Chef Stephen Roberts of Kitchenbeard Kitchen is bringing his newest pop-up restaurant to the Bay Area culinary scene on May 6 at Outpost India Basin. Coming off the success of his sold-out February 4 pop up featuring the cuisine from Mastering the Art of French Cooking Volumes 1 and 2, the May multi-course dinner will focus on spring cuisine.
Guests are encouraged to bring wine or beer and indulge in the menu featuring Bar Snacks, including:
Fried Chickpeas, Country Pate, Duck Liver Pate, California Cheeses, Flatbreads and Toasts; Carrot Latkes with Poached Quail Egg, Chutney and Ginger Cream; Tallow Fried Gnocchi with Herbs and Onion Brulee Brodo; Home Cured Bacon Wrapped Pork Tenderloin with Seasonal Vegetables, Mushrooms and Mixed Grains; Spring Greens and Vegetables; and Pinot Noir Strawberries, Lemon Curd and Honey Biscuits
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Chef Stephen Roberts of Kitchenbeard Kitchen is bringing his newest pop-up restaurant to the Bay Area culinary scene on May 6 at Outpost India Basin. Coming off the success of his sold-out February 4 pop up featuring the cuisine from Mastering the Art of French Cooking Volumes 1 and 2, the May multi-course dinner will focus on spring cuisine.
Guests are encouraged to bring wine or beer and indulge in the menu featuring Bar Snacks, including:
Fried Chickpeas, Country Pate, Duck Liver Pate, California Cheeses, Flatbreads and Toasts; Carrot Latkes with Poached Quail Egg, Chutney and Ginger Cream; Tallow Fried Gnocchi with Herbs and Onion Brulee Brodo; Home Cured Bacon Wrapped Pork Tenderloin with Seasonal Vegetables, Mushrooms and Mixed Grains; Spring Greens and Vegetables; and Pinot Noir Strawberries, Lemon Curd and Honey Biscuits
