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THE BUSINESS LUNCH
21.00 for starter & main course / Add dessert for 4.00
(menu pdf)

Starters
Devil’s Gulch Pork Terrine
dry fig compote, country bread
~ or ~
Little Gem Salad
watercress, apple, candied walnuts, Pt. Reyes blue

Main Courses
Sonoma Lamb Cannelloni
ricotta cheese, green lentils
~ or ~
Grilled Petrale Sole
cardoons, baby carrots, cipollini onions, basil-olive oil broth

Dessert
Butterschotch Pudding - chantilly cream, tiny cookie

items also available a la carte
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STARTERS
Beet Carpaccio
radishes, fresh chevre, sherry vinaigrette 10.75

Oysters on the Half Shell
half-dozen, cocktail sauce mignonette 15.00

Lightly Smoked Tasmanian Ocean Trout “Mi Cuit”
potato rösti, organic chicken egg, pancetta vinaigrette 14.25

Farmer’s Market Salad
seasonal greens, vegetables 8.75

Hand Picked Dungeness Crab
green apple water, jalapeno, cilantro 14.75

Cauliflower Soup
smoked Nantucket Bay scallops, pickled cauliflower, asian pears 12.50

Bradley’s Caesar Salad
parmesan croutons, whole leaf romaine 9.75

Fennel Soup
cara cara orange, pickled dungeness crab legs 12.50

Grilled Octopus
edamame, black garlic, soy air 13.50

Dungeness Crab Cakes
saffron aioli 14.95


MAIN COURSES
Petaluma Three Egg Open-Faced Omelette
chevre, wild mushrooms, herb salad 18.00

Rocky Junior “COBB” Salad
applewood smoked bacon, quail egg, warm herb vinaigrette 17.00

House-made Cavatelli and Dungeness Crab
artichoke, basil, meyer lemon 12.50 / 23.00

Grilled Tombo Tuna Salad
cucumber, mint, mango-red onion relish 20.50

Five Spice Roasted Fall Squash Skewer
broccoli rabe, dry fruit vinaigrette, pumpkin seed oil 18.50

Olive Oil Poached Black Cod & Dungeness Crab
leeks, chamomile, marcona almonds 29.50

Sautéed Wild Gulf Shrimp
espelette, capers, red pepper confit, spaghetti squash 21.50

Swiss Chard Ravioli
ricotta, chanterelle mushrooms 19.25

Vegetable Platter
any three of our Farmers’ Market Side Dishes 15.50

Dungeness Crab Cioppino
petrale sole, calamari, fennel, potato, daikon radish 24.00


GRILLED AND ROASTED
served with choice of market side
Grilled Trout
warm herb vinaigrette 19.50

Natural Angus Flat Iron Steak
bay leaf-marinated, green peppercorn sauce 21.50

House-Made Chicken “Andouille” Sausage
natural jus 17.75

Roasted All Natural Half Chicken
braised cipollini, chicken jus 19.50


SANDWICHES
Wholegrain bread available for all sandwiches.
Ahi Tuna Burger
mizuna & shaved fennel salad, saffron aioli 16.75

Daily Sandwich
onion rings 14.50

Hamburger & Big Fries
sweet onions, pt. reyes bleu, cole slaw, port dijon 14.75 14.75


FARMERS MARKET SIDES / 5.50 EA
Roasted Brussels Sprouts
applewood smoked bacon

Sautéed Escarole
shallots, chili flake

Buttery Mashed Potatoes

Sautéed Spinach
garlic chips

Roasted Baby Carrots

Chick Pea Fries
harissa aioli

Anson Mills White Corn Grits
jalapeno cheese

Big Fries



An 18% gratuity will be added to groups of seven or more.

Corkage $20 per 750 ml. One corkage waived per bottle purchased

In response to employer mandates including San Francisco Health Care Security Ordinance,
a 4% surcharge will be added to all food and beverage sales.

One Market Street, San Francisco
Reservations 415.777.5577
Private Parties 415.777.2233

Chef / Partner Mark Dommen
(02.17.10)