Page 66 - SFC - V15

Ad Hoc & Chef de Cuisine
Matt Alba
Cuisine
American
Meals Served
Dinner, Sunday Brunch
Restaurant Hours
Dinner Thursday - Monday 5:00 pm - 10:00 pm Sunday Brunch 10:00 am - 1:30 pm
Addendum—Ad Hoc To Go Seasonal, spring - harvest Thursday - Saturday 11:00 am - 2:00 pm
Dining
A la Carte Menu Available at the Bar Patio Dining Private Dining & Events Menu Changes Daily
Attire
Casual
Additional Services
Off-site Events & Catering
Handicap Accessible Reservations
Suggested
Credit Cards
Visa, MasterCard American Express
“Top 100 Bay Area Restaurants”
—San Francisco Chronicle
“If there’s a better fried chicken, I haven’t tasted it. Fried chicken is a great American tradition that’s fallen out of favor. A taste of this, and you will want it back in your weekly routine.” —Daniel Duane, Food & Wine
ad hoc SAMPLE Dinner Menu
Changes DAILY
Arugula Salad
bruled gs, pomegranate seeds,
toasted pepita, crispy prosciutto,
goat cheese, tondo balsamic
~
Beef Strogano
roasted mushroom, ice top carrots
parpadlle pasta, beef sauce
~
Fiscalini Cheddar
~
Ice Cream Sundaes
vanilla ice cream
chocolate, butterscotch &
strawberry sauces roasted pecans,
whipped chantilly
$52
ad hoc SAMPLE Brunch Menu
ad hoc Bloody Mary
or
Schramsberg Mimosa
$14
Spinach Salad
strawberries, pickled red onions,
bacon lardons shaved fennel, crispy
shallots, balsamic vinaigrette
~
Chicken and a Biscuit
wilted spinach, roasted cremini
mushrooms, t purple carrots,
black pepper gravy
(+)
Chocolate Chip Pancakes
crown maple syrup, vanilla butter
$8 addition
~
Blueberry & Walnut Scone
vanilla chantilly
$34 menu
Exterior, honey & cheese and chicken images courtesy of Deborah Jones. Ribs and patio table images courtesy of Sabin Orr. Wine bottle image courtesy of Scott Whittle.
Chef/Proprietor Thomas Keller
Addendum
www.adhocrestaurant.com 707.944.2487 6476 Washington Street, Yountville, CA 94599
Located in Yountville, California, Ad Hoc opened in 2006 as a temporary restaurant to showcase the American comfort food of Thomas Keller’s childhood. Eight years later, the restaurant and its seasonal addition, Addendum, continue to attract Napa Valley locals and visitors alike.
The restaurant’s daily four-
course menu, featuring
classic American dishes
found in the Ad Hoc
at Home cookbook, is
served family-style both to
increase the conviviality of Ad Hoc and to emulate the casual comfort of home. Addendum focuses solely on buttermilk-fried chicken and barbeque lunches for picnics or take-out every Thursday, Friday and Saturday, spring through harvest.”
64
www.sanfranciscocuisine.com
The Premier Culinary Guide to Fine Restaurants and Wineries San Francisco Cuisine Volume XV