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Crudo
“Fruits De Mer” Sampler
Dungeness Crab, Prawns, Oysters, Mussels and Ceviche. 37
(Half Dozen/Dozen)
Fanny Bay
Hama Hama
Hog Island
Malpeque
Miyagi
Beausoleil
Oysters served with a Pink Peppercorn Mignonette and Cocktail Sauce. 16/31
To Entice
Brentwood Corn Soup
Poached Prawn and Jalapeño oil. 9
Seared Hudson Valley Foie Gras
Caramelized Peaches, Blueberry Sauce & Crème Fraiche. 17
Manchego Cheese Salad
Arugula topped with diced Fuji Apples and Medjool Dates, Candied Walnuts and a Champagne Vinaigrette. 11
Roasted Beet Salad
Red and Yellow Beets, Humboldt Fog Goat Cheese topped with an Orange Pistachio Vinaigrette. 12
Prawn Scampi
Orzo Pasta, Garlic, Heirloom Tomatoes and Parsley 13
Dungeness Crab “Tart”
Cucumbers, Cilantro and Broken Cumin Vinaigrette. 12
Sashimi of Big Eye Tuna
Hearts of Palm, Heirloom Radishes, Avocado and
Lemon Oil. 15
Beef Carpaccio
Arugula Salad. Spicy Mustard Crème Fraiche, Fried Capers, Lemon Zest, Warm Crescenza Crostini. 13
To Satisfy
Wild Mushroom Risotto
Wild Mushrooms, Parmesan Broth and a shaved Asparagus and Pecorino Salad. 21
Alaskan Halibut
Ragout of Baby Artichoke, English Peas and a Meyer
Lemon Sauce. 27
Spiced Ahi Tuna
Lentil Du Puy, Cumin scented Carrots, Lemon Confit and
Mint Oil. 26
Seared Sea Scallops
Truffle Potato Puree, Caramelized Onions and topped with a Chive Beurre Blanc. 25
Grilled Angus Hanger Steak
Bordelaise Sauce, Roquefort and Summer Vegetable
Chopped Salad. 27
Grilled Sonoma Lamb Rack
Braised Lamb Shoulder Cannellonis, Summer Ratatouille & Lamb Jus. 29
Creekstone Angus Filet Mignon
Roasted Bone Marrow, Potato Gratin, Wild Roasted Mushrooms & Foie Gras Sauce. 32
Something on the Side
Mecca Fries
Tossed in Rosemary, Truffle Oil and Pecorino Cheese. 7
Grilled Asparagus
Topped with Parmigiano-Reggiano and Lemon. 6
Macaroni and Cheese
Gruyére, White Cheddar and Pecorino Cheeses.
Tossed with Homemade Mushroom Bread Crumbs. 9
Executive Chef Moises Sikaffy
A surcharge of 3.9% will be added to help support
a Healthy San Francisco.
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