There is this particular way of preparing salmon,
where you season the salmon meat
and put it into mason jars.

You then proceed to steam the jars in a bain marie,
the proportions are 1/3, 1/3, 1/3
and the last 1/3 is butter.

It may be hard to accept, 
but as Julia Child said, 
"it's always butter..."

Think of it this way--
when you are walking the streets of Paris
in the early morning,
how many croissants do you eat?

The answer should be, 
"at which bakery and does this mean
just bakeries, 
or do cafes count?"

Potted salmon spread over olive oil grilled bruschetta,
accompanied by a glass of Chardonnay,
with or without bubbles,
is a good way to start any meal.

Please come join us this Thursday
for our 4th Spring Seafood Dinner.


Thursday, June 9



Potted Wild King Salmon Rillettes
served with extra virgin olive oil grilled bruschettas,
house-made pickles, radishes

Wood Grilled Asparagus & Sweet Corn
poached farm egg,
Mendocino uni vinaigrette

Carmelized Massachusetts Scallops
with garlic roasted new potatoes,
tuna belly aioli
cucumbers & sweet peas

Selection of North Coast Artisan Cheeses

Local Seascape Strawberries
with chewy peanut butter cookies
& buttermilk sorbet

$45
(includes a special aperitif to start the dinner)

RSVP
510-527-9838
OpenTable

1329 Gilman
Berkeley
click for map