415-355-1500
inquiries@commonwealthsf.com
inquiries@commonwealthsf.com
Open 7 nights a week
Sunday – Thursday — 5:30 – 10:00
Friday – Saturday — 5:30 – 11:00
Reservations are taken daily
between 2 and 10pm
between 2 and 10pm
Commonwealth offers a 6 course tasting menus for $75 from which $10 is
donated to a local charity. We also offer a la carte items priced
between $11 and $18.
smoked avocado, trout roe, puffed grains, black mole, bean and lime broth
RIESLING > Gut Hermannsberg > ’11 Nahe, Germany
scallops, sea hearts of palm, popcorn puree, yuku kosho milk
JACQUERE > Labbe > ’11 Savoie, France
green strawberries, bee and fennel pollens, goat cheese, mizuna, black radish
TEMPRANILLO ROSADO > Ostatu > ’12 Rioja, Spain
waygu beef, snap peas, broccoli rabe, spring onions, horseradish
BLAUFRANKISCH > Rosi Schuster > ’09 Burgenland, Austria
celery sorbet, verjus soda
peanut butter semifreddo, chocolate ganache, frozen popcorn
TAWNY PORT > Niepoort > Douro, Portugal
75 > 115 with wine pairing
green strawberries, fennel, goat cheese, bee and fennel pollen, mizuna, black radish 13
shaved carrots and radishes, yuba, crispy chickpeas, yellow beet, cilantro, spicy cress 12
cured mackerel, fresh and salted plum, flowering coriander, green almond, black rice 15
oysters poached in their shell, cucumber, coastal succulents, sorrel, rhubarb ice 15
- -
morel mushrooms, fava bean and nettle porridge, fermented carrot, and black walnut 15
spring peas, tapioca, fresh curd, radishes, myoga, lemongrass broth, bread tuile 14
squid and pork belly, soft boiled egg, hay smoked potatoes, pickled onions, fine herbs 15
- -
monkfish, asparagus, bacon, black sesame cake, spinach, meyer lemon, potato puree 16
tea smoked duck, sprouted wheatberries, burnt tangerine, crispy duck tongues 16
pork jowl, fava beans, cipollinis cooked in the embers, carrot, ginger, puffed quinoa 15
lamb cheeks, cauliflower roasted with vadouvan, peas, ancient seeds, black garlic broth 15
EXECUTIVE CHEF: Jason Fox
CHEF DE CUISINE: Ian Muntzert
About Commonwealth
Food – Commonwealth’s goal is to offer one of the best dining experiences in the Bay Area. Executive Chef Jason Fox’s Progressive American cuisine harmoniously combines flavor palettes from around the world, and a broad range of techniques to create food that is refined, distinctive and satisfying. Fox creates harmonious, layered dishes rather than focusing on any single ingredient or mode of preparation.
Wine – The beverage program consists of a terroir driven wine list that is tailored to the menu and characterized by higher acid, and restrained fruit. Commonwealth also offers a small selection of craft beer and a nightly cocktail made with liquid nitrogen.
Ambiance – Commonwealth is a welcoming and sophisticated space that features hickory, glass, and ambient light in simple yet dynamic combinations. Our goal is to offer the highest standard of service possible, while still maintaining a friendly and convivial atmosphere. Overall, we hope to create an approachable fine-dining experience. Commonwealth’s prices compare favorably with restaurants of the same caliber so that diners may enjoy a broad range of experiences within a single meal. Commonwealth aspires to be a sophisticated neighborhood restaurant, not a hushed temple of haute cuisine.
Community – Commonwealth is named after the early modern concept of organizing for the common good. Ten dollars from the sale of each tasting menu is donated to local charities—a way to indulge conscientiously. We are proud to give back to the community, and also hope to inspire other businesses to adopt a charitable model.
Make a reservation by calling 415-355-1500 or with OpenTable:
Or Visit them Online at: http://www.commonwealthsf.com/
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