The high bidder wins a $250 gift certificate for Prospect Restaurant in San Francisco.  

Envision "Little Gem, Radicchio, and Pear Salad", made with padron peppers, manchego, red flame grapes, marcona almond, and caper-raisin vinagrette. Imagine "Liberty Valley Duck Breast and Leg" with poppy seed polenta, peach, pistachio, garden beans, juniper and gin duck jus. Or, conjure up "Braised Lamb Pyramid Ravioli" with roasted corno di toro peppers, broccoli romanesco, hazelnuts, and pecorino. But don't be too wedded to these specific creations, because Prospect's menu is always changing.  Instead of these delicious dishes, you might find yourself ordering the "Black Venere Risotta and Crescenza" with yellow tomato fondue, roasted trumpet mushrooms, grilled piraciaba broccoli, basil, and slow roasted tomatoes instead, or the "Grilled Angus New York Strip Steak" with everything onion rings, fontina and bacon stuffed tomato, bloomsdale spinach, and Prospect Steak Sauce.  Of course, you'll want to save room for dessert -- perhaps "Chocolate Profiteroles" with milk chocolate ice cream, whipped coffee ganache, halzelnut and cocoa nib brittle, and fudge sauce. Paying tribute to contemporary American cuisine, the menu at Prospect is driven by top-quality seasonal ingredients sourced from local farmers and purveyors. 

Developed by the team behind San Francisco's acclaimed Boulevard, partners Nancy Oakes, Pam Mazzola, and Kathy King have created a convivial venue in a loft-like space warmed by earth tones, natural fibers and reclaimed wood, while unique elements like artisan-crafted wrought iron chandeliers add distinctive character to the restaurant.

300 Spear St.

San Francisco