Bourbon Steak - San Francisco, CA

rum soaked sponge cake, mascarpone mousse candied cocoa nibs, vanilla gelato

caramel brittle, brandied cherries, chantilly vanilla ice cream

red velvet cake, spiced pecans, cocoa nib ice cream

cinnamon sugar, macallan caramel custard

sassafras, root beer, chocolate chip cookies

heirloom apples, apple sponge cake cinnamon ice cream, candied apple

seasonal sorbets

chef’s selection

humboldt fog, mahon, ewes blue

whole grain mustard sauce

red cabbage, cornichon, rye challah

caramelized onion, confit farm egg, traditional garniture

truffle butter, chives

scotch bonnet pepper, pine nuts, mint, sesame oil

ecopia farm lettuces, louie dressing, sunflower sprouts

west coast, spanish mignonette & cocktail sauce

lobster, prawns, clams, oysters, mussels

nicasio valley reserve cheese, caramelized onions

humboldt fog, mahon, ewes blue

rye, cognac, vermouth, benedictine

rye, cherry heering, absinthe

rye or bourbon, carpano antica, angostura

rye or cognac, absinthe, peychaud

bourbon, soda water, orange

put your seat back in the upright position & enjoy a trio of hudson whiskeys, individually smoked tableside to accentuate each ones particular flavor profiles

bulleit rye, peychaud & angostura bitters, fernet

yamazaki 12yr, wink cabernet, egg white, grenadine

bernheim wheat whiskey, chamomile, apple, ginger

jim’s frankenrye, amaro nonino, quatre epice, orange bitters

woodford reserve, black tea, honey, yellow chartreuse

plymouth gin, green chartreuse, lime, ginger

mescal, lillet rouge, black pepper, agave nectar

akvinta vodka, elderflower, prosecco

zaya rum, benedictine, gran classico

oro pisco mosto verde, thyme syrup, lemon, egg white

how do you piss off an angel? lincoln henderson did it by breaking a nearly two-hundred-year-old divine contract. he’s always been one to sneer at tradition

the oldest bourbon available made using a pot still

master distiller basil hayden sr. created a recipe in 1796, using a traditional corn base, but mixing in small grains to his mash capturing the spicy flavor of rye & complementing the sweet smoothness of corn

located in great barrington, massachusetts, the farm & distillery are home to historic spring waters that flow from deep within a protected granite mountain bordering the appalachian trail

taken from the center-cut or middle sections of the famous warehouse h, blanton’s original was once designated for ambassadors, dignitaries, & colonel blanton’s family & friends

one of the only uncut, unfiltered, straight-from-the-barrel, bourbons available today. it's bottled at its natural proof of between 121 & 127, & aged between six & eight years

the oldest continuously operating distillery in america. during prohibition the distillery was even permitted to remain operational, to make whiskey for "medicinal purposes"

in 1987 buffalo trace distillery began experimenting. since then they have produced over 1,500 experimental barrels of whiskey now aging in its warehouses. buffalo trace periodically bottles a few of these experimental barrels & makes them available to consumers. each experiment that is released is very limited & rare

in the 1830s, as a tavern keeper in louisville, kentucky, augustus bulleit set himself on a mission: to create a bourbon unique in flavor

one of kentucky’s original bourbon aristocrats, taylor was an industry leader who greatly advanced the quality of kentucky bourbon. called the "father of the modern bourbon industry," taylor started and/or owned seven different distilleries throughout his career, the most successful being the o.f.c. & carlisle distilleries, the forerunners of today’s buffalo trace distillery

160 years after its gold rush launch, cyrus noble is still craft distilled in kentucky

the whiskey from each aging barrel is bottled individually, none of it is blended creating a unique flavor for each barrel

carrying the name of the rev. elijah craig, the man who discovered the method of making true kentucky bourbon when he stored his wares in barrels that had been charred in a fire

there is a term "gateway drug" meaning the one you get started on, this is a gateway bourbon. the difference between this & the mass produced bourbons is immense. it introduces you to the true possibilities of what bourbon can be & leaves you hungering for all the other ones out there

realizing the potential of whiskey, evan williams set up his distillery on the banks of the ohio river. today a marker stands at that very spot declaring him kentucky’s first distiller

each barrel is sampled & carefully selected for its superior quality prior to being processed & hand bottled, a handwritten label noting the warehouse & the racking location in which the barrel was aged adorns each bottle

four remarkable bourbons hand selected by the master distiller from their 10 distinct bourbon recipes became four roses limited edition small batch for 2012. the four bourbons, aged between 11 & 17 years have been artfully mingled at barrel strength to create mellow flavors

the first new york aged whiskey since prohibition, & new york’s first bourbon ever. the foundation is 100% empire state corn

the first pot-distilled whiskey produced in the hudson valley since prohibition. it’s all about good grains. the soft richness of corn, sharp, peppery notes of rye, smooth subtlety of wheat, & the sweetness of malted barley

from a legendary icon of american individuality & character comes the spirit that is uniquely american. yes he does hats too

