Flora King - San Francisco

Flora King Castro - San Francisco Menu
Menu and prices subject to change

APPETIZERS

PATAGONIAN TAPAS $16.00
A rustic wood-oven pizza bread, crafted with organic Sonoma County flour by Keith Guisto, water, and yeast. Topped with Argentine salsas featuring organic bell peppers, onions, parsley, garlic, and olive oil. Accompanied by a gourmet selection of Spanish charcuterie cuts (varies seasonally and based on availability).

EMPANADAS $10.00
Our hand-folded empanadas feature buttery, flaky pastry with a classic beef and a rotating veggie seasonal filling baked golden and bursting with bold, comforting flavors.

PROVOLETA, CALIFORNIA STYLE $12.00
Thick-cut provolone, slow-melted in the pizza oven until golden and bubbling. Finished with house chimichurri for a garlicky-herb kick, with pizza dough bread to dip.

ORGANIC SALADS & SIDES

LA BURRA $20.00
Creamy burrata rests atop a vibrant medley of roasted beets, sweet carrot, tangy pickled onions, juicy orange segments, and soft-boiled egg- all over our Asian-inspired kale salad. A rich, colorful, and textural delight.

THE GREEK ANDINA $20.00
A warm heart of quinoa, drizzled with herbaceous chimichurri and lemon-tahini dressing, layered with ripe tomatoes, caramelized red onion, crisp cucumbers, Kalamata olives, and tangy feta.
Add Smoked Trout + $12(2.7 oz)

TORANDO BRUSSELS SPROUTS $13.00
A bold bowl of sautéed Brussels—tossed in butter, cracked pepper, and a dusting of aged Parmesan. Crisped just right, addictively snackable.

HAND CUT FRIES

HOUSE FRIES WITH DIPS $9.00
Our golden hand-cut fries served hot with two signature sauces: smoky BBQ and fiery cayenne aioli.

CRIOLLA FRIES $13.00
Crispy fries tossed in our fresh onion & bell pepper salsa, drizzled with chimichurri, and paired with two irresistible aioli dips.

SCRAMBLE GRAMAJO $20.00
A hearty Argentinean classic-hand-cut fries scrambled with free-range eggs and side of cream cheese sauce. Breakfast meets comfort food. *Add smoked ham or bacon + $5 or *Add Smoked Salmon +$10

RUSTIC PIZZA MENU
(All thin-crust, stone-baked to perfection)

CAPRESSE (veg) $22.00
A classic combination of fresh mozzarella, juicy tomato slices, aromatic basil, and a sprinkle of Parmesan cheese.
Optional fresh Arugula topping + $3

BLUE $25.00
An unexpected delight—tangy goat cheese blueberry chèvre and bold blue cheese over red sauce, topped with fresh, unsweetened blueberries and roasted red onions. A subtle touch of sweet, savory, sublime.
Optional fresh Arugula topping + $3

FOREST $25.00
A white-sauced beauty with smoky bacon, earthy sautéed mushrooms, and sweet red onion—rich, aromatic, and woodsy.
Optional fresh Arugula topping + $3

BARCELONA $25.00
Sweet meets savory: fresh D'Anjou pear slices, paper-thin prosciutto, and applewood-smoked ham on a red base. A tapas-inspired masterpiece.
Optional fresh Arugula topping + $3

4 CHEESES $22.00
Red base with Fontina, mozzarella, parmesan, and provolone.

ENTREES

THE BARILOCHE $29.00
Slow-roasted lamb, in tender sliced strips, with a side of melty cheddar, philly cream cheese and white wine sauce, topped with pickled red onions, served over our signature hand-cut fries. Comes with a side of peppery arugula salad for freshness.

FRANCISCO’S PORK TENDERLOIN ‘MILANESA’ $29.00
Crispy, thinly breaded pork cutlet prepared in classic Argentine style, paired with golden fries. Request a tomato and onion side salad at no extra cost.

TORNADO TOURNEDOS $32.00
Delicate slices of small pork tenderloin, wrapped in bacon and pan-seared to perfection. Served with a maple-balsamic prune sauce, roasted yam slices, and roasted Brussels sprouts.

MENDOZA LAMB STEAK $32.00
Oven-roasted lamb leg steak, plated with warm mini diced carrots with a side of zesty mint-apricot chimichurri. Topped with paprika-roasted walnuts and a fresh coleslaw side.

CHICKEN ROSARIO $32.00
Tender chicken breast stuffed with a rich duxelle of wild mushrooms and prosciutto, wrapped in a golden, flaky pastry.
Served atop a velvety dark mushroom truffle wine reduction.

PASTA

FROM THE GARDEN $29.00
Organic vegan pasta tossed with a medley of roasted carrots and seasonal vegetables, layered with apricot-mint pesto and topped with crunchy hazelnuts and fresh basil.
Add coconut curry Vegan sauce: + $3