Favorite dishes:
Chilled octopus soppressata with Castelvetrano olives, celery heart,
and Monte Iblei olive oil
Grand aïoli: classic Provençal fish, shellfish, and vegetable platter with
garlic mayonnaise
Maine lobster bisque
Cioppino: classic San Francisco fisherman's stew of local rockfish, Tomales Bay
Manila clams and mussels, and Dungeness crab
Cassoulet of monkfish, swordfish confit, shellfish sausages, and
Bianca di Spagna beans
New dishes:
Potted and Formed dishes: This will be a new section on the menu which will include fish pâtés and terrines and will be distinguished from the traditional Platter of Various Salted, Marinated, and Smoked Fish (we will do this again as well!). We are very excited about this new section.
Green sea urchin flan
Hangtown fry omelet crèpe: classic San Francisco gold rush omelet with
oysters and bacon
Risotto nero alla pilota with cuttlefish, zucchini, and pine nuts
Potato gnocchi with tiny Tomales Bay mussels (they have these little mussels and octopus in Venice and I asked Tom to try to get some- he spoke to the people at Tomales Bay Oyster Co. and they sent me a sample this week- perfectly sweet and briny- absolutely delicious!)
