Cioppino is a classic fisherman's stew with tomatoes, wine, and plenty of seasonings, but in this vegan version, the fish is replaced with
mushrooms.
Entrées I tasted included the 1855 Steak Frites ($ 32) featuring premium 1855 beef famous for its exquisite marbling, served with bordelaise, wild
mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23) with mussels, clams, sea bass, fingerling potato and leeks in a rich
cioppino broth and a baguette side; Pot Roast ($ 22) with tender and meaty braised short rib bursting with flavor and plated with the hearty combination of confit carrots, pearl onion, red potato and pan jus; and a fresh and flaky Grilled Wild Salmon ($ 24) with lemon potato cake, grilled asparagus, and a sherry honey glaze.