San Francisco Restaurant Dinner Menu

Starters

Seasonal Farmer's Market Soup - 8 Arugula Salad- goat cheese, bloomed cranberries, candied pecans - 8

Classic Caesar - crisp romaine, garlic croutons, creamy Caesar dressing - 8

Smoked Trout Salad - endives, English cucumbers, fingerlings, spicy pickles, fennel, red wine vinaigrette - 10

Simple Mixed Green Salad- toasted almonds, toy box tomatoes, herb vinaigrette - 10

Crab Macaroni & Cheese - creamy white cheddar, spicy pepper jack - 13

Add Grilled Chicken Breast to Any Salad - 5

 

Main Courses

 

Mushroom Risotto - chef's choice of white wine braised mushrooms - 18

Vegetarian Three-Layer Lasagna - Swiss chard, sundried tomatoes, marinara sauce, saute'd mushrooms, garlic bread - 16

Oven Roasted Airline Chicken Breast - parsnip puree, seared baby carrots, pan gravy - 20

Grilled Flat Iron Steak - hand cut French fries, caramelized onions, natural jus - 22

Pan Seared Sea Scallops - braised cabbage, jerusalem artichokes, shitake musrooms, sliced fennel, sesame broth - 25

Spicy Gulf Shrimp Scampi - ridge cut grits, zoe's bacon, shrimp bisque - 17

Side Dishes

Hand Cut Truffle Fries - Parmesan - Garlic - Truffle Oil - 6

Braised Napa Cabbage - garlic, shallots and bacon -  6

Roasted Mashed Potatoes - brown butter and parsely - 6

Brasied Chard - chili oil, garlic, ginger - 6

 

Bottled Water

Natura - Environmentally friendly "in-house" bottled water Still or Sparkling - 5 per table

Roots produce is proudly local and organic whenever possible.
We only serve naturally raised meats and sustainably caught seafood.
18% gratuity added to parties of six guests or more.
Corkage is $20 per 750ml.

Chef de Cuisine Jason Gaskins

Hours and Menu subject to change daily per the needs of the business