(415) 955-5555
Mon-Thu 7am-10:30am, 11:30am-2pm, 5:30pm-9:30pm, Fri 7am-10:30am, 11:30am-2pm, 5:30pm-10pm, Sat 8am-11am, 12pm-2pm, 5:30pm-10pm, Sun 8am-2pm, 5:30pm-9:30pm
Lunch | |
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Appetizers
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Spring Greens and Fresh Herb Salad
with Rhubarb, Celery, Crispy Quail
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Dungeness Crab
with Cous Cous, Thompson Raisins, Curried Cream
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Kumamoto Oysters
with Celery Root, Apple Gelée, Royal Sterling Osetra Caviar
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Chilled Maine Lobster
with Pea Shoot Puree, Fava Beans (Supplement of $10)
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Salad of Spring Greens
with Shaved Vegetables
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Soups
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Oyster and Bacon Velouté, Leek Fondue, Celery Salad
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Spring Consommé of Fava Beans, Radish, White Mushrooms, Spinach Garlic Tortellini
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Half Moon Bay Artichoke Soup
with Duck Confit Parfait
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Chilled Avocado Soup
with Crab Salad, Fresh Avocado and Shaved Fennel
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Main Courses
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Morel Encrusted Scallops
with Cauliflower Cous Cous and Wild Asparagus
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Daurade
with Fava Bean Risotto, Royal Trumpet Mushrooms and Herb Broth
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Arctic Char
with Mussels, Radish, Fennel, Sunchokes and Pernod
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Olive Oil Poached Halibut
with Asparagus, Morel Mushrooms, Beurre Noisette
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Fulton Farms Chicken Breast
with White Corn, Chanterelles and Foie Gras Emulsion
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Roasted Beef Tenderloin
with Carrots, Fava Beans, Rhubarb and Whiskey
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Lamb Shoulder
with Picholine Olives, Tangerines and Merguez
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Short Rib of Beef
with Fingerling Potatoes, Cherries
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Desserts
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Selection of Artisan Cheeses
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Soft Chocolate Savarin
with Chocolate Mousse, Coconut Sorbet, Sesame Tuille
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Darjeeling Financier
with Warm Apricot Compote, Almond Truffle Terrine and Toasted Almond Ice Cream
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Cold Poached Strawberries
with Basil Yogurt Sorbet, Breton Crisp
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White Coffee Tart
with Whole Meyer Lemon Purée, Cocoa Nib Ice Cream
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Dinner | |
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Appetizers
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Chilled Maine Lobster
tomato green english pea, puree, creme fraiche
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Seared Rare Fluke
sweet avocado brown rice
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Pan Roasted Quail
quinoa, orange, tomato frisee, soy caramel additional charge of 10 dollars
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Foie Gras Torchon
red flame grapes gewurzeminer almond compote
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Sauteed New Caledonia Prawns
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Summer Beets and Buratta Cheese
braised pine nuts, watermelon, olive gele, summer truffle
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Seared Artisan Foie Gras
fava bean vichyssoise, artichokes, lobster mushrooms, additional charge of $20
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Cuttlefish Risotto
cuttlefish ink, poached egg, crispy pork belly
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Soups
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English Pea Soup
necks, eon Shimeji mushrooms, turnips
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Red Beets and Ginger Soup
tortellini, squab
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Langoustine and Roasted Sweetbreads
fresh-dug yukon gold potato soup
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Main Courses
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Dover Sole
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Roasted Striped Bass
walnut, ginger foie gras sauce
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Slow Poached Artic Char
mustard greens
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Bison Striploin
black berries, sunchoke puree, sauteed carrots
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Carmelized Duck Breast
celery, cherries, spinach
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Cubiburu Farm Lamb
lamb raviolis and consomme, cous cous, additional charge of 10 dollars
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The Wagyu Eye of The Ribeye
summer vegetables wasabi beurre, additional charge of 85 dollars
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Four Story Hill Farms Cote De Boeuf
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Other | |
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Tasting Menu
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The Wagyu Beef Sashimi
avocado romaine, ser onion, caviar
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Warm Custard of White Corn
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Langoustine and Roasted Sweetbreads
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True Suckling Pig
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Artisan Cheese Course
chefs selection of domestic and imported cheeses
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Blonde On Blonde
choice of 1966
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