April 21st 2013 marked our third time at the Pacific Rod & Gun Club and the weather couldn’t have been better. Under the bright blue sky, an adventurous group of diners, hunters, outdoor enthusiasts came together for  a lively day of fine food, California wine, and skeet shooting.

The day started with a shooting lesson from Bass Pro sponsored shooter, Chris Cheng, who got even the the completely novice shooters to hit their mark!

Our field to table menu featured lamb, quail and the best in verdant spring produce.

The wine was flowing from Chris Bodkin of Bodkin Wines and Toby Lane Vineyards, it was an amazing experience and we can’t wait to do it again.

Spring is in full effect these days.  The flowers are blooming.  Birds are singing.  The crowd at Dolores Park has increased so much that you can’t find a place to sit and drink your favorite wine.

Unless you were at the Stag’s last dinner, the Colors of Spring.

Held at a former Michelin starred restaurant on a perfect Spring day (we’re talking rainbows in the rain) the Stags threw a seasonal celebration. Diners were surrounded by beautiful meal companions, the colorful paintings of SF artist Kasia Severaid wine glasses were full from the maestros at Crosby Roamann.

The small winery, founded by the husband and wife team of Juliana and Sean McBride, prides itself on creating honest, handmade wines with a focus on a hands-on labor intensive process.  Sean gave a moving speech about how the wine honors his family and then blew us away with an unforgettable rosé served with the first course of abalone mushrooms “grenobloise”.

With the rainbow in full swing and the rosé turning everyone’s cheeks pink  we moved on to carrot soup with hedgehog mushrooms and grilled cobia, the pork chop of the sea. Both paired with one of Crosby Roamann’s luscious whites.

And then CR took things to the next level.

Unexpectedly, Sean started pouring some of his reserve wine cabernet that paired so well with pistachio lamb loin we think he had planned it all along.

From the paintings to the natural beauty of the season to the food and wine, we couldn’t have asked for a more epic way to bring in the season.

Photos by Andria Lo

CLICK HERE TO PURCHASE TICKETS

Dear Diners and Culinary Adventurers,

The Stags invite you back to a very special dining and sporting experience at the Pacific Rod & Gun Club. This vine, field, and sea-to-table event will highlight seasonal ingredients from the Bay Area. In addition to this sportsman’s-inspired meal, you will have the opportunity to shoot a round of skeet with shotguns guided by experts who are trained in firearm safety. For novice shooters, this will be a great introduction to the sport and a chance to rediscover a magical place that is integral to San Francisco’s sportsman heritage. This picturesque setting has hosted generations of sportsmen such as Ernest Hemingway, who would drop in for a round whenever he came to San Francisco. We are thrilled to bring back our most popular destination for a lovely Sunday outing on April 21st.

Joining us again will be our hunting buddy and independent winemaker, Chris Christensen. Chris is the assistant winemaker at Medlock Ames who will be showcasing new selections and interesting expressions of Sauvignon Blanc from his private label, Bodkin Wines. We are also pleased to host independent winemakers from Tobey Lane Vineyards who will be serving some of their Alexander Valley wines to compliment this splendid outing.

Day’s Events

I
‘Pro-Shoot-Oh’ reception
Enjoy carved prosciutto, cheeses, and fruits while having the chance to shoot a round of skeet.

II
Club House Social
After the guns are checked and safely stored away, you can enjoy a cold draft after your round of shooting and learn about the history of the Pacific Rod & Gun Club.

III
The Main Event: Winemakers Feast
Chefs Jordan Grosser and Ted Fleury have developed a sportsman’s-inspired dinner program. Dinner will be served as a family-style feast.

 M E N U

Asparagus and Burrata
cured egg yolk, radishes, radish top salsa verde
Bodkin Sauvignon Blanc 2011, Lake County

Spring Onion Soup
oyster, sorrel, brioche
2011 Bodkin Sauvignon Blanc Reserve, Alexander Vallery

 Devils Gulch Quail
glazed with mandarin and honey

Caramelized Fennel and Carrots
carrot top- green garlic puree
2010 Toby Lane Vineyards Merlot, Alexander Valley

Charcoal Grilled Artichoke & Lamb Terrine
sheeps milk tzatziki

Calypso Beans
with charred broccoli rabe
2010 Toby Lane Vineyards Cabernet Sauvignon, Alexander Valley

Green Tea, Strawberry, Rhubarb
2012 Bodkin Muscat Caneli, Lake County

Details:
Dinner includes: Charcuterie reception, a mini-round of Skeet (5 shots), 8-dish family-style feast, and 5 complementing wines.
21 and over.
Reception will be outdoors and meals indoors.
Shooting is optional and course rules will be sent to you prior to the event.

Please contact us at stags@dinestag.com with any questions.

Come for a great meal, leave with an unforgettable experience.

Reserve Your Ticket
Sunday, Apr. 21st, at 3:00pm

Heath Ceramics is an iconic Bay Area company with an enduring legacy of mid-century design. Founded by Edith Heath in Sausalito in 1948, Heath is dedicated to beautifully crafted tableware and tiles, and its pieces line the tables of top restaurants, museums, and homes in San Francisco and around the world. Heath’s iconic ceramics have turned many a dinner table into a work of art, and the company further supports quality design through its prestigious partnerships with various artists.

San Francisco became home to a Heath showroom last year when the company opened its gorgeous, skylight-filled space for its shop, kilns, and artists studios on 18th St. in the Mission. A soon-to-come tile factory is also housed there. We’re extremely lucky to be invited into Heath for an intimate, after hours gathering when Stag Dining Group and the Bold Italic co-host a dinner in the tile factory at Heath San Francisco on Saturday, Feb. 9.

The meal will be served family style, to allow guests to use and share Heath’s tableware as they learn more about the backstory on the company and its vision for this Mission outpost. We’ll also be hearing from special guest Matt Dick of Small Trade Company, who creates uniforms and workwear for some of the most design-friendly dining destinations in town (including Heath and Blue Bottle Café) and occupies one of Heath’s artist studios. Stag Dining Group chefs Jordan Grosser and Ted Fleury have created an excellent menu to complement the evening.

We are excited to feature wine pairings with the meal from our Sponsor Swanson Vineyards & Winery.

Menu

Abalone Mushroom Salad
mizuna, sesame, torpedo onion, pearl barley

Cauliflower Soup
marcona almonds, vadouvan, dates

Smoked Sturgeon
pickled beets, mustard seeds, celery, onion sprouts

Roasted Heirloom Carrots & Sunchokes
green garlic, mojo verde

Salt Baked Fingerling Potatoes
black trumpet pistou, nasturtium

Slow Roasted Pork Shoulder
pimenton, honey

Fresh Goat Cheese
fennel pollen, blood orange jam, frisee, olive bread

Event Details:
$140 dinner
We will have a special cocktail reception and an extended shopping hour starting promptly at 6pm. Dinner starts promptly at 7pm. Ticket includes wine pairings.
Expect a hybrid service of individually composed plates and family style dining.
All guest must be 21+

Click here to purchase tickets.

Happy New Year to you and yours!
We are putting our best foot forward in 2013 with an inspired Clandestine Dinner that reflects our passion, appreciation, and love for nature. With our collective skills as outdoorsman, we are setting forth to fish, forage, hunt, and glean as many elements of this feast as possible. Given the diverse bounty of our region, we promise to leave no diner behind.

