We offer the best, responsibly sourced, malossol style caviar, and with selections including golden oscietra, Siberian sturgeon, and kaluga.
Caviar flight featuring golden oscietra, kaluga, and Siberian sturgeon caviars with bilinis, sieved egg, chives and house cultured smetana $99
*please inquire for optional 5g caviar add on to any dish MP
Golden Oscietra Caviar
Einkorn blinis, house cultured smetana, sieved egg, chives-
28 grams
$120
-
50 Grams
$240
-
100 grams
$480
-
250 grams
$1,200
Siberian Sturgeon Caviar
Einkorn blinis, house cultured smetana, sieved egg, chives-
28 Grams
$110
-
50 Grams
$220
-
100 Grams
$440
-
250 Grams
$1,100
Kaluga Caviar
Einkorn blinis, house cultured smetana, sieved egg, chives-
28 grams
$99
-
50 grams
$198
-
100 grams
$396
-
250 grams
$990
Tasting menus are subject to change per seasonality and availability
Optional supplemental wine pairings available
Download PDF5-Course Chef's Tasting Menu (дегустационное меню)
$125 per person, optional wine pairing available.-
Borscht
Beet Coulis, Root Vegetables, Smetana
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Smoked Sturgeon
Preserved Lemon, Kaluga Caviar, Petit Rye
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Einkorn Pelmeni
Liberty Farms Duck, Herbs, Duck Bone Broth
-
Choice of mains: Gnezdo or Ukha
Wagyu Cheek, Cabbage, Spiced Buckwheat -or- Black Cod, Salmon Roe, Consommé
-
Rye Honey Cake
Whipped Smetana, Sour Cherry Tuille, Orange Dust
5-Course Vegan Tasting Menu (Веганское дегустационное меню)
$125 per person. Available in our main dining room and covered patio, optional wine pairing available-
Borscht
Beet Coulis, Root Vegetables, Smetana
-
Beluga Mousse
Lentils, Pickled Mustard Seeds, Petit Rye
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Stroganoff
Einkorn Noodles, Porcini Coulis, Fennel Oil
-
Gnezdo
Charred Cabbage Wedge, Gigante Beans, Cashew Sour Cream
-
Sharlotka
White Spelt, Caramelized Apple, Sour Cherry Ice Cream
A La Carte Menu (Меню по выбору)
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petit trio
Golden Oscietra, Siberian Sturgeon, Kaluga, Potatoes, Smetana
$39
-
borscht
Beet Coulis, Root Vegetables, Smetana
$18
-
smoked sturgeon
Preserved Meyer Lemon, Kaluga, Petit Rye
$33
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beluga mousse
Lentils, Pickled Mustard Seeds, Petit Rye
$33
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einkorn pelmini
Liberty Farms Duck, Herbs, Duck Bone Broth
$29
-
gnezdo
Wagyu Cheek, Cabbage, Spiced Buckwheat
$47
-
Ukha
Black Cod, Salmon Roe, Consommé
$45
-
Stroganoff
Einkorn Noodles, Porcini Coulis, Fennel Oil
$42
-
vegan gnezdo
Charred Cabbage Wedge, Gigante Beans, Cashew Sour Cream
$42
Breads (Хлебные Изделия)
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spelt rasstegai
Wagyu & Onion or Mushroom & Cheese
$18
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Petite Rye
Smetana Butter, Pink Fleur de Sel
$14
Small Plates (Закуски)
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fabergé egg cloud
Golden Oscietra, Cauliflower Cloud, White Rye
$27
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liberty duck liver pashtet
Black Currant, Late Harvest Tokaji, White Rye
$23
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pickle board
Lacto Fermented & Pickled Seasonal Vegetables
$29
Why is a service charge added? Our 20% quality of life surcharge is split amongst our staff. It allows for a higher than average hourly wage, 100% employee health insurance and 401k. 5% SF Mandates are added to assist in covering health insurance.
Do you accommodate menu substitutions?We are happy to accommodate pescatarian, vegan, gluten free, or dairy free requests with a 48-hour notice. Seeds, allium, and salt cannot be eliminated from the dishes. If you have severe allergies, please email info@birchandryesf.com prior to making your reservation.
Is there a time limit for my reservation? Reservations are limited to 2 or 2.5hrs depending on the tasting menu.
Is your patio enclosed and heated? Yes, our patio is enclosed and heaters are available.
Can I gift my reservation to someone else? Yes, reservations are completely transferable.
How do I transfer my reservation? To transfer a reservation, log in to your account and then select, “Reservations." Each reservation has a transfer button next to it.
Do you allow dogs? We allow certified service animals.
How long do you hold a reservation? Reservations have a grace period of 15 minutes.
Can parties with separate bookings be seated together? Our maximum table size is 6 guests. For larger parties, please email info@birchandryesf.com. For parties of 10 or more, please email events@birchandryesf.com