Russian Hill's restaurant growth spurt continues as "casual" 40-seater Lord Stanley readies for its June 11 Polk Street debut. Today, husband-and-wife owners Rupert and Carrie Blease are ready to reveal the menu, featuring California cuisine with distinct British/European influences that also builds on the pair's collective experience at places like Commonwealth and Central Kitchen in San Francisco.
The Bleases — who met when Rupert was a line cook and Carrie was a full-time commis chef at the two-Michelin-starred restaurant Le Manoir Aux Quat Saisons in Oxfordshire, England — will run the kitchen at Lord Stanley side-by-side. Of coures, local produce and sustainable meats and seafood will be involved. Everything will be made in house including bread, butter, and infusions for drinks.
The a la carte dinner menu is divided into snacks, starters, mains, and desserts. Early bets are on the beef tartare with seaweed and nori cracker, and the poached hen with radishes and barley. Also: a chocolate pouch with creme chiboust and cherries. A frequently changing tasting menu with optional beverage pairing will roll out shortly after opening.
Wine Director/wine maker Louisa Smith, gathers global, organic and biodynamic beers and wines with an eye towards approachability and value. There will also be low-proof cocktails, ever-changing draft beers, and a bottle list that’s given as much careful thought as the wine. House-made sodas and juices will reflect the seasons.
Also important: taking a cue from the no-tipping policy that’s become so popular around here, diners will see this note on the menu: "Lord Stanley is following the European standard of service in which gratuity is included, therefore tipping is neither required nor expected."
Now take a look at the entire opening dinner menu below.
— Daisy Barringer