Fleur De Lys Restaurant Menu | French | San Francisco, CA 94109 (415) 673-7779 - Food Reviews and Images

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Fleur De Lys Menu

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Menu
Appetizers
	1 2 3 4 5 Tasting Of Alsatian Choucroute choucroute soup, toasted spatzle, paprika oil
	1 2 3 4 5 Oxtail And Truffle Cappuccino with jalapeno brioche, truffle duxelle
	1 2 3 4 5 Pan Seared Veal Sweetbread, Topped With Lobster Ceviche sea urchin emulsion, cooled off with white gazpacho and osetra caviar
	1 2 3 4 5 White And Green Asparagus Salad, Dressed With A Cream Of Salsify black truffles & aged xeres vinegar, topped with foie gras & pistachio marble
	1 2 3 4 5 Duo Of Hudson Valley Foie Gras Bartholdi baeckeoffe of foie gras, truffles and fingerling potato seared duck burger and foie gras on a brioche bun
	1 2 3 4 5 Symphony Of smoked salmon tartar, chilled cream of salsify tartine of foie gras & duck breast and salad lyonnaise
	1 2 3 4 5 Untraditional Ahi Tuna Tartar topped with oxtail consomme en gelee and served with golden brown panisses
	1 2 3 4 5 Roasted Maine Lobster on artichoke puree, citrus salad, porcini oil
	1 2 3 4 5 Colorful Vegetable Ragout served with poached egg, truffles and truffle port wine sauce
	1 2 3 4 5 Tsar Nicoulai Select California Osetra Caviar accompanied with parsnips blinis.
Fish, Crustacean and Mollusk
	1 2 3 4 5 King Salmon, On Sweet & Sour Radicchio marcona almonds, with a lemongrass & young scallion sauce
	1 2 3 4 5 Hawaiian Prawns On Fennel Confit sweet oranges, red wine licorice emulsion & fennel pollen
	1 2 3 4 5 Roasted Sea Bass, Pimento Butter, Olive Oil Potato Puree spicy artichokes and peruvian purple olive jus
	1 2 3 4 5 Halibut, Rolled In A Potato And Black Pepper Chapelure rhubarb coulis, corn fondue and truffle sauce
	1 2 3 4 5 Roasted Sea Scallops, Hazelnut Crust chanterelles, wild mushroom jus with hazelnut oil emulsion
Meat, Poultry and Game
	1 2 3 4 5 Seared Filet Mignon With A Lobster Truffled Mac & Cheese En Brioche accented with a red wine, shallot, thyme bordelaise sauce
	1 2 3 4 5 Colorado Lamb Loin & Lamb Cheek Sausage with a tarbais bean cassoulet, whole grain mustard and tarragon sauce
	1 2 3 4 5 Marinated Noisettes Of Venison sauteed apples & butternut squash, cinnamon flavored bordelaise sauce
	1 2 3 4 5 Pan Seared Buffalo Strip Steak, Thinly Sliced With Rustic Vegetables enhanced with a spicy lemongrass, ginger & red wine sauce
	1 2 3 4 5 Boneless Quail Stuffed With Ris De Veau, Presented With Roasted Parsnips young leeks & foie gras, lightly smoked apple flavored veal jus
	1 2 3 4 5 Slow - Braised Snake River Farm Wagyu Beef Cheeks, Cream Of Celery Root grenadine pickled onions & scented with a juniper berry and orange essence
	1 2 3 4 5 Filet Mignon Topped With Sauteed Foie Gras served with truffled port wine sauce
	1 2 3 4 5 Assortment of Artisanal French Cheeses
Vegetarian Feast
	1 2 3 4 5 White Gazpacho Martini wild mushroom cigar and spicy blue potato
	1 2 3 4 5 Oven Roasted Yellow and Red Beet Salad presented with a coriander, cumin & mint frozen cream
	1 2 3 4 5 Polenta And Fresh Corn Gratinee sweet and sour radicchio, white coco beans emulsion
	1 2 3 4 5 Colorful Vegetable Ragout served with poached egg, truffles & truffle port wine sauce
Desserts For chocolate or grand marnier souffles, please order at the beginning of the dinner (an additional $6.) ( 95.00) ( 68.00) ($70. With Wine Pairing An Additional $58.)
	1 2 3 4 5 3 Course Menu
	1 2 3 4 5 4 Course Menu
	1 2 3 4 5 5 Course Menu

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