Dinner 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 13.25
Oysters on the Half Shell A.Q.
Yellow Tomato Consommé 
lemon verbena, ricotta raviolini, basil seeds 11.50
Lightly Smoked Tasmanian Ocean Trout
“Mi Cuit” potato rösti, organic chicken egg, pancetta vinaigrette 14.25
Sautéed Wild Gulf Shrimp
cucumber, daikon, green chile vinaigrette 14.25
Rabbit and Mustard Green Ravioli
morels, english pea emulsion 13.50
Hand-picked Dungeness Crab Salad
corn panna cotta, sea beans, jalapeño vinaigrette 15.50
Eggplant Soup
tomato fondue, prosciutto, lardo 11.50
Roasted Peach Salad
burrata, almonds, peppercress 13.50
Bradley’s Caesar Salad
whole leaf romaine, parmesan croutons 9.75
MAIN COURSES
Summer Vegetable Tart
puff pastry, red pepper emulsion, hen of the woods mushrooms 20.00
Pan-seared Day Boat Scallops
gnocchi, fava beans, hon shemiji mushrooms, carrot-cardamom emulsion 29.00
Roasted Liberty Farms Duck Breast
duck leg confit, rhubarb, vanilla-sweet potato puree, five spice jus 29.50
Potato-crusted Petrale Sole
artichoke barigoule, basil broth 26.50
Bacon-wrapped Pork Tenderloin
dandelion “persillade”, salsify, natural jus 26.75
Roasted Guinea Hen
applewood-smoked bacon, maitake mushrooms, corn, foie gras emulsion 34.00
Alaskan Halibut “Sous Vide”
bamboo rice, peanuts, shiitake mushrooms, shrimp-coconut nage 28.50
Bone-in 32oz Prime Ribeye for two
sautéed spinach, cipollini onions, green peppercorn sauce 79.00
Chef Mark Dommen’s Six-course Tasting Menu
79.00 per person for the table
SIMPLY WOOD GRILLED
A La Carte Main Courses
Mahi Mahi
sorrel “chimichuri”, smoked sea salt 23.00
12oz Natural Angus NY Steak
red wine butter, béarnaise relish 33.75
Ahi Tuna
marinated Napa cabbage 25.00
Grilled Sonoma Lamb Chops
espelette chili, garlic, thyme 29.75
FARMERS MARKET SIDES / 7.75 each
Roasted Baby Carrots
Buttery Mashed Potatoes
Early Summer Succotash
Roasted Summer Squash
wild fennel pollen
Sautéed Spinach
garlic chips
Big Fries
Chick Pea Fries
harissa aioli
Fried Green Tomatoes
SUMMER MARKET MENU / $48.00 for all 3 courses
First Course
Sautéed Wild Gulf Shrimp
cucumber, daikon, green chile vinaigrette
Main Course
Roasted Liberty Farms Duck Breast
- or -
Pan-seared Day Boat Scallops
Dessert
Your choice of any Seasonal Dessert or Frozen Treat selection from our dessert menu.
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
(08.01.08)
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