Based on availability, the menu will contain the following elements:

Ocean
dungeness and other crabs-seaweeds, ling cod, halibut

Sky
goose, duck

Land
nasturtium, oxalis leaf and flowers, wild onion blossoms, alyssium, mustard flowers, wild watercress, miners lettuce, chickweed,
wild nettles, wild arugula, sea rocket, winter citrus, chanterelles, black trumpets, blewitt mushrooms, wild pig, hare

We are thrilled to host this event with Scribe Winery. Scribe uses sustainable growing practices and a non-interventionist approach to wine making, producing distinct, lively wines that capture the terroir and stories of Sonoma, California. Their “Forever Wild” farming philosophy and appreciation for the clandestine make Scribe and apropos huckleberry for this dining endeavor.

Scribe will be featuring wines from their current release:
2011 Carneros Chardonnay
2011 Estate Riesling
2011 Carneros Pinot Noir
2007 Napa Valley Cabernet Sauvignon

We look forward to having you join us at the table.

Event Details:
$135 dinner
A formal menu will be assembled three days prior to the dinner.
Expect a hybrid service of individually composed plates and family style dining.
Location in southwest San Francisco; exact location given day of event.
All guest must be 21+

Click here to purchase tickets

Reserve Your Ticket
Dinner at 3pm

Dear Diners and Culinary Adventurers,

The Stags invite you to a very special dining and sporting experience at the Pacific Rod & Gun Club. This a vine, field, and sea-to-table event that will highlight seasonal ingredients from the Bay Area. In addition to this sportsman’s-inspired meal, you will have the opportunity to shoot a round of skeet with shotguns, guided by experts who are trained in firearm safety. For novice shooters, this will be a great introduction to the sport.

We had so much fun with this event last time that we had to come back for a second installment.

Joining us this time around will be our hunting buddy and winemaker Chris Christensen. Chris is the assistant winemaker at Medlock Ames. For this dinner, he will be launching his private label, Bodkin Wines. This low-production Sauvignon Blanc will be making its San Francisco debut, and based on his irreverent wine notes, we are in for a treat. The name Bodkin comes from the armor-piercing arrows that saved the English peasant archers at the Battle of Agincourt in 1415. Chris states that his SB has “expressive citrus notes reminiscent of green box Mike & Ike’s” and “a mouth feel of an orange creamsicle”. With tasting notes like these and a label that goes back to the origin of the middle finger, we can see that he makes wine for his passion and our pleasure.

Day’s Events

I
‘Pro-Shoot-Oh’ reception
Enjoy carved prosciutto, cheeses, and fruits while having the chance to shoot a round of skeet.

Escape to Sonoma Valley’s idyllic Ram’s Gate Winery for an epic four-course feast, care of Stag Dining Group. We will be showcasing seasonal Bay Area bounty and the vineyard’s ultra-exclusive Red Label and White Label wines. Your evening will begin with a sunset reception of hors d’oeuvres, live music, and Ram’s Gate Sparkiling Brut. After, you will sit down to a “Crowns of Summer” feast featuring four delightfully elegant courses. The Stag Dining chefs will tell tales of hunting, sourcing, and beyond as they present each course. A top Ram’s Gate winemaker will describe the philosophy and inspiration behind each wine pairing to round out the evening.

What better way to celebrate the holiday weekend than with a true toast to summer?

MENU

Poached Asparagus
charred avocado, black olive powder, morels, almond
2009 Chardonnay Red Label, Sonoma County

“Faux” Gras Terrin
sesame, green strawberry, oxalis
2010 Pinot Noir Red Label, Sonoma County

Cedar Grilled Striploin
peas, trumpet mushrooms, onion soubise, pickled ramp
2008 Cabernet Sauvignon Winemaker’s Cuvee, White Label, Sonoma Valley

Rhubarb Fool
marshall’s farm honey, green tea, lemon meringue
2010 Moscato, California

* Menu subject to change /  21+ over /  No substitutions /  72-hour cancellation policy

Come for a great meal, leave with an unforgettable experience.

You can purchase tickets HERE.

Dear Diners and Culinary Adventurers,

The Stags invite you to an off-the-cuff culinary spectacle celebrating Foie Gras and Father’s Day. We bring you:

Foie-ther’s Day!

This is a five-course celebration of Foie Gras and Dads. Why on Father’s Day? Because you were probably introduced to this gastronomic delight by your Dad or someone else’s dad or someone that would later become a dad. Too loose of a connection for you? Well, think about this: every duck or geese that produces Foie has a dad of their own. Coincidence? We think not!

Reuniting never felt this good. Our friends at Cocktail Lab and Kanon Vodka will provide the backdrop for all of the cocktails for the evening. So join us as we put life back into one of SF’s most famed
restaurants and celebrate Dads, Foie Gras, and this gem of a location.

Chef’s Jordan Grosser and Ted Fleury have designed a five course meal to be paired with cocktails (subject to change):

Artichokes and Chokes
watercress, watermelon radish, vanilla, shaved foie gras
cocktail by Kanon Vodka

English Pea Chanwanmushi
sake poached foie gras, lobster, morels
cocktail by Kanon Vodka

Onto the details of this celebration of a soon-to-be illegal delicacy:
Location: Union Square neighborhood, exact address emailed on the morning of the event.
Time: Reception cocktail starts at 5pm
Cost: $110
Pricing includes cocktail(s) plus five courses of food

* Menu subject to change /  21+ over /  No substitutions /  72-hour cancellation policy

Come for a great meal, leave with an unforgettable experience.

You can purchase tickets here.

Dear Diners and Culinary Adventurers,

The Bold Italic and Stag Dining Group place a premium on aesthetics. We know that design impacts experience, so everything we present together is as much of a feast for your eyes as it is on your palette. For the next installment in our series of microhood dinners, we’re taking that artistic concept one step further and celebrating local design with two of the city’s biggest innovators in their respective fields.

On Saturday, April 21st, the Bold Italic and Stag Dining Group present the Microhood by Design Dinner in Hayes Valley. Our featured guests will be architect Douglas Burnham and interiors whiz Kelly Malone. Douglas is the founder and principal architect at Envelope A+D, the firm behind the Proxy Project, which turned shipping containers into pop-ups in the Hayes Valley Green. Kelly Malone is the brains behind Workshop and Indie Mart who reworked The Bold Italic’s headquarters into two-story art gallery.

Between conversations with these two designers and the work they’ll have on display, we’ll have plenty to satisfy your eyes and ears. As for your palette, chef’s Jordan Grosser and Ted Fleury have designed a five course meal and wine pairings (subject to change):

Spring Vegetable Salad
goat cheese cremeux, rye crumb, sherry vinaigrette

Green Gazpacho
shellfish escabeche, herbs

Miso Glazed Duck Breast
carrot, fava, black trumpet

Roasted Duroc Pork Belly
amaranth, asparagus, pickled rhubarb, candied jalapeno

Yuzu Curd
tarragon meringue, strawberry

* Menu subject to change /  21+ over /  No substitutions /  72 hour cancellation policy

$90/person plus tax
7 p.m.
Exact location will be announced the day of the dinner

Event Details

Come for a great meal, leave with an unforgettable experience.

Purchase tickets here.

Dear Diners & Culinary Adventurers,

The Stags and Peterson Winery invite you to a dining and sporting experience at one of San Francisco’s most unique and historic venues on Lake Merced. Hunting and fishing have long been traditions that have brought friends and family together to enjoy the great outdoors and celebrate the bonds that unite us. The inspiration for this outing is an attempt to capture the essence of sportsmanship and a menu that reflects the bounty of field, sea, and stream.

