(415) 321-8070 x 1 catering@biritemarket.com
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Fall Full Service Menu

Appetizers

Crispy Fried Wild Mushroom Arancini with Lemon, Thyme and Parmigiano-Reggiano

Roasted Pears with Vaudovan, Humboldt Fog Goat Cheese, Toasted Walnuts and Local Honey on Crostini

Crispy Beet Chips topped with Whipped Goat Cheese, Pickled Beets, Crushed Walnuts and Fennel Tops

House made Fennel Sausage with Puff Pastry and Toasted Caraway

Roasted Potatoes Stuffed with Smoked Trout, Crème Fraiche and Horseradish with Grainy Mustard and Dill

Fennel – Crusted Slow Roasted Heritage Pork with Lemon Aioli and Shaved Fennel Slaw on Mini Brioche

Sides and Salads 

Celeriac Soup with Compressed Heirloom Apples, Toasted Hazelnuts and Bi-Rite Public Label Extra Virgin Olive Oil

Salad of Chicories and Peppery Greens with Pomegranate, Persimmon, Torn Herbs, Crispy

Breadcrumbs and Maple Cider Vinaigrette

Grilled Octopus and Calamari with Wild Arugula, Mushrooms, Fennel, Reduced Balsamic and Chili Lemon Vinaigrette

Cumin-Scented Medjool Date Puree with Warm Roasted Wild Mushrooms, Purslane, Endive and Sonoma Goat Cheese

Duck Confit Salad with Wild Arugula, Endive, Red Wine-Poached Cherries, Star Anise, Crispy Duck Cracklings and  Honey Gastrique

Watercress Salad with Fennel, Toasted Bread and a Buttermilk Sesame Dressing

Mushroom Bread Pudding with Parmigiano Reggiano, Leeks and Thyme

Entrees

Skillet-Roasted Local Black Cod with Creamy Parsnip Puree, Roasted Grapes, Alfari Almonds and Tarragon Oil

Wild Local Salmon Baked in a Fig Leaf with Braised Fall Vegetables, Smoked Bacon and Olive Oil Sabayon

Herb-Crusted and Roasted Pork Loin with Roasted Apple Compote, Potato-Cabbage Gratin and Sage

Grilled Grass Fed Tri Tip with Black Pepper Roasted Grapes, Caramelized Shallots and Saba

Sonoma Duck Breast – Toasted Farro, Dried Mission Fig, Olive, Walnut, Spiced Jus

 

For personalizing your menu, please contact us.