We are very excited to be featured as part of Quince’s chef menu Friday March 29, 2013.
Donkey and Goat Menu
Canapes
Sparkling Chardonnay “Lily’s Cuvée,” Anderson Valley 2012
Fennel mousse
with hibiscus and lime granite
Grenache Rosé “Isabel’s Cuvée,” Mendocino 2012
Maine Lobster
first of the season morels and english peas
Chardonnay “Brosseau Vineyard,” Chalone 2008
Black Cod
radish bouillon and fermented rice vinegar
Roussanne “Stone Crusher,” El Dorado 2011
Paine Farm Squab
cauliflower with black olive liver toasts and fava green croustillant
Grenache/Syrah/Mourvédre “Five Thirteen,” El Dorado 2010
Watson Farm Lamb
fagottini with crisp kale, spring onion and green garlic scapes
Syrah, “Fenaughty Vineyard,” El Dorado 2007
Beef
salt-crusted formanova beet and foraged nasturtium
Syrah, “Fenaughty Vineyard,” El Dorado 2009
First of the Season Strawberries
yogurt cremeaux and red beets
Brachetto d’Acqui “Pineto,” Marenco, Piedmont 2011
Friday March 29
470 Pacific Avenue
(cross streets Sansome and Montgomery)
San Francisco, California 94133
Reservations at 415.775.8500 or http://quincerestaurant.com/reservations/