Dinner

May 16

- STARTERS -

Marinated Gaeta and Castelvetrano Olives $4⁷⁵

Spiced Lupini Beans $4⁵⁰

Fresh Oysters on the Halfshell
fresh horseradish – champagne mignonette $2⁵⁰ each

Assortment Of Pickled Vegetables
strauss organic yogurt – honey  - ground aleppo pepper $4⁵⁰

Asparagus & Sorrel Soup
herb creme fraiche – toasted almonds $7⁵⁰

Serpentine Meat Board
lonza – speck – duck prosciutto – piccante salami -duck liver mousse -
cornichons & caper berries – grilled levain toasts $12⁰⁰

Today’s Cheese
weybridge – pasteurized cow’s milk with
rhubarb compote – marcona almonds $6⁰⁰

Little Gems Salad
shaved & roasted carrots – avocado – pickled spring onion -
smoked paprika croutons – cilantro – moscatel & cumin vinaigrette $10⁰⁰

Shaved Vegetable Salad
arugula – asparagus – torpedo onion – spanish black radish – hazelnuts – ricotta salata -
green peppercorn vinaigrette $10⁰⁰

Chickpea Battered Calamari
warm spagna bean salad – tomato – mint $8⁵⁰

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

Indian Spiced Duroc Pork Ribs
salad of japanese mustard greens – pickled cherries $11⁰⁰

- MAINS -

House Made Potato Gnocchi

beech mushrooms – fava leaves – pecorino piccolo  -
fresh oregano – bread crumbs $17⁰⁰
add bacon $3⁰⁰

Pan Seared California Halibut
ginger jalepeno rice – dungeness crab – petite asian greens -
fava beans – snap peas – dashi $26⁰⁰

Grilled California King Salmon
white wine braised artichoke hearts – bacon – fennel – basil
fines herbes $26⁰⁰

Oven Roasted Mary’s Chicken

smoked marble potatoes – roasted radish’s – purslane – nicoise olives – sage – sherry jus $22⁰⁰

Rabbit Three Ways
saffron pappardelle – lamb’s quarters – roasted turnips – leeks – white wine & tomato jus $27⁰⁰

Grilled Dry Aged Ribeye Steak
cous cous – grilled calcot onions – asparagus – chantenay carrots – pea tendrils – sorrel puree -

sauce bordelaise $2⁷⁰⁰

Prather Ranch Hamburger
arugula – housemade bread n‘ butter pickles – pickled onions – acme roll french fries $12⁵⁰
add gruyére, cheddar or blue $1⁵⁰
add bacon $3⁰⁰

- SIDES -

French Fries with aioli $4⁵⁰

Sauteed Snap Peas
ginger – mustard & cumin seed – curry leaf $5⁵⁰

Grilled Asparagus
lemon vinaigrette – nicoise olives$ 5⁵⁰

Chef: Deepak Kaul

A $1 per person surcharge funds SF Health Care Requirement

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 -2:30

Lunch: Mon-Fri 11:30-2:30; Dinner Mon – Sat starting at 6:00

Phone: 415-252-2000 · www.serpentinesf.com