Vice / vīs /
“immoral or wicked behavior or habit”
For good or for bad, we all have our own vices – some we’re ok with fessing up to and others we may prefer to keep to ourselves.
So this month, we chose to give our menu a little bit of a twist and found imaginative ways to celebrate those vices through our taste, touch and scent.
As guests arrived, we welcomed them with “Champagne & Cigarettes,” a Mezcal scented ceviche “cigarette” and a glass of bubbly.
Then we dove into our childhood vice, “PB&J” – considering fois gras was officially legal once again in SF, we had to take advantage. Our fois gras mousse and port geleé “sandwich” spurred a ton of great childhood reminiscing among our guests – we figured we’d start the night off on an innocent note.
That quickly changed with our next course, “Street Drugs,” a dish and experience that felt slightly dirty and wrong. Free-based balsamic injected into a spherical mozzarella ball, topped with a key bump of olive oil powder = a culinary speedball.
From there, we brightened it up a bit with the “Psychedelic Salad,” mesclun greens with a Dijon mustard vinaigrette and not to forget, the Buzz Button (otherwise known as the Jambú flower). The effects of the Buzz Button? First, your salivary glands activate. Then your tongue begins to tingle. That tingle turns to a prickle, and suddenly your whole mouth is numb. Yes, we had a reason for this dish addition … activate your salivary glands for the next course. Don’t worry, the numbness fades after a minute or two.
After our brief ginger cocktail booze break, we moved on to “Arrogance” – a glass of White Burgundy and royal caviar, served on a square mirror to ensure you ample time to admire yourself as you as indulged.
Next up “Shrooms,” a Tuscan mushroom soup served with a rich glass of Brunello di Montalcino, a favorite of ours from our last trip to Italy.
And our final savory course, “Jealousy,” a local roasted rib cap served with a mix of root vegetables, accompanied by a glass of Chateauneuf‐du-Pape.
And last but definitely not least, our sweet finish, “Decadence” – salted caramel pot du crème and a sip of Monbazillac.
Thanks again to all of you who joined us, what an awesome night!
Until next time …