S.F. Restaurant Week
November 3-16, 2023
Three Course Dinner Menu $45
First Course
ONION SOUP GRATINÉE
onion, crouton, gruyère, fines herbes
or
BELGIAN ENDIVE
bay blue cheese, asian pear, radish,
candied walnuts, blue cheese vinaigrette
or
ESCARGOT BOURGUIGNON
french escargot, garlic, butter, pernod, parsley,
sliced baguette
Second Course
ROASTED CHICKEN
“mary’s” half chicken, pommes frites, brussels sprouts, jus
or
SAUTÉED PETRALE SOLE
marble potatoes, haricots verts, lemon, butter, capers
or
BEEF BOURGUIGNON
braised short rib, carrot, pearl onion,
butter & herb egg noodles
Third Course
CRÈME BRÛLÉE
vanilla bean custard, caramelized sugar
or
MOUSSE AU CHOCOLAT
rolled gaufrette
No substitutions
one check per table, maximum split of 4 credit cards
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
$25 Corkage fee per bottle, 5% surcharge. 20% Gratuity may be added to parties of 6 or more
