Cuisine
American
Small Plates

Neighborhood
Downtown / Gaslamp

Cross Street
Market Street and Island

Ambiance
Up-Scale Casual

Dress Code
Casual

Features
Outside Catering Available
Bar Dining
Lounge
Counter Seating
Full Bar
Happy Hour
Late Night Menu
Outside Garden / Patio
Personal Wines Welcome (Corkage Fee)
Takeout Available
Views
Wheelchair Access

Reservations
Suggested

Parking
Valet (charge)

Payment Methods
AMEX
Discover
Mastercard
Visa

Private Rooms
please call

Hours
Dinner
Sunday - Thursday
5:00pm - 10:30pm

Friday & Saturday
5:00pm - 11:30pm

Bar Happy Hour
Monday - Friday
5:00pm - 7:00pm

SMALL PLATES | spring 2007

Chive offers an extraordinary selection of small plates that will surprise and delight the palate. Breaking the formal tradition of dining we invite you to graze and taste the many flavors of our new California inspired Global
cuisine. We suggest a minimum of three to four plates per person.

Enjoy!

SMALL PLATES

lemon grass consomme glass noodle | shrimp ceviche | chili oil 8

baby greens roomano pradera | candied pecan | white balsamic vinaigrette 7

‘bloody mary’ mussels tomato | celery | horseradish 7

beet terrine goat cheese | hazelnut | arugula | port gastrique 11

blue prawn spring roll english pea wasabi puree | mango coulis | ginger 12

‘blt’ flatbread serrano ‘bacon’ | sun dried tomato mayo | butter lettuce 10

ginger mushroom ravioli shoyu dashi | angel hair vegetable 10

hamachi crudo melon | sweet soy | ponzu and yuzu vinaigrette | fresno chili 12

sesame marinated beef salad bibb lettuce | citrus poached daikon | kaffir lime vinaigrette 11

seared dayboat scallop chorizo | black forbidden rice | hibiscus reduction | orange pepper 14

kobe style beef ishiyaki stone candied citrus | orange oil | red wine jus 21

sweetbreads “kung pao” style green bamboo rice | spicy peanut | pepper 11

black miso marinated tuna asian pear salad | wasabi caviar 12

pan seared sea bass soba noodle | green lip mussel | apricot compote | cilantro aioli 13/24

jasmine tea glazed halibut sweet ‘n’ sour carrot | crab tempura | coconut tamarind froth 14

moroccan spiced chicken pinchitos garbanzo puree | cucumber tomato relish | lime yogurt 11

kurobuta pork loin japanese cabbage cake | fuji apple | black bean preserve 13

brandt farms beef tenderloin sweet garlic puree | maitake mushroom & spring onion | miso spinach 18/34

crisp maple leaf farms duck breast blood orange lacquer | poppy seed spaetzle | bok choy 16/30

EXTRAS for all

crab mac ‘n cheese boursin cheese | english pea | panko crust 9

fresh vegetable market 5

say cheese chef’s whim aq

toasted focaccia daily spread 4

crispy marbled potato pommery mustard aioli 6

marinated olive sampler marcona almond | roasted red pepper 7

feta fries herb seasoning | garlic 5

SWEETS

‘kinda’ rice pudding crispy chocolate | vanilla crème brulee 7

pineapple upside down cake passionfruit sorbet | coconut cream | lemongrass citrus coulis 8

chocolate devil’s food cake chocolate ginger mousse | plum consommé | chocolate sesame tuile 8

apple and rhubarb galette oat streusel | caramel balsamic ice cream 8

ice cream and sorbet kaffir lime and lemongrass ice cream | papaya coconut sorbet | passionfruit sorbet 8

Chef de Cuisine | Joe Magnanelli
Sous Chef | Ted Domville