tablehopper supper

Yup, it’s time to do it again, people! Another ~TABLEHOPPER SUPPER~ in full effecty wecty. This time we’ll have room for 30 folks total, all obviously way into food and wine and meeting strangers. We’ll start with passed apps and something to drink from 6:30pm–7:15pm, and then sit down for din din. Executive chef Jonnatan Leiva has put together a fab family-style menu, including a whole-roasted pig! Actually, two. Oink! And lovely vegetables from Mariquita. And dessert! Anyway, check it all out below. And since it is a PlumpJack property, you know the wine pairings will be spot-on. I also hear there will be some biodynamic wines served! The cost is $100, with wine pairings, tax, and tip all included.

The last dinner sold out in under two days, so please don’t delay if you’re interested in coming! Hope to see you, meet you, cheers you! When making your reservation, just tell them it’s for the tablehopper supper, and be prepared to provide the reservationist with a credit card number to secure your place. Be sure to let them know if you have any dietary restrictions or queries.

Passed appetizers:
Mini burgers, salmon sashimi, soft egg with Dungeness crabmeat, compressed melon skewers, and beef and raisin empanadas

Family-Style Dinner

First Course:
Late-summer heirloom tomato salad, house-made burrata with crescenza and ricotta cheese, torn basil, and brown butter vinaigrette

Second Course:
Whole-roasted Long and Bailey Farms young pig and yellow peaches

Sides, Featuring Mariquita Farms Produce:
Sweet yellow corn, chile and lime
Romance potato gratin
Braised chard erbette
Italian butter beans and lemon confit
Charred Padron peppers
Blue lake green beans, garlic sofrito

Third Course: Dessert Done Right!
Hazelnut chocolate nougat crunch bar
House-made cinnamon sugar donuts
Coconut crème caramel

tablehopper supper
Tue., Sep. 25, 2007

Jack Falstaff
598 Second St.
Cross: Brannan St.
San Francisco, CA 94107



6:30pm mingle
7:15pm dinner

wine pairings, tax and tip included
reservations required

UPDATE: SOLD OUT! Thanks, everyone!