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| 3324 Steiner Street, SF, CA 94123 | 415.567.9588 |
Designed to be shared & brought to you as soon as ready from our kitchen. 2 dishes per person is suggested |
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APPETIZERS |
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| maine Lobster broth | 16 | split for 2: +6 |
| with prawns, cream, tomatoes, celery & tarragon | |
| Smooth leek Soup | 12 | split for 2: +5 |
| with parsley, chives, cream and truffle oil | |
| Japanese Yellowtail Hamachi | 20 |
w/ watermelon radish, jalapeno, toasted sesame, daikon sprouts & ponzu sauce* |
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| Tomales bay Pt Reyes oysters (6) | 16 |
| on the half shell with spicy orange mignonette | |
| Dungeness crab salad | 26 |
| with avocado, apple, grapefruit, tarragon & mustard aioli | |
| Yellowfin tuna | 18 |
| with spicy sriracha, radish, toasted sesame, seaweed, avocado, nori & low sodium soy* | |
| Butter lettuce salad | 12 |
| with poached apple, roasted walnuts, watercress & Point Reyes blue cheese | |
| Beets and Arugula salad | 12 |
| with fennel, grape fruit, pistacheos, lemon vinaigrette & parmesan cheese | |
| Baked Laura Chenel goat cheese | 16 |
| with basil pesto, tomato concassée & pinenuts | |
| Grilled local Calamari | 17 |
| with red bell peppers, spice, flageolet beans, arugula & red aioli | |
| Simply sauteéd Sea of cortez wild prawns | 19 |
with parsley, garlic, lemon, shallots, tomato confit & brown butter |
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| Steamed Prince Edward island mussels | 17 |
| with garlic, tomato confit, white wine, shallots & grilled bread* | |
ENTRÉE |
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| Seared Scallops | 31 |
| with mashed potato, corn, english peas, cherry tomatoes & truffle sauce | |
| Grilled Golden Gate natural Angus Hanger steak | 29 |
| w/ brussels sprouts, roasted potatoes & moutarde verde bordelaise sauce | |
| Seared Fresh seasonal Fish | 28 |
| with Au Gratin Potatoes and sauted spinach | |
Potato wrapped seabass |
28 |
w/ capers, fresno peppers, parsley, tomato confit, brown butter & lemon (recommended side: Brussels sprouts w/ bacon & garlic : 11) |
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| *Spaghetti | 23 |
| with himalayan truffles, tomatoes, basil & parmesan cheese | |
| Truffle risotto | 26 |
| with baby shiitake, hon shimiji mushroom & reggiano | |
| Pan roasted rocky Jr. Range chicken | 28 |
| with fresh herbs, mashed potatoes & jus de poulet | |
Roasted rack of lamb |
36 |
with sautèed eggplant, zucchini, red peppers, nicoise olives & lamb ju |
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| dutch valley Veal sweetbreads & mushroom fricassee | 31 |
| w/mirepoix, white wine, mashed potatoes & potato rosti | |
| *Seafood Spaghetti | 29 |
| with mussels, shrimp, tomato red sauce, basil and parmesan cheese | |
| maple leaf farm duck breast | 31 |
| w/ poached apples & Goat Cheese, Arugula frizze, bacon, Zaitin currants & vinaigrette sauce | |
SIDES |
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Brussels Sprouts wirh bacon and garlic |
12 |
| Local mushrooms | 9 |
| with garlic, jus de veau & parsley | |
Roasted potatoes with red aioli |
9 |
| Potato puree with chives | 9 |
| Grilled bread with butter | 4 |
| * may contain gluten | Some dishes may contain onions, cilantro, parsley, or chives. Please let us know if you have any allergies | |
CHEESE/DESSERT |
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| Point Reyes Blue Cheese with fruits & currants | 9 |
| Grapefruit granite | 7 |
| Semifreddo all’ amaretto * | 8 |
| Vanilla bean crème brulée | 8 |
| Valrhona chocolat ice cream with whip | 9 |
| Flourless chocolate cake & vanilla bean gelato | 9 |
Vanilla bean gelato with biscotti* |
9 |
with espresso
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10 |
| *Ingredients and pricing are subject to change without notice due to market availability or unforeseen cost increases. | |