john e. fitzgerald was not a famous distiller at all. he was in reality a treasury agent who used his keys to the warehouses to pilfer bourbon from the finest barrels. his discerning palate led those barrels to which he chose to help himself being referred to as “fitzgerald barrels”. larceny, whose tagline “a taste made famous by an infamous act” sets history straight

like many other young men during the civil war, johnny drum attempted to join a regiment in his home state, but was turned down because of his age. eventually, johnny ran away from home & found a regiment to take him in & allow him to serve as a drummer boy

approximately 20 miles south of the distillery runs a little creek, the same creek that ran by abraham lincoln’s boyhood home

the “best american whiskey” according to food & wine magazine, this rare single-barrel bourbon is distilled according to the michter’s tradition & quality standards dating back to the year 1753, over two decades before the declaration of independence was signed

made from highest quality american corn & aged for 20 years in a hand-selected charred white oak barrel until it meets michter's exceptional quality standards

the willett family has been making whisky since the 1870’s. what used to be exclusively a family enterprise is now part of a larger company kentucky bourbon distillers. noah’s is among their collection of small batch offerings, &boy, these guys sure know how to squeeze corn

to ensure the quality of his bourbon, george garvin brown was the first to put it in sealed glass bottles. that way, no one could water down old forester or otherwise compromise it

in 1876, the original pogue distillery, kentucky registered distillery no. 3, was established in maysville, mason county

the van winkle distillery has a four generation history, begining in the late 1800s with julian p. "pappy" van winkle, sr. aside from the rich family history, van winkle bourbons are special for another important reason, all of the van winkle bourbons are made with corn, wheat, and, barley instead of corn, rye and, barley. this "wheated" recipe gives the bourbon a much softer, smoother taste

john rowan first settled around bardstown, kentucky in the late 18th century he went on & made a name for himself as a well-respected judge & statesmen, & this bourbon is named after the creek that still bears his name

distilled by jimmy russell, the master distiller of wild turkey. russell’s reserve is a limited edition bottling under the wild turkey label

after 30 years of handcrafting their own spirits, they developed a wicked little side hobby: barrel thieving. our maiden bottling of breaking & entering is a "super bourbon" made up of 80 different barrels ranging 5–7 years in age

born out of the desire to bring "other" amazing spirits to market, spirits that we didn't craft, but which we were fortunate enough to find. with temperance trader it was love at first sip. in fact, we loved this whiskey so much we acquired all we could. while conceived in bourbon country, it was born in god's country. that makes an oregon original

personally selected by chef michael mina’s resident experts patric yumul & carlo splendorini. this six year old single barrel comes ready to drink straight from the willet distillery. 185 total bottles from barrel #1305 have been dispersed throughout all of our restaurants. so, if you enjoy it here you can enjoy it everywhere

house made rice noodle, bean sprouts, scallions, shiitake

pancetta, pt. reyes blue, avocado ‘goddess’ dressing

roasted banana puree, crispy spring roll, green papaya

creamed spinach, potato puree, bordelaise

sassafras, root beer, chocolate chip cookies

cinnamon sugar, macallan caramel custard

avocado ‘goddess’ dressing, pt. reyes blue cheese, pancetta

scotch bonnet peppers, mint, pine nuts, sesame oil

house made rice noodle, bean sprouts, scallions, shiitake

roasted banana puree, crispy spring roll, green papaya

’philippine succotash’, tamarind glaze, shiso, cilantro

root vegetable polenta, caramelized persimmon, chestnut

cinnamon sugar, macallan caramel custard

caramel brittle, brandied cherries, chantilly vanilla ice cream

spanish mignonette

cocktail sauce

mustard aïoli

per person or grand platter

classic service, warm blini, crispy potatoes, kendall farms crème fraiche

scotch bonnet pepper, pine nuts, mint, sesame oil

wagyu meatballs, braised dandelion, caramelized parsnip, parmigiano-reggiano

caramelized onion, confit chino valley farm egg, traditional garniture

brokaw farms avocado, korean chili oil, yuzu, cucumber, hearts of palm

fort bragg sea urchin, grilled allium, local abalone, 'bella' potato

caramelized shallot, asparagus, 'polanaise,' meyer lemon, truffle

cypress grove goat cheese, valencia espuma, citrus lace, taggiasca olive vinaigrette

pt. reyes blue cheese, breakfast radish, house cured pancetta, avocado 'goddess' dressing

garlic crouton, bagna cauda, onion sprouts, parmigiano reggiano

ecopia farm lettuces, sunflower sprouts, saltine crackers

blood orange, marcona almond, brown butter vinaigrette

shanghai bok choy, braised daikon, matsutake, mushroom broth

farro verde, beech mushroom, baby carrot, caramelized onion sauce

sweetbreads, gala apple, chanterelle mushroom, cider gastrique

white lentil, oro blanco, pearl red onion, sunchoke

brandied lobster cream, market vegetables, truffle

bearnaise

calamansi puree

crème fraîche

gouda espuma, pee wee potato

tempura, fried, pickled

shaved beef

creamed or sautéed

citrus hollandaise