Garcon French Restaurant
Twitter  |   Facebook 
Tues., Weds., and Thurs.:
5:30pm to 10pm
Fridays & Saturdays:
5:30pm to 11pm
Sundays & Mondays:
(415) 401-8959

1101 Valencia Street
San Francisco, CA 94110

Castro / Noe / Mission area
(on the corner of 22nd Street)
driving directions


Garcon offers private dining in the main dining room as well as our lounge for all size groups and parties. We offer special tasting menus for special holidays but can be available upon request.

Restaurant Week menu from januray 20th to the 31st


3 course menu $40

choice of appetizers

 seasonal soup               ask your server

 pate campagne mustard seeds, pork jus,  croutons

 ruby beet & endive salad watercress, blue cheese fondue, mandarins, shallot vinaigrette

 gnocchi house cured lamb, maitake mushrooms, winter squash, feta cheese

choice of mains

 petrale sole cauliflower, swiss chard, sofritto of green olives, red peppers, capers & garlic

 beef cheek bourguignon braised beef, root vegetables, mushrooms, red wine jus

 mushroom fettuccine tuscan kale, porcini puree, pine nuts, truffle oil

choice of desserts

vanilla crème brulee

profiteroles, cinnamon gelato

seasonal sorbets

Celebrate Valentine's Day Sunday February 14th with a 4 course menu for $85

brandade croquette & caviar

salt cod & potato, napa cabbage coleslaw

sunchoke &parsnip bisque

sautéed lobster, black trumpet mushrooms

foie gras torchon

toasted brioche. rhubarb compote, pistachio


dungeness crab &beet carpaccio

watercress, mandarins, lemon vinaigrette


seared scallop

meyer lemon risotto, scallions, lobster jus


winter gnocchi

butternut squash, maitake mushrooms, kale, roasted garlic, teleme cheese sauce


asparagus, smoked potatoes, swiss chard, red wine-brown butter


duck confit

braised white beans, andouille sausage, celery root, kale, poached egg, duck jus


superior farms lamb sirloin


soft polenta, savoy spinach, confit peppers-green olive sofritto, lamb jus


wild mushroom risotto  

hedgehog, black trumpets & maitake mushrooms, kale, porcini puree

filet mignon ( add 1/2 lobster  +22)

pomme puree, caramelized brussels sprout, pancetta, maitake mushrooms, cabernet jus

choice of dessert