Osetra caviar, crème fraîche, fried shallot, mandarin
Seven Hills
New Years Eve 2018
Four course prix fixe menu with choices throughout. $135 per person, this does not include any beverages, tax, SF mandate or gratuity.
Antipasti, Choice of:
American Wagyu Beef Tartar
Mendocino Sea Urchin, oilo nuovo, chervil, toasted crostini
Jerusalem Artichoke & Parmesan Sformato
Perigord truffle fonduta, wild arugula, sunchoke chips
Primi, Choice of:
Chitarrini Neri
Dungeness crab, shallot cream, dill Meyer lemon
Caramelle
Hudson Valley foie gras, Vin Santo, Hazelnut
Tortelli
Maitake mushroom, Perigord truffle burro fuso, chive
White Truffle Tajarin *$45 Supplement *
Cultured butter, chive, Vacca Rossa Parmigiano
Secondi, Choice of:
Olive Oil Poached Ocean Trout
Celery root, bok choy, winter citrus & black olive salsina
Braised Beef Short Rib
Butterball potato, Bloomsdale spinach, truffled jus
Winter Vegetable Farrotto
Broccoli Romanesco, Tuscan kale, baby leek, Perigord Truffle
Dolci
Lemoncello Tiramisu
Meyer Lemon, whipped mascarpone, Toasted almond
Dinner Menu
Items are subject to change.
Antipasti
13.00
Zuppa StagioneUmbrian lentil, Juliet tomato, creme fraiche, chive
18.00
Ramini Buffalo MozzarellaRoasted rugosa squash, maple syrup, pepitas
15.00
Tomato Braised PolpetteFontina stuffed meatballs, toasted polenta bread
16.00
American Wagyu CarpaccioScallion, capers, arugula pesto, Parmigiano
18.00
Hawaiian Kampachi CrudoSatsuma mandarin, black olive, chili, radish
Insalata
12.00
Fiddlers Green Mixed Baby LettucesPomegranate, Parmigiano, balsamic vinaigrette
15.00
Star Route Farm Beet SaladHorseradish kren, toasted hazelnut, dill, mizuna
16.00
County Line Chicory SaladDuck confit, walnut, mandarin, white balsamic
Pasta
20.00
MaccheroncelliCrushed tomato, chili, basil, house made ricotta
24.00
TortelliMaitake mushroom, aged balsamico,chive burro fuso
24.00
RavioliniBuffalo mozzarella, toasted hazelnut, kale pesto
26.00
CasoncelliVeal sweetbread, chicken, DIno kale, Vin Santo jus
26.00
TagliatelleHeritage pork shank sugo, chive Pecorino Romano
Secondi
30.00
Market FishSunchoke puree, bok choy, mandarin, black olive salsina
35.00
Roasted Heritage Pork LoinRugosa squash, braised Savoy cabbage, pork jus
36.00
Imperial Wagyu Flat Iron SteakUmbrian lentil, roasted amitake mushroom, kale, salsa verde
Wine
Sparkling Wines
12.00
Prosecco, La Maschera "Extra Dry" Italy NvA dry, effortlessly light, airy, delicious Italian bubbly. It's the perfect aperitif
99.00
Veuve Fourny and Fils Premier Cru "Grande Reserve", Brut France NvTiny bubbles, full of finesse, pure and fine, with great balance. an excellent example of a french "grower" champagne at it's best
13.00
Un-Classic BelliniThe perfect start to any meal, our take on this classic utilize elderflower & hops
White Wines
12.00
Vermentino Di Gallura, Pedres (Italy) 2015A dry, lively, crisp white from the picturesque isle of Sardinia. The coastal influence and rocky terrain give a great marin salinity and it is always served with fresh seafood and pasta
11.00
Vermentino Nero (Rosato) , Prima Brezza, Italy (2015)Bright refreshing rose from the Ligurian coast, made from an almost extinct grape. It has great acidity, a little more weight than usual and a nice savory note that complements our food, give it a try!
12.00
Pinot Grigio, Paggio, (Italy) 2015Lively on the palate, with great mineral structure. With its close proximity to the Dolomite mountain range and the Adriatic sea adds yet another dimension to this food friendly wine from Friuli, which I highly recommend
12.00
Pinot Bianco, La Montecchia (Italy) 2015Softly pressed grapes gives it a cloud of straw, 5 months in stainless steel tanks gives it structure, five generations of wine making equates to balance, this is a great addition to our menu as it complements our lighter dishes
14.00
Insolia & Cataratto, Salina Bianco, Virgona (Italy) 2016This dry, sensational, wonderfully perfumed white wine is from the tiny, picturesque Isle of Salina, which lies somewhere between Sicily & Italy's southern tip. Ideal with our style of foods
44.00
Arneis, Il Falchetto (Italy) 2016This little rascal is hard to grow, but when done correctly this lovely Italian offers great texture as well as vibrant fruit notes that will make you smile…Enjoy with our fish dishes and light pastas!
