Lunch Menu
lunch menu (printable pdf)
dessert menu (printable pdf)
We believe that seasonal farm fresh produce is the best. (We helped establish the Ferry Plaza Farmers' Market and now support it by shopping there.) We like to buy fish directly from the fisherman rather than wait until it is two days older and has been sold twice. Local ranchers raise cattle, lamb and quail to our specifications. It is a little extra work, but the quality is worth the effort.
STARTERS
Beet Carpaccio
marinated rock shrimp, radish sprouts, crispy ginger 13.00
Vegetable Consommé
goat cheese tortellini, English peas, mint 11.50
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
Dungeness Crab Salad
corn panna cotta, sea beans, jalapeño vinaigrette 15.50 / 29.75
Black Bean Soup
salt & pepper calamari, cilantro, lime 11.50
Spring Vegetable Salad
banyuls vinaigrette 13.50
Bradley’s Caesar Salad
whole leaf romaine, with Parmesan croutons 9.75
Sautéed Wild Gulf Shrimp
cucumber, daikon, green chile vinaigrette 14.25
Dungeness Crab Cakes
saffron aioli, mache 16.75 / 24.75
DINE ABOUT TOWN 2008 / 3 Course Lunch 21.95
(with two course wine pairing $35)
Starters
Farmer’s Market Salad
- or -
Vegetable Consommé
Main Courses
Grilled Idaho Trout
almond vinaigrette
- or -
House-made Lamb Sausage
green peppercorn sauce
Desserts
Fresh Strawberry and Grand Marnier Trifle
- or -
Peach Brown Butter Tart
MAIN COURSES
Petaluma Three Egg Open-Faced Omelette
wild nettles, ricotta cheese, parmesan cheese 17.00
Yukon Gold Potato and Portobello Mushroom “Terrine”
Tuscan kale, black trumpet mushrooms, red wine-shallot puree 19.00
House-made Cavatelli
Dungeness crab, artichoke, chorizo, basil, saffron 21.00
Grilled Tombo Tuna Salad
snow peas, grapefruit vinaigrette 19.50
Pan-seared Tai Snapper
chick peas, savoy spinach, saffron 26.75
House-made Duck Ravioli
foie gras emulsion, maittake mushrooms 20.50
Pan-seared Skatewing
cauliflower, tatsoi, meyer lemon 24.75
Vegetable Platter
any three of our Farmers’ Market Side Dishes 19.75
SIMPLY GRILLED
A La Carte Main Courses
Mahi Mahi
sorrel “chimichuri”, smoked sea salt 23.00
Natural Angus Flat Iron Steak
bay leaf-marinated, green peppercorn sauce 20.75
House-made Chicken, Pork & Pistachio Sausage
caramelized apples 14.75
Roasted All-natural Half Chicken
braised cipollinis, chicken jus 16.25
SANDWICHES
House-cured Hot Ham and Cheese Sandwich
balsamic onions, stone ground mustard, rustic ciabatta roll 16.25
Ahi Tuna Burger
mizuna & shaved fennel salad, saffron aioli 16.75
Hamburger & Big Fries
cole slaw, port dijon, sweet onions, roquefort 14.75
FARMERS MARKET SIDES / 7.75 EA
Roasted Baby Carrots
sherry vinegar
Chickpea Fries
harissa aioli
Sautéed Spinach
garlic chips
Big Fries
Roasted Fingerling Potatoes
Grilled Asparagus
meyer lemon oil
Buttery Mashed Potatoes
Spring Succotash
Chef /Partner Mark Dommen
General Manager / Partner Larry Bouchard
An 18% gratuity will be added to all parties of seven or more and for
any partial or entire party that selects the Dine About Town menu.
One Market Street, San Francisco
Reservations 415.777.5577
Private Parties 415.777.2233
(06.02.08)
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