Indulge: 5 Courses w/ Duck & Salmon

In-PersonMission, San Francisco


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BYOW,Available for purchase
Banquet (20+ Guests)
californian, french
A meal of special tastes, from rich and healthy salmon, to breast of duck seared until the skin is crispy and brown yet pink in the center with a sweet and tangy fruit sauce in the final indulgence of a trio of sweets. Please feel free to bring your own wine to compliment this meal and be prepared to meet new friends for the evening.

Menu detail

Edamame Hummus
Small Plate
Belgium endive stuffed with edamame hummus and garnished with pickled carrots, a light and simple way to tease the palate..
Peppadew Peppers with Goat Cheese
Small Plate
Pappadew peppers - small red peppers, sweet, tart and piquant stuffed with seasoned goat cheese and rolled in herbs.
Cured Salmon Fillet
Salmon filet, cured with beet juice, fresh dill, sea salt, black pepper and cane sugar, marinated for 3 days then sliced thinly and served with a salad of granny smith apples, fennel and a touch of horseradish for a bit of liveliness.
Pan Seared Breast of Duck
A boneless duck breast, dry cured with "sweet" spices - ginger, allspice, cloves and cardamom - then pan seared, and then served medium rare with a pan sauce to lightly moisten. Israeli couscous is served alongside with golden raisins and toasted almonds for crunch. A seasonal vegetable of the chefs choice will be prepared as well.
Lime Posset with Raspberries
Imagine a Key lime pie without the crust, garnished with fresh raspberries and accompanied by a crispy cookie for texture. It's rich, very flavorful, custard that doesn't leave you feeling heavy.

Indulge: 5 Courses w/ Duck & Salmon

In-PersonMission, San Francisco
(Exact Address will be shared upon purchase.)