Menus
Menu Introduction
Welcome to ‘Dining in the Dark’
Click here for reservations
You are about to experience a very unique journey of your senses. In order to ensure that you will feel comfortable at all times simply follow the instructions from your blind server. They have been especially trained and can assist you with all questions.
Please turn your cell phones off, and if you have bags it is recommended that you check them with our hostesses as you will not need them in the dark dining room.
At the end of your dinner you will be able to pay at the check out desk in the lounge. We accept cash, checks or your VISA or MASTERCARD.
The meals served at ‘Dining in the Dark’ are extraordinary. Prepared by Mike Whang from Indigo Restaurant our, you will have a choice of unique dishes that are a true journey of taste.
You have a few options to choose from. Each set meal comprises of your choice of salad, entrée and your choice of dessert.
Each prix fixe menu comprises of your choice of salad, entrée and your choice of dessert.
Opaque in San Francisco is now also open every Wednesday. In order to promote the additional day of sensual adventure in complete darkness we extend our popular special for Wednesdays and Thursdays at $79 for our 3 course dinner!
This offer is good until 09/21/2010 and only valid for all reservations on Wednesday and Thursday nights only. Reservations required! Make sure you submit the code: More dark! with your reservation so we know that you are curious about the dark!
The costs for prix fixe menu is $99 (+Tax)/Person
Menu OPAQUE - San Francisco
Each set meal comprises of your choice of appetizer, entrée and dessert.
The costs for prix fixe menu is $99 (+Tax)/Person
Appetizer options:
Baby Spinach Salad with Roma Tomatoes, Laura Chenel Goat Cheese,
Sliced Almonds and a Citrus Vinaigrette
Or
Ahi Tuna Tartare with Mango, Green Onions, White Sesame Seeds,
Taro Root Chips and Wasabi Aioli
Entrée options:
Grilled Free Range Chicken Breast over White Bean Ragout, Grilled Asparagus and a Basil Pesto with Toasted Almonds and Reggiano
Grilled Salmon over Chickpea Ragout, Roasted Shiitake Mushrooms,
Dino Kale with a Brown Butter Balsamic Sauce
Grilled Beef Tenderloin, Garlic Mashed Potatoes, Grilled Zucchini,
Green Peppercorn Sauce
Penne Pasta with Roasted Eggplant, Sautéed Red Bell Peppers, Feta Cheese, with a Creamy Tarragon-Tomato Sauce
Dessert options:
Citrus Infused Panna Cotta with Chocolate Sauce, Candied Kumquats,
and Pastry Sticks
Or
Bittersweet Chocolate Cake, Minted Strawberries,
and Vanilla Bean Ice Cream