Valentine's Day 2018

Salted French Breakfast Radish, Nori Butter, Torched Cashew Brie Red Heart Radish, Green Heart Radish with Roasted Radish Caponata

Bitter Greens & Blood Orange Salad  
grilled crostini, smoked pecan pate, damiana honey pickled mustard seeds

Stinging Nettle-Fava Green Fritters
formanova beet tahini, Zhug, caulflower salad, mint 

choice of:
Arborio Crusted Cauliflower
mushroom puttanesca, black chanterelle-black rice risotto, caramelized radicchio, pine nut gremolata
Oaxacan Green Corn & Chard Sopes
dark chocolate & beet mole, black bean, sweet potato & Tierra Vegetables Hominy guisado, grilled nopales, citrus chile arbol & rose salsa

Chocolate Almond Marjolaine
chocolate sponge, almond dacquoise, praline buttercream, amaretto ganache, pastry cream, marcona almonds
Raspberry White Chocolate Pistachio Cheesecake
raspberry glaze, pistachio crust, pink peppercorn-rose bark, white chocolate, passionfruit syrup, pistachio dust

Valentine's Day 2018
Wednesday, February 14
Reservations available 5:30pm-9:30pm (first come, first served at our bar)
5 course prix fixe menu only
$100/person $35/optional wine pairing
(before tax & gratuity)


Please join us for our last special menu of the year! Whether spending the evening with us is your plan or part of your plan, we are happy to offer you a glass of complimentary sparkling when you arrive & guarantee for you an evening filled with holiday cheer & celebratory well wishes for all. We have been told that this is our best menu of the year and whether they save the best for last or like to go out with a bang (or both), Eric, Ariana & their team have already started planning this 5 course menu and are honored to feed you your last meal of 2017!


Sunday, December 31st 

Reservations from 5:30pm-10:00pm

5 course celebratory prix fixe menu

 $100/person (before tax/gratuity)

  $35/optional wine pairing 

Thanksgiving 2017 Menu (we do not have tables available on Thursday, but we will be serving this menu first come first served at our bar from 2pm-6pm. We are also accepting a limited number of orders for pick-up. Feel free to email if you would like to pick up a Thanksgiving menu).



marinated crimini mushrooms,  French lentil & pomegranate salad, fall vegetable

chow chow, truffled pop corn, house made walnut fogasse, herbed corn bread,

sour dough, pumpkin butter


Mediterranean Carrot Bisque  pistacchio herb relish


Sweet & Bitter Greens Salad

shaved fennel, watermelon  radish, satsuma mandarin, citrus & ginger vinaigrette


served with maple pecan roasted sweet potatoes, seared brussel sprouts & brassicas, cranberry mandarin relish & cardamon relish

Maple Glazed Roasted Marina de Chiogga Squash

creamy pumpkin,  wild rice & chestnut risotto, root vegetable & gigante bean

tagine, chile toasted pumpkin seeds


Mushroom Torte

marinated seitan, rich mushroom duxelle custard of yukon gold potatoes, crisp

yuba, porcini mushroom gravy


Pecan Caramel Chocolate Pie

chocolate syrup, white chocolate anglaise, sea salt pecan bark


Pumpkin Spice Pie

clove pastry cream, cranberry vanilla syrup, pepita brittle 

October 26: Pumpkin Dinner with Horse & Plow Winery!

Join us on Thursday, October 26 for a 4 course prix fixe fall pumpkin menu paired with the delicious and organic wines & cider from local Horse & Plow Winery! This menu will feature pumpkin and also several squash varieties along with the best fall produce Eric can get his hands on. Seating will be throughout the evening and the restaurant, and the beverage pairing will be optional. Chris & Suzanne from Horse & Plow will be present to stop by your table and talk about wine/cider and their sustainable practices!

Thursday, October 26, 2017

Reservations available from 5:30pm-9:00pm 

4-course prix fixe menu (regular menu will not be available, but a la carte options from the 4 courses below are available at our bar 5:30pm-9:00pm)

$55/person; $26/optional Horse & Plow wine pairing (excluding tax/gratuity)

Please reserve through our website

 or call our host for a reservation 510.735.9459

October: Dine & Donate

Dine with us during the month of October and you will be contributing to disaster relief through our donation to A Well-Fed World. "In the wake of Hurricane Maria, A Well-Fed World is providing support to Chilis on Wheels, who are traveling to Puerto Rico to provide plant-based meals daily at multiple relief locations. Additionally, through October 4th, ALL funds donated directly to Chilis on Wheels at the following links will be allocated to vegan food relief for Puerto Rico: or"

Annual Chile & Beer Dinner

Annual Chile & Beer Dinner


Each year we look forward to the 70 mile trip to Tierra Vegetables where we meet brother/sister team Lee and Wayne James, tour their beautiful farm and pick through the most flavorful peppers we can get our hands on. Relying upon sustainable farming practices in an excellent climate for what has been over thirty years now, Lee and Wayne grow more than twenty varieties of chilies and sweet peppers each year. Eric Tucker and his team select the finest specimens of the harvest and create a delicious 5 course menu at the beginning of each Fall. Because we want Bell Pepper and Naga Jolokia lovers to be able to sit at the same table, we let you control the capsaicin while we quench your thirst with a delicious specialty beer pairing..

This year we are fortunate to have Master Cicerone Nicole Erny with us for the dinner! Nicole was the youngest person and first woman to become a Master Cicerone in 2011 and now she is one of only thirteen people with the certification. She will pair a range of fabulous beer with Eric's menu and will be on hand to talk beer throughout the evening.




Black Eyed Pea Fritters

mango habanero sauce, tamarind-pohah chutney, foraged salad, 

 pickled sweet habenero

beer pairing: Fruitlands, Modern Times Beer, San Diego, Ca.



toasted corn hominy, Asian pear, blue oyster mushrooms, 

 leche de tigre, green corn masa husks

beer pairing: Berkeland Belgian Style Golden Strong, 

Hoi Polloi Brewing, Berkeley, Ca. 



Indian Spiced Eggplant Flatbread

 stuffed eggplant, eggplant-chile chutney

beer pairing: Weihenstephaner Vitus, Bayerische Staatsbrauerei Weihenstephan, Freising, Germany


choice of:

Chile Relleno

roasted poblano, melty cheese, roastd corn, pumpkin seed chorizo, eggy batter, 

sweet pepper shelling bean guisado, tomatillo salsa

beer pairing: Salvation, Russian River Brewing Company, Santa Rosa, Ca.


House Made Chow Fun

Xo sauce, maitake mushroom, Dan's extra hot DanDan, ants climbing a tree, smashed cucumber with Ma La spices, tea smoked yuba, foraged Tierra Vegetables, a peck of pickled peppers

beer pairing: Summer Sweater, Temescal Brewing, Oakland, Ca.


Chocolate Chile Ganache Torte

chocolate-sweet Habenero anglaise, espresso syrup, smoked chile- caramel swirl icecream, gianduja mousseline, candied bird beak chile,

beer pairing: J.W. Lees Harvest Ale (Port Cask), J.W. Lees & Co Brewers Ltd., 

England, United Kingdom

3 HOT sauces TBD!

cooling libations TBD!

Annual Chile & Beer Dinner

Wednesday September 13, 2017

Reservations available from 5:30pm-9:00pm 

5-course prix fixe menu 

$60/person; $18/optional beer pairing (excluding tax/gratuity)

Please reserve through our website or call our host for a reservation 510.735.9459