인터내셔널 스모크 샌프란시스코

puff pastry, green chartreuse butter, dill

pommes purée, herb crème, garlic streusel

herbes de provence, smoked fleur de sel

house-cultured butter, parmesan, meyer lemon vinaigrette

uni aïoli, olive oil breadcrumbs, chili flake

fennel meringue, cherry preserve, marcona almond

grand marnier gastrique, orange zest

'tarte flambée', horseradish crème fraîche, smoked bacon

sauce au poivre, tellicherry aigre-doux, pickled ramps

whipped fromage blanc, charred spring onion, escabeche squash

caramelized scallops, linguiça, olives, seaweed & prawn croûton

poached apriums, grilled little gems, toasted nuts & seeds

'coq au vin' drum, truffle pappardelle, bacon confit, farm egg yolk

saffron bourride, squash blossom, seafood sausage

genovese basil, torn burrata, aged sherry vinegar

fresh goat cheese, radish, fines herbes vinaigrette

cucumber a la plancha, heirloom melon consommé, nori ash

charred corn relish, padrón pepper, whipped créme fraîche

maine lobster, saffron beurre monté, schmaltz-roasted chanterelles

brioche french toast, strawberry jam, smoked shallot gastrique

Each night the RN74 kitchen creates a special six course tasting menu that highlights the best that the bay area has to offer. This spontaneous tasting is an exciting and adventurous way to journey through RN74. We do ask that the entire table enjoy this option

burnt lavender honey, brown butter couscous marinated eggplant, summer squash

Yogurt cremeux, candied hazelnuts, caramel ice cream. Wine Pairing: dom. del tour vieille rimage banyuls, france 2013

Vanilla ice cream, oat granola, blackberry coulis, almond espuma. Wine Pairing: patrick bottex bugey-cerdon, savoie, france

Orange & cardamom sugar, meyer lemon-vanilla curd. Wine Pairing: kracher cuvée beereauslese, austria 2011

Strawberry-rhubarb, lime, crème fraîche sherbet. Wine Pairing: kracher cuvée beerenauslese, austria 2011

