SNACKS  |   8  EACH

 
MENU

STURGEON MOUSSE
Fried Capers, Dill, Green Apple, Rye Lavash

PUFFED POTATO & EGGS
Cauliflower Mousse, Chives, Crispy Chicken Skin


BRENTWOOD CORN SOPES
Queso Fresco, Shishito Peppers, Cilantro 


DUCK PÂTÉ & MOUSSE
French’s Mustard, Cornichons, Warm Soft Pretzel

MAINS 

 
DINNER


PAN-ROASTED STEELHEAD TROUT | 28
Champagne & Roe Beurre Blanc, Apple, Celery Root

38 NORTH DUCK BREAST  | 28
Savory Pain Perdue, Pickled Huckleberries, Endive Marmalade

PAN-ROASTED NEW YORK STEAK | 29
Potato Gratin, Asparagus, Bernaise, Upland Cress 

BELLWEATHER FARMS RICOTTA AGNOLOTTI | 25
Young Favas, Green Garlic, Orach, Ramps

“DA BURGA” aka DA DISASTER | 16
Dressed & Ready, ‘Everything’ Baked Potato Tater Tots

STARTERS 

 

SQUID INK CONCHIGLIE PASTA | 15
Spicy Capers, Clams, Calamari, Shrimp, Tender Greens

ESCAROLE SALAD| 12
Olio Nuovo, Truffle Pecorino, Black Pepper Crostini 

SPRING PEA SOUP | 12
Parmesan-Thyme Royale, Preserved Lemon, Chive Blossom

HIRAMASA CRUDO | 15
Ponzu, Sesame Rice Cracker, Daikon, Sorrel

CHARRED SPANISH OCTOPUS | 17
Fennel, Citrus, Feta Cheese, Casetlvetrano Olives, Oregano Vinaigrette

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