Out with the Old, In with the New: Heads up on the Velvet Room

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The Velvet Room is the Clift Hotel’s premier multipurpose location for things like eating, drinking, and good old fashioned entertainment in San Francisco. It was designed to complement the hotel’s Redwood Room and is especially unique. After the scrapping of Asia de Cuba, the Velvet Room is already open for business. The Velvet Room is able to cater to the nightlife, corporate business meetings, as well as offer daily servings of breakfast, lunch, and dinner. Where’s my fork, and where do I start?

You’re in good hands. Executive Chef since March of 2010, Ewart Wardhaugh is responsible for all menu development, training and implementation of all restaurant-related concepts for the Velvet Room. Wardhaugh is also in charge of the overall running of the hotel’s kitchens. He has partnered with growers and farmers to produce a seasonally-conscious menu that guests will salivate over. Wardhaugh has the experience to back up his title as executive chef as he was assistant executive chef at Sandy Lane, consultant at 5 Diamond Property, and executive sous chef at Wynn Las Vegas to top it off.

The Velvet Room promises to live up to its name. With luxuriant velvet curtains, hand blown Murano glass lamps, mahogany and leather banquettes, and a beautifully lit communal dining table composed of a hand crafted Venetian mirror, this restaurant is sure to please and dazzle. Check out some of the menu offerings:

SWEET PEA SOUP 8
Hand Crafted Fra’mani Salametto, Crème Fraîche

GRILLED ZUCKERMAN’S FARM ASPARAGUS 14
Point Reyes Blue Cheese, Poached Egg, Marshall’s Farm Honeycomb

ROASTED ORGANIC BEETS 12
Cyprus Grove Goat Cheese, Pink Grapefruit, Mizuna

POTTED SANTA BARBARA ROCK SHRIMP 18
Fromage Blanc, Truffle Butter, Grilled Flatbread

GRILLED FLATBREAD 15
Shaved Prosciutto, Dried Fig, Cipollini Onion, Sheep’s Milk Ricotta

ENTRÉES

RAVIOLI OF BELLWETHER FARMS RICOTTA 20
White Bean Fennel Puree, Candied Pecans, Arugula, Citrus Vinaigrette

DAY BOAT SCALLOPS 27
Ragout of Rancho Gordo Beans, Dried Chorizo, Upland Cress, Lemon Oil

FULTON VALLEY ORGANIC CHICKEN 23
Creamed Corn, Foraged Mushrooms, Natural Jus

MARIN FARMS BEEF TENDERLOIN 32
Cauliflower Puree, Broccolini, Peanut Fingerling Potatoes, Fleur de Sel

POZZI RANCH LOIN OF LAMB 28
Spring Pea Polenta, Morel Mushrooms, Red Wine Jus

LINE CAUGHT HALIBUT 28
Warm Salad of Sunchokes, Wild Seabeans, Terra Sonoma Verjus

KUROBUTA PORK CHOP 26
Creamy Grits, Grilled Stone Fruit, Fiddlehead Ferns

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