Dinner Menu
(printable pdf))
 One Market has long been proud to feature the finest farm-to-table foods available. Our menus are routinely comprised of organic products from farms in the Bay Area. Eat well, eat local!
STARTERS
Oysters on the Half Shell 2.50 each
Beet Carpaccio
radishes, fresh chevre, sherry vinaigrette 10.75
Fennel Soup
cara cara orange, pickled dungeness crab legs 12.50
Lightly Smoked Tasmanian Ocean Trout “Mi Cuit”
potato rösti, organic chicken egg, pancetta vinaigrette 14.25
Grilled Octopus
edamame, black garlic, soy air 13.50
Foie Gras Terrine
green papaya, kumquats, basil 18.25
Hand-picked Dungeness Crab
green apple water, jalapeno, cilantro 15.00
Cauliflower Soup
smoked nantucket bay scallops, pickled ramps, asian pears 12.50
Bradley’s Caesar Salad
whole leaf romaine, parmesan croutons 9.75
Grilled Monterey Sardines
fennel, meyer lemon, chermoula 9.50
Dungeness Crab Cakes
saffron aioli 14.95
MAIN COURSES
Ono “Sous Vide”
endive, grapes, foie gras, pine nuts 25.00
Dungeness Crab Cioppino
petrale sole, calamari, fennel, potato, daikon radish 24.00
Pan-Seared Day Boat Scallops
sweet breads, matsutake mushrooms, sunchokes 28.50
House Made Cavatelli & Dungeness Crab
artichoke, basil, meyer lemon 12.50/23.00
Bacon-wrapped Pork Tenderloin
dandelion “persillade”, salsify, natural jus 26.75
Five Spice Roasted Fall Squash Skewer
broccoli rabe, dry fruit vinaigrette, pumpkin seed oil 18.50
Braised Sonoma Lamb Shank
green lentils, spring garlic, lemon confit, curly mustard 25.00
Olive Oil Poached Black Cod & Dungeness Crab
leeks, chamomile, marcona almonds 31.00
Roasted Liberty Farms Duck Breast
duck leg confit, saffron, anson mills polenta,
cocoa reduction 29.50
Spit Roasted Mary’s Chicken for Two
any two Farmer’s Market sides (please allow 55 minutes) 45.00
Chef’s Tasting Menu
Six special courses selected nightly by Chef Mark Dommen 79.00 per person for the table / wine pairing 37.00
SIMPLY WOOD GRILLED
A La Carte Main Courses
Mahi Mahi
salsa verde 22.50
12oz All Natural Angus New York Steak
red wine butter, béarnaise relish 29.75
Ahi Tuna
escabeche of beech mushrooms 24.50
FARMERS MARKET SIDES / 6.75 each
Roasted Brussels Sprouts
applewood smoked bacon
Sautéed Baby Beets
beet tops, ramps
Buttery Mashed Potatoes
Roasted Baby Carrots
Sautéed Spinach
garlic chips
Chick Pea Fries
harissa aioli
Anson Mills White Corn Grits
jalapeno cheese
Big Fries
DAILY ROAST
Fresh off the Rotisserie
MONDAY - Spice-rubbed Berkshire Pork Saddle shallot jus 22.75
TUESDAY - Angus Prime Rib prime grade, horseradish crème fraîche 35.75
WEDNESDAY - Marin Sun Farms Goat Leg
garlic-thyme jus 22.50
THURSDAY - Filet Mignon, pancetta wrap, caramelized onions 31.50
FRIDAY - Sonoma Leg of Lamb, cocoa lamb reduction 24.00
SATURDAY - Fresh Berkshire Ham, spiced fig compote 20.25
Subject to Availability
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MARKET MENU
39.00 for all three courses / wine pairing 18.00
First Course
Fennel Soup
cara cara organge, pickled dungeness crab legs
 Red Tail Ridge Riesling, Finger Lakes, New York 2008
~or~
Grilled Octopus
edamame, black garlic, soy air
Robert Sinskey “Abraxas”, Los Carneros
Pinot Gris/Riesling/Gewürztraminer/Pinot Blanc 2007
Entree
Roasted Liberty Farms Duck Breast
duck leg confit, saffron, anson mills polenta
Mauritson Zingandel, Dry Creek Valley 2007
~or~
Pan-Seared Day Boat Scallops
sweet breads, matsutake mushrooms, sunchokes
Cambria Julia’s Vineyard Pinot Noir, Santa Maria Valley 2007
Dessert
Your choice of any Seasonal Dessert or Frozen Treat from our dessert menu*
*excludes made to order items
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Corakage: $20 per 750 ml. One corkage waived for each 750 ml bottle purchased.
One Market Street, San Francisco
Reservations 415.777.5577
Private Parties 415.777.2233
Chef /Partner Mark Dommen
(02.02.10)
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