michael mina blend; drip coffee, espresso, cappuccino, latté

royal earl grey, chamomile, oolong, sencha green, darjeeling, fresh mint

fresh goat's milk | herbal; andante dairy, petaluma

triple crème cow's milk | brie style; fragrant | andante dairy, petaluma

annatto-washed soft goat's milk | buttery; andante dairy, petaluma

firm sheep's milk | nutty, sweet; aquitaine, france

firm goat & cow's milk | butterscotch; andante dairy, petaluma

fresh goat cheese, radish, fines herbes vinaigrette

charred corn relish, padrón pepper, whipped créme fraîche

sunny-side egg, white grits, tomato panzanella

red pepper couscous, castelvetrano gremolata, spring onion

fresh goat cheese, radish, fines herbes vinaigrette

genovese basil, fromage blanc, aged sherry vinegar

charred corn relish, padrón pepper, whipped créme fraîche

corn succotash, squash blossom pistou, parmesan

5oz filet, herb aïoli, maître d'hôtel butter, petite salade

linguiça, saffron potatoes, olives, espelette-rouille toast

red pepper couscous, castelvetrano gremolata, spring onion

sunny-side egg, white grits, tomato panzanella

comté, vadouvan pickled onions, horseradish crème fraîche

crispy pork belly, white cheddar, marrow onions, rn74 sauce

mustard crème fraîche, herb salad, radish

worcestershire onion, horseradish, watercress

caliche rum, coconut milk, stonefruit juice, 5 spice

brovo amaro, evan williams bourbon, mint, lemon

absolut elyx, st. germain, darjeeling, meyer lemon

bols genever, peach purée, lemon, thyme

skyy vodka, sparkling wine, lavender, lemon

soda, lemon

mandarin orange, lemon, agave, club soda

fresh goat cheese, radish, fines herbes vinaigrette

charred corn relish, padrón pepper, whipped créme fraîche

sunny-side egg, white grits, tomato panzanella

red pepper couscous, castelvetrano gremolata, spring onion

fresh goat cheese, radish, fines herbes vinaigrette

genovese basil, fromage blanc, aged sherry vinegar

charred corn relish, padrón pepper, whipped créme fraîche

corn succotash, squash blossom pistou, parmesan

5oz filet, herb aïoli, maître d'hôtel butter, petite salade

linguiça, saffron potatoes, olives, espelette-rouille toast

red pepper couscous, castelvetrano gremolata, spring onion

sunny-side egg, white grits, tomato panzanella

comté, vadouvan pickled onions, horseradish crème fraîche

crispy pork belly, white cheddar, marrow onions, rn74 sauce

mustard crème fraîche, herb salad, radish

worcestershire onion, horseradish, watercress

caliche rum, coconut milk, stonefruit juice, 5 spice

brovo amaro, evan williams bourbon, mint, lemon

absolut elyx, st. germain, darjeeling, meyer lemon

bols genever, peach purée, lemon, thyme

skyy vodka, sparkling wine, lavender, lemon

soda, lemon

mandarin orange, lemon, agave, club soda

puff pastry, green chartreuse butter, dill

pommes purée, herb crème, garlic streusel

herbes de provence, smoked fleur de sel

house-cultured butter, parmesan, meyer lemon vinaigrette

uni aïoli, olive oil breadcrumbs, chili flake

fennel meringue, cherry preserve, marcona almond

grand marnier gastrique, orange zest

'tarte flambée', horseradish crème fraîche, smoked bacon

sauce au poivre, tellicherry aigre-doux, pickled ramps

whipped fromage blanc, charred spring onion, escabeche squash

caramelized scallops, linguiça, olives, seaweed prawn croûton

poached apriums, grilled little gems, toasted nuts seeds

'coq au vin' drum, truffle pappardelle, bacon confit, farm egg yolk

saffron bourride, squash blossom, seafood sausage

genovese basil, torn burrata, aged sherry vinegar

fresh goat cheese, radish, fines herbes vinaigrette

cucumber a la plancha, heirloom melon consommé, nori ash

charred corn relish, padrón pepper, whipped créme fraîche

maine lobster, saffron beurre monté, schmaltz-roasted chanterelles

brioche french toast, strawberry jam, smoked shallot gastrique

Each night the RN74 kitchen creates a special six course tasting menu that highlights the best that the bay area has to offer. This spontaneous tasting is an exciting and adventurous way to journey through RN74. We do ask that the entire table enjoy this option

burnt lavender honey, brown butter couscous marinated eggplant, summer squash

puff pastry, green chartreuse butter, dill

pommes purée, herb crème, garlic streusel

herbes de provence, smoked fleur de sel

house-cultured butter, parmesan, meyer lemon vinaigrette

uni aïoli, olive oil breadcrumbs, chili flake

fennel meringue, cherry preserve, marcona almond

grand marnier gastrique, orange zest

'tarte flambée', horseradish crème fraîche, smoked bacon

sauce au poivre, tellicherry aigre-doux, pickled ramps

whipped fromage blanc, charred spring onion, escabeche squash

caramelized scallops, linguiça, olives, seaweed prawn croûton

poached apriums, grilled little gems, toasted nuts seeds

'coq au vin' drum, truffle pappardelle, bacon confit, farm egg yolk

saffron bourride, squash blossom, seafood sausage

genovese basil, torn burrata, aged sherry vinegar

fresh goat cheese, radish, fines herbes vinaigrette

cucumber a la plancha, heirloom melon consommé, nori ash

charred corn relish, padrón pepper, whipped créme fraîche

maine lobster, saffron beurre monté, schmaltz-roasted chanterelles

brioche french toast, strawberry jam, smoked shallot gastrique

Each night the RN74 kitchen creates a special six course tasting menu that highlights the best that the bay area has to offer. This spontaneous tasting is an exciting and adventurous way to journey through RN74. We do ask that the entire table enjoy this option

burnt lavender honey, brown butter couscous marinated eggplant, summer squash

puff pastry, green chartreuse butter, dill

pommes purée, herb crème, garlic streusel

herbes de provence, smoked fleur de sel

house-cultured butter, parmesan, meyer lemon vinaigrette

uni aïoli, olive oil breadcrumbs, chili flake

fennel meringue, cherry preserve, marcona almond

grand marnier gastrique, orange zest

'tarte flambée', horseradish crème fraîche, smoked bacon

sauce au poivre, tellicherry aigre-doux, pickled ramps

whipped fromage blanc, charred spring onion, escabeche squash

caramelized scallops, linguiça, olives, seaweed prawn croûton

poached apriums, grilled little gems, toasted nuts seeds

'coq au vin' drum, truffle pappardelle, bacon confit, farm egg yolk

saffron bourride, squash blossom, seafood sausage

genovese basil, torn burrata, aged sherry vinegar

fresh goat cheese, radish, fines herbes vinaigrette

cucumber a la plancha, heirloom melon consommé, nori ash

charred corn relish, padrón pepper, whipped créme fraîche

maine lobster, saffron beurre monté, schmaltz-roasted chanterelles

brioche french toast, strawberry jam, smoked shallot gastrique

Each night the RN74 kitchen creates a special six course tasting menu that highlights the best that the bay area has to offer. This spontaneous tasting is an exciting and adventurous way to journey through RN74. We do ask that the entire table enjoy this option

burnt lavender honey, brown butter couscous marinated eggplant, summer squash

Yogurt cremeux, candied hazelnuts, caramel ice cream. Wine Pairing: dom. del tour vieille rimage banyuls, france 2013

Vanilla ice cream, oat granola, blackberry coulis, almond espuma. Wine Pairing: patrick bottex bugey-cerdon, savoie, france

Orange cardamom sugar, meyer lemon-vanilla curd. Wine Pairing: kracher cuvée beereauslese, austria 2011

Strawberry-rhubarb, lime, crème fraîche sherbet. Wine Pairing: kracher cuvée beerenauslese, austria 2011

michael mina blend; drip coffee, espresso, cappuccino, latté

royal earl grey, chamomile, oolong, sencha green, darjeeling, fresh mint

fresh goat's milk | herbal; andante dairy, petaluma

triple crème cow's milk | brie style; fragrant | andante dairy, petaluma

annatto-washed soft goat's milk | buttery; andante dairy, petaluma

firm sheep's milk | nutty, sweet; aquitaine, france

firm goat cow's milk | butterscotch; andante dairy, petaluma