s a n d w i c h e s

CROQUE MONSIEUR .............................15 Bechamel, Parisian ham, grand cru gruyère, fines herbes, field greens

LE GASPAR BURGER .............................16 Brioche, frisée, red onions marmalade, pommes frites

QUICHE LORRAINE ...............................17 Baby field greens salad, Banyuls vinaigrette

~F R U I T S D E M E R~and

C H A M PA G N E

LES PL ATEAUX DE FRUITS DE MER

Selection of chilled seasonal seafood including oysters, shrimp, poisson mariné, and lobster

petite 66 grand 100

OYSTERS & SHELLFISH DU JOUR

Oysters Daily selection, lemon & seasonal mignonette

½ dozen 21 dozen 40

White Prawns Fresh horseradish cocktail sauce

3.5 ea ½ dozen 20 dozen 39

Maine Lobster ½ 30 whole 60

h O R s d ’ O e U V R e sBURGUNDIAN ESCARGOTS

Parsley garlic butter, pancetta, shallots, carrot paysanne, brioche

14

BUTTERMILK FRIED WEST COAST OYSTERSCitrus, fennel & cress salad

9

ROASTED BONE MARROWParsley-anchovy breadcrumbs,

caramelised onions, capers

12

BABY OCTOPUS & MONTEREY BAY SQUID “ESCABECHE”Castelvetrano olives, shallots, citrus

10

HOUSE-SMOKED SALMONWinter citrus, cress, pickled red onions,

egg mimosa, brioche, caviar

13

STEAMED PEI MUSSELSBière blanche, crème fraîche, croutons,

dijon mustard, dill.

15 add pommes frites 3

TARTARE D’AGNEAU Hand cut lamb, harissa-spiced yogurt,

preserved Meyer lemons, quail egg

15

c h a R c U T e R i e& F R O M a G e

ASSIETTE DE CHARCUTERIE & PÂTÉ MAISON

Chef’s selection with seasonal and traditional accoutrements

18

ASSIETTE DE FROMAGE

Daily selection of French and local cheeses

3 FOR 18, 6 FOR 36, 6 ea

P L a T s

CITRUS & SAFFRON POACHED SALMON ....................................................................................................................19 Butter lettuce, baby beets, pickled red onions, egg yolk, preserved Meyer lemon

WILD FLOUNDER GRENOBLOISE ................................................................................................................................26 Pommes de terre purée, Bloomsdale spinach, lemon-caper beurre noisette

BRAISED BEEF SHORT RIB ...........................................................................................................................................28 Baby root vegetables, bone marrow, Bordeaux gastrique, sauce verte

MONKFISH & SHELLFISH BOURRIDE ..........................................................................................................................27 Marseillais saffron fish stew, aïoli, croutons

VEGETABLE POT AU FEU .............................................................................................................................................25 Baby carrots, beets, turnips, Savoy cabbage, black truffle vegetable consommé

POULET RÔTI ................................................................................................................................................................28 Half roasted local chicken, wild mushrooms, albufera sauce

GRILLED CÔTE DE PORC ..............................................................................................................................................27 Herbed spaetzle, heirloom apple, Brussels sprouts, juniper-mustard sauce

STEAK FRITES ...............................................................................................................................................................29 Grilled bavette, sauce bearnaise, watercress

s O U P e & s a L a d eBUTTER LETTUCE & HEIRLOOM RADISH .............11 Fines herbes, Champagne vinaigrette

LOBSTER BISQUE “EN CROUTE” .......................... 14 Brandy, crème fraîche, puff pastry

SALADE MAISON .......................................................9 Mixed field greens, black currants, pine nuts, Banyuls vinaigrette

ROASTED ORGANIC BABY BEETS ........................ 13 Bellwether Farms ricotta, pistachio, cress

DUCK LEG CONFIT ................................................. 19 Lyonnaise potatoes, poached hen egg, frisée salad, sherry-bacon vinaigrette

SOUPE DU JOUR .......................................................9 Daily seasonal selection

d e s s e R T s

POACHED SECKLE PEAR ........................ 8 Valrhona chocolate ganache, spiced burgundy jus, black currants

MOELLEUX AU CHOCOLAT ..................10 Warm cake, chocolate mousse, “cocoa puffs,” vanilla-rum anglaise

PUMPKIN CHEESECAKE ......................... 8 Graham cookie & ganache, pumpkin seed crumble, candied cranberries

PETITE TARTE TATIN .............................. 8 Streusel, malted honey ice cream

POMMES FRITES Tarragon aïoli

BABY ROOT VEGETABLES Sauce Verte

POTATO DUCHESS GRATIN Grand gruyère, nutmeg

ROASTED WILD MUSHROOMS Fines Herbes

POMMES DE TERRE PURÉE Yukon gold potato

Chef Adam Nichol

4% added to all checks for San Francisco mandates. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

CARTE DU DÎNER Gaspar 2016 | No. 01

Bras s e r i e

G a R n i T U R e s

al l 6

VINS BLANCS

G L A S S / C A R A F E / B O T T L E

Riesling 2013 Schmitges “Red Slate,” Mosel ..............................................................13 / 37 / 52

Sauvignon Blanc 2012 Domaine de Fines Caillottes, Pouilly Fume ....................13 / 37 / 52

Pinot Blanc 2014 Skylark, Sonoma County ................................................................12 / 35 / 48

Chardonnay 2013 Joseph Drouhin, Chablis ...............................................................15 / 44 / 60

Chardonnay 2013 Sonoma-Loeb, Sonoma County ...................................................13 / 37 / 52

Chenin Blanc 2014 L’Ecole 41, Columbia Valley ...................................................... 10 / 29 / 40

