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R.T.B. | 8-Course Tasting Menu

financial district, San Francisco

$89.00

Restaurant
Available for purchase
Medium (10-15 Guests)
asian, californian
In-Person
Chef Rodney Wages says, "I’m hoping for a fun, industry-night feeling where "foodies" get to eat the kind of food they really love, like noodles and tortellini en brodo, but with no rules limiting what we can do. It’s a chance to explore the kitchen and try things out, with the plan to open a full-time restaurant next summer. Come by and ask me what R.T.B. stands for." For the wine pairings, we will have a mix of sake and wine. Selections by Mark Thompson, the wine director at MOSU.

Menu detail

Grains
Appetizer
Broth made with bones and toasted grains
Tartare
Appetizer
Raw lobster tartare, preserved citrus, river weeds
Trout
Small Plate
Mt lassen Trout, smoked Trout Roe, maple onion butter
Brassicas
Appetizer
Ebelskivers with roasted garlic and grilled broccoli
Tortellini en Brodo
Entree
Smoked foie gras and tortellini in a grilled bacon and ham hock broth
Spicy Lobster Noodles
Small Plate
Fort Bragg sea urchin and fresh noodles in lobster broth made with white wine, espelette pepper, coconut
Foie Cake
Dessert
Foie gras genoise, wild blueberries, chopped pecans
Cheese Tart
Dessert
Warm buckwheat tart with Harbison cheese and honey mustard

Add-ons

Wine Pairing
$78.00

R.T.B. | 8-Course Tasting Menu

San Francisco, California

(Exact Address will be shared upon purchase.)