Citrus fennel, shaved asparagus, fresh mozzarella cheese, chive hollandaise. Or. Pan Seared 38 North Duck. Oven roasted
THREE COURSE SPRING MENU FIRST COURSE White Asparagus Salad Roasted white asparagus, poached jidori egg, king oyster mushrooms, spring greens, asparagus vinaigrette CHOICE OF SECOND COURSE Apricot Infused Sesame Crusted Salmon Citrus fennel, shaved asparagus, fresh mozzarella cheese, chive hollandaise Or
Pan Seared 38 North Duck Oven roasted asparagus, pickled radish, sundried tomatoes, truffle emulsion Or
Asparagus Raviolo Kale, napa cabbage cake, marinated chanterelle mushrooms, kaffir lime foam THIRD COURSE Vanilla Beignets Citrus fruit segments, chantilly cream quenelle
Dinner | 45 With Wine Pairing | 70
FIVE COURSE SPRING MENU FIRST COURSE A small delight prepared by our chef SECOND COURSE Asparagus Goat Cheese Herb Macaroon Red beet puree THIRD COURSE White Asparagus Salad Roasted white asparagus, poached jidori egg, king oyster mushrooms, spring greens, asparagus vinaigrette CHOICE OF FOURTH COURSE Apricot Infused Sesame Crusted Salmon Citrus fennel, shaved asparagus, fresh mozzarella cheese, chive hollandaise Or
Pan Seared 38 North Duck Oven roasted asparagus, pickled radish, sundried tomatoes, truffles emulsion Or
Asparagus Raviolo Asparagus, napa cabbage cake, marinated chanterelle mushrooms, kale, kaffir lime foam FIFTH COURSE Vanilla Beignets Citrus fruit segments, chantilly cream quenelle
Dinner | 65 With Wine Pairing | 105 A gratuity of 18% will be added to parties of six or more guests Hotel Nikko 222 Mason Street San Francisco CA 415.394.1110 April 2017
