Dinner

April 19, 2014

- STARTERS -  

Marinated Gaeta and Castelvetrano Olives $475

Fresh Oysters on the Halfshell
fresh horseradish – champagne mignonette $350 each

Assortment of Pickled Vegetables
yogurt – honey – espelette pepper – gomasio salt $450

Chilled Purée of Asparagus Soup
 chive créme fraîche – spiced cashews – olive oil  $750


Serpentine Meat Board
duck prosciutto – rabbit rillette – norcino – pork leg roulade -
rabbit liver mousse – cornichons & caper berries -
pineapple mostarda – grilled levain toast $1200


Today’s Cheese Board
madeleine – raw goat
farm girl – pasteurized sheep
kentucky rose – raw cow
   with strawberry & cranberry walnut levain
   one cheese $650  two cheese $1200   three cheese$1600


Warm Mortadella & Chicory Salad
asparagus – kumquats - oil cured olives – pistachios – dill –
soft poached egg – raw goat milk cheddar – citrus vinaigrette – $1050 

 

Shaved Root Vegetable Salad
arugula – fennel – celery root – spring onion – mint – carrot - 
watermelon radish – tarragon – hazelnuts -  ricotta salata -
green peppercorn vinaigrette $1050


Chickpea Battered Calamari
warm garbanzo bean – tomato – mint $975

 

Pan Seared Maine Dayboat Scallops
charred spring onion purée – rhubarb – lovage -
preserved meyer lemon – espelette pepper $1300
entree portion $2600

 

Pan Seared Petaluma Chicken Livers
fenugreek spice – thai bird chili – cilantro – mizuna -
hearts of palm salad $900
 

Grilled Local Sardine
sake kasu marinade – pickled vegetable salad $800



-MAINS -


Prather Ranch Hamburger

arugula – housemade bread n‘ butter pickles – pickled onions –
french fries  $1350
add gruyére, cheddar or point reyes blue $150
add nueske’s bacon  $300

 

House Made Potato Gnocchi with Mushrooms

snap peas – ramp greens – oregano – pecorino – shallots –
créme fraîche – breadcrumbs – truffle butter $2300


 

 Wild Nettle & Feta Cheese Agnolotti
nepitella – san marzano tomato – green garlic – soft poached egg –
grana padano – breadcrumbs $2300

 
Oven Roasted Mary’s Chicken
glazed burdock root – dandelion greens – radish – farro grano arso –
maitake mushrooms – dashi broth $2400

 

Rabbit Three Ways
quinoa – fava beans & greens – sorrel – roasted root vegetable -
picholine olives – mustardy braising jus $2850


Grilled California Swordfish

white wine braised artichokes – marble potato – fennel –
green garlic nage $2600


Stormhill Ranch Grilled Hangar Steak

grilled asparagus – treviso – vincotto – polenta – fried shallots -
sauce bordelaise $2800



- SIDES -

French Fries with aioli $450
Fried Brussel Sprouts with raisins – fried capers – chili flakes – grana padano $650

Chef: Deepak Kaul 

 We use produce & meat from farms & ranches that practice ecologically sound agriculture, whenever possible.
An 18% gratuity will be added to all parties of 6 or more.
We accept Visa, Mastercard and American Express.
Hours: Brunch: Sat & Sun 10:00 -2:30Lunch: Mon-Fri 11:30-2:30; Dinner Mon – Sat starting at 6:00
Phone: 415-252-2000 · www.serpentinesf.com