Sans Liege Mushroom Winemaker Dinner

Join us on Wednesday, November 9 for a four course mushroom menu paired with bold & unique Sans Liege wines! We needed this rain and aren't complaining about the early Porcinis that come along with it! Curt Schalchlin will be present and both he and Eric will be available to talk about wine and food on this very special evening.

 "In taking up my own journey, I've learned to not discount any field for its quirks and eccentricities, however, for in diversity lies the promise of uncommon opportunity"

MENU SNEAK PEEK

ONE

Matzutake Carpaccio

sizzling ginger oil, sea vegetables, avocado

Viognier/Rousanne/Grenache Blanc/Marsanne, Cotes du Coast, 

Central Coast, Ca 14

TWO

Yellow Finn Potato Gnocchi

Gold Chanterelle cream, smoked dried cherries, crisp sunchokes

Mourvedre, Groundwork, Highlands Vineyard, 

Santa Barbara, Ca 14

THREE

choice of

Roasted Pumpkin

coffee & chile rubbed grilled portobello mushroom,

crisp masa molotes, rich black mole, black bean & pigs ear mushroom salsa

Grenache, Sans Liege, "Fool's Errand", 

Santa Barbara County, Ca 13

-or-

Porcini Pot Pie

rosemary pastry crust, roasted root vegetables, sage smoked tempeh, 

mustard seed cream

Syrah/Grenache/Mourvedre, Sans Liege, "Transcendentalist", 

Santa Barbara County, Ca

FOUR

Pear Tarte Tatin

candied walnut spice ice cream, Candy Cap caramel

Viognier, Groundwork, Santa Barbara County, Ca 14    

Wednesday, November 9, 2016

Reservations available from 5:30pm-9:00pm 

4-course prix fixe menu with Sans Liege wine pairings 

$60/person (includes wine pairing)

Please reserve through our website or call our host for a reservation 510.735.9459

be sure to mention that you are joining us for the

wine dinner in your reservation notes!

(Our First!) Fall Pumpkin & Cider Dinner

Join us on Thursday, October 27th for a four course fall pumpkin themed menu paired with Devoto Orchards cider! Eric has known (and been purchasing apples/cider from) the Devotos for the past twenty years and we are thrilled to create this cozy and delicious evening for you. We are already working on our pumpkin hot toddy recipe! Stay tuned for menu details.

 

Thursday, October 27, 2016

Reservations available from 5:30pm-9:00pm 

4-course prix fixe menu with Devoto Cider pairings
(a la carte options available, as always, at our bar!)

$50/person $18/optional beverage pairing

Please reserve through our website or call our host for a reservation 510.735.9459

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Thanksgiving Dinner 2016!

Thanksgiving Dinner 2016!

THANKSGIVING DINNER 2016!

Join us for our second Thanksgiving in Oakland! 

If you've dined with us on Thanksgiving before, you may remember:

roasted chestnuts, black eyed pea chow chow, smoked pimento pate, pear mostarda, maple-pecan sweet potato pie, roasted Brussels sprouts & brassicas, cardamom scented cranberry-apple relish, roasted kabocha squash, wild mushroom torte...chocolate marbled pumpkin pie with bourbon cream & huckleberry compote...We'd love to have you back (or for the first time!) for our second Thanksgiving dinner in Oakland! This year we will be donating a portion of each menu to the Native American Rights Fund--a non profit organization that provides legal assistance to Native American tribes, organizations & individuals.


 

Thanksgiving
Thursday, November 24

Reservations from 2pm-8pm

5 course prix fixe menu

$68/person; $32/children under 12

Please reserve HERE or by phone 510.735.9459

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St. George Artisan Spirits Dinner

We are teaming up with  St. George Spirits for one of our two special dinners in September!
If you've tasted their products, you know why they've been inducted into the spirit journal hall of fame. We have featured St. George spirits on our menu for quite some time and are eager to honor their dedication and excellence with this dinner. Join us for 5 courses created for and paired with St. George craft cocktails (gin, rum, whiskey, oh my)! 
We are thrilled to have Dave Smith, distiller & blender, and Andie Ferman, distillery diplomat, present throughout the evening.  Chef Eric Tucker, Sous Chef Daniel Edelman and our fantastic bar team are putting together a delicious menu for you. Stay tuned for a sneak peek! 

