SF's best pop-up brunch is back with a brand new menu for four Sundays only! Join chef Andrew McCormack for a five-course celebration of late summer bounty. The star of this menu is corned pork hash with delicate poached eggs in addition to a variety of other scratchmade brunch favorites.
View all dates and reserve seats in advance: bit.ly/2vMmv3M
Course 1: Tiny Bagels + Lox
Homemade, petite everything bagels with smoked salmon + chive schmear, tomatoes, cucumbers, and capers. Take that, NYC.
Course 2: Cucumber + Tomato Salad
Wilted Japanese cucumbers dressed with blossoms, yellow tomato emulsion, raw summer squash, lemon and crunchy sunflower seeds.
Course 3: Corned Pork Hash
Pork shoulder is corned for a week and slow simmered for before being roasted with Bay laurel potatoes, sweet peppers, burnt summer onions, fermented cayenne, gau choi, and blackened young broccoli. Finished with poached eggs.
Course 4: Peaches and Cream
Crème fraîche semifreddo with fresh cut yellow peaches, brown sugar whipped cream, and praline pecans.
Course 5: Maple Sugar Beignets
Beverage: Coffee + Tea Service
Enjoy fresh roasted Buttondown Blend by Artis Coffee in Hayes Valley. This is an intoxicating blend of Ethiopian and Indonesian beans. Decaf and a selection of teas will also be available.