As part of this experience, each diner will have the option to shoot five clay pigeons during a round of trap before their meal with a shotgun. This part of the event will be guided by experienced shooters who are keenly aware of gun safety and can provide pointers on how to shoot the clay targets effectively. For novice shooters, this will be a great introduction to the sport.

This Spring Event will offer two seatings: Lunch or Dinner

This three-stage event will consist of:

‘Pro-Shoot-Oh’ reception
Enjoy carved prosciutto, cheeses, and fruit while having the chance to shoot a round of trap.

Club House Social
After the guns are checked and safely stored away, you can enjoy a cold draft after your round of shooting and learn about the history of the Pacific Rod & Gun Club.

The Main Event: Wine-Paired Lunch or Dinner
Chefs Jordan Grosser and Ted Fleury are at it again with a sportsman-inspired lunch and dinner menu. Both lunch and dinner will be served as a family style feast. Our friends at Peterson Winery from Dry Creek Valley are teaming up again after Sundance. Winemaker Jaime Peterson will be on hand for the dinner to engage with guests and share wine from his family’s lovely estate.

11am Lunch
Wild Baby Arugula
spring vegetables, rye, lemon

Smoked Fingerling Potatoes
dill, parmesan, spinach

Spice Grilled Quail

Whole Roasted Rainbow Trout
horseradish, tarragon

Banana Pudding
whiskey sabayone, salted almond crumble

Lunch includes: Charcuterie reception, a mini round of trap (5 shots), 3 Peterson wines will compliment the feast
$60+tax

4pm Dinner
Wild Baby Arugula
spring vegetables, rye, lemon

Chilled Asparagus
fennel, wild pollen aioli

Smoked Fingerling Potatoes
dill, parmesan, spinach

Warm Quinoa Salad
wild mushrooms, carrot, nasturtium

Spice Grilled Quail

Whole Roasted Rainbow Trout
horseradish, tarragon

BBQ Suckling Pig

Banana Pudding
whiskey sabayone, salted almond crumble

Dinner includes: Charcuterie reception, a mini round of trap (5 shots), 5 Peterson wines will compliment the feast
$110+tax

Event Details
21 and over.
Reception will be outdoors and meals indoors.
Shooting is optional and course rules will be sent to you prior to the event.
The exact location will be announced to attendees the day before the event.
Please contact us at stags@dinestag.com with any questions.

Come for a great meal, leave with an unforgettable experience.

Purchase tickets here.

TRY ME*, Stag Dining Group, and The Cocktail Lab invite you to join us for a very special event this February 9th. Together we will present an evening of indulgent food, strong cocktails and beautiful new faces at a private location in Pacific Heights. Address will be sent to ticket purchasers prior to the event.

Don something classy and flash your smile, we’ll do the rest. Guests will enjoy an over-the-top menu (subject to change) prepared by Stag Dining Group:

Endive with blue cheese mousse, smoked almond, asian pear
Parmesan baked salsify roulade
Pickled quail eggs with caviar
Brandade croquettes with lemon, caperberry, dill
Tuna “en gelee”, dashi-soy, green onion, yuzu caviar
Roasted pork belly, miso, apple, chive
Jasmine, chocolate truffles

*TRY ME throws private events for San Francisco’s most awesome and unattached. This event is for unattached adults between the ages of 25 and 45.

Reserve Your Ticket:
Saturday, February 11th, 2012

Continuing with the third installment of our Microhood Series with The Bold Italic, we present the Mid Riff Microhood Dinner near the Market & Sixth neighborhood. We have a great night in store for you including a five course meal in one of San Francisco’s homes to rock & roll royalty.

Our featured artist will be Hugh Leeman. Drawing upon the inspiration of this neighborhood, his work reflects that there is more than meets the eye to this civic intersection of life and art.

Cocktail Lab will be crafting two cocktails throughout the evening and we will keep your (compostable) red cup full of fine ale. This standing room event will reveal many of the untold layers of this hood in a historic San Francisco location.

Menu

I
Walu Tartare/ sea urchin bottarga, pickled black radish, charred avocado, yuzu kosho

II
Pig Ear Terrine/ hot mustard, caper-cornichon gastrique, mizuna

III
Spicy Lentil Soup/ charcoal grilled tripe, kale, fennel

IV
Veal Loin Larded with Bacon/ cardoon-potato gratin, rapini, black olive jus

V
Carrot Cake/ sesame sablé, miso ice cream

Come for a great meal, leave with an unforgettable experience.

Photo courtesy of Thrillist.

The New Year is upon us and it is a time for new beginnings, destinations, and adventures. The Stags are kicking off 2012 in proper fashion with a night of transitions entitled RWII: Riding While Ingesting & Imbibing. That’s right, a true movable feast featuring Brewtruc, a converted school bus fully equipped with the finest craft beer San Francisco has to offer. This first of its kind, Tap Room on wheels will whisk diners off to two different locations in SOMA and the Dogpatch, neighborhoods that evoke the spirit of San Francisco. At each locale diners will be enjoying two courses, courtesy of Stag Dining Group and Chefs Tim West and Hugh Schick. Libations will be provided by Cocktail Lab, Sutton Cellars, Pac Labs Brewery and Magnolia Brewery, so save the cleanse for next month and don’t miss your opportunity to jump aboard.

Details
$65 for four courses, hors d’oeuvres and four drinks of your choice

The Brewtruc will be driving to and from each location throughout the night, returning you to your original pick-up destination. We encourage our diners to act like San Franciscans and enjoy the festivities, but do so responsibly.

Reserve Your Ticket
Saturday, December 17th, 2011 (sold out)
Sunday, December 18th, 2011 (still available)

It’s official. The Stags are turning one this month. To celebrate, we are throwing an anniversary Clandestine Dinner to reflect on 2011. What a wild ride it’s been. Looking back on it now, it’s a bit hazy with all of those beer, wine, and cocktail-paired dinners. Battleships, haunted houses, urban wineries, four-star restaurants, and Russian Consulates have played host to these dining adventures. Adding Bayonics, Reggie Watts, Exile, and Aloe Blacc to the mix has made it a true dream for the Stags. The community built through these events has perhaps been the most inspiring of all.

On to the soirée.

Chefs Jordan Grosser and Ted Fleury are at it again. They are creating a delectable five-course menu consisting of the freshest and most compelling ingredients they can find. Our good friends at Cocktail Lab will be pairing each course with a craft cocktail to keep your palette lubricated this holiday season.

Celery Root, Fuyu Fersimmon, Etude, Truffle Honey Vinaigrette
w/ cocktail

III
Spanish Mackerel Crudo
Gribiche, Pumpernickel Crumble, Pickled Beet, Caviar
w/ cocktail

IV
“Chawanmushi”
Turnip Custard, Porcini Dashi, King Crab, Chestnut
w/ cocktail

V
Garam Masala Pork Loin
Sweet Potato Gnocchi, Pulled Pork Roll, Apple
w/ cocktail

VI
Chocolate Ganache
Hazelnut Espuma, Buddha’s Hand, Coffee Crisp
w/ cocktail

Come for a great meal, leave with an unforgettable experience.

