My Custom Menu

Personal, unique, memorable. Together we'll create the perfect custom menu for you and your event. To start the creative juices flowing, find a few Sample Dishes you like, click [+] add to my menu, and then click the green button just below so we can brainstorm some delicious ideas together.

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18th Amendment Speakeasy

As the US stepped into 1920, a noticeable change in restaurant patronage could be seen. Prohibition was in full force. Windows that once were filled with guests toasting glasses and delving into delicious plates of food were now only half as full and the ding of glasses was gone. However, tucked away in basements and elevated into rooms above those once busting restaurants, people were still smiling, drinking, and dining as Speakeasy restaurants hosted guests to new food and banned alcohol.

We have found one of the original Speakeasy's of San Francisco and are reviving the space to bring you a series of Monday night underground dinners. With menus inspired by classics Waldorf Astoria and other restaurants of the time, we will be hosting you to a night of food, drinks, and fun.

Perfect for dates and groups of friends
Menus change each week (see below)
Other questions? Feel free to call John at (415) 409-9217.

Questions

What time shall I arrive?
Try to be there by 7. We'll drink and mingle a bit before we sit down.
Where am I going?
We'll send you directions and the password by email.
Is there parking in the area?
Yes, there are two parking garages adjacent to our Speakeasy.
Will there be a bar?
Yes, there is a cash bar with all sorts of tasty drinks.
Dietary restrictions?
Email Chef John at john@culinaryeye.com and we'll arrange for proper substitutions.
What time do things wrap up?
Though it depends on the night, we're usually done around 9:30

Reserve your seats now >>

Upcoming Menus >>

Past Menus..

Dec. 6th

Amuse: Joe Tilsons Cream of Onion Soup
Appetizer: Bread Salad with Roasted Butternut Squash, Arugala, and Balsamic Vinaigrette
Entree: Chili and Sherry Glazed Shrimp over Creamy Grits
Dessert: Vanilla Cake with Italian Marinated Satsuma Tangerines

SOLD OUT
7pm December 6th >>

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Dec. 13th

Amuse: Lump Crab in Endive with Pickled Jicama
Appetizer: Petaluma Farm Fritatta with Laura Chanel Gaot Cheese Fondue
Entree: Cranberry Braised Lamb Shank over Winter Root Mash
Dessert: Dark Chocolate Brownies with Salted Caramel

SOLD OUT
7pm December 13th >>

Processed through Brown Paper Tickets for your security.

Oct. 25th - Ode to the Chili

Amuse: Gazpacho - Red Jalapeno, torpedo onion, end of the season heirloom tomato
Appetizer: Salad - Bitter Chicories, sweet pickled Cayenne Ring of Fire, Goat cheese, Croutons
Entree: Chili, Chili, Chili - Naga Jalokia(Ghost Chili) Braised Brisket, Tabasco sauteed greens, Cayenne Ring of Fire Mac and Cheese
Dessert: Mexican Chocolate Pot de Creme - Tabasco, Cinnamon, Mace, Sightglass Coffee, Ghiradelli Chocolate

SOLD OUT
7pm October 25th >>

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Nov. 1st - A twist of some classics menu items from 1931.

Amuse: Butternut Squash Bisque with Petite Toast Points, Micro Greens, and Chili Oil
Appetizer: Redwood Hill Farms and Rainbow Orchards Waldorf Salad
Entree: Truffle Scented Golden Scallop Meuniere over Cauliflower Puree
Dessert: Baked Brie en Croute with Ginger Apple Butter and Acme Bakery Crisps

SOLD OUT
7pm November 1st >>

Processed through Brown Paper Tickets for your security.

Nov. 8th - Old School Italian

Amuse: Insalata di Pulpo: Red Wine braised octopus, lemon zest, shaved chili, wild oregano, heirloom potato salad
Appetizer: Tagliatelle - Colonel Bill Newsom Country ham, poppy seeds, black pepper,crema
Entree: Scallopini: Long and Bailey Farms pork cutlets, fried brussels sprouts with chili and sherry, brown butter caper sauce
Dessert: Affogato; vanilla bean ice cream, Sightglass Espresso, toasted cake croutons

SOLD OUT
7pm November 8th >>

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Nov. 15th - Russian Hill Inspired

Amuse: Pulled Lump Crab, Avocado, Ancho Cress, and Toasted Sesame Cracker
Chef's Salad: Foraged greens, baby root vegetables, shaved radishes, herbs, truffled celery root puree
Entree: Braised Oxtail, rosemary, tomato, heirloom carrot, gremolata and Buttered Spaetzle
Dessert: Creme Caramel

SOLD OUT
7pm November 15th >>

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Nov. 22nd

Amuse: Crispy Arancini with Parsley Sauce
Appetizer: Classic Caesar Salad
Entree: Zinfandel Braised Short Ribs with Turned Parsnips and Potatoes Duchesse
Dessert: Port Poached Pears with Cinnamon Crema

SOLD OUT
7pm November 22nd >>

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Nov. 29th

Amuse: Rumaki with Warming Spice Candied Pecans, Grilled Pulgiese, and Mache
Appetizer: Green Goddess Dressed Heirloom Radish Salad
Entree: Surf and Turf with Potato and Celery Root Puree
Dessert: Jonah Gold Apple Crisp with Flowering Thyme Caramel

SOLD OUT
7pm November 29th >>

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