Bay Area Brasserie

Menu

• Hors d'Oeuvre
  • Crispy Pig’s Head Scrapple with Quail Eggs and Sweet Drop Peppers on English Muffins
  • Smoked Wild Salmon Belly with Paddlefish Caviar, Cured Eggs, Chive Crème Fraîche, and Salmon Cracklings
  • Crispy Quail Quarters with Fig–Balsamic Sauce, Marcona Almonds, and Piment d’Espelette
  • Bluestem Smash > St. Germain, Vodka, Seasonal Fruit, Mint, Lime, and Sparkling Wine
  • Vin des Temps Rosé 2013
  • Domaine Carneros Brut Cuvée Sparking Wine 2009
• Dinner
  • Bluestem’s 3-Year-Aged Prosciutto with Diced Heirloom Melon, Compressed Watermelon, Cucumber–Chile Granita, and Yuzu Caviar
  • Playwright Tondré Vineyard Riesling 2013
  • Cedar Plank–Roasted Wild King Salmon with German Potato Salad, Salmon Roe, Pickled Stone Fruit, Dandelion Greens, and Fennel Pollen Butter
  • Barbed Oak Vineyard Estate Chardonnay 2011
  • Crispy Lamb Belly with Blueberry Agrodolce, Preserved Citrus Yogurt, and Pine-Scented Puffed Farro
  • Mathis Grenache 2010
  • Pan-Roasted Duck Breast with Duck Leg Confit Pavé, Liver Mousse Crostini, English Pea Purée, Morel Mushrooms, and Truffle–Madeira Gastrique
  • ​Argot Hawk Hill Vineyard Pinot Noir 2012
  • Olive Oil–Basil Cake with White Balsamic Spuma, Strawberries, La Tur Cheese, and Pine Nut–Black Pepper Tuile
  • ​Domaine Carneros Brut Cuvée Sparkling Wine 2009
  • Foie Gras Crème Brûlée with Torchon de Foie Gras, Caramelized White Chocolate Mousse, Mission Figs, and Borage
  • Far Niente Dolce Vineyard Late-Harvest Semillon–Sauvignon Blanc 2007​