Garcon French Restaurant
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Tues., Weds., and Thurs.:
5:30pm to 10pm
Fridays & Saturdays:
5:30pm to 11pm
5:30pm to 10pm
(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.
Dine about town menu
   $36.95 three course menu
sunday through thursday
not available on fridays and saturdays 

seasonal soup


steak tartare, pan fried quail egg, truffle crème fraiche, croutons


arugula & trevisio salad, pistachios, lemon vinaigrette, pomegranate, blue cheese


 steamed mussels, fennel, shallot, lavender, lemon, pastis-chardonnay broth





steak frites, marinated & grilled hanger steak, truffle butter, pommes frites, watercress


coq au vin, braised rocky jr chicken, mushroom, pancetta, baby carrot, potato, red wine jus


butternut squash risotto, chanterelle mushrooms, tuscan kale, pine nuts, truffle emulsion   


corvina bass, braised white beans, green olive, roasted garlic, peppers, kale, pickled fennel




choice of dessert
Valentine's Day
Friday february 14

brandade croquette & caviar

salt cod & potato, napa cabbage coleslaw



lobster bisque

dungeness crab, basil


braised lamb gnocchi

lamb shoulder, mint gnocchi, pearl onions, roasted garlic, lamb jus


beet &endive salad

belgium endive, arugula, mandarins, roasted shallot vinaigrette


grilled octopus

braised potatoes, eggplant, cauliflower, romesco sauce, almonds


caramelized veal sweetbreads

grilled alba mushrooms, pomme puree, capers, lemon-brown butter



shellfish bouillabaisse ( lobster optional)

scallop, mussels, clams, shrimp &bass,  fregola pasta, petite basil, paprika aioli 

( with ½ lobster +22)


pan roasted pacific cod

braised white beans, green olive, roasted garlic, peppers, kale, pickled fennel


38 north duck breast

escarole & lentils, roasted parsnips, madeira - duck bouillon


superior farms lamb shank tagine

quinoa with pine nuts & beet greens, celery root puree, pomegranate, lamb jus


wild mushroom fettuccine

hedgehog, chanterelles, mitakes, madeira, kale, roasted garlic, chanterelle puree, pine nuts


8 oz filet mignon

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


“cote de boeuf” for 2 persons

32 oz bone-in, dry aged ribeye

(+12 per person)



choice from dessert menu