Prime-Time Flavors of the Bay: A one-night only collaboration uniting La Mar Cocina Peruana, Michelin-starred Selby’s, and Hog Island Oyster Co. for an unforgettable, coastal-inspired culinary experience.

In honor of the big game’s arrival in the Bay this winter, La Mar Cebicheria Peruana, located along The Embarcadero at Pier 1 ½, will host an exclusive dining event on Thursday, February 5th starting at 6:00 P.M. This evening has been intentionally crafted to stand apart from the many game day celebrations, addressing the void of a truly high-end, immersive culinary experiences available for guests seeking a refined, chef-driven journey.

To address that gap, La Mar, Selby’s (a Michelin-starred steakhouse), and Hog Island have joined forces to create a land-and-sea menu that showcases exceptional flavors rooted in the terroir of the Bay. Guests will begin the night with Roederer Estate Champagne paired with Hog Island oysters. The evening will then highlight dishes such as Petrossian Royal Daurenki Caviar, Santa Barbara Spot prawns and King Crab, Black Truffle and Sunchoke Lasagna, and a Grilled Snake River Farms Eye of the Ribeye. The experience will be paired with selections from Sazerac, including rare whiskeys only selected for this event such as Pappy Van Winkle 10-Year, along with a robust Pinot Noir selection from Kosta Browne.

Welcome Reception /// 6:00 P.M. Main Room

• Live oyster shucking station by Hog Island Oyster Co.
• Roderer Estate Champagne station
• Featured cocktail presentation from the Sazerac Bar
• Selection of passed hors d’oeuvres
• Live music by Saxophonist Jeff Straw @jeffstraw_offical

Seated Six-Course Dinner /// 7:00 P.M. Waterfront Patio

• A six-course, seated dining experience featuring three courses by Selby’s and three courses by La Mar
• Each course thoughtfully paired with premium wine selections
• Vegan and spirit-free options available for every course
• Vegan Menus and Spirit Free menus available at every course
• Chef-led introductions and storytelling throughout select courses
• Showcasing ultra-premium ingredients including truffles, caviar, king crab, and Snake River Farms beef

The evening will conclude with gift bags and special take-home offerings from all partners. You can find more information on the event at La Mar’s website here, or at OpenTable experiences here.

Culinary Collection:

Petrosian Royal Daurenki Caviar (x Selby’s), Cauliflower pannacotta, pumpernickel croutons, black pepper, young celery (dairy) (gluten)

Pairing | Roederer L’Ermitage

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Cebiche (x La Mar) Norway King Crab, Santa Barbara Spot Prawns, Mendocino Sea Urchin, Leche de Tigre (shellfish)

Pairing | 2023 Far Niente Chardonnay from Napa Valley

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Black Truffle and Sunchoke Lasagna (x Selby’s) Black Truffle and Sunchoke Lasagna, Castelagno Clacage (gluten) (dairy)

Pairing | dual Pinot Noir from Kosta Browne

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Cod Nikkei (x La Mar) Black Chilean Seabass, Aji-Panca-Miso sauce, organic Quinoa tamal (fish) (dairy)

Pairing | dual Pinot Noir from Kosta Browne 2021 Kosa Browne Anderson Valley Pinot Noir Cerise Vineyard, 2021 Kosta Browne Beaune Premier Cru Pinot Noir

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Ribeye (x Selby’s) Grilled Snake River Farms Eye of the Ribeye (Saratoga cut), Bourguignon, Pommes Anna, Bordelaise (allium) (alcohol)

Pairing | Dominus 2012

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Cacao & Lúcuma (x La Mar) Peruvian organic chocolate mousse, lucuma ice cream, caramelized Andean grains (dairy) (egg)

Pairing | Sazerac hosted Whiskey Bar with Pappy Van Winkle 10-year, E.H. Taylor, and Weller

Vegetarian Collection:

Sunchoke Panna Cotta (x Selby’s) Brûléed Orange, Toasted Pinenuts, Périgord Black Truffle (nuts)

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Veggie Cebiche (x La Mar) Seasonal roots, sweet pepper leche de Tigre, and artichoke Chips (vegan)

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“Ruben” (x Selby’s) Tofu Pastrami, Emmenthaler, Dijon Mustard, Rye Bread (gluten) (allium)
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Eggplant (x La Mar) Japanese eggplant glazed with aji panca-Miso sauce, and quinoa tamal (dairy)

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Foraged Mushrooms (x Selby’s) Potato “Scales”, Winter Root Vegetable Macédoine, “Bordelaise Sauce” (vegan)

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Cacao & Lucuma (x La Mar) Peruvian organic chocolate mousse, lucuma ice cream, caramelized Andean grains (dairy) (egg)

Passed hors d’oeuvres

• Crab Causa (California)
• King Salmon Cebiche (Quemado)
• Ahi Tuna Nigiri (criollo)
• Skirt Steak Nigiri (Saltado)
• Corn Empanada (Choclo)
• Croquetas Chifa
• Hog Island Oyster Shucking Station

Cost is $699/per person (inclusive of food, open bar, gratuity and all other service fees).