Grenache Rosé 2014 Commanderie de la Bargemone, Provence ........................12 / 35 / 48

B O T T L E

Romorantin 2009 Pascal Bellier, Cour-Cheverny ..............................................................................44

Jacquère 2012 Apremont, Jongieux, Savoie ........................................................................................46

Riesling 2012 Boundary Breaks, #239, Finger Lakes ......................................................................48

Grenache Blanc 2011 Bonny Doon, Cigar Volant, Santa Cruz .......................................................52

Sauvignon Blanc 2013 Dragonette, Santa Barbara ............................................................................52

Sauvignon Blanc 2012 Jean Pabiot, “Domaine des Fines Caillottes,” Pouilly Fume ...............52

Sauvignon Blanc 2013 Pré Semelé, Sancerre ......................................................................................62

Chenin Blanc 2014 L’Ecole 41, Columbia Valley ................................................................................43

Sylvaner 2013 Scribe, Sonoma County .................................................................................................60

Marsanne 2012 Sean Thackrey, “La Pleiade,” California ................................................................64

Roussanne 2011 Fausse Piste, Columbia Valley .................................................................................79

Chardonnay 2013 Zepaltas, “Babushka,” Russian River Valley ...................................................72

Chardonnay 2011 Uliz, Saint Aubin .......................................................................................................79

Chardonnay 2011 Stonestreet, Bear Point, Alexander Valley .........................................................80

Chardonnay 2012 Maison L’Orée, Vieilles Vignes, Meursault ........................................................88

Viognier 2013 Calera, Central Coast ......................................................................................................52

Viognier 2013 Alban, Central Coast. .....................................................................................................59

PETITES BUBBLES

G L A S S / C A R A F E / B O T T L E

Crémant François Montand, Blanc de Blancs, Jura nv ................................................11 / - / 44

Brut Rosé Mumm, Napa Valley nv ....................................................................................15 / - / 60

Brut Veuve Clicquot, Yellow Label, Reims, Champagne nv ..................................... 22 / - / 88

B O T T L E

Brut Grand Cru RH Coutier, Champagne nv ......................................................................................86

Brut Rosé Duval Leroy, Champagne nv ............................................................................................105

Brut 2002 Lanson, Gold Label, Champagne ....................................................................................160

Brut 2006 Perrier Jouet, “Belle Epoque,” Champagne ................................................................260

VINS ROUGES

G L A S S / C A R A F E / B O T T L E

Pinot Noir 2011 Scherrer, Sonoma County ................................................................16 / 46 / 64

Pinot Noir 2013 JB Ponsot, Rully 1er Cru ..................................................................18 / 53 / 72

Gamay 2015 Domaine Dupeuble, Beaujolais Nouveau ...........................................12 / 35 / 48

Grenache Blend 2012 Sans Leige, “The Offering,” Santa Barbara County ......14 / 41 / 56

Cabernet Sauvignon 2010 Château Pey-Martin, Medoc .........................................15 / 44 / 60

Cabernet Sauvignon 2013 Ultraviolet, Napa Valley ..................................................15 / 44 / 60

Zinfandel 2014 Dashe Cellars “Les Enfants Terribles,” Mendocino County ....14 / 41 / 56

B O T T L E

Pinot Noir 2013 County Line Vineyards, Sonoma Coast .................................................................62

Pinot Noir 2012 Higgs Boson, Bucher Vineyard, Russian River Valley ......................................70

Pinot Noir 2012 Domaine Clair, “Clos des Mouches,” Santenay 1er Cru ...................................79

Pinot Noir 2011 Maison L’Orée, “Les Rognets,” Corton Grand Cru .........................................110

Gamay 2010 Cave Saint Cyr, Moulin-à-Vent ........................................................................................64

Syrah 2013 Domaine Laurent Combier, Crozes-Hermitage ............................................................56

Syrah 2009 Skylark, “Lawer Vineyard,” Knights Valley ..................................................................64

Syrah 2008 Terre Rouge, Sentinel Oak, Sierra Foothills .................................................................78

Syrah 2013 Domaine Courbis, “Champelrose,” Cornas ...................................................................80

Syrah 2012 Domaine des Lises, Equis, Cornas ................................................................................ 114

Carignane 2011 La Liquiere, Faugères ..................................................................................................64

Charbono 2012 Harrington, Santa Clara..............................................................................................60

Grenache Blend 2012 Piaugier, Gigondas............................................................................................59

Grenache Blend 2013 Margerum, “M5,” Santa Barbara County ...................................................66

Grenache 2012 Domaine Jean Deydier & Fils, Châteauneuf-du-Pape .........................................78

Grenache 2012 Vieux Lazaret, Châteauneuf-du-Pape......................................................................88

Merlot 2011 Château Cugat, “Cuvee Francis Meyer,” Bordeaux .................................................54

Merlot 2010 Corbin Montagne, Saint Émilion ..................................................................................75

Cabernet Sauvignon 2012 Medlock Ames, Bell Moutain Estate ...................................................64

Cabernet Sauvignon 2010 Laffitte Laujac, Medoc .............................................................................72

Cabernet Sauvignon 2012 Freemark Abbey, Napa Valley ...............................................................84

Cabernet Sauvignon 2010 Cain Concept, Napa Valley ..................................................................150

Cabernet Sauvignon 2012 Peter Michael, “L’Esprit des Pavots,” Sonoma.............................. 200

Zinfandel 2013 Turley, Dogtown Vineyard, Lodi ...............................................................................98

Corkage: $20 per 750mL bottle, two bottle limit per table

4% added to all checks for San Francisco mandates

B ra s s e r i e

c a R T e d e V i n s

CARTE DU DÎNER Gaspar 2016 | No. 01