We are delighted to inform you that our dining room is now accepting reservations.
What is The Radiant Table: We are an immersive dinner experience, thoughtfully designed for those who are passionate about food, storytelling, and authentic connection. Stunning 3D visuals are projected onto each table throughout the dinner.
How to Dine: Select your evening and book your reservation. 5:15 & 8:30 PM reservations are available each night. Guests will be seated at shared tables that accommodate up to 8 people, fostering an atmosphere of conversation. Option of a meat/seafood menu or a vegetarian menu.
Chef Mark Liberman of MÄGO
Cuisine: Columbian inspired fine-dining
Highlights: Michelin guide, CIA-trained; previously chef/partner at AQ (James Beard Best New Restaurant nominee); worked under Daniel Boulud and Joel Robuchon.
The Menu:
✦ Amuse-Bouche
Plantain, Chicken Liver, Berries and Coconut
Smashed Green Plantain, Chicken Liver Mousse, Berries and Caramelized Coconut Emulsion
GF, NF, Contains Alliums
(V) Corn Tostada, Garden Peas and Salted Guava Curd
Corn Tostada Filled with a Salted Guava Curd, Peas Dressed in Mint and Pea Tendrils.
GF, DF, NF, V, VG, Contains Egg
✦ First Course
Trout With Cashews, Flowers, Passionfruit and Young Ginger
Lightly Cured Local Trout with a Cashew Cream, Passionfruit and Young Ginger Dressing and a Salad of Toasted Cashews, Puffed Quinoa and a Variety of Cilantro Leaves.
GF, DF, Contains Alliums
(V) Endive, Stracciatella, Passionfruit and Cashews with Young Ginger
Endive Salad with Stracciatella Cheese, Toasted Cashews and Praline, Passionfruit and Young Ginger Dressing.
GF, DF, V
✦ Second Course
Hoja Santa Tamale, Mushrooms, Foraged Spring Greens and Smoked Beans
Corn Tamale Stuffed with Wild Mushrooms and Quesillo, Wrapped in Hoja Santa Leaves and Grilled. Served with a Smoked Heirloom Bean Puree and a Salad of Spring Greens, Some Raw, Some Pickled and Some Warm.
GF, NF, V, Contains Alliums
✦ Third Course
16 hour Waygu Beef, Picadillo of Charred Spring Alliums, Yam, Vanilla and Pepper
Beef Short Rib Grilled Over Our Fire and Braised, Picadillo of Grilled Spring Alliums, Yam and a Sauce Made from Beef Jus, Vanilla, Rum and Peppercorns.
GF, Contains Alliums
(V) Spring Carrot and Swiss Chard Pastellon with Fava Pipinan, Smoked Date and Pumpkin Seeds
Layers of Plantain, Swiss Chard and Spring Carrots with Fava Bean Pipian Sauce, Smoked Date Puree and a Salsa Seca Made from Pumpkin Seeds, Plantain Skin Oil and Crispy Garlic.
GF, NF, V, Contains Alliums, Contains Egg
✦ Fourth Course
Orange Blossom With Honey and Cherries
A Light Cake Layered with Frozen Honey and Orange Blossom, Cherry Cremaux and Wildflowers
NF, V, Contains Egg
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