Tony Ferrari

CHEF
Written By Nicole Borden

Hillside Supper Club | San Francisco | March 2019

FEATURED DISHES


Thai Cabbage Salad: Peanuts, Chiles, Sesame, Thai Herbs, Lime, and Fish Sauce Vinaigrette

Marinated White Anchovies, Fennel, Crispy Garlic, Oregano, Olive Oil, and House Focaccia

Squid, Bay Shrimp, Chiles, Mint, and Capers

Chocolate Custard Farm Egg, Salted Caramel, Madeira Cream, and White Chocolate Caviar


Photography by Megan Swann

Nicole Borden
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