MÄGO- late summer splashes
In-PersonMission, San Francisco
$45.00
Pop-up space
BYOW,Available for purchase
Banquet (20+ Guests)
californian
In-Person
MÄGO is a new concept from Chef Mark Liberman, offering unique Northern Californian cuisine that is focused without fuss, relaxed fine dining. Dishes celebrate our proximity to nature, from the mountains to the ocean, local seasonal produce, sustainably raised meats and fish. MÄGO is all about people, hospitality and food; each week of the year broken down to its own season.
Menu detail
Olives
Appetizer
A variety of olives are warmed through with garlic confit, grapes, chilies and fennel seed.
Ripe pears
Appetizer
A variety of ripe pears are served simple with a vinaigrette made from grilled pear skins and pear vinegar.
Escarole
Appetizer
A nod to my Jewish heritage and flavors that I love, a filling of smoked local black cod, creme fraiche, chives and grated horseradish are piped into lightly grilled escarole leaves. They are rolled up and drizzled with olive oil.
Fennel pollen country bread
Appetizer
Whole wheat sourdough bread is infused with fennel pollen and fresh herbs. It is served with warm bagna cauda (butter, toasted garlic and anchovies)
Tandoori octopus with yogurt and peppers
Small Plate
Octopus is lightly grilled and dusted with a house made tandoori spice (paprika, garlic, turmeric, clove, coriander and cayenne) The dish is finished with yogurt and grilled peppers, parsley leaves.
Roasted chicken broth with okra, toasted rice
Small Plate
A delicate broth made from roasted chicken juices, toasted rice, kombu and dried mushrooms. It is served with a crispy rice cake, sesame seed oil, roasted okra and fresh herbs. It is covered with a variety of puffed grains.
Fricasee of monkfish and grape leaves, nduja and cauliflower
Entree
Monkfish is seared and braised gently with grapes leaves, fish stock, white wine and cream. The dish is finished with fried grape leaves. It is plated with a spicy puree made from cauliflower and nduja sausage, roasted cauliflower florets and a sauce made from lightly fermented concord grapes.
Frozen fig leaf cream, green tomato and chamomile
Dessert
Fig leaf semifreddo is finished with roasted figs and a tart confiture of green tomatoes. The dish is finished with a light jus made of chamomile flowers.
MÄGO- late summer splashes
In-PersonMission, San Francisco