Dining with a Purpose
Meal Choices for the 2026 Hana Gala
Feeding 500 people in less than an hour is not the easiest of tasks. But the team at the Ritz-Carlton San Francisco have a reputation for delivering exceptional service for even the largest groups, which is why KACF-SF is returning for our 2026 Hana Gala.
The Gala Committee had a chance to spend the day with the culinary staff of the Ritz-Carlton this month and walk through the menu and service plan for the evening. We managed to take a few pictures, although there are likely to be a few changes depending on the availability of ingredients come May.
We had several requirements for the chef and her team: present a variety of entrees to suit different tastes, offer accommodations for different needs, and incorporate flavors that would connect with Korean or Asian palates. We think they delivered.
For table hosts and their guests, contact the KACF-SF Gala team (gala@kacfsf.org) to note any dietary restrictions and preferences. Meal choices must be submitted via email or the Gala portal by April 27, 2026.
The Starter Salad
K&J Roasted Pear Medley Salad, Honey Tahini Ricotta, Watercress, Endive-Frisee, Sesame Brittle, Edible Purple Flowers, Pear Vinaigrette (D, V)
The Starter: K&J Roasted Pear Medley Salad
Everyone will enjoy a fresh salad as soon as they are seated in the Grand Ballroom. Depending on the best fruit available, the culinary team will adjust the ingredients to suit the widest range of tastes. This year’s salad is the K&J Roasted Pear Medley Salad, Honey Tahini Ricotta, Watercress, Endive-Frisee, Sesame Brittle, Edible Purple Flowers, Pear Vinaigrette (D, V)
The Entree: Choice of Beef, Fish, Vegetarian, or “Special”
And for those with special dietary requirements, there is also a “Special” menu that will accommodate most needs, including Gluten-Free, Nut Allergies, and Vegan Diets. The Ritz-Carlton culinary team is known for their flexibility and skill in meeting the needs of individual guests, even during large events.
BEEF: Beef Tenderloin, Butternut Squash Puree, Roasted Asparagus, Wilted Spinach and Sarawak Pepper Jus (D)
FISH: Miso Black Cod, Forbidden Black Rice, Dusted Togarashi Broccolini, Kimchi Emulsion, Yuzu Gastrique (contains dairy, gluten)
VEGAN: Cauliflower Steak, Beet Romesco, Crispy Za'atar Chickpeas, Pistachio Mint Gremolata (N, VG)
SPECIAL: May vary, but it will accommodate guests who require Vegan, Nut-Free, and Gluten-Free meals.
Sweet Endings
Yuzu Mousse, Black Sesame Cake, Fresh Strawberries, White Chocolate Tuile (D, G, N, V)
VEGAN OPTION: Raspberry Chocolate Mousse (GF, DF, VG)
And what meal would be complete without dessert. While we enjoy the excitement of the live auction featuring luxurious travel and unique works of art, guests will be enjoying this creation from the Ritz-Carlton pastry chef. The Gala Committee decided to bring back a dessert that combines the bright, fruity flavor of yuzu and fresh strawberry with the richness of black sesame without the heaviness of a cake or ice cream. It’s a dessert that almost everyone will be able to enjoy.
