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|
|---|---|
| Starters | |
| Soup du Jour | 8 |
| Butter Lettuce Salad with Fresh Herbs, Shallots and Mustard Vinaigrette | 9 |
| Salad of Raw and Cooked Endive with Pears, Spiced Walnuts, Blue d ‘Auvergne, Red Wine Vinaigrette | 11 |
| Compressed Persimmons with Honey Crisp Apple, Pomegranate, Hazelnuts, Grated Humboldt Fog | 12 |
| Wild Mushroom Tart with Goat Cheese, Pistou, Arugula, Frisee, Bacon, Sherry Vinaigrette | 12 |
| Crispy Frogs Legs with Riesling Sauce, Toasted Cumin, Fried Capers and Lemon Zest | 13 |
| Hamachi Crudo with Avocado, Grapefruit, Lemon Crème Fraiche and Fleur de Sel | 13 |
| Steamed PEI Mussels with Tarragon, Piment d’Espelette, and Pastis-Saffron Broth | 14 |
| Sauteed Sweetbreads with Truffled Potatoes, Chestnuts, Quince, Bacon, Red Wine-Yuzu Glaze | 15 |
| Roasted Bone Marrow with Garlic Croutons, Fleur de Sel, Parsley and Shallot Salad | 14 |
| Snake River Kobe Beef Tartare with Dijon Mustard, Capers, Shallots, Garlic, Toast Points | 14 |
| Artisan Foie Gras Two Ways: Terrine with Cranberry Compote, Seared with Apple and Calvados | 21 |
| Entrees | |
| Grilled Arctic Char with Savoy Cabbage, Cauliflower, Caper Berries, Sherry Beurre Blanc | 26 |
| Sauteed Mediterranean Sea Bass with Fennel Two Ways, Orange Gastrique, Black Olive-Tangerine Vinaigrette | 27 |
| Roasted Monkfish Bouillabaise with Shrimp, Clams, Mussels, Fingerling Potatoes, Sea Beans, Rouille | 29 |
| Sauteed Alaskan Black Cod with Trumpet Mushrooms, Melted Leeks, Black Truffle Emulsion | 27 |
| Grilled All Natural Black Angus Ribeye with Sauce Bordelaise and Pommes Frites | 34 |
| Liberty Farms Duck Breast with Sunchokes, Swiss Chard, Kumquats, Sherry-Port Glaze | 27 |
| Grilled California Jumbo Squab with Trumpet Mushrooms, Salsify, Sauce Perigourdine | 33 |
| Grilled Kurobuta Pork Chop with Celery Root-Apple Puree, Delicata Squash, Mustard Sauce | 28 |
| Assiette of Market Vegetables with Ratatouille and Potato & Fennel Gratin | 19 |
| Sides | |
| Pommes Frites and Aïoli | 7 |
| Potato & Fennel Gratin Dauphinois | 7 |
| Ratatouille | 7 |
| Seasonal Vegetables | 7 |
| Executive Chef David Bazirgan, Sous Chef Nicolai Liscomb Chez Papa Resto uses local, organic and artisanal products | |
| 18% Gratuity will be added to the party of 6 or more Chez papa is not responsible for lost or stolen items $1.5 per guest will be added for SF healthy |
