Da Feira Ao Baile

PAINS Croissant   Pain au chocolat   Kouign amann   Pastry basket HORS D’OEUVRES Poireaux leeks, hazelnuts Anguille frite au sarrasin buckwheat fried Montauk eel, vinaigrette au curry Endives au jambon endive with crispy iberico ham Celeri remoulade celery root, apple, smoked salmon, walnuts Terrine de veau veal terrine, pickled girolles PLATS Oeufs Coucou   poached eggs, sauce choron, pomme darphin Le Californien   sunflower spelt avocado toast, poached eggs Omelette   gruyère, fines herbes Oeufs Basquaise   eggs baked with tomato, peppers and onions Comme un clafoutis   french pancake, apples, crème fraîche Croque Monsieur ham and gruyère sandwich, béchamel Quenelle de brochet, sauce américaine pike quenelle, lobster sauce Halibut, beurre blanc daikon prepared as choucroute Salade de homard, sauce lauris lobster tail, basil, tomato, sauce lauris Poulet a’lestragon pan roasted chicken, tarragon cream Coeur de l’entrecôte “dix par dix”

HORS D’OEUVRES Huitres tièdes, beurre aux algues   warmed oysters, seaweed butter Poireaux leeks, hazelnuts Tête de veau ravigotée fried veal head, fresh herbs, capers, egg Endives au jambon endive with crispy iberico ham Celeri remoulade celery root, apple, smoked salmon, walnuts Terrine de veau veal terrine, pickled girolles GOURMANDISES Pétoncles, vinaigrette à la clémentine raw bay scallops, celery, chestnut, clementine Anguille frite au sarrasin buckwheat fried Montauk eel, vinaigrette au curry Langue de veau au caviar américain veal tongue, golden ossetra caviar, crème fraîche Salade de homard, sauce lauris lobster tail, basil, tomato, sauce lauris Ris de veau a l’estragon sweetbreads, crème de tomate, tarragon Crépinette de volaille aux foie gras et Fruits d’automne chicken and foie gras, roasted plum Quenelle de brochet, sauce américaine pike quenelle, lobster sauce POISSONS ET VIANDES Halibut, beurre blanc daikon prepared as choucrou

kusshi oyster,  sea lettuce, oscetra caviar 1996          Pierre Paillard,’Grand Cru,’ Brut, Champagne, France * poured from magnum foie gras,  salade pastorale “robuchon”, black truffle vinaigrette 1966          Riveyrac, Rivesaltes, Languedoc-Roussillon, France dungeness crab,  mandarin, crab rouille 2006          Trimbach, Riesling, ‘Clos Ste. Hune,’ Grand Cru, Alsace, France turbot,  root vegetables, beurre cancalaise 2007          J.L. Chave,, ‘Blanche,’ Hermitage, Rhône Valley, France ribeye,  pommes soufflés, black truffle 1996          Château Rauzan-Segla, ‘2emé Cru Classé, Margaux, Bordeaux, France * poured from magnum vanilla olive oil ice cream pistachio cake,  lemon, génépi 1996          Château De Malle, Sauternes, Bordeaux, France

Q&A WITH NEW COI CHEF MATTHEW KIRKLEY By  Sarah Fritsche January 7, 2016 New Year’s Eve marked the final dinner service for Daniel Patterson at his seminal fine dining restaurant, Coi. The restaurant, which holds a perfect four stars from The Chronicle, is slated to reopen on Jan. 15 with an entirely new menu from Matthew Kirkley, formerly of Chicago’s L2O. We recently caught up with the new chef and Windy City transplant. Q. How does San Francisco differ from Chicago for you? A.  The weather is probably the first thing that comes to mind, and honestly that really is a major differentiating factor. It is the climate around here that’s able to provide the kind of phenomenal product, and it is this area’s penchant for innovation, entrepreneurial-ism that’s driving the money that drives the fine dining industry out here. That’s what’s exciting to me about being in San Francisco, that this is a much more food-centric city than Chicago. Don’t get me wrong; Chicago is a

Kusshi Oyster,  Sea Lettuce, White Truffle Fluke,  Etrog, Oscetra Caviar Dungeness Crab,  Mandarin, Crab Rouille Turbot , Root Vegetables, Beurre Cancalaise Galinette , Black Chicken, Squash, Matsutake Maine Lobster , Foie Gras, Red Cabbage, Nori Mochi Ice Cream,  Olive Oil, Vanilla, Pear Pistachio Cake,  Lemon, Génépi