Browse: CA » San Francisco » French Restaurants » Bistro Clovis

Bistro Clovis

1596 Market St, San Francisco, CA 94102

(415) 864-0231

4158640231

Avg Price: $$ ($10-$20)
Cuisine: French
Hours: Tue-Fri 11:30am-2:30pm, 5:30pm-10pm, Sat-Sun..

Tue-Fri 11:30am-2:30pm, 5:30pm-10pm, Sat-Sun 5:30pm-10pm

Payments: Visa, MasterCard

Bistro Clovis Menu

Menu listing on FoodieBytes.com does not necessarily reflect any affiliation or endorsement of the listed restaurant. Menu information may not be up-to-date. Check with this restaurant for the most current and accurate menu.

Print Menu

Lunch
Small Starts
	1 2 3 4 5 Soup of The Day
	1 2 3 4 5 French Onion Soup
	1 2 3 4 5 House Made Rabbit Pate Terrine with mushrooms
	1 2 3 4 5 Salmon Mousse with cucumber salad
	1 2 3 4 5 Selection of Cheeses
Salads
	1 2 3 4 5 Mixed Greens, Baby Patty Squash zucchini basil vinaigrette
	1 2 3 4 5 Shredded Duck Confit Salad truffle oil & mint dressing
	1 2 3 4 5 Roasted Lamb On a Salad of Mixed Greens with sundried tomato
	1 2 3 4 5 Baked Goat Cheese with mixed greens garlic, croutons, raspberry vinaigrette
	1 2 3 4 5 Chicken Salad with blue cheese dressing and spicy nuts
	1 2 3 4 5 Pan-seared Salmon On Mixed Greens provencale salsa
Open-face Sandwiches With Your Choice of Cup of Soup, Potato Salad or Lentil Salad ( 13.50)
	1 2 3 4 5 Cured Salmon In Beetroot & Vodka cucumber salad, horseradish-lemon sauce
	1 2 3 4 5 Mozzarella and Tomato Confit with basil oil
	1 2 3 4 5 Sliced Lamb with eggplant mousse and housemade tapenade
Chaussons Filled Puff Pastry Hot Pocket served with mixed Greens ( 13.50)
	1 2 3 4 5 Chicken Ragout with mushroom and vegetable medley.
	1 2 3 4 5 Shrimp, Mushroom & Asparagus Fricassee Velouté Sauce
	1 2 3 4 5 Bay Scallops & Curry Ragout, Banana and Mango Chutney
Main Selections
	1 2 3 4 5 Pork In Red Wine Sauce with bacon & mushroom vegetable timbale and fresh pasta
	1 2 3 4 5 Boneless Idaho Trout with provencal flavor in papillote.
	1 2 3 4 5 King Salmon In Papillote with tomato, fennel, brussel, sprouts, lime-tarragon butter
	1 2 3 4 5 Braised Beef In Peppercorn Sauce vegetable timbale and fresh pasta
	1 2 3 4 5 Selection of Seasonal Vegetables
Dinner Menu
Hours D Oeuvres
	1 2 3 4 5 Soup Du Jour soup of the day
	1 2 3 4 5 Gratinee A Loignon french onion soup
	1 2 3 4 5 Salade Du Bistro mixed greens, baby patty squash and zucchini, basil vinaigrette
	1 2 3 4 5 Terrine De Lapin Auz Champingnons house made rabbit terrine with mushrooms & rosemary.
	1 2 3 4 5 Tartelette A La Tomate Et Au Fromage De Chevre tomato & goat cheese tart with lavender.
	1 2 3 4 5 Mousse De Saumon Aux Concombres Croquants salmon mousse with cucumber salad.
	1 2 3 4 5 Mousse De Cuisses De Grenouille mousseline of frogs legs, parsley sauce.
	1 2 3 4 5 Saumon Marine a La Betteraves et a La Vodka beetroot, and vodka cured salmon, horseradish and lemon sauce
	1 2 3 4 5 Escargots Traditionnels snails in garlic and parsley butter.
	1 2 3 4 5 Assiette De Fromages Assortis
	1 2 3 4 5 Salade De Confit De Canard shredded duck confit salad with mixed truffle oil and mint dressing.
Entrees
	1 2 3 4 5 Salade D Agneau sliced lamb on a salad of mixed greens with sundried tomato.
	1 2 3 4 5 Poulet Fermier Farci A La Duxelles shallots and mushrooms stuffed free range chicken, white burgundy sauce, funneled basmatic rice & carrot timbale.