Reserve Your Ticket
Saturday, December 17th, 2011 (sold out)
Sunday, December 18th, 2011 (still available)

Endive with Blue Cheese Mousse
smoked almond, asian pear

Parmesan-baked Salsify Roulade

Pickled Quail Eggs with Caviar

Brandade Croquettes
lemon, caperberry, dill

Tuna “En Gelee”
dashi-soy, green onion, yuzu caviar

Roasted Pork Belly
miso, apple, chive

Jasmine-Chocolate Truffles

photos: http://bit.ly/vUYeVI

Buy tickets here.

Autumn is here and there is something special in the air. This is a season for friends, family, grand feasts, celebrations, and traditions of old and new…

In Sonoma County there is a new destination that serves as the gateway to the Bay Area’s treasure that is Wine Country. Ram’s Gate Winery, perched on a hill, overlooking Carneros, is nothing less than an expression of grand imagination and impeccable design. With its grand vistas, open kitchen, fireside lounge and beautiful grounds, Ram’s Gate will surely become a regular destination for city goers searching for a memorable wine country experience.

Stag Dining Group is pleased to welcome this truly unique winery to San Francisco. The Stags and Ram’s Gate invite you to join us for a wine-paired Clandestine Dinner in a magical location in the Sunset District of San Francisco (think Sequoia Sempervirens). Chefs Ted Fleury and Jordan Grosser have devised a menu that is inspired by the smoky flavors that make the Carneros terroir so distinct.

I

Diver Scallop Sashimi

celery ribbons, asian pear, sheep’s milk yogurt, yuzu, rice pearl
Sparkling Brut

II

Cauliflower Soup

grilled prawn, sea urchin, romanesco, vadouvan
Sonoma County Chardonnay 

III

Bacon Wrapped Quail

quinoa, smoked dates, braised endive, foie gras sauce
Red Label Pinot Noir

IV

Shortrib of Beef

fig, celeriac, carrot, sweetbread-chanterelle ravioli
Syrah 

V

Goat Cheese Panna Cotta

pistachio meringue, roasted grapes, vanilla, long pepper
Late Harvest Zinfandel 

A cocktail reception will be hosted by the Cocktail Lab in this historic building. The winemaker’s of Ram’s Gate will be present to discuss the wine and the story behind the winery. We look forward to joining you at the table.

DETAILS

$80 per person*

Cocktail reception begins promptly at 7pm.

The exact location will be announced to attendees the day before the event but it will take place in the Outer Sunset District.

Buy tickets here.

Last night I threw together a costume (the Red Queen from Alice in Wonderland) and went to a Halloween party at The Painted Gentlemen, hosted by The Bold Italic and Stag Dining Group. To read more click here.

Crab Puffs
Togarashi, Lemon

Roasted Beets & Carrots
Goat Cheese Mousse, Preserved Lemon-Honey Vinaigrette, Rye Crumble

Squid Ink Chowda
Lobster, Kabocha Squash, Clams

Baby Back Ribs
Smoked Maple Glaze, Apple-Celery Root Slaw

“Drumstick”
Dark and Stormy Brownie, Rum Ice Cream, Waffle Cone

“Fleet Week was redefined with the launch of Mission: Battleship, an evening of maritime cocktails, mess-hall cuisine and music aboard the SS Jeremiah O’Brien. Hosted by the Stag Dining Group, more than 500 nautically inspired attendees climbed the swaying steep plank from the dock at Pier 45 to experience the Liberty Ship firsthand.” To read more, click here.

Roasted Beet and Carrots
Goat Cheese Mousse, Rye Crumble

Kabocha Squash Soup
Bay Scallops, Chantrelle, Pepitas

Duck Breast Carpaccio
Tokyo Turnip, Vanilla, Maitake Mushroom, Raisin

Beef Tenderloin
Smoked Marrow-Potato Puree, Charred Broccolini

Study in Apple
Compressed, Frozen, Baked, Raw, Poached

In San Francisco, Halloween is practically granted city holiday status. Give us the chance to pull out all the stops and we’re on it. We live in a Bold town and this outrageous party season deserves a costume soiree as well.
Our next stop on our Microhood Dining Series brings us to Alamo Square. On the brink of Halloween, join The Bold Italic and Stag Dining Group at one of San Francisco’s legendary haunted houses. For one night only, you’ll get to revel in a historic Victorian mansion with a spooky history, feast on shocking bites, and have a horrifyingly good time. Join us if you dare…

Sip: Cocktail Lab will be bringing their supernatural magic yet again and mystifying your taste buds through mixologist wizardry.

Dine: Chefs Jordan Grosser and Ted Fleury will be scaring up scrumptious passed-plates.

Crab Puffs – Togarashi, Lemon
Roasted Beets & Carrots – Goat Cheese Mousse, Preserved Lemon-Honey Vinaigrette, Rye Crumble
Squid Ink Chowda – Lobster, Kabocha Squash, Clams
Baby Back Ribs – Smoked Maple Glaze, Apple-Celery Root Slaw
“Drumstick” – Dark and Stormy Brownie, Rum Ice Cream, Waffle Cone

Look and See: Artist Rene Garcia, Jr. will weave a web of creepy installations that will haunt you for Halloweens to come. T AL Z will be spinning records aligned with this mischievous season.

Dress: Dress to Halloween impress in your best costumes.

Details: This event will be standing and lounging, passed-plates & cocktails. Includes cocktail reception and five plates. Exact location will be revealed the morning of the event to attendees.

Buy tickets here.

Come for a great meal. Leave with an unforgettable experience, mwahaha.

Kona Kampachi Crudo
Apple, Nasturtium, Wasabi Tobikko, Creme Fraiche

Red Abalone “Grenobloise”
Hon Shimeji, Sunchoke, Hazelnut, Brown Butter Aoili

Veal Sweetbreads
Tamarind Glaze, Romanesco, Cauliflower, Charred Chicories

Lamb Merguez
Eggplant Marmalade, Chickpea Panisse, Padron Peppers

White Chocolate Cremeux
Caramelized Fig, Coffee Crumble, Lemon Confit

You may have heard. The Stags are taking over a battleship. A bit extreme, you say? Well, we think it’s apropos to the occasion. The Blue Angels switched to Bio-Fuels and DADT went the way of the dodo, so it’s time to celebrate by turning it up a notch in true San Franciscan fashion. Join us during Fleet Week on this historic WWII vessel, the S.S. Jeremiah O’Brien, in the cradle of the San Francisco Bay. Bask in the indian summer heat while taking in the most spectacular views of our inspirational city. This will be THE Fleet Week Party to be at.

Performing Live…

Reggie Watts	(Not) Tom Cruise	Bayonics

Purchase your tickets here.

Thursday, October 6th, 2011 (5:00pm), $30

(food and drink not included, but will be offered at recession prices)

Purchase tickets:
First Seating
Second Seating

Hello Diners,

The cocktail holds a revered spot in San Francisco’s colorful history. Dating back to the 1800’s, The Golden Gate City has continually been at the forefront of cocktail creativity and innovation, such as the spirit of the people in this region. From landmarks like the Palace Hotel, to prohibition speakeasy’s and blind pigs, todays cocktail renaissance is finely exemplified at Bourbon & Branch, Alembic, Rickhouse, and other fine establishments. The heritage of the San Francisco Cocktail is not only being preserved but being celebrated.

Stag Dining Group has the distinct honor to announce our participation in San Francisco’s 5th Annual Cocktail Week. We will be working with the esteemed North Beach landmark, 15 Romolo, to offer cocktail-paired dinners featuring some of the city’s elite mixologists.

