Wed April 23, 2014
Seafood Serenade at Hillside Supper Club
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at Hillside Supper Club
(see times)
Seafood Serenade- a sublime feast, plus wine and dessert, with musical accompaniment.
One sitting.
Three courses.
Twenty two seats available for purchase.
Culinary genius courtesy of Tony Ferrari and Jonathan Sutton of the local pop-up grown-up, Hillside Supper Club.
Musical genius courtesy of Matthew Cmiel (Guitar) and Brad Hogarth (Horn), Directors of Orchestra and Band at Asawa SOTA.
Seafood generously provided by Royal Hawaiian Seafood http://www.sfrhs.com/
All proceeds to benefit Instrumental Music at the School of the Arts.
MENU:
AMUSE
Asparagus, quail egg, and caviar
FIRST COURSE
Raw oysters with a cilantro lime mignonette
Grilled Monterey bay squid, with charred spring onions, basil pesto, and lemon
Pea tendril salad of spring peas, easter egg radish, honey vinaigrette, and pecorino;
MAIN COURSE
Lobster pot pie, king trumpet mushrooms, baby carrots, black truffle veloute.
DESSERT & WINE
show less
One sitting.
Three courses.
Twenty two seats available for purchase.
Culinary genius courtesy of Tony Ferrari and Jonathan Sutton of the local pop-up grown-up, Hillside Supper Club.
Musical genius courtesy of Matthew Cmiel (Guitar) and Brad Hogarth (Horn), Directors of Orchestra and Band at Asawa SOTA.
Seafood generously provided by Royal Hawaiian Seafood http://www.sfrhs.com/
All proceeds to benefit Instrumental Music at the School of the Arts.
MENU:
AMUSE
Asparagus, quail egg, and caviar
FIRST COURSE
Raw oysters with a cilantro lime mignonette
Grilled Monterey bay squid, with charred spring onions, basil pesto, and lemon
Pea tendril salad of spring peas, easter egg radish, honey vinaigrette, and pecorino;
MAIN COURSE
Lobster pot pie, king trumpet mushrooms, baby carrots, black truffle veloute.
DESSERT & WINE
Seafood Serenade- a sublime feast, plus wine and dessert, with musical accompaniment.
One sitting.
Three courses.
Twenty two seats available for purchase.
Culinary genius courtesy of Tony Ferrari and Jonathan Sutton of the local pop-up grown-up, Hillside Supper Club.
Musical genius courtesy of Matthew Cmiel (Guitar) and Brad Hogarth (Horn), Directors of Orchestra and Band at Asawa SOTA.
Seafood generously provided by Royal Hawaiian Seafood http://www.sfrhs.com/
All proceeds to benefit Instrumental Music at the School of the Arts.
MENU:
AMUSE
Asparagus, quail egg, and caviar
FIRST COURSE
Raw oysters with a cilantro lime mignonette
Grilled Monterey bay squid, with charred spring onions, basil pesto, and lemon
Pea tendril salad of spring peas, easter egg radish, honey vinaigrette, and pecorino;
MAIN COURSE
Lobster pot pie, king trumpet mushrooms, baby carrots, black truffle veloute.
DESSERT & WINE
read more
One sitting.
Three courses.
Twenty two seats available for purchase.
Culinary genius courtesy of Tony Ferrari and Jonathan Sutton of the local pop-up grown-up, Hillside Supper Club.
Musical genius courtesy of Matthew Cmiel (Guitar) and Brad Hogarth (Horn), Directors of Orchestra and Band at Asawa SOTA.
Seafood generously provided by Royal Hawaiian Seafood http://www.sfrhs.com/
All proceeds to benefit Instrumental Music at the School of the Arts.
MENU:
AMUSE
Asparagus, quail egg, and caviar
FIRST COURSE
Raw oysters with a cilantro lime mignonette
Grilled Monterey bay squid, with charred spring onions, basil pesto, and lemon
Pea tendril salad of spring peas, easter egg radish, honey vinaigrette, and pecorino;
MAIN COURSE
Lobster pot pie, king trumpet mushrooms, baby carrots, black truffle veloute.
DESSERT & WINE
show less
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Date/Times:
Hillside Supper Club
300 Precita Avenue, San Francisco, CA 94110
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