Heirloom Tomatoes
Grilled Japanese Eggplant
Chill Flakes
Coriander
Cumin
Parmesan Cracker
Micro Basil

Crudo

Ahi Tuna
English Cucumber
Lemon Cucumber
Celery
Granny Smith Apples
Mint
Fins Herbs
Lime Horseradish Vin

Both are SICK!!!!

Notable:
Salmon
Buttermilk
Creme Fraiche
Poppy Seeds
Baby Fennel
Fennel Fronds
Leek Flowers
Chive Flowers
Fleur De Sel

Soooo Sexy

Inspired by the Raita Sauce

Israeli cucumbers
Granny Smith apple
Yogurt
Meyer lemon
Black Hawaiian Lava Salt
Golden beet chips (I really wanted Chioggas)

Anyway, it rocked
Very happy about that

Crudo

Ahi Tuna
Boquerones Anchoïade
Purple Artichokes
Baby green pearl onions
Basil
Olive Soil

Executive Chef & Owner:  Scott Youkilis
Address:  3316 Seventeenth Street

Dinner:

1.   Squash and Kale Salad
Summer squash and blossoms, Russian kale, sheep's milk ricotta, toasted pine nuts, white balsamic vinaigrette
2.  Fried Green Tomatoes
Cornmeal crusted tomatoes, wild arugula, cherry tomatoes, buttermilk dressing
3.  Pan Roasted Alaskan Halibut
Red quinoa, baby artichokes, breakfast radish, cauliflower cream, salsa verde
4.  Grilled Liberty Duck Breast
Honey and rum glazed duck breast, Sea Island red peas and jasmine rice with country ham, broccoli rabe, duck sauce
5.  Chocolate Devil's Food Cake
Peanut butter curry ice cream, salted caramel sauce, mint coulis

-Salad was a little over dressed but the ingredients works really well together.
-Tomatoes were salted unevenly, tasty
-Hali was over cooked (so sad), whole dish needs more salt
-Duck was perfectly cooked, sauce has lamb?
-Dessert was awesome, the cake itself needs a little work but it was really well  balanced

Overall:  7.8

Executive Chef:  Jennifer Puccio
Sous Chef: Eric
Address: 550 Geary Street

Stage: Garde Marger (Gaby)

Amuse-Bouche:  Horseradish Creme Fraiche, cucumber, Fuji apples, toasted almonds
1.  House Marinated Olives with citrus and herbs
2.  Toasted Marcona Almonds spiced with teeccino & chilie (didn't see)
3.  Spring Radish Salad assorted market radishes & creamy Laura Chenel chèvre, radish sprouts & caraway crumble
4.  Roasted Baby Beets & Burrata, Arrowsmith Farms micro greens & edible blossoms
5.  Foie Gras Torchon lightly sweetened black mulberries & pistachio
6.  Ahi Tuna Crudo, Canary melons, Kalamata olives dust , grilled green onions, Melon consume & a green drizzle?
7.  Faurot Ranch Baby Head lettuces calendula petals, premium olive oil & lemon juice
8.  Caramelized Adriatic figs & Burrata and Walnut Bread
9.  Spring Radish with Butter (Caraway? Nuts?)

Dinner:

1.  Amuse-Bouche
2.  Crudo
3. Crispy Kurobuta Pork Belly Garnet cherry mostarda, micro arugula & honey mustard emulsion
4.  Stuffed Breast of California Poussin grilled asparagus & tempura maitake mushroom, charred spring onion & green garlic jus
5.  California Spring Lamb crispy parmesan dumplings & saffron braised gem lettuce, snap peas & bagna cauda butter (Didn't eat, don't eat lamb i=P)

Note* Open & SMALL kitchen (team of 4)
Food: 8
Chef teaching style: 8.5
Ability to advance:  8
Peers: 8
Overall Possibility: 8

P.S.  Please KICK yourself for loosing the menu i=:::::(

Executive Chef: Alexander Ong
Chef de Cuisine: Michael Siegel
Address: 2030 Union Street

Stage: Hot Apps (Rosa/Chef Mike)

1.  Crispy cauliflower with tribal salt & peppers
2.  Curried potato samosas wit spicy cilantro-mint sauce
3.  Chili crusted calamari
4.  Happy buddha dumplings with pea tendrils, tofu & fried shallots
5.  "Little Dragon" dumplings of pork & shrimp with ginger vinegar
6.  Scallion hotcake
7.  Roti prata
8.   A goat dish that I didn't get to see

Dinner:

1.  5-spiced garlic edamame
2.  Arugula, spiced roasted beets, candied walnuts, fresh paneer with serrano vinaigrette
3.  Little Dragon
4.  Penang rice noodles with king crab, shrimp, sprouts, chives & chili-soy

Note* Open kitchen
Food: 7.5
Chef teaching style: 8.5
Ability to advance: 9 
Peers: 8
Over all possibilities: 7.5