We will be co-hosting two dinners with 15 Romolo on the 20th of September. The first seating is offered exclusively to our Stag patrons and will feature a three course cocktail paired dinner for $65. This seating will begin promptly at 6pm. Our second seating will be a five course cocktail-paired dinner, which will be priced at $120 and will feature a speakeasy cocktail reception at a nearby location that will begin at 8pm.

Three Course Menu
Kona Kampachi Crudo
Apple, Nasturtium, Wasabi Tobikko, Creme Fraiche

Lamb Merguez
Eggplant Marmalade, Chickpea Panisse, Padron Peppers

White Chocolate Cremeux
Caramelized Fig, Coffee Crumble, Lemon Confit

Five Course Menu
Kona Kampachi Crudo
Apple, Nasturtium, Wasabi Tobikko, Creme Fraiche

Red Abalone “Grenobloise”
Hon Shimeji, Sunchoke, Hazelnut, Brown Butter Aoili

Veal Sweetbreads
Tamarind Glaze, Romanesco, Cauliflower, Charred Chicories

Lamb Merguez
Eggplant Marmalade, Chickpea Panisse, Padron Peppers

Heirloom Tomatoes
Raw summer squash, torpedo onion, katsuobushi , oroshi vinaigrette, benitade

Steamed Scallop Mousse
Liquid sea urchin, bacon-wrapped enoki, yuzu butter

Foie Gras & BBQ Eel Terrine
Cedar-grilled eggplant, myoga, onion tare

Miso Grilled Wagyu Zabuton
Shiso-edamame puree, roasted yellow carrots, mitsuba

Caramelized Brioche
Yamazaki-raisin ice cream

“There’s a level of reckless abandon the weekend leading up to a long weekend.
It’s like the rehearsal before the real thing. The storm before the storm, if you will…
So you’ll want to keep this Sunday open.
Introducing Stag Dining Group’s Rising Sun Dinner, the latest whiskey-fueled underground dining experience taking place in an undisclosed SoMa locale on Sunday.”
To read more, click here.

I
Heirloom Tomato-Melon Gazpacho
Spot Prawn, Pickled Watermelon Rind, Cucumber, Basil
paired with
2010 Fizé – Rosé of Carignane, Mendocino County
old vines, organically grown, bottle fermented and manually disgorged

II
Grilled Beef Heart Tartare
Chimmichurri, Radish, Egg Yolk, Watercress
paired with
2007 Carignane – Piffero Vineyard, Redwood Valley, Mendocino County
old vines, dry-farmed, aged 2 & 1/2 years in older oak and stainless steel, bottled by hand,
unrefined & unfiltered

III
Bacon Wrapped Squab
Roasted Maitake Mushroom, Peach Mostarda, Pickled Walnut, Red Frill
paired with
Sutton Cellars Jug Wine
N/V Red Blend

IV
Lamb Shoulder
Artichoke, Brown Rice, Sea Beans, Fennel Pollen Aioli
paired with
Sutton Cellars Jug Wine
N/V Red Blend

V
Saffron-Vanilla Rice Pudding
Spice Roasted Stone Fruits, Honey Espuma
paired with
2007 Vino Generoso – Syrah Noir, Londale Ranch, Sonoma Valley
Dessert Wine
100% Syrah Noir grapes fortified to stop fermentation and aged 2 & 1/2 years in older barrels

Continuing our journey throughout San Francisco, we are now ready to pay tribute to our culinary inspirations from the land of the Rising Sun. We are partnering on this venture with Yamazaki, Japan’s oldest whisky distillery. This addition to our dinner will certainly bring a flavorful and rounded experience to you. Cocktail Lab will find unique ways to incorporate and pair Yamazaki’s various whiskys into the Stag Dining experience. So prepare to finish out your weekend by kicking off your geta, grabbing a Yamazaki cocktail, and enjoying an evening of lounging and laughing with the Stags, new and old friends, and some truly inspired food.

But that’s not all…

We are thrilled to have Exile grace us with his presence and creative sounds. This storied hip hop producer/MC/DJ extraordinaire has worked with some of the biggest names in hip hop and soul including Aloe Blacc, Blu, Ghostface Killah, Mobb Deep, Slum Village and Bilal. In town for the Rock The Bells concert series, Exile will be bringing his own tables to mix soulful tunes to complement this Clandestine Dinner. He will also be playing several of his famous MPC live song-making sessions for Stag diners throughout the evening. Stag Dining Group is pleased to welcome our longtime friend to join us at the table.

Menu
Heirloom Tomatoes
Raw summer squash, torpedo onion, katsuobushi, oroshi vinaigrette, benitade

Steamed Scallop Mousse
Liquid sea urchin, bacon-wrapped enoki, yuzu butter

Foie Gras & BBQ Eel Terrine
Cedar-grilled eggplant, myoga, onion tare

Miso Grilled Wagyu Zabuton
Shiso-edamame puree, roasted yellow carrots, mitsuba

Caramelized Brioche
Yamazaki-raisin ice cream

Reserve Your Seat
Tickets: Sunday, August 28th, 2011 (6:00pm)

DETAILS
$80 per person*
Cocktail reception begins promptly at 6pm.
The dinner will take place in the SOMA neighborhood.
Exact location will be revealed to attendees the morning of the event.

Come for a great meal, leave with an unforgettable experience.

Reserve Your Seat 
Tickets: Sunday, August 28th, 2011

“I have to extend a supremely sturdy and gruff handshake, round of applause, the raising of many glasses to Stag Dining Group. These Stags run a tight ship and the experience is truly memorable. Chef Jordan Grosser and Ted Fleury are superbly talented cuisinists. Matthew Homyak, Anil Margsahayam and Emory Al-Imam are the best front-of-house friends a wino could have. Truly Stag. I salute you – thanks a million Stags over! Let us all pick up our American rifles and rifle the belly of the whale.”
To read more, click here.

“The Stag Dining Group, an underground supper club that holds monthly events throughout the city, was founded by five longtime friends whose uniform consists of a Scottish kilt pin of a male deer. The July 14 Anti-Bastille Day Celebration, held in partnership with New York City’s traveling wine saloon the Noble Rot, was held at the William Westerfeld house.”  To read more, click here.

Stag Dining Group is very pleased to announce the launch of the Microhood Dining Series with our friends at The Bold Italic. This collaboration will take a look behind the scenes at the character and characters of San Francisco’s great neighborhoods. This inaugural Microhood Dinner will take place in the Dogpatch neighborhood, which is home to many local businesses, artisans, and has long held an interesting and integral place in the history of San Francisco.  Together, with The Bold Italic, we look forward to creating a series of memorable feasts that bring together local artists in a unique environment where the conversation at the table is just as good as the meal.

Diners will walk away with an exceptional meal along with an understanding of where the Dogpatch neighborhood has been and where it stands today. (Don’t worry, we aren’t going to get all Ken Burnsy on you.)
Stag Dining and The Bold Italic invite you to:

Sip: Consume Dogpatch-inspired libations brought to you by The Cocktail Lab. Mingle with friends and strangers alike, and conspire to restart the ship-building industry in the Dogpatch.

Tap your feet: Melodic San Francisco tunes will make you move, as you sip on your cocktail and meet new friends you wish you went to summer camp with.

Remember: Stories about the Dogpatch from locals, newbies, and old-timers who were there to call this place home will keep you coming back for more.

