What to Eat on the Fifth Floor’s ‘Harvest By the Bay’ Menu

David Bazirgan
David Bazirgan Photo: Meigan Canfield/Eater

Chef David Bazirgan of the Fifth Floor recently took a trip to New York to do a dinner at the James Beard House, which he themed “Harvest by the Bay.” Now that he’s come home, Baz will be offering the same menu to diners in the restaurant from tomorrow, October 11, through Saturday, October 15. It features a couple of dishes that have become his signatures at Fifth Floor, like the Mendocino uni flan that Bauer liked so much, and the suckling pig capellacci in Douglas fir-scented consommé.

The menu is $85 per person, excluding beverages, tax and gratuity, and the restaurant will be serving its regular a la carte menu all week as well. Make reservations at 415-348-1555 or at OpenTable.

‘Harvest By the Bay’ Menu

October 11 - 15

Dirty Girl Farms Tomatoes Five Ways
feta espuma, pine nut, ice plant, watermelon, chickweed

Mendocino Uni Flan
dungeness crab fondue, aged kaffir lime, Sichuan pepper

Suckling Pig Cappellacci
douglas fir scented consommé, lobster mushrooms, parmigiano-reggiano

San Francisco Halibut
black olive crust, chorizo, corn milk, squash blossoms, sorrel emulsion

Fallon Hills Ranch Lamb
couscous, Strauss yogurt, black garlic jus, ras al hanout, Ferry Plaza market vegetables

Black Tea Panna Cotta
calamansi sorbet, black tea caviar

Chocolate Mousse Bombe
rasberry, hazelnut crunch, hazelnut ice cream

What to Eat on the Fifth Floor’s ‘Harvest By the Bay’ Menu