Place Category: Eclectic, Fusion, and InternationalPlace Tags: Chef Owned and Operated and Kids Menu
At ingredients, we serve a vibrant fusion of global flavors, thoughtfully crafted with ethically sourced organic ingredients from around the world — while proudly supporting our local farmers and vendors. Rooted in sustainability, community, and a deep respect for our culinary heritage, our mission is to create delicious, meaningful food that nourishes both people and the planet. Join us for a one-of-a-kind dining experience where international taste meets local love — and tradition meets innovation.
Ingredients San Francisco Menu
Menu and prices subject to changeAPPETIZERS
Classic Gambas
Seared Jumbo Prawn, Garlic, Shallot, White Wine & Spanish Paprika, Crostini & Avocado Mousse
$20.25Grilled Octopus Spanish Style (GF)
Fingerling Potato Salad, Pimento Mayo Dressing & Frisée
$21.25The Heritage of Kathmandu Chicken Momo (DF)
Authentic Newari-Style Dish Chicken Dumpling, Nepalese Lapsi (Dry Hog Plum): Hemps Seed & Spicy Tomato Sauce
$14.25Bangoor ko Sekuwa (GF)
Typical Eastern Nepalese-Style Braised Pork Belly, Curry Spices, Fresh Radish & Greens, Deep Fried Chiura
$18.20Delight of the East Asia
Lightly Seared Saku Tuna Tataki, Wakame, Pickle Ginger Gel, Nori Seaweed & Tobiko-Infused Tapioca Crisp, finished with a Sweet Mirin and Soy Reduction & Togarashi Seasoning
$21.35Soupe du jour (Soup of the day)
$12.15CHEESE AND CHARCUTERIE
Curated Selection of Domestic & International Meats & Cheeses & Accompaniments (served 2-3 people)
$20.40SALADS
Gems of Californian Beets with Herbed Goat Cheese (Veg/GF)
Organic Roasted Beet Tartar, Apple-Citrus Fennel Slaw & Balsamic Beet Jus
$16.80Heirloom Tomatoes & Burrata (Veg/GF)
Heirloom Tomatoes & Burrata ,Baby Greens, Lightly Seasoned with Black Pepper, Sea Salt, Finished with Tondo
$20.15Summer Stone Fruit Salad (Veg/GF)
A Selection of Grilled Stone Fruits with Little Gem Lettuce, Burrata & Balsamic Vinaigrette
$20.75GOURMET BURGERS
25th St. ½ lb Chuck/Brisket 100% Certified Creekstone Premium Angus Burger
Charbroiled, Brioche Bun, Butter Lettuce, Tomato, Caramelized Onion, Pickle, Aged Cheddar or Blue Cheese, Choice of Aioli (Garlic or Truffle) & Fries
$24.75ENTRÉES
New Zealand King Salmon (GF/NutsF)
6.5 oz. Skin-on Pan-Seared Salmon, Cauliflower Purée, Glazed Rainbow Cauliflowers, Saffron Beurre Blanc & Dill Oil
$38.50Catch of the Day
Please Ask Your Server for Today's Chef’s Special Seafood Selection (Fish or Shellfish)
$39.40Parmesan Chicken Caesar
Shallow Pan-Fried Breaded Chicken Breast, Baby Romaine, Baby Kale, Caesar Dressing, Grated Parmesan & Crouton
(Grilled Chicken, Jumbo Prawn, or Plain Caesar also available as an appetizer)
$19.95Petaluma Farm Organic Local Free Range Half Roasted Chicken (GF/NutsF)
Brined in Curry Infusion, Creamy Polenta, Seasonal Sauteed Leafy Greens & Curry-Flavored Natural Jus
$35.38New York Steak (GF/NutsF)
14 oz. 100% Certified Creekstone Premium Angus Steak, Garlic-Infused Mashed Potato & Butter-Glazed Seasonal Vegetables, Cabernet Reduction
$43.15Carne Asada – Latin Inspired (GF/NutsF)
Marinated, Garlic & Achiote, 8 oz. Grilled Hanger’s Steak, Peruvian Purple Potatoes Gratin, Vegetable Mélange, Chimichurri & Bordelaise Sauce
$35.10Australian Rack of Lamb (NutsF)
Classic Herb-Crusted Lamb, Lemon-Roasted Fingerling Potatoes, Grilled Asparagus & Pomegranate Jus
$45.15Wild Mushroom Risotto (Veg/GF)
Classic Italian Arborio Rice, Gourmet Mushrooms, Asparagus Tips, Shaved Parmesan & Truffle Essence (Available as Vegan)
$28.20SIDE ORDERS
Mashed potato/ Sauté Wild Mushrooms/ Grilled Asparagus/ Greens / Seasonal Vegetables
$8.25KID'S MENU
Fresh House Made Chicken Tenders and Fries
$14.20Beef Slider
3 oz. Chuck/Brisket 100% Certified Creekstone Premium Angus, a Brioche Roll, Lettuce, Tomato & Fries (Mayo and Ketchup on side)
$16.75Spaghetti
Choice of Marinara, Alfredo or Butter (Additional Cost: Grilled Chicken)
$15.05Shuk Dev Tamang
Founder & Culinary Visionary at Ingredients
Born and raised in Kathmandu, Chef Shuk Dev Tamang began his culinary journey at Expansion Culinary Institute in Kathmandu, where he laid the foundation for what would become a globe-spanning career in the hospitality industry cooking with high volume, small restaurants, catering, and fine dining experience of over 25 years, Chef Shuk has refined his mastery in French, Italian, and Continental fusion cuisine, while staying rooted in the soulful cooking traditions of his heritage. He has worked in some of the world’s most renowned kitchens—including the Intercontinental Mark Hopkins Hotel, St Regis, Hilton, and aboard the worlds largest Carnival Cruise Lines out of Miami. His culinary footprint also includes Oman and Iraq, where he held significant roles at Hotel Manaslu and Godavari Village Resort in Kathmandu. Among his proudest achievements, Chef Shuk served as part of the culinary team cooking for American soldiers in US military dining facilities (DFACs) in Iraq. Chef Shuk was mentored by celebrity chefs such as George Blanc (Paris) and Chef Han (Austria) at Carnival Cruise Lines. And since then currently at Intercontinental Mark Hopkins Hotels (IHG) he has led teams of 30+, managed high-volume banquets for over 1,200 guests, and run multiple outlets including Top of the Mark from back-of-house operations to executive planning. With the launch of Ingredients—his flagship restaurant in San Francisco—Chef Shuk invites diners to experience a menu crafted from decades of discipline, heart, and global influence. Every plate is a tribute to the places he has learned from, the people he’s cooked for, and the flavors that continue to inspire him. From Kathmandu to California, from army tents to Michelin-level kitchens—Chef Shuk’s journey lives in every bite.
DESSERTS
Homemade Apple Gratin (GF)
Vanilla Ice Cream
$16.65Choice of Gelato (GF)
$13.75