mandarin Zest
Confit Goose Leg Maultaschen, Goose Stock Reduction, Mushroom Béchamel, Maitake Mushroom, Crispy Shallot, Parsley, and Chive
Guinea Hen, Artichoke, Turnip, Grapes, Chervil, Broccolini, Bacon, Shallot, Thyme, and Riesling-Brandy Pan Sauce
Chilled Water Buffalo Milk (11 percent) and Valrhona Chocolate Chip Cookies
Photography by Megan Swann
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