photo galleries

Chef-owner Mark Sullivan, Chef de Cuisine John Madriaga, and Sommelier Chris Gaither of Spruce - San Francisco, CA

Duo of Soups: Cinderella Pumpkin and Maple Ice Cream with Sercial Madeira, Barbeito, 1998 and Celeriac and Roasted Chestnut Pain Perdu

Duo of Soups: Cinderella Pumpkin and Maple Ice Cream with Sercial Madeira, Barbeito, 1998 and Celeriac and Roasted Chestnut Pain Perdu with Riesling, Schloss Vollrads, Spatlese, Rheingau, Germany 2005

Roasted Alaskan Halibut, Artichoke Barigoule, Sunchokes, Black Truffle Sauce, and White Alba Truffles

Roasted Alaskan Halibut, Artichoke Barigoule, Sunchokes, Black Truffle Sauce, and White Alba Truffles with Chardonnay, Heritiers Des Comte Lafon, Clos De La Crochette, Macon, Burgundy, France, 2010

Veal Sweatbreads and Lyonnaise Salad with Chassagne-Montrachet, Phillip Colin, Les Chenes 2009

Cassoulet: Duck Breast, Duck Confit, Flageolet Beans, Cabbage, Bread Crumbs, Boudin Noir, and Arkansas Apple with Syrah, Radio-Coteau, “Cherry Camp,” Sonoma Coast, California, 2008

Cassoulet: Duck Breast, Duck Confit, Flageolet Beans, Cabbage, Bread Crumbs, Boudin Noir, and Arkansas Apple

Chef-owner Mark Sullivan of Spruce - San Francisco, CA

Chef de Cuisine John Madriaga of Spruce - San Francisco, CA

Sommelier Chris Gaither of Spruce - San Francisco, CA

Duo of Soups: Cinderella Pumpkin and Maple Ice Cream with Sercial Madeira, Barbeito, 1998 and Celeriac and Roasted Chestnut Pain Perdu

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Duo of Soups: Cinderella Pumpkin and Maple Ice Cream with Sercial Madeira, Barbeito, 1998 and Celeriac and Roasted Chestnut Pain Perdu with Riesling, Schloss Vollrads, Spatlese, Rheingau, Germany 2005

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Duo of Soups: Cinderella Pumpkin and Maple Ice Cream with Sercial Madeira, Barbeito, 1998 and Celeriac and Roasted Chestnut Pain Perdu

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Roasted Alaskan Halibut, Artichoke Barigoule, Sunchokes, Black Truffle Sauce, and White Alba Truffles

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Roasted Alaskan Halibut, Artichoke Barigoule, Sunchokes, Black Truffle Sauce, and White Alba Truffles with Chardonnay, Heritiers Des Comte Lafon, Clos De La Crochette, Macon, Burgundy, France, 2010

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Roasted Alaskan Halibut, Artichoke Barigoule, Sunchokes, Black Truffle Sauce, and White Alba Truffles

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Veal Sweatbreads and Lyonnaise Salad with Chassagne-Montrachet, Phillip Colin, Les Chenes 2009

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Veal Sweatbreads and Lyonnaise Salad

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Cassoulet: Duck Breast, Duck Confit, Flageolet Beans, Cabbage, Bread Crumbs, Boudin Noir, and Arkansas Apple with Syrah, Radio-Coteau, “Cherry Camp,” Sonoma Coast, California, 2008

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