Place Category: FrenchPlace Tags: Chef Owned and Operated
L’Ardoise – pronounced [ LARD-WAZZ ] – is a French bistro in San Francisco, serving traditional and authentic fare in a cozy atmosphere. In French, the word ardoise refers to a chalkboard, on which the menu is traditionally written.
L’Ardoise has been a neighborhood favorite since it opened in 2008, receiving great reviews from both diners and professional critics.
L’Ardoise – San Francisco Menu - Updated 1/10/2022
Menu and prices subject to changeAPPETIZERS
Soup of the Day 8
Fresh Butter Lettuce Salad With Smoked Olive Oil Vinaigrette and Marinated white Anchovies 10
Tiger Prawn Ravioles With Sauce Vierge & Fresh Mixed Herbs 12
Charcuterie Plate With House-Made Pâtés, Cornichons, Pickle veggies and Grain Mustard 15
Escargot en Gueusaille (Crispy Potato Cup), Garlic and Parsley Butter 14
Brussels Sprouts Salad With Goat Cheese, Almonds, Sun-dried Tomatoes, Balsamic Reduction 12
Bijou Goat Cheese on Apple Croûton With Mixed Greens, Walnut, Balsamic Reduction 13
ENTREES
Prime Black Angus Rib Eye Steak, Pommes Landaises, Shallot and Red Wine Butter. 48
Pan Seared Greater Omaha Ranch Black Angus Filet Mignon, with Applewood Smoked Bacon Pommes Landaises, Red Wine Sauce, Mixed Green, White Truffle Oil 42
Greater Omaha Black Angus Hanger Steak With French Fries, Mixed Green, Red Wine Sauce 26
Pan Roasted Rack of Lamb With Pommes Landaises, St Émilion Sauce, Garlic & Parsley Butter 45
Traditional Duck Leg Confit, Cooked 7 Hours in its own fat, Served With Applewood Smoked
Bacon Pommes Landaises, Roasted Garlic Jus 30
Bistro Coq au Vin in a Red Wine Sauce With Mashed Potatoes, Bacon, Pearl Onions 26
PanSeared Chilean SeaBass, Mushroom and Parmesan Risotto, White Wine Cream Sauce. 38
Three Grain Mixed Mushrooms and Parmesan Risotto With White Truffle Oil 19
DESSERTS
Vanilla crème brûlée $12
Valrhona chocolate fondant $12
Apple tarte Tatin $12
Floating Island with caramel sauce and fresh strawberries $12
SIDES
Pommes Frites $5
Buttered Spinach $5
Pommes Landaises $5
Brussel Sprout & Bacon $5
Chef Clement’s professional experience includes three years at Le Charm, a San Francisco bistro, one year at Elizabeth and Daniel, a 2001 James Beard nominated restaurant, and three years leading the kitchen at Fringale, a Basque-inspired restaurant. He then opened his own restaurant, L’Ardoise Bistro in March 2008. L’Ardoise Bistro has been featured in the Michelin guide, and has a good rating in the Zagat Survey, Yelp, and other blogs, plus a few article in the local papers.
Born in the French Alps, Chef Clement then moved with his family in central France and worked at his father’s butcher shop. He acquired a taste for fresh, simple food that makes the pride of his hometown’s artisan products and his mother’s home cooking.
Chef Clement began spending time in professional kitchens at age 15 and has subsequently begun his education by working in restaurants in Bordeaux, the Pyrénées, and Paris. Chef Clement spent six years in Paris pursuing his love for the culinary arts at venues including The Bistro du Peintre, a typical bistro in the Bastille area; La Cigalle, a small restaurant specializing in soufflés, L’Escargot Montorgueuil, and La Cantine Des Gourmets, a Michelin star rated restaurant. Before moving to the United States, he worked briefly at Fitzer’s in Temple Bar, Ireland, where he was executive chef.
