Page 86 - SFC - V15

Recipe Index
Salads
Dungeness Crab and Baby Lettuce Salad with Ginger-Soy Dressing 85
Sonoma-Cutrer, Chef John Ash
Roasted Golden Beet Salad with Pears, Arugula and Pt. Reyes Bleu Cheese 85
Korbel, Chef Robin Lehnhoff-McCray
Soups
California Avocado Gazpacho
Dungeness Crab, Toybox Tomato,
Opal Basil 86
One Market, Chef Mark Dommen
Classic Onion Soup 86 Angéle
Harris’ Oyster Spinach
Mushroom Bisque 87
Harris’, Chef Michael Buhagiar
No Cream of Asparagus Soup Osso Steakhouse
Mediterranean Shell sh Bisque 87 Farallon, Executive Chef Ryan Simas
Shadowbrook Creamy
Artichoke Soup 88
Shadowbrook, Chef Ted Burke
Summer Corn Soup With
White Truf e Oil and Chives 88
Moonraker, Chef Jason Yeafoli
First Plates
Avocado Risotto with
Shaved Summer Truf es 89
Prospect, Chefs Pamela Mazzola & Nancy Oakes
Classic Tuna Tartare 89 Chaya, Executive Chef Shigefumi Tachibe
Grilled Marinated Quail with
Baby Arugula & Pancetta Vinaigrette 90
John Bentley’s, Chef John Bentley
Smoked Kelp Marinated Monterey
Red Abalone with Locally
Foraged Sea Vegetables 90
Sierra Mar, Executive Chef John Cox
Main Plates
Bacon-Wrapped Pork Loin with Pomodoro Chimichurri 91
J. Lohr, Chef Lisa Jones of Cahoots Catering
Bacon Wrapped Poussin
With Baguette Stuf ng 92
Angéle
Buttermilk Fried Chicken 92 Ad Hoc, Chef Thomas Keller
Coffee Barbeque Glazed Duck Breast
with Butternut Squash Puree,
Winter Turnips and Hazelnut Relish 93
CHAYA, Executive Chef Yuko Kajino
Crab Enchiladas 94 Franciscan Crab Restaurant
Crispy Maine Lobster
Stuffed Squash Blossom with
Roasted Corn Aioli 94
Boulevard, Chefs Nancy Oakes & Dana Younkin
Grilled Marinated
Lamb Sirloin 95
John Bentley’s, Chef John Bentley
Garlic Meatloaf 95 The Stinking Rose
Grilled Salmon with Ponzu Sauce 96 Shadowbrook, Chef Ted Burke
Grilled Wild Salmon with
Heirloom Tomatoes 96
J. Lohr
Hoisin Braised Short Ribs 97 The Crows Nest, Executive Chef Jeff Westbrook
Iron Skillet Roasted Mussels
Doused with White Wine and
Basil-laced Soy Sauce 97
Salito’s
Lightly Smoked Tasmanian
Ocean Trout “Mi Cuit” 98
One Market, Chef Mark Dommen
Mushrooms Bourguignon 99 Sonoma-Cutrer
Mushroom Stuffed Rouget 99 Farallon, Executive Chef Ryan Simas
Nonna Rose’s Crab Cioppino 100 Alioto’s
Overstuffed Italian Pork
Meatball Sandwich 101
Pork Council
Oaxacan Black Molé with Chicken 101 J. Lohr
Pan Roasted Salmon with
Green Goddess Dressing 102
Sonoma-Cutrer Vineyards
Zabuton Beef Tataki
Big Island Hearts of Palm,
Petite Lettuces & Field Greens 103
Boulevard, Chefs Nancy Oakes & Dana Younkin
Desserts
Chocolate & Espresso
Créme Brûlée 104
Boulevard, Chef Nancy Oakes
Chocolate-Coconut Terrine 104 Le Papillon, Chef Scott Cooper
Pink Champagne Cupcakes 105
Korbel California Champagne, Chef Robin Lehnhoff McCray, Korbel Delicatessen and Market
Harris’ Strawberry Cheesecake 105 Harris’, Pastry Chef Amy Young
84 www.sanfranciscocuisine.com
The Premier Culinary Guide to Fine Restaurants and Wineries
San Francisco Cuisine Volume XV