A celebration of Indian Summer in San Francisco!



  • Le Colonial (map)
  • 20 Cosmo Place
  • San Francisco, CA, 94109
  • United States

Le Colonial invites you to a celebration of Indian Summer in San Francisco with Executive Chef Jean Paul & Consulting Chef Laurent Manrique

Six Course Dinner Tasting Menu With Optional Wine Pairing

$65/person Six Course Tasting Dinner

$100/person Six Course Tasting Dinner & Wine Pairing

(not including tax and gratuity)

Thursday, September 15th 2016 at 7pm

This is a reservation only event.

A credit card is required to hold reservation. All party must arrive by 7pm to toast with Chef.

Click here to Submit Reservation Form

call us (415) 931 3600 for details

 

Menu:

Course 1

Welcoming Cocktail and Chef’s Passed Appetizers

Course 2

Canh Cua                                                                                                             

Dungeness crab soup with rice noodles, seasonal vegetables & Dungeness crab meat

Paired with: BLANC DE BLANCS, POL CLEMENT BRUT, FRANCE, NV

Course 3

Goi Cuon                                                                                                            

Fresh spring rolls with poached prawns, red leaf lettuce, pickled daikon, rice noodles & hoisin peanut sauce

Paired with: AlbariÑo, tangent, San Luis Obispo ‘15

or

Bo Bia Chay

Fresh spring rolls with sautéed mushrooms, chayote, jicama, carrots, tofu, herbs & peanut dipping sauce

Paired with: Grüner Veltliner, LAURENZ V. AUSTRIA ‘14

Course 4

Thit Kho Chien

Twice cooked pork belly, hosui pear, quail egg, mustard jus & shrimp chips

Paired with: RIESLING, DOPFF & IRION, ALSACE ‘13

or

Goi Ca Thu                     

Ahi tuna tartare with avocado, green papaya, Vietnamese herb salad & sesame-passion fruit vinaigrette  

Paired with: MURRIETA’S WELL, LIVERMORE ’14

 

Course 5

Bo Luc Lac

Wok-seared filet mignon cubes, sweet-savory soy, pickled red onion, on a bed of watercress, fingerling potatoes, cherry tomatoes & crispy lotus chips

Paired with: PINOT NOIR, BAILEYANA, EDNA VALLEY '14

or

Ca Hap Nuoc Cot Dua

Coconut poached Alaskan halibut, green papaya salad, mango & pineapple sauce vierge, cilantro basil pistou

Paired with: Riesling, Zocker, San Luis Obispo ‘13

 

Side

Xu Bruxelles (v)

Crispy sweet chili-glazed brussels sprouts, portobello mushroom, carrot chips & nuoc cham                         

Course 6

Orange & Lime Crepes Cake (g)

Layer of warm crepes with citrus cream, lychees & berries

Paired with: CHATEAU GRAND - JAUGA, SAUTERNES, BORDEAUX‘ 11