Early Spring Winemaker’s Dinner

The transition from winter to spring brings with it a reminder of the cyclical grace of nature. In anticipation of the next season, Stag Dining Group will be hosting an early spring dinner for the third installment of our Clandestine Dinner Series. As a tribute to early spring and the local environment that produces such bounty, the ingredients sourced for our menu have been selected with fair trade and sustainability in mind. Devil’s Gulch Ranch & Saikou Salmon are among some of the purveyors our chefs will be highlighting throughout the dinner. Complementing the food we will be sharing, we are very pleased to announce organic and bio-dynamic wine pairings from Two Mile Wines. Kasia Severaid, whose work explores “intimate moods, emotions and trains of thought”, will also be displaying select pieces from her collection. We look forward to seeing you there!

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

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