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 $899 per person, inclusive of food and open bar. Availability is extremely limited.
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Culinary Collection
1st Course | Petrosian Royal Daurenki Caviar (x Selby’s), Cauliflower pannacotta, pumpernickel croutons, black pepper, young celery Beverage Pairing | Roederer L’Ermitage
2nd Course | Cebiche (x La Mar) Norway King Crab, Santa Barbara Spot Prawns, Mendocino Sea Urchin, Leche de Tigre Beverage Pairing | Far Niente
3rd Course | Black Truffle and Sunchoke Lasagna (x Selby’s) Black Truffle and Sunchoke Lasagna, Castelagno Clacage Beverage Pairing | dual Pinot Noir from Kosta Browne
4th Course | Cod Nikkei (x La Mar) Black Chilean Seabass, Aji-Panca-Miso sauce, organic Quinoa tamal Beverage Pairing | dual Pinot Noir from Kosta Browne
5th Course | Ribeye (x Selby’s) Grilled Snake River Farms Eye of the Ribeye (Saratoga cut), Bourguignon, Pommes Anna, Bordelaise Beverage Pairing | Dominus 2012
6th Crouse | Cacao & Lúcuma (x La Mar) Peruvian organic chocolate mousse, lucuma ice cream, caramelized Andean grains Beverage Pairing | Sazerac hosted Whiskey Bar with Pappy Van Winkle 10-year, EH Taylor, and Weller
