Chef Adam Mali with members of his team at the Mandarin Oriental
Tomales Bay Manila Clam Chowder with Roasted Scallions
Grilled Pork Steamed Buns with Kimchi and Sweet Soy
Liberty Farms Duck Liver Pâté with Red Onion Marmalade on Crostini
Monterey Sardines with Yuzu Vinaigrette and Cracked English Peas
Plating hors d'oeuvres in the Beard House kitchen
Dungeness Crabcakes with Chervil Tartar Sauce, Frisée, and Radishes
Pan-Fried Skuna Bay Salmon with Wild Nettles, Pickled Ramps, and Soupe de Poisson
Liberty Farms Duck Breast with Blood Oranges and Fiddleheads
Braised Fallon Hills Ranch Lamb Shank with Lemon-Stewed Cannellini Beans and Lavender–Mint Gremolata
Della Fattoria Bread Pudding with Candied Meyer Lemon and White Chocolate Mousse
Dinner

Bay Area Brasserie

Adam Mali

Brasserie S&P at the Mandarin Oriental San Francisco

Guests at the gleaming Mandarin Oriental San Francisco expect a standard of luxury—and its new restaurant concept, Brasserie S&P, delivers. Recently touted by Esquire magazine as one of five “Chefs to Watch,” Adam Mali offers up elegant yet approachable cuisine that’s rooted in the rich terroir of Northern California.

Event photos taken by Lisa Ozag.

MENU

  • Hors d’Oeuvre

    • Tomales Bay Manila Clam Chowder with Roasted Scallions
    • Grilled Pork Steamed Buns with Kimchi and Sweet Soy
    • Liberty Farms Duck Liver Pâté with Red Onion Marmalade on Crostini
    • Monterey Sardines with Yuzu Vinaigrette and Cracked English Peas
    • Mumm Napa Brut Reserve Rosé NV
    • St. George Spirits Gin Cocktails
  • Dinner

    • Dungeness Crabcakes with Chervil Tartar Sauce, Frisée, and Radishes
    • Captûre Tradition Sauvignon Blanc 2011
    • Pan-Fried Skuna Bay Salmon with Wild Nettles, Pickled Ramps, and Soupe de Poisson
    • Hanzell Vineyards Sebella Chardonnay 2010
    • Liberty Farms Duck Breast with Blood Oranges and Fiddleheads
    • Red Car Brasserie S&P Pinot Noir 2011
    • Braised Fallon Hills Ranch Lamb Shank with Lemon-Stewed Cannellini Beans and Lavender–Mint Gremolata
    • Ehlers Estate One Twenty Over Eighty 2010
    • Della Fattoria Bread Pudding with Candied Meyer Lemon and White Chocolate Mousse
    • Joseph Phelps Vineyards Eisrébe 2011
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 03.21.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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Greenhouse Gallery Mon, 09.02.2013
 
Cool Chefs Cook Tue, 10.01.2013
 
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Rare Vintages Wed, 10.02.2013
 
From Scratch Sessions Wed, 10.02.2013
 
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Tabernash, CO Fri, 10.04.2013
 
 
Taste America: Philadelphia Fri, 10.04.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
Boston Tea Party Sun, 10.06.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
Animal Dinner Mon, 10.07.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
Modern New England Luxury Tue, 10.08.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
Cuisine of the Sun Wed, 10.09.2013
 
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Toronto Pastiche Thu, 10.10.2013
 
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Taste America: Los Angeles Fri, 10.11.2013
 
 
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Taste of Modern Luxury Sat, 10.12.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
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Chicago's Top Perch Thu, 10.17.2013
 
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Newfoundland Heritage Fri, 10.18.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
Savoring Seattle Sat, 10.19.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
2013 JBF Food Conference Mon, 10.21.2013
 
2013 JBF Leadership Awards Mon, 10.21.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
2013 JBF Food Conference Mon, 10.21.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
 
Fifth Annual Brooklyn Cooks Sun, 10.27.2013
 
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Essence of Louisville Mon, 10.28.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
Autumn in New York Tue, 10.29.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
 
 
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