BLACK CAT - MENU
SNACKS -Spiced crispy chickpeas -House pickles -Adobo spiced potato chips -Roasted pumpkin seeds
SMALL PLATES Dressed Oysters Charred lemon and shallot granita, fresh herbs, herb oil
Shrimp Croquettes Cured local shrimp, taro, shrimp tomato broth, pickled pepper salsa
Grilled Maitake Mushrooms Mushroom "consommé", charred bok choy, Meyer lemon gel, crispy garlic
Grilled Pork Pinchos Marinated pork skewer, “pique” spicy vinegar, grilled bread
Bone Marrow Stuffed Potatoes Pickled mustard seeds, parmesan, potato skins, herbs
Roasted Brussels and Corn Blistered corn, brown butter vinaigrette, cabbage chips, poblano cream, pickled purple cabbage
Grilled Calamari Roasted Summer Squash, spicy pepitas, annatto glaze, chimichurri, watercress
Stone Fruit Salad Avocado mousse, peaches, grilled plums, toasted cashews, smoked crème fraiche
House Burrata Bernal Bakery sourdough, fresh ricotta, crispy prosciutto, berry reduction, market fruit
Roasted Cauliflower Cauliflower & sunflower seed purée, spiced clarified butter, torpedo onions, baby red mustard, green garlic flatbread
Halibut Ceviche Serrano chili & citrus vinaigrette, cucumber cilantro essence, avocado, espelette rice crackers
Pork Belly Sliders Pan de leche buns, garlic salsa verde, pickled slaw, pork chicharron
ENTREES Steamed Striped Bass Charred leek soubise, pickled leeks, roasted marble potatoes, chive oil, crispy fish skin
Salbut de Res Adobo beef, tortilla stuffed with braised beans, pickled onions & padrons, avocado crema
Seared Chicken Torchon Calabrian chili, pickled shallots, shaved asparagus, navel orange segments, Champagne-shallot glace
Smokey Polenta with Braised pork Creamy Anson Mills polenta, smoked butter, pickled fresno chili
Grilled Ribeye Romano beans, grilled Nardello peppers, oyster mushrooms, beef jus vinaigrette, horseradish
DESSERTS Leche Frita Guava glaze, orange curd, queso blanco, coconut crust
Frangipane Cake Peaches, blackberry compote, citrus mousse
Vanilla Diplomat Pastry Strawberries, blueberry coulis, lemon gel
Mexican Chocolate Suspiro Averna toasted meringue, chocolate “caviar”
Roasted Cherry Ice Cream Candied macadamia crumble
Black Narcissus (Have a cocktail for dessert) St. George Baller whiskey, Mal Bien mezcal, cacao bourbon syrup, tobacco bitters COCKTAILS
THE SET LIST Mic Check Vodka, pisco, mango, lime, demerara mint syrup
Don’t Mind the Crazy Baby Botanist gin, Suze, blood orange, lemon, chamomile, house clove bitters
Cause & Effect Plantation 3 Star rum, overproof rum, Chareau liqueur, lime, elderflower
Mission Penicillin Blanco tequila, lemon, coconut honey, ginger, mezcal
Vaxed Aberfeldy 12yr Scotch, cognac, vanilla, grapefruit, lemon, peach-honey syrup
The Classics: From Jazz Cities (with a Black Cat Riff) Martini (San Francisco) Vodka or gin, Bay area herb infused vermouth
Highball (Tokyo) Kikori Japanese whiskey, yuzu tonic, lemon
Sazerac (New Orleans) Cognac, absinthe, warm spice bitters
Black Manhattan (New York City) Woodford reserve bourbon, aged rum, Averna, cold brew syrup, orange bitter, lemon
Virgin Cocktails No-Fy Guava, tamarind, ginger, lime, cold brew (Make it Lo-Fy: Add sherry)
Just Chillin Blood orange, pomegranate, lemon, agave syrup, topo chico (Make it hot: spirit of your choice)
GROWER CHAMPAGNE BOTTLE LIST
Voirin-Jumel, Grand Cru Brut Blanc de Blancs NV Guy Charlemagne, Grand Cru Brut Réserve Blanc de Blancs NV Pierre Gimonnet & Fils,1er Cru Brut Blanc de Blancs NV Gaston Chiquet, 1er Cru Brut Tradition NV R. Geoffroy, 1er Cru Brut Expression Marc Hébrart, ‘Spécial Club’ Brut 2016 R. H. Coutier, Grand Cru Brut Rosé NV Agrapart & Fils, ‘Terroirs’ Extra Brut Blanc de Blancs NV Etienne Sandrin, ‘A Travers Celles’ Extra Brut NV Doyard, ‘Oeil de Perdrix’ Grand Cru Extra Brut Rosé 2015 Christopher Mignon, ‘And de Meunier’ Brut Nature NV
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