Dear Diners and Culinary Adventurers, The Stags invite you to an off-the-cuff culinary spectacle celebrating Foie Gras and Father’s Day. We bring you: Foie-ther's Day. This is a five-course celebration of Foie Gras and Dads. Why on Father’s Day? Because you were probably introduced to this gastronomic delight by your Dad or someone else’s dad or someone that would later become a dad.
Too loose of a connection for you? Well, think about this: every duck or geese that produces Foie has a dad of their own. Coincidence? We think not. Reuniting never felt this good. Our friends at Cocktail Lab and Kanon Vodka will provide the backdrop for all of the cocktails for the evening. So join us as we put life back into one of SF's most famed restaurants and celebrate Dads, Foie Gras, and this gem of a location.
Chef’s Jordan Grosser and Ted Fleury have designed a five course meal to be paired with cocktails (subject to change):
Artichokes and Chokes watercress, watermelon radish, vanilla, shaved foie gras cocktail by Kanon Vodka
English Pea Chanwanmushi sake poached foie gras, lobster, morels cocktail by Kanon Vodka
Miso Grilled Cobia foie gras corn pudding, ginger pickled rhubarb, puffed wild rice cocktail by Kanon Vodka
NY StripLoin smoked foie gras, porcini, asparagus, salsa verde cocktail by Kanon Vodka
Cherry Clafoutis almond milk, foie gras ice cream cocktail by Kanon Vodka