Dine: Chefs Jordan Grosser and Ted Fleury have devised a compelling seasonal menu for this occasion:

Menu
Heirloom Tomato-Melon Gazpacho
Spot Prawn, Pickled Watermelon Rind, Cucumber, Basil

Grilled Beef Heart Tartare
Chimmichurri, Radish, Egg Yolk, Watercress

Bacon-Wrapped Squab
Roasted Maitake Mushroom, Peach Mostarda, Pickled Walnut, Red Frill

Lamb Shoulder
Artichoke, Brown Rice, Sea Beans, Fennel Pollen Aioli

Saffron-Vanilla Rice Pudding
Spice-Roasted Stone Fruits, Honey Espuma

Reserve Your Seat
Saturday, August 13th, 2011 (7:00pm)

DETAILS
$80 per person*
This is an indoor event and will include a cocktail reception.
Evening festivities begin:
7:00pm on Saturday, August 13th, 2011

Exact location will be revealed to attendees the morning of the event.

Come for a great meal, leave with an unforgettable experience.

Reserve Your Seat
Saturday, August 13th, 2011 (7:00pm)

Please note: 72 hour no cancellation policy / Menu subject to change / No substitutions
(there won’t be a veggie option for this one)

Liberty Bites (Hors D’ouvres)
Fried Anchovy Stuffed Olives
Brie Whiz ‘n’ Crackers
Cocktail Lab: Le Reve American

Homeland Small Plates
Freedom Frog & Snail Corndogs w/ Herb-Garlic Mustard
Cosentino “The Novelist” White Meritage 2008

UN-French Onion Soup Dumplings, Gruyere, Chervil
Cosentino “The Poet” Red Meritage 2005

Pulled “BBQ” Duck Confit, Macaroni Salad, Cornbread
Cosentino “The Poet” Red Meritage 2006

 Yankee Goose Liver (Foie Gras) Cheesesteak
Pickled Shishito Peppers, Blue Box Potato Chips
Girard “Artistry” Bordeaux Blend 2007

Patriot Doughnuts (Beignets), Peanut Butter, Banana, Bacon
Girard “Artistry” Bordeaux Blend 2008

Thursday, July the Fourteenth (7:00pm)

Have you heard the news?
Texas banned fireworks.

The land that is the last bastion of 2nd amendment glory just banned explosives that fly in the sky. Well, this country is getting softer than a wheel of brie left in the July sun.  Being that this is our nation’s great birthday weekend, the Stags are startled — concerned, rather, to say the least. We know that Texas is still bigger than France, but this feels like a shot across the bow of freedom, and here at Stag Dining Group, we are doing something about it!

Enter the first annual Anti-Bastille Day Celebration, brought to you by Stag Dining Group and our good friend Jonny Cigar of The Noble Rot. You may know Jonny as the mastermind behind the shenanigans aboard the Brooklyn bound L-Train that played host to a six course lunch during rush hour. We are jazzed to work with The Noble Rot on this Soirée…we mean celebration.

Stag Dining Group & The Noble Rot are tag-teaming to create an evening that would make Stephen Colbert proud. We will feature French specialties that America simply does better.

Celebrate: Consume Americana-inspired libations brought to you by The Cocktail Lab. Mingle with friends and strangers alike and recount your recent mountaineering adventure to Mt. Blanc.

Sip & Swirl: We’ll taste our way through Bordeaux. Not the wines of the famous region, but the inspired Bordeaux blends from the purple mountains of our great nation’s wine appellations. Bordeaux blends from boutique wineries will elevate our spirits and redefine our cultural heritage.

Dine: Chefs Jordan Grosser & Ted Fleury will be devising passed-plates with the likes of Yankee Goose Liver, American Carrier Pigeon, Patriot Snails & Freedom Frog Legs to keep you nourished.

Listen: American Jazz will be pumping through the air throughout this affair.

Dress: Feel free to let your Red, White & Blue shine through and turn the 4th of July into a 10-day exclamation point upon France’s national holiday… you are encouraged to show us your Americano-inspired, Francophilic attire. Whatever you come up with, we’ll be impressed.

Reserve Your Seat
Thursday, July the Fourteenth (7:00pm)

DETAILS
$65 per person*
This event will be standing and lounging, passed-plates & wines in an indoor-outdoor environment.
Includes cocktail reception & four to six wine-paired plates.

Evening festivities begin:
7:00pm on Thursday, July 14th, 2011

Exact location will be revealed the morning of the event to attendees.

Come for a great meal. Leave with an unforgettable experience.

As a San Franciscan in June, you don’t want to hear the “S” Word
The longest day of sunlight ain’t got nothin’ on this here fog.

To make matters worse, your so-called friends outside the city mock you daily with their tans, sundresses, crocodile mile parties…and don’t even mention the sheer spite of their seersucker. You grab sunglasses not for necessity of keeping out the sun’s glare, but to hide the tears of another summer in The City.

Here at Stag, we are all about self-help, so we’re taking corrective action to address the fog of summer by throwing an epic party to honor the Sun on this Summer Solstice. Remember folks, this is an intervention. According to the Eurasian legend, The Stag is the carrier of the sun and we are here to shed that light on you with our delicious cuisine and warm company. So, our Indian Summer is closer than you think. When this pretty gem of a town shines on you, you’ll forget all of this June gloom nonsense. We have prepared a grand evening to remind you why we all love this city.

Chefs Jordan Grosser and Ted Fleury have composed a menu with the flavor and feel of summer in mind.

MENU

Amuse

Tasting Of Local Oysters
Tomato Seed-Horseradish, Celery-Pickled Ginger, Lemon-Basil

Red Miso-Tomato Soup
Toasted Mochi, Burrata, Sesame, Thyme

Heritage Pork Terrine
Crispy Ears, Cherry, Mustard, Pickled Things

Troll King Salmon
Morels, Corn, Spinach Puree, Truffle, Bacon Vinaigrette

Blackberry Cobbler
Oat Crumble, Szechuan Pepper, Lemon Curd Ice Cream

DETAILS
$80 per person*
BYOB
Also includes cocktail reception prior to the first course.
Evening festivities begin:
7:00pm on Saturday, June 25th
5:00pm on Sunday, June 26th

*72 hour no cancellation policy / Menu subject to change / No substitutions

Share this experience with your friends!

Amuse

Tasting Of Local Oysters
Tomato Seed- Horseradish, Celery- Pickled Ginger, Lemon- Basil

Red Miso- Tomato Soup
Toasted Mochi, Burrata, Sesame, Thyme

Heritage Pork Terrine
Crispy Ears, Cherry, Mustard, Pickled Things

Troll King Salmon
Morels, Corn, Spinach Puree, Truffle, Bacon Vinaigrette

Blackberry Cobbler
Oat Crumble, Szechuan Pepper, Lemon Curd Ice Cream

This seven-month-old club has hosted its monthly dinners in locales ranging from a historic Victorian home to the H.Q. of an underground radio station. And, like the name suggests, the club’s owners have built a community where stag diners can feel equally as comfortable as those in large groups. Plus, their love for hunting is evident in most of the menus. Those who love the unpredictable should keep this one top of mind. Stag’s last dinner started with an elevator ride down to the dining room. At the bottom? A six-course BYOB feast and Aloe Blacc, live in concert. If you want to get on this train, click here to find out more.

