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A one-night culinary collaboration at La Mar San Francisco
On Thursday, February 5th, La Mar Cocina Peruana will host an extraordinary, one-night-only dining experience created for those seeking something truly rare. Prime-Time Flavors of the Bay brings together three of the region’s most respected culinary names—La Mar, Selby’s, and Hog Island Oyster Co.—for an immersive evening that celebrates the intersection of land, sea, and terroir.
Set against the San Francisco waterfront at Pier 1 ½, this experience has been intentionally designed to stand apart from the city’s many seasonal celebrations. Rather than a traditional game-day affair, the evening offers a refined, chef-driven journey—thoughtful, intimate, and deeply rooted in craftsmanship.
A Collaboration Rooted in Excellence
This exclusive collaboration unites the culinary philosophies of La Mar’s vibrant coastal cuisine, Selby’s Michelin-starred precision, and Hog Island’s iconic shellfish program. Together, the chefs have created a six-course menu that explores the full expression of Bay Area ingredients through a land-and-sea narrative, elevated by rare products and meticulous technique.
From Petrossian Royal Daurenki Caviar to Santa Barbara spot prawns, Norway king crab, black truffles, and Snake River Farms ribeye, each course reflects an uncompromising approach to quality and sourcing. Every dish is paired with exceptional wines and spirits, including selections from Kosta Browne, Dominus, and Far Niente, as well as a curated whiskey experience featuring Pappy Van Winkle 10-Year, among other rare bottles.
The Evening Experience
The night begins at 6:00 P.M. with a welcome reception in La Mar’s Main Room, featuring live oyster shucking by Hog Island Oyster Co., Roederer Estate Champagne, signature cocktails from the Sazerac Bar, passed hors d’oeuvres, and live music by saxophonist Jeff Straw.
At 7:00 P.M., guests will be seated on the Waterfront Patio for a six-course dining experience, with three courses presented by Selby’s and three by La Mar. Select courses will be introduced by the chefs themselves, offering insight into the inspiration, technique, and stories behind each dish.
Vegan and spirit-free pairings are available for every course, ensuring the experience remains inclusive without compromising the integrity of the menu.
A Memorable Finale
The evening concludes with special gift bags and take-home offerings from each participating partner—an elegant closing note to an unforgettable culinary moment.
Prime-Time Flavors of the Bay is priced at $699 per person, inclusive of all service fees, food, open bar and gratuity.
Availability is extremely limited.
Make your reservation here
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Culinary Collection
1st Course
Petrosian Royal Daurenki Caviar (x Selby’s), Cauliflower pannacotta, pumpernickel croutons, black pepper, young celery (dairy) (gluten)
Pairing | Roederer L’Ermitage
2nd Course
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
3rd Course
Black Truffle and Sunchoke Lasagna(x Selby’s) Black Truffle and Sunchoke Lasagna, Castelagno Clacage (gluten) (dairy)
Pairing | dual Pinot Noir from Kosta Browne
4th Course
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
5th Course
Ribeye(x Selby’s) Grilled Snake River Farms Eye of the Ribeye (Saratoga cut), Bourguignon, Pommes Anna, Bordelaise (allium) (alcohol)
Pairing | Dominus 2012
6th Crouse
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
1st Course
Sunchoke Panna Cotta (x Selby’s) Brûléed Orange, Toasted Pinenuts, Périgord Black Truffle (nuts)
2nd Course
Veggie Cebiche (x La Mar) Seasonal roots, sweet pepper leche de Tigre, and artichoke Chips (vegan)
3rd Course
“Ruben” (x Selby’s) Tofu Pastrami, Emmenthaler, Dijon Mustard, Rye Bread (gluten) (allium)
4th Course
Eggplant (x La Mar) Japanese eggplant glazed with aji panca-Miso sauce, and quinoa tamal (dairy)
5th Course
Foraged Mushrooms (x Selby’s) Potato “Scales”, Winter Root Vegetable Macédoine, “Bordelaise Sauce” (vegan)
6th Course
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
