Private Dining 2017-06-08T19:33:18+00:00

Private Dining

Waxman’s San Francisco offers a full service catering department that is precisely well-appointed to customize all types of catered events. Be it a small celebration for 15 of your closest friends, a large scale cocktail reception for 750 business associates, or any size private affair in between, Waxman’s is the perfect location.  Boasting multiple dining rooms, including an outdoor patio overlooking Ghirardelli Square, Alcatraz and the San Francisco Bay, each dining area of our restaurant is designed with a distinctive impression – from warm and casual to stylish and elegant.  Waxman’s catering menus offer a wonderful variety of ingredient driven pastas, wood roasted farm stand vegetables, meats and fish and fresh salads featuring local bounty.  The menu will reflect what Northern California famers and purveyors have in season each day.

415.636.9700

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Sample Family Style Menus

sample three course menu $65

ANTIPASTI

kale salad, breadcrumb, pecorino & anchovy

shaved market vegetables, crème fraîche

chicken liver pâté, ciabatta, strawberry

PIATTI UNICI

jw* chicken & salsa verde

hanger steak, romesco, spigarello*

halibut, avocado, mâche, chermoula

crispy potatoes, pecorino & rosemary

swiss chard, escarole, chili & garlic*

DOLCI

polenta biscuit, mascarpone cream, seasonal fruit

* market driven items that change along with the season

jonathan waxman – chef / proprietor      phillip basone – executive chef

sample four course menu $85

ANTIPASTI

kale salad, breadcrumb, pecorino & anchovy

shaved market vegetables, crème fraiche

chicken liver pâté, ciabatta, strawberry

PRIMI

gnocchi, romanesco, green garlic & parmesan*

tomato, fontina & spinach pizza*

PIATTI UNICI

jw* chicken & salsa verde

hanger steak, romesco, spigarello*

halibut, avocado, mâche,chermoula∗

crispy potatoes, pecorino & rosemary

swiss chard, escarole, chili & garlic*

DOLCI

polenta biscuit, mascarpone cream, seasonal fruit

* market driven items that change along with the season

jonathan waxman – chef / proprietor      phillip basone – executive chef