12.00
Pecorino, Ciu Ciu, (Italy) 2016The Adriatic coast adds salinity, the rolling hills of Offida gives minerality, bright lively acidity rounds out this excellent food friendly wine. This is a favorite amongst the locals and I hope that you'll agree
68.00
Mataossu, Punta Crena "Vigneto Reine" (Italy) 2016This fantastic Ligurian coastal wine is so vibrant and refreshing. What a wonderful food wine. The family is the ONLY known producer of this indigenous grape variety. We are lucky to have some here and hope you'll agree
48.00
Moscofilero, Georges Skouras Greece 2016Exuberant aromatic tropical fruit on the nose, the volcanic soil it's grown in adds minerality with a wonderful dry finish. I am really impressed with this wine as it refreshes your palate so well and complements our dishes
45.00
Albarino, Fillaboa Spain 2015This is a wine you won't want to miss out on. these aromatic grape varieties heighten food like few others can. it's a terrific, wonderfully perfumed, riveting, fresh and alive spanish white
14.00
White Burgundy,pouilly Vinzelles, Drouhin [France] 2015Classic chardonnay at it's purest, mineral driven, rich on the palate; this is a great food wine
16.00
Chardonnay, Trefethen [Napa Valley] 2016Oak knoll is a highly acclaimed vineyard in Napa Valley, great weight with baking spices that are apparent, but the acidic finish and fruit make this an excellent food wine, it's all about balance
65.00
Sauvignon Blanc, Merry Edwards (Russian River) 2016This is a great find, although Merry is known for her prowess with pinot noir. This is about as close as you can get to the real thing. Great acidity with wonderful balance on the palate. Talk about brilliant!
13.00
Sauvignon Blanc, Matanzas Creek (Sonoma County) 2016A very classy, elegant, wonderfully pure and food friendly Sauvignon Blanc. It is very dry with hints of tropical fruit. This wine shows the quality of modern day wine making in the USA
11.00
Soave, Corte Giacobbe [Italy] 2016This is definitely a family business now with three generations of wine making behind them. It's a vibrant Northern Italian that will refresh your palate and complement our food whilst you are reaching for another taste
45.00
Muller Thurgau, La Crotta Di Vegneron, Vallee D'aoste [Italy] 2015The smallest wine producing region in Italy; bordering France & Switzerland, this mineral driven wine offers some great stone fruit, with exquisite acidity due to the high elevation, and rocky terrain in which it is produced
16.00
Chardonnay, Au Bon Climat "Los Alamos" Santa Barbara 2014Jim Clendenen (owner and winemaker) is uncompromising in his search for the classic wine, Abundant fruit and oak, this wine is complex with a long mineral driven finish. We hope that you enjoy it
Red Wines
69.00
Rosso Di Montalcino, Capanna, (Italy) 2015A bit of "new world" winemaking with "old world" flavors, from one of the original 13 producers...This great Tuscan is very approachable with wonderful texture, good structure and fruit. It complements our food across the board!
110.00
Brunello Di Montalcino, Casanuova Delle Carbaie (Italy) 2010Sangiovese Grosso is the grape that needs a little bottle age. This is a lovely delicate interpretation of this wonderful varietal, as it's well rounded and ready to drink right now. It's the perfect choice for our food
15.00
Sangiovese, Chianti Classico, Le Fonti (Italy) 2013Owner wine maker Vicky Schmitt does an awesome job on this terrific vintage. Panzano is the premier wine growing region of Tuscany. That equates to an extremely food friendly wine, with balance and a real sense of place
13.00
Cab/merlot "Ca'emo", La Monatecchia (Italy) 2014Ancient volcanic soils situated south of Venice, adds a nice smokey dimension to this well-rounded Bordeaux transplant. Balanced and food friendly, you cant go wrong.
12.00
Aglianico, D'antiche Terre, Italy 2014It's highly unusual to find elegance and approachability in such a young Aglianico. With its close proximity to the water and iron rich soil thanks to Mount Vesuvius, make this such a food friendly full bodied red
68.00
Nero D'avola, Eloro, Riofavara "Sciave" (Sicily) 2014An amazing, VERY tasty, wildly rustic, intriguing, masculine, authentic red wine from Sicily.