“There were so many highlights to the night — the food, the cocktails, the Stag guys themselves, my tablemates, the guys at the next table over doing a couple rounds of “the wave” — but one that stood out as extra special to this particular “Celebration of Soul” were the three performances by Aloe Blacc . The SoCal neo-soul artist packed the Great American on Monday night, and then gave us a taste of his velvety croon on Tuesday in a more intimate setting.”

Amuse

Little Gems Lettuce
Deviled Egg, Crispy Chicken Skin, Pickled Ramps, Sweet Herbs,
“Rampch” Dressing

Octopus Carpaccio
Black-eyed Pea Salad, Celery Leaf, Chili, Parsley Aioli, Puffed Wild Rice

Green Tomato-Artichoke Soup
Frog Legs, Beech Mushroom, Queso Fresco, Coriander Flowers

Grilled Gulf Prawns & Pork Belly
Smoked Grits, Morel Mushrooms, Marinated Toybox Tomatoes

“Cheez-Whiz” Course
Hot Pepper Jam, Crispy Bread, Upland Cress

Yellow Corn Sponge
White Corn Ice Cream, Huckleberry Caramel, Bacon Crackerjacks

The evening will consist of food, music and rug cutting so bring your dancing shoes to step to Good Things…

(click photo for video)

To compliment our evening Alex Reisfar will be our featured artist.  His subjects run the gamut from birds to children with coal-black eyes.  Using a surrealist edge, his work involves a very heavy narrative, and we’re happy to be displaying select pieces from his collection.

Reserve Your Seat
Tuesday, May 24th (7:00pm)

In Stag tradition, our Chef’s Jordan Grosser & Ted Fleury have brought a whimsical approach to classic soul food flavors for this dinner.

MENU

Amuse

Little Gems Lettuce
Deviled Egg, Crispy Chicken Skin, Pickled Ramps, Sweet Herbs,
“Rampch” Dressing

Octopus Carpaccio
Blackeyed Pea Salad, Celery Leaf, Chili, Parsley Aioli, Puffed Wild Rice

Green Tomato-Artichoke Soup
Frog Legs, Beech Mushroom, Queso Fresco, Corriander Flowers

Grilled Gulf Prawns & Pork Belly
Smoked Grits, Morel Mushrooms, Marinated Toybox Tomatoes

“Cheez Whiz” Course
Hot Pepper Jam, Crispy Bread, Upland Cress

Yellow Corn Sponge
White Corn Ice Cream, Huckleberry Caramel, Bacon Crackerjacks

DETAILS
$80 per person*
Also includes cocktail reception prior to the first course.
BYOB
Evening festivities begin:
7:00pm on Tuesday May 24th
As this is a clandestine dinner, the address of the venue
will be given at a later date.

Reserve Your Seat
Tuesday, May 24th (7:00pm)
*72 hour no cancellation policy / Menu subject to change
No substitutions / No recording of the evening

As restaurateurs and chefs, we make decisions on a daily basis on where and from whom to source our ingredients. These are important elements of the story and the experience we deliver to our guests. These decisions matter and they have a clear environmental and social consequence. Stag has developed a sourcing philosophy that reflects this commitment to sustainable ingredients. Within these parameters, we have found that the options that meet our criteria are often the best quality ingredients available.

We are pleased to feature Alter Eco’s Fair Trade Certified quinoa from the Anapqui Association in the Bolivian Highlands.  This group of more than 1,000 indigenous families focuses on producing high-quality organic quinoa, to improve the living conditions of its member and sustain the environment.  The added income from Fair Trade has given the Anapqui farmers better access to healthcare and education, and nearly 3,000 new jobs have been created to support the growing quinoa industry in the region.

Examples like this help to create the rich narrative that accompanies each dish Stag creates. Fair Trade assists our pursuit of the best ingredients and, in turn, adds another layer to our story while helping to connect the production of our meals back to the source. Together we create cuisine and conversations of consequence.

Proceeds from each ticket support the work of Fair Trade USA, an Oakland-based nonprofit organization and the leading certifier of Fair Trade products in the U.S.  Fair Trade depends on charitable contributions to support farmers and workers in the global Fair Trade network.

We thank you for your support and look forward to joining you at the table.  

MENU

DETAILS
$100 per person*
All proceeds go to Fair Trade USA
Includes cocktails by Fair Trade Spirits
coffee by Thanksgiving Coffee
and tea by Numi Tea

  Brunch begins:
10am on Saturday, May 14th

Address:
Hub SoMa
925 Mission St.
San Francisco, CA 94103

*72 hour no cancellation policy / Menu subject to change / No substitutions

Share this experience with your friends!

Compressed Fruit Salad
Puffed Granola, Straus Yogurt, Honey, Vanilla

Smoked Sturgeon
Quinoa Blini, Asparagus, Caviar Creme Fraiche

Slow Cooked Egg
Braised Bacon, Lentils, Pickled Chiles

Coffee Pot de Creme
Spiced Chocolate Ganache, Cocoa Nib Biscotti

“If you are not convinced that beer pairings work with upscale dining, this post may change your mind. Recently I attended an amazing event put on by Stag Dining Group who partnered with Magnolia Brewery to create The Brewmasters Dinner. Stag Dining Group puts on communal dinners while partnering with vineyards, hunters, musicians–this time they collaborated with Magnolia’s Brewmaster Dave McLean. It was six amazing courses each thoughtfully paired with delicious beers that changed my perception on how well beer can go with food.”  To read more click here.

The artistic ambiance of the evening will incorporate the photographic work of Angela Lanyon. Angela’s work is “a representation of the everyday objects and situations that are often forgotten or overlooked.” We are very pleased to feature select pieces from her collection at the Brewmaster’s Dinner. We look forward to joining you at the table.

MENU

Amuse
Pickled Quail Egg with Caviar

Marinated Mussels
Green Grapes, Radish, Cucumber, Frisee, Shiso, Buttermilk Vinaigrette

Sonoma Foie Gras Terrine
Rhubarb, Kumquat, Vanilla

Warm Smoked Sablefish
Horseradish, Potato, Fennel, Pickled Beet

Braised Beef Cheek & Grilled Tongue
BBQ Syrup, Polenta, Fava Beans & Leaves, Pickled Peppers

Sticky Toffee Pudding
Date Caramel, Miso Ice Cream

DETAILS
$80 per person*
includes beer pairing by Magnolia (BYOB welcome)
Also includes cocktail reception prior to the first course.
Evening festivities begin:
7:00pm on Saturday, April 9th
5:00pm on Sunday, April 10th

As this is a clandestine dinner, the address of the venue
will be given at a later date.

*72 hour no cancellation policy / Menu subject to change / No substitutions
Share this experience with your friends!

Amuse
Pickled Quail Egg with Caviar

Marinated Mussels
Green Grapes, Radish, Cucumber, Frisee, Shiso, Buttermilk Vinaigrette

Sonoma Foie Gras Terrine
Rhubarb, Kumquat, Vanilla

Warm Smoked Sablefish
Horseradish, Potato, Fennel, Pickled Beet

Braised Beef Cheek & Grilled Tongue
B.B.Q Syrup, Polenta, Fava Beans & Leaves, Pickled Peppers

Sticky Toffee Pudding
Date Caramel, Miso Ice Cream

I wake up to tiny little butterflies darting around in my stomach. I check my email again and there still isn’t any word. The locale of our clandestine dinner destination remains a secret, known only to the five men rumored to be hosting it – The Stags.

