Burritt Room + Tavern

My favorite way to celebrate the end of the year is the Gourmet Walks Holiday Dinner. Cheers to another great year of food vagabonding around SF and for great company to share it with!

Salt roasted root vegetables with hazelnut soil, kohlrabi, pickled radish, chocolate, and yuzu.

Sourdough pancakes with foie gras butter, sherry vinegar, cherry bitters, and maple syrup. 

King salmon with artichoke, gribiche gremolata, celery, and smoked egg yolk.  

Smoked trout deviled eggs with beer battered anchovies, smoked paprika, and mustard seed aioli.

Fall fruit braised shortrib, red kuri squash, trumpet mushrooms, quince, orange and truffle vinaigrette.  

Mt. Lassen ruby red trout with caraway purée, roasted parsnip, parsnip chips, and pickled huckleberry. 

Hand crafted seaweed scented pasta with shrimp and squid bolognaise, seasonal mushrooms, and smoked parmesan. 

Pumpkin custard cups.

Vanilla ice cream with apple purée, apple crips, marshmellows, and toffee. 

Peanut butter and jelly donuts.