SOUP and SALADS FRENCH ONION SOUP GRATINEE 7.00 Onion soup gratinee with gruyere cheese And baguette croutons SALADE DE BETTERAVES ET ARUGULA 8.00 Roasted Chiogga baby beets, Arugula and Fennel salad Honey Sherry Vinaigrette, Ruby Red grapefruit And shaved Manchego. SALADE MAISON 7.50 Butter lettuce Salad with roasted shallot and Dijon dressing Crisp pancetta and Organic Cherry tomatoes SALADE D’ENDIVE ET FETA 8.50 Belgium endive Salad with crumbled feta, spiced pistachios Lemon thyme vinaigrette and Peaches. CHEESE PLATE – ARTISANAL SELECTION 12.00 Chef’s choice of Cheeses APPETIZERS LES ESCARGOTS 8.00 Sautéed Snails with wild mushrooms, port, beet greens And garlic toast LES MOULES MARINIERES App 9.00 Steamed mussels with shallots, garlic, parsley, white wine and cream fraiche. CREVETTES SAUTEES 9.50 Sautéed Tiger Prawns with Roasted Piquillo peppers Cherry tomatoes, garlic and Basil finished with Pastis. TARTARE DE THON 10.50 Ahi tuna tartare with Sesame Vinaigrette and Harissa aioli Served with Lotus chips and Avocado Cucumber salad ENTREES LES MOULES MARINIERES Main 14.00 Steamed mussels with shallots, garlic, parsley, white wine and cream fraiche. LES PATES DU JOUR 16.00 Pasta of the day POULET ROTI AU CITRON ET AUX HERBES 18.00 Roasted Chicken with lemon, Rosemary Served on a bed of Braised Swiss Chard and Coin potatoes Natural jus COTE DE PORC NIMAN RANCH 20.50 Grilled Niman Ranch Pork Chop with Napa Cabbage Creamy mascarpone polenta Served with Sour cherry, ginger sauce and grapes DAUBE D’AGNEAU BRAISEE 18.50 Colorado Lamb shoulder braised in cabernet sauvignon Served on celery root puree with Baby carrots, turnips And Medjool dates NIMAN RANCH BAVETTE 23.00 Grilled Niman Ranch Bavette Served with Baby Mesclun salad, French fries And caramelized Shallot sauce FILET DE SAUMON A L’ESTRAGON 21.00 Sustainably farmed Loch Duart Salmon Filet With parsnips, ramps, English peas and Tarragon cream VEGETARIAN MANICOTTI 16.00 Vegetarian Manicotti filed with oyster mushroom duxelle And spinach on tomato sauce Topped with mascarpone and truffle oil LES GARNITURES Side dish French fries 4.00 French green beans 5.00 Sautéed Swiss chard 5.00 Chef Justus Jennings wishes you Bon Appetit Garcon is available for private parties Call 415 401 8959 for information DESSERT MENU $7.00 Apple Tarte Tatin a la Mode warm apple tarte with vanilla ice cream We recommend: Calvados Pere Magloire XO Dark Chocolate Mousse with creme anglaise and whipped cream We recommend: Dow’s Colheita 1982 Vanilla Bean Creme Brulee We recommend: Armagnac Chateau de Briat Raspberry Tart With Raspberries, Pastry cream and Red fruit coulis We recommend: Banyuls Domaine de L’Abbe Rous “Helyos” 2002 Lemon Sorbet We recommend: Muscat de Rivesaltes Domaine Ey 2003 Floating Island We recommend: Roederer Estate Anderson Valley Brut N.V.