MENU

Amuse
Oyster, Apple, Fennel

Spring Onion Vichyssoise
Cured Saikou Salmon, Dill, Rye Crouton, Meyer Lemon

Rabbit Terrine “en escabeche”
Black Trumpet Mushroom, Cinnamon Braised Carrot, Nasturtium

Morcilla Stuffed Squid
Green Garlic, Black Garlic, Romesco, Shaved Asparagus

Bacon Wrapped Pork Shoulder
Crushed Peas, Hedgehog Mushroom, Pea Tendrils

Cheese Course
Local Artisan Cheese

Olive Oil Cake
Poached Strawberries, Tarragon Ice Cream, Pistachio

DETAILS
$105 per person*
includes wine pairing by Two Mile Wines
Dinner price also includes a cocktail reception prior to the first course.

Evening festivities begin:
7:00pm on Saturday, March 12th
5:00pm on Sunday, March 13th

As this is a clandestine dinner, the address of the venue
will be given at a later date. (Hint: Mission District, San Francisco)
*72 hour no cancellation policy / Menu subject to change / No substitutions

Share this experience with your friends!

Amuse
Oyster, Apple, Fennel

Spring Onion Vichyssoise
Cured Saikou Salmon, Dill, Rye Crouton, Meyer Lemon

Rabbit Terrine “en escabeche”
Black Trumpet Mushroom, Cinnamon Braised Carrot, Nasturtium

Morcilla Stuffed Squid
Green Garlic, Black Garlic, Romesco, Shaved Asparagus

Bacon Wrapped Pork Shoulder
Crushed Peas, Hedgehog Mushroom, Pea Tendrils

Cheese Course
Local Artisan Cheese

Olive Oil Cake
Poached Strawberries, Tarragon Ice Cream, Pistachio

“These days, it’s hip to be in the know of well-kept secrets. OK, maybe that’s confusing, but what I’m trying to say is there’s an ever-growing list of underground events going on in San Francisco, but if you don’t know about them, well, than you better start getting on it. Now. I’ll give you a hint. Secret restaurants are popping up everywhere and it’s the kind of eating experience you don’t want to miss out on.”  To read more click here.

On the heels of our successful inaugural dining event, the members of SDG have been working diligently to produce something very special for our guests. We are pleased to announce the collaboration with San Francisco’s top bartender collective, The Cocktail Lab, for this month’s Clandestine Dinner Series. The Cocktail Lab will be providing a pairing of creative house-made libations for each course.

Stag Dining Group was founded on the principles of celebrating the beauty and bounty of the natural world and forging friendships over the communal passion of great food. We look forward to you joining us at our table for a memorable evening.

  MENU

Giant Clam Crudo
Shaved Vegetable, Citrus Vinaigrette, Herbs

Lobster Chawanmushi
Kabocha, Shiitake, Gingko Nut

Venison Carpaccio
Smoked Chestnut, Pear, Cabernet Syrup, Shaved Foie Gras

Pressed Duck Confit
Butternut Squash Espuma, Duck Hearts, Mole Negro

Chocolate Cremeux
Cinnamon Toast Crunch, Olive Oil, Vanilla Salt

DETAILS
$80 per person* / BYOB
Evening festivities begin:
7:00pm on Saturday, January 29th
5:00pm on Sunday, January 30th

As this is a clandestine dinner, the address of the venue
will be given at a later date. (Hint: Mission District, San Francisco)

*72 hour no cancellation policy / Menu subject to change / No substitutions

Share this experience with your friends!

Giant Clam Crudo
Shaved Vegetable, Citrus Vinaigrette, Herbs

Lobster Chawanmushi
Kabocha, Shiitake, Gingko Nut

Venison Carpaccio
Smoked Chestnut, Pear, Cabernet Syrup, Shaved Foie Gras

Pressed Duck Confit
Butternut Squash Espuma, Duck Hearts, Mole Negro

Chocolate Cremeux
Cinnamon Toast Crunch, Olive Oil, Vanilla Salt

“The recession might have left a lot of the city’s chefs without jobs, but in turn those chefs have created a dynamic “underground” dining scene. The next few weeks are full of action, so if you’re the type that likes a few surprises with your supper, be sure to nab your seat now.”  Read more here.

Twas the week before Christmas, when all through the house,
Not a creature was stirring, not even a mouse;
The pot was boiling in the kitchen with care,
In hopes that Stag Dining Group soon would be there;
The guests were nestled all snug in their trendy attire,
While visions of glazed pork bells danced in their desires;
My Canon DSLR in my pouch, and I in my cap,
Had just settled down for a long winter’s nap,
When out on Parnassus there arose such a clatter,
I sprang from the bed to see what was the matter.

Away to the window I flew like a dash,
Adjusting the shutter speed and turning on my flash.
The moon’s reflection on the new-fallen rain,
Lit up the drops on my window pane.
When, what to my wondering eyes should appear,
But a van, and five sartorially dressed men-deer,
I knew in a moment it must be Stag Dining,
More rapid than eagles the coursers they came,
And they whistled, and shouted, and called off their names;
“Now, Jorden Grosser, now, Ted Fleury! now, Anil Margsahayam!
On, Emory Al-Imam, On Matthew Homyak!”
To the top of the porch! To the top stairs!
“Now dine away! Dine away! Dine away all!”

So up to the Second-Floor the coursers they flew,
With the hands full of plates, and a feast too.
And then, in a twinkling, I heard in the kitchen
The prancing and pawing of each little hoof.
As I drew in my head, and was turning around,
Out the door Stag Dining Group came with a bound!
They were dressed all in suspenders and slacks,
And their appeal sparkling polished and waxed;
A banquette of courses they flung on their backs,
To serve us a six course meal unyielding of any words.
My eyes — how they twinkled! Their almond milk panna cotta, how merry!
Their stories of were like roses, to build relationships over courses!
My droll little mouth was drawn up like a bow,
When the chefs came out brandishing their ho ho hos;

As the night carried on, a folks a chattered,
Leaving me with thoughts of what mattered.
The fashion was favored, the food was flawless,
Stag Dining Group, y’all are ballers!

-G, The Avant-Gardist

Friday, December 17th
Saturday, December 18th
at 7:30pm

MENU

Nantucket Bay Scallop Crudo
Pickled beet, Horseradish, Dill

Sunchoke Soup
Dungeness Crab, Nashi Pear

Arctic Char
Quail Egg, Brussels Sprouts, Black Trumpet Pistou

Crispy Chicken Thigh
Escarole, Meyer Lemon, Date

Glazed Pork Belly
Soy, Green Apple, Kohlrabi

Almond Milk Panna Cotta
Blood Orange Marmalade, Sablé

DETAILS

$80 per person* / BYOB
Dinner price includes cocktail reception 30 min prior to dinner.
Cocktail recption starts at 7:30pm
As this is a clandestine dinner, the address of the venue
will be given at a later date. (Cole Valley, SF)

SHARE THIS EXPERIENCE WITH YOUR FRIENDS!

*72 hour no cancellation policy /Menu subject to change / No substitutions

Amuse

Nantucket Bay Scallop Crudo
Pickled beet, Horseradish, dill

Sunchoke Soup
Dungeness Crab, Nashi Pear

Arctic Char
Quail Egg, Brussels Sprouts, Black Trumpet Pistou

Crispy Chicken Thigh
Escarole, Meyer Lemon, Date

Glazed Pork Belly
Soy, Green Apple, Kohlrabi

Almond Milk Panna Cotta
Blood Orange Marmalade, Sablé