At this year's Sunday Supper reception, guests will graze, nibble and taste their way through the ground floor of the Ferry Building as 23 restaurants prepare bite-sized hors d'oeuvres. (See the lineup below.) We sincerely hope you can join us for this memorable evening in support of CUESA's mission to support a local, sustainable food system. Tickets for the reception are $60, and can be purchased here >

Sunday Supper Reception Menu

Red Wine-Braised Short Ribs with Potatoes
Thom Fox, Acme Chophouse

Pickled Quail Eggs with Caviar
Ted Fleury, Alembic

Cucumber Grape Gazpacho with Sheep Yogurt and Marcona Almonds
Kory Stewart, Americano

Cauliflower Mousse with Ras Al Hanout, Capers, Quince and Almonds
Chad Newton, Baraka Restaurant

Kokoda: Fijian Ceviche with Lime, Coconut Milk and Crispy Potato
Alex Ong, Betelnut

Pear with Ionza
Chris Cosentino, Boccalone

Mini Polenta Cakes with Goat Chile Verde and Pumpkin Seed Pesto
Patrick Clark, Cia Greystone

Vegetable Crudite
Daniel Patterson, Coi

Tuna Sashimi with Wasabi Spring Roll
Yasu Iwahata, Delica rf-1

Roasted Eggplant and Sweet Pepper Relish on
on a Cumin and Lemon Zest- Scented Sardinian flatbread
Danny Guerrini, EOS Restaurant and Wine Bar

Sliced Duck Ham on Rye Toast With a Honey Fig and Single Malt Scotch Compote
Jake Des Voignes, Fish and Farm Restaurant

Heirloom Tomato Soup with Goat Cheese Arancini and Olive Oil
Shane McAnelly and Sergio Santiago, Garibaldis

Figs Stuffed With Chevre and Roasted Almonds
Annie Somerville, Greens Restaurant

Frittata of Heirloom Squash with Eggs, Organic Mascarpone, Piquillo Rajas, Mojo Canaria
Daniel Clayton, Nibblers Eatery and Wine Bar

Fungi Frites: Fried Mushrooms with Lemon Aioli and Smoked Salt
Daniel Capra, Paula LeDuc Fine Catering

Farm Egg Salad with Tomatoes
Phil West, Range

Chocolate Shortbread Cookies with Truffle Tream Filling
Michael Recchiuti, Recchiuti Confections

Warm Sweetbread and Tongue Terrine
Stuart Brioza, Rubicon

Ahi Tuna Tartar, Cucumber and Radish Salad, Avocado Puree, Crisp Taro
Mark Richardson, Seasons Restaurant at Four Seasons Hotel, SF

Marinated Anchovy, White Bean Puree, Arugula, Egg and Pork Charcuterie with Accompaniments
Chris Kronner, Slow Club and Serpentine

Chicken Liver Crostini with Pickled Onions
Tia Harrison, Sociale

House-Cured Pancetta with Spitzenburg Apples and Horseradish
Mark Sullivan, Spruce

House-Cured Chorizo, Toasted Cornbread, Crème Fraiche and Pepper Relish
Sondra Bernstein and John Toulze, the girl and the fig

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Drink menu coming soon...

Visit the main Sunday Supper page >