14.00
Sangiovese, Baldetti, "Marius" Italy 2012This really is a super Tuscan with the addition of a touch of merlot which gives depth of colour and rounds out the edges to make it really approachable and delicious
13.00
Lacrima Di Morro D'alba, Orgiolo, (Italy) 2015This earthy, spicy, delicious floral red comes from the almost extinct Lacrima grape. There is only a three-day window to harvest this grape as its skin is so delicate. It's an absolute must, as it works so well with our food
68.00
Cesanese, L'olivella Italy 2013If it's good enough for the Pope, then it's good enough for me! This masculine wine has great texture, it has supple well-rounded tannins that do not over power the palate- it's a great find that complements our cooking style
16.00
Gattinara, Anzivino (Italy) 2011Made from the same high profile Nebbiolo grape as Barolo & Barbaresco...this is from a neighboring province up in the hills. This rustic, earth driven red wine is very refined due to two years in oak barriques. It's especially seductive with our heartier dishes
20.00
Barbaresco, Monciraldo (Italy) 2011If Barolo is the KING, then Barbaresco is definitely the QUEEN. This is a wonderful elegant, yet bold expression of this grape which will heighten our food like no other wine
99.00
Barolo, Fiore (Italy) 2013Power with elegance would be a great way to describe this wine. Although it has weight it won't drown out the food and works so well with our food
115.00
Montepulciano D'abruzzo, Scarpone "Tribute to Vincenzo", "Riserva" (Italy) 2010I love the flavour profile of these "old world" wines. They have this knack of over delivering, without competing with the food, this is an excellent example. It has many layers that will evolve and open throughout the meal
110.00
Amarone Della Valpolicella, Nicolis "Ambrosan" (Italy) 2011Every year the Nicolis brothers select the best grapes from their vineyards to put into this bottling. Powerful yet delicate with rich flavors of ripe forest fruit. Notes of autumn leaves and leather. It was a sensational year!
13.00
Dolcetto, Palmina Santa Barbara 2014This really is an absolutely delicious red wine, which you can win a lot of friends with. it's a wonderfully fruit driven italian look-a-like from superstar pinot maker, steve clifton
14.00
Rhone Style Blend, Neyers "Sage Canyon" (St. Helena) 2016135 year old carignane and mouvedre vines at it's core make this wildly rustic blend reminiscent of the very best Southern France has to offer stylistically without compromising on deliciousness
16.00
Syrah, Falcone (Paso Robles) 2016Tiny hands on operation, small production, John and Helen really know how to make wine well. This Syrah is no different, its got great body and texture and works great with our meat dishes
15.00
Zinfandel, Talty "Estate Grown" (Dry Creek Valley) 2012This is how zinfandel tastes when it is made correctly. The juice is well balanced and complements the food rather than over power it. I definitely recommend you try this new find of ours
15.00
Pinot Noir, Toboni Vineyards "Oakwild Ranch" (Russian River) 2012I love Russian River Pinots, this has an old world sensibility but with a new world approach. Its got a wonderful rustic nose with great fruit and balanced acidity that says "drink me now"
125.00
Pinot Noir, Merry Edwards "Klopp Ranch" (Russian River) 2014This wine making phenomenon has been around for a while now, with 40 harvests and counting. You'll enjoy this wonderfully perfumed delicious pinot, which really stood out to us thanks to its acidity and balance.
18.00
Cabernet Sauvignon, Truchard (Napa Valley) 2014Family owned winery since 1887. This Cabernet is aged 20 months in French oak; is very layered and herbaceous wine with red fruit and ripe tannins giving it a lengthy finish with a touch of spice.
105.00
Cabernet Sauvignon, Parador (Napa Valley) 2006You asked for it, so we decided to put on a fantastic Napa Valley Cab. This wine is all about the volcanic soil that the grapes are grown in. It needs a little time to open so please be patient
150.00
Cabernet Sauvignon, Chateau Montelena (Napa Valley) 2013This is BIG name in the California wine business, they are so consistent year after year. This example is terrific as it is so approachable and won't overpower our food.
Beers
5.00
Erdinger Non AlcoholicErding Weissbrau Brewery, Erding, Germany
6.00
Scrimshaw PilsnerNorth Coast Brewing Co., Fort Bragg, California
7.00
2 Town Bright Cider6.00
Deschutes Inversion I.P.a.10.00
Modern Times FruitlandsDesserts
10.00
Straus Panna CottaManadrin and Bourbon vanilla
10.00
Chocolate BudinoNocciola, Chantilly cream, biscotti
9.00
Swensen's Vanilla AffogatoWeavers espresso
Dessert Wines
11.00
Nv Fior D' Arancio, Moscato D'asti14.00
2011 Capanna, Moscadello Di Montalcino17.00
2012 Vin Santo, Del Chianti16.00
Nv Madeira, Malmsey "Special Reserve"10.00
Nv Six Grapes Port11.00
Cocchi Vermouth Di TorinoWeaver's Coffee
3.50
French PressEcuadorian Organic House Blend
3.00
Espresso3.50
Macchiato4.00
Cappuccino4.00
Latte3.00
Weaver's TeaAsk server for selection
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