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Alba and Maurice

Portola, San Francisco
SOLD OUT

$55.00

Apartment
BYOW
Banquet (20+ Guests)
north african
Local
In-Person
The legacy of Istanbul, once Constantinople, the capital of four empires, is greater than meets the eye. It's the Bosphorus, Black Sea, the Aegean, and the Mediterranean; Mesopotamia, Balkans, Anatolia, Caucasus, North Africa, and Persia. It's the palace and the countryside, the business capital and the cultural capital. It's a little Turkish, a little Greek, Armenian, Jewish, Arabic and Persian. It's Istanbul Modern. We tell the story.

Menu detail

Meze, Foie gras tart with Persian tart cherries
Appetizer
Babka with olives and sun dried tomatoes
Small Plate
We break bread with our savory babka rolled with olives and tomatoes. We serve this warm bread with olive oil we produce in conjunction with Skipstone Vineyards in Alexander Valley.
Meze, Asparagus, peas and tahini green goddess
Small Plate
We bring the first spring vegetables together with a light herbal tahini dressing. Candied sesame seeds expand the range of textures from these spring vegetables.
Entree, Short ribs with wild pistachio sauce
Entree
This wild pistachio sauce eats like a mole that is composed of Mesopotamian ingredients. The short ribs are sous vide 72 hours and served with this sauce. We serve the short ribs with aged basmati rice and chicories.
Meze 1, Driven by the farmers market
Appetizer
We make dolmas, taboulehs, seasonal salads with feta, tahini, and roasted vegetables; Georgian, Armenian, Moroccan, Iranian, Jewish and Balkan specialties. But we want to keep these open and not constrain ourselves for these weeknight menus.
Dessert, Baklava with strawberry and rhubarb
Dessert
Our baklava is a little different. It eats like a mille feuille, with a layer of cream and perhaps less sweet than most baklavas.
Meze, Braised pork cheeks served with hummus and hazelnut soil
Appetizer
We braise the prok cheeks with Turkish pepper pastes, dried plums, and pomagrante molasses. Hummus turns into a sauce and hazelnuts provide the crunch.
Meze 2, Driven by the farmers market
Appetizer
We make dolmas, taboulehs, seasonal salads with feta, tahini, and roasted vegetables; Georgian, Armenian, Moroccan, Iranian, Jewish and Balkan specialties. But we want to keep these open and not constrain ourselves for these weeknight menus.

Add-ons

Wine server
$400.00
Rental & Delivery Fee
$1691.00

Alba and Maurice

Portola, San Francisco
(Exact Address will be shared upon purchase.)