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New Coi chef Matthew Kirkley’s opening night menu

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One of the dishes on Coi's opening menu under new chef Matthew Kirkley: Ocean trout, lemon confit, chartreuse, fine herbs photo credit anjali pinto

A dish on Coi’s opening menu under new chef Matthew Kirkley: Ocean trout, lemon confit, chartreuse, fine herbs. Photo credit Ajioli Pinto

With Daniel Patterson’s final night in the Coi kitchen on New Year’s Eve a fond memory, it’s time for new chef Matthew Kirkley to take center stage.

(You can read more about Kirkley and his plans for Coi in the post-Patterson Age here.)

Kirkley, a Chicago transplant and former chef at the Windy City’s now-closed L2O, is known for his seafood preparations. With nine of the twelve dishes on the the multi-course menu including some sort of seafood component, his debut menu for this evening’s grand reopening (Friday, January 15) is a showcase of the ocean’s bounty.

The price for Kirkley’s multi-course tasting menu is $225/person (plus 20% service charge). Also of note, the North Beach restaurant is now closed on Tuesday and Wednesday with dinner service Thursday-Monday.

Here is Kirley’s opening menu:

Pommes Souffles, Salt Cod, Bergamot, Coffee

Geoduck Clam, Lardo, Bibb Lettuce, Buckwheat

Galinette, Etrog, Oscetra Caviar

Ocean Trout, Citrus Confit, Chartreuse, Fine Herbs (pictured above)

Diver Scallop, Castelfranco Radicchio, Black Truffle

Fish Ribbons, Lobster Roe, Lobster Broth

Maine Lobster, Tortellini, Black and Royal Trumpets, Sauce Maltaise

Turbot, Winter Vegetables, Beurre Cancalaise

Abalone, Bone Marrow, Black Truffle

Grapefruit, Pastis, Black Pepper

Coconut Custard, Green Apple, Ginger

Almond Cake, Preserved Lemon, Amaretto Caramel

Coi, 373 Broadway, San Francisco. (415) 393-9000. coirestaurant.com


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