Dine About Town Menus are Here!!!!

I finally finished the first few days of the Dine About Town menus. The link to the LuLu Dine About Town is also on this blog.

Here are a few pictures of the dishes we are going to start with. Please remember, these menus are not etched in stone. Things happen in the restaurant and changes may be made but I will start our 2 weeks with these dishes.

Grilled Lamb Sirloin with Eggplant and Harissa

Beet and Watermelon Salad with Goat Cheese and Watercress

Tomato and Mozzarella with Arugula Pistachio Pesto

It's Dine About San Francisco Time

Dine About Town San Francisco 2008 Information

Dine About Town 2008 part 2 is quickly approaching. We are still trying to finalize the lunch and dinner menus. Bresaola has been curing for a month and should be ready for a small plate or salad. This week we are making butternut squash ravioli and freezing them for a pasta dish. I know you will find a traditional Bolognese Sauce on house made pappardelle. John S. of the country pate man has citrus and chili salalmi and lamb salami also curing and expect to see these somewhere.

The timing is also right for burrata. Our shipment from Italy comes once a month and it should be arriving at LuLu ant any moment. Along with some organic tomatoes, fresh basil and California Extra Virgin Olive Oil and you have a perfect summer salad.

95 Degrees and Time For Something New

Since it's been hovering around 95 degrees in San Francisco we felt it was time to start breaking out the corn and tomatoes.

Grilled Loch Duart Salmon with a ragout of sweet corn, tomatoes and basil. The salmon is sustainably raised and just a great product. We like to get the skin really crispy to contrast the soft and buttery salmon. A little salad of pea sprouts dressed with organic extra virgin olive oil finishes the dish. The dish is a very light because we use no butter or cream. To get the rich taste in the ragout we just put corn and water in the blender with some nutmeg and sugar and let it go until smooth.



Of course we had to add on a pizza. We are famous for our wood oven baked pizza and we just had to do it.
Organic Wilgenberg Tomatoes are sliced and put on top of mozzarella and fontina cheese.
Into the inferno and baked until brown and crispy. The pie is finished with Parmigiano-Reggiano, basil and wild arugula.

Simple and perfect.






Ever since we watched Chris Cosentino from Incanto on Iron Chef America we wanted to start using more of all the product we purchased. The less we waste the better for all of us and the more interesting for our customers.

John S. one of the sous chef's had to make an "everything" country pate.
He added duck rilette, duck livers, ground pork and confit of duck gizzards for a true Country Pate. We served it with some grilled ramps (wild onions), sweet and sour onions, cornichons and whole grain mustard.