355 11th Street, San Francisco, CA 94103 415-355-9400
355 11th Street, San Francisco, CA 94103 415-355-9400
355 11th Street, San Francisco, CA 94103 415-355-9400
powered by BentoBox
Main content starts here, tab to start navigating

Menus

Friday, November 3rd

Menu changes daily 

CHARCUTERIE & SALUMI

all handmade from our own stock of Mangalitsa hogs

  • Crespone Salame

    $14

  • Felino Salame

    $14

  • Savory Salame

    $14

  • Mortadella

    $14

  • Tuscan Salame

    $14

  • Chicken Pâté

    preserved lemon & olive

    $16

  • Bresaola

    $16

  • Prosciutto

    18 months

    $25

DINNER

  • Chef’s Selection

    of four or eight charcuterie items from our butcher

    $36

    $64

  • Acme Levain

    with Sierra Nevada cultured butter and celtic sea salt

    $5

  • Fanny Bay*

    from British Columbia

    $6

  • Beausoleil

    from New Brunswick

    $6

  • Kusshi*

    from British Columbia

    $6

  • Pickles from Le Trou Larder

    $10

  • Beet Chips

    with cured mullet roe, chili and lime

    $8

  • Cornmeal and Kabocha Squash Griddle Cakes

    with chanterelles, fennel, anise hyssop and crème fraîche

    $17

  • Crispy New Potatoes

    with handmade aioli*

    $11

  • Local Squid Aguachile

    with pickled husk cherry, tomatillo and pomegranate in a chilled broth of hachiya persimmon, grape and fermented aji rocoto

    $22

  • Puntarelle

    with bagna càuda and parmesan

    $18

  • Granny Smith Apples and Roasted Beets

    with fresh cheese, "abuelita" and fried mint

    $20

  • Full Belly Farm Lamb Huarache

    with smoky eggplant, jalapeño, malted onion and cilantro

    $26

  • Cast Iron Fried Egg

    with warm chicories, walnuts and medjool dates

    $25

  • Bar Agricole Burger:

    100% grass-fed Stemple Creek beef with comté, roasted shallots and whole-grain mustard aïoli*

    $21

  • Monterey Black Cod

    with tokyo turnips and their greens, brown rice and fermented tomatillo fumet

    $37

  • Roast Pork & Sausage

    with acorn squash and grilled escarole with a roasted chestnut & raisin pan sauce

    $45

  • Wilde Weide Gouda, Mt. Tam or Point Reyes Blue

    with walnuts and date jam

    $11

  • Dandelion Single-Origin 70% Chocolate

    Kokoa Kamili, Tanzania Costa Esmeraldas, Ecuador Hacienda Azul, Costa Rica

    $8

  • Melon Sorbet

    $10

  • Lemon Tart

    with whipped cream

    $14

  • Cookie Plate

    $7

  • Hachiya Persimmon

    with Emmanuel Camut Apple Balsamic

    $8

*Consuming raw or undercooked meats, poultry, seafood, shellfish, dairy or eggs may increase your risk of foodborne illness.

A 6% surcharge will be added to each check to support San Francisco employer mandates

20% gratuity will be added to parties of seven or more

Cake cutting fee $5 per person

powered by BentoBox