They’re keeping the opening menu simple at Beast & the Hare (1001 Guerrero), the new restaurant from former Hog Island chef Ian Marks and partner Dylan Denicke. Marks says the plan is to add some more meaty items as they get rolling, but as it is the focus is on charcuterie and small plates, with just a couple of larger options like lamb t-bones with sweetbreads and polenta. See it all below, and check out our slideshow of the airy space formerly known as La Provence.
charcuterie: 14
Lardo toast, persimmons, salsa verde/smoked duck breast, mustardy pea shoots/ chicken liver toast, crispy guanciale
snacks
House pickles 4
Table olives 4
smalls
Field greens, torn croutons, red wine vin. 7
shaved beets, fennel, Burrata, Bagna Cauda vin. 8
Frisee, braised pork leg, Gigante beans, Castelvaltrano olives, mustard/shallot vin 9
Baked egg, house bacon, cheesy toast 8
bigs
Fresh ricotta and farm egg ravioli in brodo, shaved pecorino 14
Lamb t-bones and sweetbreads, creamy polenta, scorched tomatoes 18
and…
Braising greens, soft garlic 5
Fried cauliflower, Calabrian chili 5
GIgante beans, crispy piggy skin, lemon oil 5
finishers
Basque cake with market fruit compote 6
Rogue hazelnut porter ice cream sandwich (gingerbread cookies) 3 each
Beast & the Hare - 1001 Guerrero, at 22nd - 415.821.1001 - Open seven nights a week 5 p.m. to 11 p.m., with Saturday and Sunday brunch from 9 a.m. to 2 p.m.
Earlier: Beast & The Hare Moving in to La Provence Digs Tout de Suite [Grub Street]
