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       The Wild Kitchen

                 



Secret Location, SF
6:30-9:30pm


Tickets
Saturday, August 2nd -SOLD OUT

Sunday, August 3rd
 

 

Our dinner is coming up! We're getting out there foraging/recipe testing and cooking up a storm. We've added some great stuff to next weeks menu. The star is a dry aged duck. The flavor concentrates to give you the most delicious bird you've ever tasted. We'll have both lightly seared duck breast and rich confit, with roasted fingerling potatoes and lemon baby broccoli. 

See you next week. 



And the menu is:


Charcuterie:

House Cured Wild Fennel Spiked Coppa
with
Pickled Baby Daikon  
Quick Fried Night Smelt
and
Wild Nori Aioli 

_____________

Pasta of Quick Sautéed Green Garlic, Fresh Favas, 
Grilled Chicory
and
Pan Fried Bresaola

_____________

Wild Caught Halibut Won Ton Ravioli
with
Ginger Spiked Broth

_____________

Eucalyptus Campari Sorbet

_____________

Marin Sun Farms Bone Marrow
with
Surf and Turf Roasted Pickle Plate

_____________

Dry Aged Duck:
Lightly seared Duck Breast, Rich Confit
with
Duck Fat Roasted Potatoes. Butter braised Morels
and
Lemon Roasted Baby Broccoli

_____________

Salad of Little Gems and Wild Flowers
with
Champagne Vinaigrette

_____________

Whisky Spiked Candy Cap Creme Brulee

 



Tickets
$90 + tax and tip

Saturday, August 2nd -SOLD OUT
Sunday, August 3rd
 



How it works:

Because we use the freshest wild foraged ingredients, sometimes the menu changes, but it's always delicious.

Each course in our menu is focused on local wild edibles, and is finished with organic locally sourced produce and naturally raised meats.

Everyone is welcome!

No Substitutions Please
Drinks: BYOB
Location sent the week of the dinner



photos byAndria Lo: andrialo.com 
and 
Robin Jolin: robinjolin.com

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