 

"The way we see it, it's not that small or big is better. It's not that new or old is better. Better is better. And with that in mind, we have dedicated ourselves to making the best spirits we can."

 

St. George Artisan Spirits Dinner

Thursday, September 15, 2016

reservations available 5:30-9:00 in our regular dining room

5 courses with St George spirits/cocktail pairings

$75/person (before tax/gratuity)

Please call our host for a reservation 510.735.9459

MASUMOTO FAMILY FARM NECTARINE BRUNCH FUNDRAISER

JULY 31: MASUMOTO FAMILY FARM NECTARINE BRUNCH FUNDRAISER!

The Masumoto Family Farm, first purchased in 1948 by Takashi "Joe" Masumoto, is now 80 acres of Certified Organic land, producing outstanding peaches, nectarines, and grapes for raisins each year. We are thrilled to be partnering with SF Vegans who have adopted a Le Grand Nectarine tree through Masumoto's Adopt A Tree program to bring you a 3 course prix fixe nectarine brunch! This is going to sell out quickly and so please reserve soon if you would like to join!

MENU SNEAK PEEK!

ONE

Heirloom Tomato & Nectarine Salad 

purslane, basil, pickled sweet onions, 

creamy nectarine ginger vinaigrette

TWO

choice of

Nectarine Pancakes

nectarine compote, house made granola, pastry cream, 

warm nectarine - maple syrup

or

Masa Sopes

summer vegetable hash, nectarine glazed temeph bacon, 

black bean puree, smoked nectarine salsa fresca

THREE

choice of

Sourdough Cinnamon Beignets

nectarine-orange blossom jam

or

Almond Nectarine Coffee Cake

meyer lemon pastry cream , blackberry compote

Sunday, July 31

10:30am-2:00pm

3 Masumoto nectarine courses 

(nectarine cocktails definitely available!!!)

$30/person with $10/person going (50/50) to farm sanctuary and to Food Empowerment Project's annual school supply drive for children of farm workers! 

(regular brunch menu not available)

please reserve online and call or email us for any more information 510.735.9459/alison@millenniumrestaurant.com

 

Annual Farmers' Market Dinner

JULY 28: Annual Farmers' Market Dinner!

Every day we appreciate the efforts of our contributing local farmers, but once a year we take extra care through this special dinner to celebrate and recognize their immeasurable contribution to the organic movement. Please join us for our 17th Annual Farmers' Market Dinner on Thursday, July 28th! Eric Tucker will present a menu featuring five courses, highlighting ingredients from some of our favorite local farms. Say hello to our farmers who will be present throughout the evening, browse their fresh-from-the-farm produce table and possibly even take something delicious home with you on your way out!

Menu Sneak Peek (subject to change):

Amuse:

Animalitos Farm:

 Mariposa Plum Onigiri

red shiso, umeboshi, sorghum & herb stuffed grape leaf, charred Padron chimichurri, Happy Boy grilled corn on the cob, aioli, chile sumac salt

TWO

Happy Boy Farms:

Chilled Tomato and Frog Skin Melon Gazpacho

cucumber, cress, flowers, curry leaf coconut yoghurt

THREE

The Little Organic Farm:

Smoked Amarosa Fingerling Potatoes

pickled sunchoke, seared Spigarello kale, 

creamy Walla Walla onion vinaigrette, tempeh crisps

FOUR

choice of

Mariquita Farm:

Stuffed Roasted Eggplant charred Heirloom Tomato Baduche 

braised shelling beans & tennerumi greens, beet, leek & currant relish

or

Tierra Vegetables: 

Red Corn Masa Chochoyotes

roasted sweet and spicy peppers, fried cauliflower, cauliflower puree

Blossom Bluff Orchards + Sebastopol Berry Farm: 

Tea Poached White Peach, Almond & Meyer Lemon Sponge Cake

earl grey & white chocolate mousse line, 

blackberry hibiscus compote

 

Farmers' Market Dinner

Thursday, July 28th, 2016

Reservations available from 5:30pm-9:00pm
5-course prix fixe menu (regular dinner menu not available)

$60/person; $27/optional wine pairing  

This MENU is available a la carte at our bar only!

Please call our host for a reservation (510.735.9459) or reserve online