Thu June 21, 2012
Americano Restaurant & Bar at Hotel Vitale Hosts 2nd Annual Wild Foods Dinner
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at Americano Restaurant & Bar at Hotel Vitale
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In celebration of edible ingredients produced from the untamed and uncultivated - both on land and in water - Americano Restaurant at Hotel Vitale presents its second annual Wild Foods Dinner on Thursday, June 21. Executive Chef Kory Stewart’s four-course menu for this special evening will feature dishes with an array of wild ingredients paired with a selection of organic wines from Paul Dolan Vineyards.
Inspired by the earth’s resources from which to forage, hunt, and fish, Chef Stewart has created a menu representing offerings from both land and sea. The evening begins with Bruschetta with Herb Ricotta, Bacon and Grilled Morel Mushrooms, followed by the “Ocean” course of Chinook Salmon Crudo with Marinated Seaweed and Sea Beans. The “Coast” course includes Mafalde with Local Sea Urchin, Beach Rocket and Wild Radish Flowers, followed by a “Forest & Field” dish of Buttermilk Fried Quail with Game Bird Sausage, Sprouted Acorn Puree, Porcini Mushrooms and Elderberry Jus. For dessert, guests will enjoy Goat Cheese and Honey Semi Freddo with Pink Peppercorn Meringue and Olallieberries.
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Inspired by the earth’s resources from which to forage, hunt, and fish, Chef Stewart has created a menu representing offerings from both land and sea. The evening begins with Bruschetta with Herb Ricotta, Bacon and Grilled Morel Mushrooms, followed by the “Ocean” course of Chinook Salmon Crudo with Marinated Seaweed and Sea Beans. The “Coast” course includes Mafalde with Local Sea Urchin, Beach Rocket and Wild Radish Flowers, followed by a “Forest & Field” dish of Buttermilk Fried Quail with Game Bird Sausage, Sprouted Acorn Puree, Porcini Mushrooms and Elderberry Jus. For dessert, guests will enjoy Goat Cheese and Honey Semi Freddo with Pink Peppercorn Meringue and Olallieberries.
In celebration of edible ingredients produced from the untamed and uncultivated - both on land and in water - Americano Restaurant at Hotel Vitale presents its second annual Wild Foods Dinner on Thursday, June 21. Executive Chef Kory Stewart’s four-course menu for this special evening will feature dishes with an array of wild ingredients paired with a selection of organic wines from Paul Dolan Vineyards.
Inspired by the earth’s resources from which to forage, hunt, and fish, Chef Stewart has created a menu representing offerings from both land and sea. The evening begins with Bruschetta with Herb Ricotta, Bacon and Grilled Morel Mushrooms, followed by the “Ocean” course of Chinook Salmon Crudo with Marinated Seaweed and Sea Beans. The “Coast” course includes Mafalde with Local Sea Urchin, Beach Rocket and Wild Radish Flowers, followed by a “Forest & Field” dish of Buttermilk Fried Quail with Game Bird Sausage, Sprouted Acorn Puree, Porcini Mushrooms and Elderberry Jus. For dessert, guests will enjoy Goat Cheese and Honey Semi Freddo with Pink Peppercorn Meringue and Olallieberries.
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Inspired by the earth’s resources from which to forage, hunt, and fish, Chef Stewart has created a menu representing offerings from both land and sea. The evening begins with Bruschetta with Herb Ricotta, Bacon and Grilled Morel Mushrooms, followed by the “Ocean” course of Chinook Salmon Crudo with Marinated Seaweed and Sea Beans. The “Coast” course includes Mafalde with Local Sea Urchin, Beach Rocket and Wild Radish Flowers, followed by a “Forest & Field” dish of Buttermilk Fried Quail with Game Bird Sausage, Sprouted Acorn Puree, Porcini Mushrooms and Elderberry Jus. For dessert, guests will enjoy Goat Cheese and Honey Semi Freddo with Pink Peppercorn Meringue and Olallieberries.
show less
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Americano Restaurant & Bar at Hotel Vitale
8 Mission Street , San Francisco, CA 94105
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