Beet Carpaccio (v)
radishes, fresh chevre, sherry vinaigrette 10.75

Cherry Gazpacho (v)
yogurt sorbet, shiso, radish 11.00

Lightly Smoked Tasmanian Ocean Trout “Mi Cuit”
potato rösti, pancetta vinaigrette, pastured chicken egg 14.00

Grilled Monterey Sardines
tomato fondue, fennel, lovage 11.00

Artisan Foie Gras Terrine
espresso-date puree, hazelnuts, madeira 18.25

Hand-picked Dungeness Crab
green apple water, jalapeno, cilantro 15.00

Heirloom Tomato Consommé (vg)
summer vegetables, herbs 10.50

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

House-cured Coppa and Compressed Peach
frisée, peppercress, pickled ramps 14.00


MAIN COURSES
Alaskan Halibut “Sous Vide”
calamari, white bean puree, niçoise olive vinaigrette 26.50

Pan-seared Day Boat Scallops
zucchini, thai basil, peanuts, lemongrass emulsion 28.00

Bacon-wrapped Pork Tenderloin
dandelion “persillade”, salsify, natural jus 26.75

House-made Herb Tortellini (v)
toy box tomatoes, extra-virgin olive oil 21.00

Braised Sonoma Lamb Shank
green lentils, spring garlic, lemon confit 26.00

Olive Oil-poached Black Cod
eggplant, leek ash, tomato-ginger broth 28.50

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
green tomato jam 22.50

12oz Painted Hills All Natural Angus New York Steak
red wine butter, béarnaise relish 33.00

Ahi Tuna
escabeche of beech mushrooms 26.00

Sonoma Lamb Loin Chops
espelette chili, garlic, thyme jus 32.00


FARMERS MARKET SIDES / 6.75 each
Blue Lake Beans (v vg)
slivered almonds

Sautéed Escarole (v vg)
shallots, chili flake

Buttery Mashed Potatoes (v)

Roasted Baby Carrots (v vg)

Sautéed Spinach (v vg)
garlic chips

Chick Pea Fries (v)
harissa aioli

Fried Green Tomatoes (v)
buttermilk-parmesan sauce

Potato Tots (v)
house-made ketchup

v: vegetarian vg: vegan
Other items can be prepared vegetarian, vegan or gluten free. Your server can assist you.


DAILY ROAST
printable pdf
à la Carte Meat Entrees, 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 Pork Ham, saffron pear chutney 20.25

Subject to Availability
......................................................................................

MARKET MENU
printable pdf
39.00 for all three courses / wine pairing 13.00

First Course
Geoduck Clam “Chowder”
house-cured pancetta, celery, herbed crème fraîche
O’Reilly’s Pinot Gris, Oregon, 2008

~or~

Grilled Octopus
edamame, black garlic, soy air
Abacela Albariño, Umpqua Valley, Oregon 2008

Entree
Roasted Liberty Farms Duck Breast
duck leg confit, saffron, anson mills polenta
Ridge Lytton Springs Zinfandel, Dry Creek Valley 2007

~or~

Alaskan Halibut “Sous Vide”
carrot-coriander puree, fava leaves, morels
Cambria Pinot Noir, Santa Maria Valley, 2007

Dessert
Your choice of any “Singular Sensation” from our dessert menu

......................................................................................

One Market Street, San Francisco
Reservations 415.777.5577
Private Parties 415.777.2233

Chef /Partner Mark Dommen
GM/Partner Larry Bouchard

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

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 is committed to sustainable practices that are healthy for ocean wildlife and the environment.

(08.02.10)