Co-Owner and Chef Staffan Terje has created a dazzling menu that showcases the fresh flavors of the region. Recent offerings have included ceviche of Nantucket scallops, house-cured salumi misti, pappardelle with short rib ragu, grilled Berkshire pork chop and a butterscotch panna cotta for dessert.
Chef Khai Duong expertly prepares upscale Vietnamese cuisine using mint, basil, lemongrass and other fresh herbs and ingredients. Innovative dishes include green papaya salad with prawns, jelly fish and chili vinaigrette, and grilled rack of lamb with a cinnamon-star anise rub and a spicy tamarind sauce.
Chef Laurent Manrique’s menu includes a tuna tartare with Moroccan spices, spice-crusted ahi tuna and ravioli with fennel saffron bouillon and steamed Maine lobster "casserole" with roasted squash, Cipollini onions and truffle Chantilly. Those preferring land-based fare may enjoy the duck breast and artisan foie gras, corn blini or chanterelles with fig vinegar jus.
Chef Bruce Hill uses the best in seasonal ingredients to create dishes ranging from a subtle grilled wild salmon with sweet corn, chanterelles and cucumber-basil relish to the delightful Chicken Hash à la BIX. For dessert, diners may wish to order a classic: Bananas Foster.
Start the day with baked eggs, chorizo and manchego. Or stop by at lunch for an array of "bocadillos" (Spanish little sandwiches) including favorite serrano ham with tomato rub. Linger in the evening over prawns with garlic flakes and lemon confit, baby back ribs with honey and sherry glaze, garbanzo and corn salad with fresh coriander, then consider finishing with Crème Catalan or a fresh fruit sorbet. Bocadillos also has a take-out menu if you are short on time.
Owner and Chef Gary Danko combines seasonal California ingredients using classical French techniques. Featured dishes include glazed oysters with leeks and salsify, roast Maine lobster with chanterelle mushrooms, corn and tarragon, and a lightly seared foie gras with sweet peaches and caramelized onions. Be forewarned: reservations should be made up to two months in advance.
The setting perfectly complements Chef Erik Cosselmon's traditional Aegean dishes, which are fresh, flavorful and beautifully presented. Specialties include the classic Greek salad horiatiki, whole grilled striped bass, lamb chops with lemon and oregano vinaigrette and a fabulous moussaka.
With fresh ingredients and an uncomplicated style, Executive Chef Gerald Hirigoyen integrates the cuisine of his homeland with the spirit of the Bay Area. The menu features small and large plates, including warm piquillo peppers with goat cheese, braised seafood and shellfish stew, marinated lamb chops, and gateau basque with mango coulis.
Mussels and clams are prepared in a variety of ways; a side of crisp frites makes these the perfect light meal. Continuing the seafood theme on Executive Chef Thomas Weibull's menu are interesting appetizers such as bacon-wrapped scallops and entrees like monkfish or sea bass with fennel and ginger port sauce.
Chef Charles Phan prepares authentic Vietnamese street food with a special flair. His insistence on using only fresh, high-quality ingredients produces creations like Shaking Beef, pork clay pot with young coconut juice, chilies and shallots, noodle dishes, and spicy short ribs. Beverages include fresh juices and a large selection of Chinese teas.
Chef-owner Larry Tse is a fusion specialist, and the menu showcases his unique interpretations of standard dishes like ginger-soy glazed Chilean sea bass with garlicky noodles, unagi with avocado-sushi rice and crispy, deep-fried salmon rolls with hot mustard sauce. The teas are especially recommended.