	1 2 3 4 5 Laupin A La Moutarde Et Au Romarin rabbit, mushrooms & pearl onion with mushroom & rosemary.
	1 2 3 4 5 Estauffade De Boeuf Aux Poivre Verts braised beef in green peppercorn sauce with spinach fettucini and sauteed french green beans.
	1 2 3 4 5 Civet De Porc A L Ancienne pork in red wine sauce with bacon, mushrooms, baby onions served with gratin dauphinois and sauteed french green beans.
	1 2 3 4 5 Margret De Canard Au Porto duck breast with port sauce, celery root and apple puree and sauteed shitake mushrooms.
	1 2 3 4 5 Papillote De Saumon A L Antibouse steamed king salmon in papillote, with tomato, fennel, brussel sprouts and lime-tarragon butter
	1 2 3 4 5 Ris De Veau Au Beurre Rouge sauteed sweetbreads with red butter vinegar on mixed greens.
	1 2 3 4 5 Truite Aux Saveurs De Provence En Papillote boneless idaho trout with provencal flavor in papillote.
	1 2 3 4 5 Assitte Vegetarienne mixed vegetable plate.
Dessert Menu
Les Desserts
	1 2 3 4 5 Parfait Glace A L Ananas pineapple mousse freeze, fresh mango and rum sauce.
	1 2 3 4 5 Poire Belle Helene poached pear, vanilla ice cream and warm chocolate sauce.
	1 2 3 4 5 Dome Chocolat, Sauce Noisette chocolate mouse cake and wafer center, hazelnut sauce.
	1 2 3 4 5 Creme Brulee Au Cafe Et Baileys espresso and baileys creme brulee chocolate tuile cookie
	1 2 3 4 5 Fontainebleau sweet yogurt dessert with strawberry sauce.
	1 2 3 4 5 Tarte Des Demoisellestatin carmelized upside down apple tart with creme fraiche. allow 20 minutes.
Vins De Dessert
	1 2 3 4 5 Porto Pinto Ruby
	1 2 3 4 5 Porto Pinto Tawny
	1 2 3 4 5 Muscat De Rivesaltes
	1 2 3 4 5 Chateau De Jau Bottle
	1 2 3 4 5 Loupiac 96 chateau la passonne bottle
	1 2 3 4 5 Cremant De Limoux
	1 2 3 4 5 Domaine Laurens Bottle
	1 2 3 4 5 Banyuls Rimage
	1 2 3 4 5 Les Clos Des Paulilles Bottle
Other
Les Tapas Au Bar
	1 2 3 4 5 Meat lamb & eggplant mousse on sourdough pullman housemade pate on french country chicken & papaya w/bleu cheese in phyllo cub
	1 2 3 4 5 Fish beet & vodka cured salmon on levain walnuts smoked trout with potato salad salmon mousse w/cucumber salad on toast
	1 2 3 4 5 Vegetarian goat cheese w/provencale salsa on sourdough couscous with vegetables and raisins tomato, mozzarella on phyllo w/basil oil
	1 2 3 4 5 Special soup of the day martini duck confit & lentil in phyllo cup garbanzo blinis with dip
Bar Menu - Late Night
	1 2 3 4 5 French Onion Soup
	1 2 3 4 5 Mozzarella And Tomato Terrine
	1 2 3 4 5 Selection Of Cheese
	1 2 3 4 5 Housemade Rabbit Pate with calvados & apple
	1 2 3 4 5 Bistro Salad, Basil Vinaigrette
	1 2 3 4 5 Lamb Salad on mixed greens with tomato & mint chutney
	1 2 3 4 5 Salmon Rillettes salmon, shrimps and smoked with side salad
	1 2 3 4 5 Cured Salmon beet and vodka horseradish and lemon sauce with salad
	1 2 3 4 5 Duck Confit Salad with truffle oil and mint dressing
	1 2 3 4 5 Beef braised with tomato, olives and onions, baby eggplants
	1 2 3 4 5 Salmon with thyme-lemon butter, artichoke, fennel and capers in parment paper
	1 2 3 4 5 Rabbit apples, raisins and potatoes with curry sauce and crumble top
	1 2 3 4 5 Pork in red wine sauce with bacon, mushrooms, baby onions and pasta gratin
	1 2 3 4 5 Duck leg with orange sauce and glazed vegetables

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