Monday, December 31, 2012 from 6:00 PM to 12:00 AM
EPIC provides the perfect setting for New Years Eve dinner, spectacular views of the Bay Bridge & the fireworks! Executive Chef Birnbaum will offer an inspired Prix Fixe Menu:
Smoked Salmon Purse
Crème Fraîche and Meyer Lemon Slice
Black-Eyed Pea and Housemade Smokey Andouille Soup
Crispy Cabbage Slaw
House Cured Black Tea and Mint Halibut
Meyer Lemon- Chive Biscuits
Croutons of Pork Rillette, Duck Liver Pate and Housemade Pastrami
Justin’s Ciabatta, Anadama and Pumpernickel Breads with Smokey IPA Grain Mustard
Triple Shots of Ceviche
Lobster with Satsuma Tangerine, Dungeness Crab Cocktail and Humboldt Giant Squid with Citrus
Wheat Berry, Farrow and Curried Cashews
Parsley and Citrus Pesto with Micro Basil
Duck Confit Ravioli, Crispy Tempura Chanterelles & Shaved Black Truffles
Sweet Pea Shoots with Banyul Vinegar Sauce
Ricotta Gnocchi with Ragout of Braised Veal Shank
Sunchoke Purée and Crispy Choke Chips
T Bone Steak Grilled Over Walnut and Almond Wood
Crisp Bone Marrow and Thin Red Onion Rings with Parsley Salad
Roasted Porchetta of Suckling Pig
Butternut Squash Crème Brûlée , Caramelized Brussels Sprouts and Mustard Sauce
Cedar Smoked Salmon and Potato Artichoke Hash
Fire Roasted Yellow Pepper Coulis and Fried Artichokes
“Pittsburg” Venison Tenderloin
Persimmon and Wild Mushroom Bread Pudding with Huckleberry Sauce
Shrimp Ala Plancha on a Warm Corn Pancake
Grapefruit and Lime Jalapeno Relish with Cilantro Aïoli
Lemon Meringue Tart
with Lemoncello Macaroons
Late Harvest Botrytis Poached Pear
with Sexy Rice Pudding and Hazelnut Brittle
Blueberry~Vanilla , Cranberry~Orange and Chocolate Profiteroles
Chocolate Soufflé for Two
with Peanut Butter Ice Cream
$ 100 per person first seating 3 courses
$160. per person second seating 4 courses + soufflé option
A 4% surcharge will be added to all food and beverages for San Francisco employer mandates.
A 20% gratuity will be added on New Year’s Eve.
About EPIC Roasthouse:
The grand main dining room features striking columns, deep inset, paneled, steel-framed windows and rich luxurious fabrics. A custom-built wood fired grill and a large wood burning oven, along with a spectacular fireplace, serves as the focal point of Kuleto's design for the restaurant.
The menu features an inventive combination of traditional and contemporary dishes, showcasing everything from fish to fowl, and specializing in a variety of meats and steaks. Handmade cocktails, domestic and imported beers, and a well-selected wine list complement the menu.
Rated 23 by Zagat.
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