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Home › À la Carte Menu
À la Carte Menu

Reserve Now

Our menus are dynamic — continually responding to the season and what our network of fishermen and purveyors have available. Depending on what is freshest each day, some items may vary.

 

Oysters and Caviar

six / 24
twelve / 42

Humboldt Kumamoto and Washington Kusshi
mignonette, lemon, shallot, chive

three / 15

Wood Fired Marin Miyagi
preserved lemon, breadcrumbs, bottarga

Caviar and Accoutrements
Floriani Red blini, horseradish crème fraîche, eggs mimosa, shallot, chive

75
100
150

25

1oz. Tsar Nicoulai Classic
1oz. Tsar Nicoulai Reserve
1oz. Tsar Nicoulai Golden Reserve

*San Diego Uni

 

21

SHEEPSHEAD CRUDO

citrus, black sesame, garum, wasabi, white chocolate

30

spot prawn and tuna tartare

finger lime, crispy garlic, naam jim, fish cracker

19

FORAGED GREENS

parsnip, asian pear, whipped tofu, candied fish scales, yuzu vinaigrette

20

SMOKED TROUT

horseradish panna cotta, seaweed crêpe, pickled mustard seed, smoked trout roe

24

BOX CRAB SALAD

endive, green apple, hazelnut dukkab, vanilla grapes

 

24

SQUASH SOUP

persimmon, pickled cape gooseberry, zhoug, salmon roe

29

GRILLED MAITAKE MUSHROOM

ponzu glaze, pickled okra, shrimp XO

35

wood fired prawn

turnip cake, chile garlic vinaigrette, egg yolk fudge, bone shiro

32

SHELLFISH RISOTTO

romanesco, verjus pearl onions, preserved lemon, smoked garlic

36

ABALONE KATSU

sunchoke, chanterelle, offal curry, pickled ogo

 

35

SEARED WHITE SEABASS

cured black olives, butter bean pureé, pickled fennel, nage

47

GRILLED SWORDFISH

porcini mushroom, radicchio aigre-doux, mustard spaetzle, smoked whey

38

MISO GLAZED BLACK COD

kombu “papillote”, sake beurre blanc, scallion, sushi rice

46

SQUID INK LINGUINE

box crab, mussels, clams, uni, savory

54

DRY-AGED TUNA ROULADE

swordfish bacon, king trumpet mushroom, baby carrot, amaranth

Chef/Proprietor: Peter Hemsley    Chef de Cuisine: Parker Brown 
Sous Chefs: Chris Santopinto, Kandis Otis, Manuel Molina

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
*20% gratuity will be included.

816 FOLSOM STREET
SAN FRANCISCO, CA 94107

415-865-0529

TUES-SAT: 5PM - 10PM

 

Who We Are | Location | Careers

General Information:
INFO@PALETTE-SF.COM

Events:
events@palette-sf.com
415-412-8488

Press:
press@palette-sf.com

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