Chanticleer in performance at Abbaye aux Dames, Saintes. Photo by Michel Garnier.

Chanticleer in performance at Abbaye aux Dames, Saintes. Photo by Michel Garnier.

Chanticleer Dinner: Menu

Chanticleer, the world-renowned men’s ensemble which has sung in performance halls and cathedrals with the finest acoustics in the world, will be performing here in our state-of-the-art, acoustically-enhanced dining room designed by Meyer Sound.

Taken by our dining room’s being able to mimic the unique acoustic qualities of  different environments at the click of a switch, Chanticleer plans to use the dining room to replicate world-class concert venues. For Chanticleer, this will be a step into the future of musical performance spaces. For us, this is our first foray into using our dining room for musical performance. We hope to have more concerts in the future — this time, our menu will be particularly delectable.

We still have a few seats left for what we think will be a remarkable event! Tickets for the evening are $250 dollars, including tax and service charge, and includes a multi-course meal, beverages, Chanticleer’s 30-minute performance, and an opportunity to meet members of the ensemble. Cocktails will be available for purchase. Proceeds for the evening go to Chanticleer’s education program, which includes 30 East Bay schools.

May 12th, 6 p.m.

To purchase tickets, visit Chanticleer online or call (415) 252-8589.


Passed Appetizers

Antipasti platter of Italian cheeses, house-cured salumi, and prosciutto
Spicy pork polpettini with tomato sugo
Kushi oysters on the half shell
Smoked mozzarella-stuffed arancini


Chilled vellutata of English peas with salad of mint, asparagus, and Fava beans

Acquerello Carnaroli risotto of Porcini mushrooms, saffron, and Fontina Val D’Aosta cheese


Charcoal-grilled Paine Farm pigeon two ways with barlotto, spring onions, and charred strawberry salsa


Pan-roasted halibut with brown butter, capers, and parsley, roast Yellow Finn potatoes, and Bloomsdale spinach


Farrotto of early summer vegetables with a poached farm egg and Pecorino cheese

Fig leaf biancomangiare: panna cotta made with almond milk