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Nestled in the heart of San Francisco's vibrant Fillmore district, Copra is an enchanting restaurant that transports you to the sun-kissed shores of South India. Helmed by Michelin-starred Chef Srijith \"Sri\" Gopinathan, Copra is a love letter to his culinary heritage, showcasing the vibrant flavors of Kerala, Tamil Nadu, and Sri Lanka.
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Whether gathering with family or friends, let us make this Mother’s Day delicious, memorable, and elegant.\n\nBrunch Menu \nFIRST COURSE\nCHOICE OF\nButter Lettuce & Hearts of Palm Salad Ruby Grapefruit, Brokaw Avocado Radish, Dijon Vinaigrette (V, GF)\nJidori Chicken Karaage Aonori, Sriracha Mayo, Tamari Pickled Cucumbers\nJalapeño Lobster Toast Ginger Aïoli, Togarashi, Cilantro\nDeviled Eggs Dungeness Crab, Meyer Lemon, Garlic Streusel\nAdd 1/4oz Kaluga Caviar* · 30\nMichael Mina’s Ahi Tuna Tartare* Asian Pear, Pine Nuts, Garlic, Habanero-Sesame Oil\nGrilled Oysters Ramps, XO Sauce, Toasted Sourdough\nWarm Gougères “Croque Madame”* Crispy Ham, Fried Quail Egg, Sauce Mornay\n10 Piece Sashimi/Nigiri Plate* Hamachi, Sake, Hon Maguro, Hotate, Unagi\nSupplement · 45\n\nSECOND COURSE\nCHOICE OF\nBungalow Benedict* Model Bakery English Muffin, Canadian Bacon Crispy Potatoes, Hollandaise\nSubstitute Salmon Gravlax* · 7\nHanger Steak & Eggs* Soft Scramble, Crispy Potatoes\nSubstitute Black Angus Filet · 35\nTomato-Ginger Glazed Salmon* Saffron Couscous, Blistered Cherry Tomatoes Dill Yogurt\nGinger-Scallion Brick Chicken Schmaltz Seasoned Rice Chili-Garlic Crunch Cucumbers (GF)\nRicotta Gnocchi Maine Lobster, Spring Peas, Delta Asparagus\nMichael Mina’s Lobster Pot Pie Whole Maine Lobster, Truffle-Lobster Bisque, Seasonal Vegetables (TS)\nSupplement · 85\nLamb Frites* Lamb Chops, Crinkle Cut Fries, Chimichurri\nSupplement · 20\nTHIRD COURSE\nCarrot Cake Walnuts, Cream Cheese Cremeaux Crunchy Carrot Genoise\n\nDinner Menu\nFIRST COURSE\nButter Lettuce & Hearts of Palm Salad Ruby Grapefruit, Brokaw Avocado Radish, Dijon Vinaigrette (V, GF)\nJidori Chicken Karaage Aonori, Sriracha Mayo, Tamari Pickled Cucumbers\nJalapeño Lobster Toast Ginger Aïoli, Togarashi, Cilantro\nDeviled Eggs Dungeness Crab, Meyer Lemon, Garlic Streusel\nAdd 1/4oz Kaluga Caviar* · 30\nMichael Mina’s Ahi Tuna Tartare* Asian Pear, Pine Nuts, Garlic, Habanero-Sesame Oil\nGrilled Oysters Ramps, XO Sauce, Toasted Sourdough\n10 Piece Sashimi/Nigiri Plate* Hamachi, Sake, Hon Maguro, Hotate, Unagi\nSupplement · 30\n\nSECOND COURSE\nCHOICE OF\nGinger-Scallion Brick Chicken Schmaltz Seasoned Rice Chili-Garlic Crunch Cucumbers (GF)\nPrime 14oz. 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Please use link below to reserve your tea experience.
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We look forward to serving you soon!
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A16 is a Michelin rated and James Beard Award Winning restaurant bringing the delicious and hospitable traditions of lively Campania to San Francisco. The chic, rustic/modernist venue is named after the motorway that transverses the South of Italy. Executive Chef Yosuke Machida carefully selects local, organic produce and meats to prepare a daily menu specializing in wood oven-fired Neapolitan pizza, braised meatballs, vibrant salads, pasta and local meats and seafood dishes. Owner Shelley Lindgren works closely with a well-versed, hospitable service team to bring one of the SF Bay Area's celebrated wine and food destinations.
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RESERVATIONS ARE TAKEN UP TO 4 WEEKS IN ADVANCE. TABLES ARE RESERVED FOR A 2 HOUR TIME LIMIT.
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A live wood-fired hearth anchors the kitchen, where fire & smoke are treated as essential ingredients—transforming humble elements into something quietly profound. Cooking here is an act of acknowledgment: of the hands that harvest, the traditions that guide, & the community that gathers.
Menus are paired with a wine program that balances classic expressions with underrepresented producers, selected to echo the restaurant’s grounded, expressive philosophy.
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Dai un'occhiata ai ristoranti di Larkspur più amati dagli utenti
Data ultimo aggiornamento:
I premi Diners’ Choice si basano sui locali prenotati, visitati e recensiti dai clienti. Solo i clienti verificati possono lasciare recensioni su OpenTable, quindi i nostri dati sono sempre accurati.