March News from The Advocate
Chef Joseph Humphrey joins The Advocate
We’re excited to announce the recent hiring of chef Joseph Humphrey, who replaces opening chef John Griffiths. Welcome Joseph! Joseph is a consummate pro and has an impressive track record at some of the Bay Area’s finest restaurants, including Murray Circle at Cavallo Point and The Restaurant at Meadowood. He’s received glowing reviews from the SF Chronicle’s Michael Bauer (3 ½ stars at Cavallo Point) and received 2 Michelin Stars at Meadowood and 1 Michelin Star at Cavallo Point.
Wood-roasted Hog Island Oysters with seaweed butter and breadcrumbs
Joseph has already started making his mark on our menu, having added a number of exciting new dishes including Warm Asparagus Salad, Wood-roasted Hog Island Oysters, Lamb Tartare and Chilled Mussel Salad. The new dishes will keep rolling in the coming days – we expect the menu to be fully updated by late next week, including a new and improved burger. Once the dinner menu has been updated, Joseph will then turn his sights on the brunch menu. Stay tuned!
Warm Asparagus Salad with wood-grilled trumpet mushrooms, tahini and Lollo Rossa
The Advocate to open on Mondays for dinner starting April 4th!
Due to popular demand (and after Joseph has a chance to get into the groove), we’re excited to announce that we’ll be opening on Mondays for dinner starting on Monday, April 4th.
Lamb tartare with vadouvan, toasted shallots and mint
Group Dining at The Advocate
Groups of 8-10 people can now reserve our community table (Table 20) for a multi-course family-style meal that draws from our daily-changing menu. We also offer a similar family-style option for larger groups (up to 25) in our main dining room on a case-by-case basis. And for even larger groups, The Advocate is available for full buyouts.
Table 20
Here’s a sample multi-course family style menu:
On Arrival:
SELECTION OF HOUSE-MADE PICKLES
WARM OLIVES
HOG ISLAND OYSTERS on the half shell, Meyer lemon-celery mignonette
($7 per person supplement)
Starters:
YOUNG LETTUCES shaved raw vegetables, cane syrup vinaigrette
SALT COD BRANDADE crudités, toasted capers, anchovy, Aleppo chili
FLATBREAD cooked in the ashes, sheep’s milk ricotta, tupelo honey, argan oil, herbs
LAMB TARTARE vadouvan, toasted shallots, mint ($5 per person supplement)
Entrées:
PORCHETTA spring mustards, nettles, potato puree, mustard jus
SEA BASS olive oil poached leeks, English peas, gem lettuces, toasted garlic-saffron vinaigrette
STEWED CRANBERRY BEANS coal-roasted vegetables, spring onion couscous
GRASS FED NEW YORK STRIP charred cabbage, young turnips, charmoula ($10 per person supplement)
Dessert:
CHOCOLATE-SMOKED ALMOND TART toasted marshmallow, dark chocolate ice cream
For further information or to inquire about availability, contact us at [email protected].
We hope to see you soon at The Advocate!