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DINNER


SNACKS  |   8  EACH

 
STARTERS 

 

MAINS 

 

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

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

BRAISED BEEF SHORTRIB | 26
Sunchokes, Horseradish Soubise, Gremolata, Oregano Vinaigrette


BELLWHETHER FARMS RICOTTA GNUDI | 23
Butternut Squash,  Asian Pear, Brown Butter, Fines Herbes

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

SQUID INK CONCHIGLIE PASTA | 16
Spicy Capers, Clams, Calamari, Tender Greens

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


ROASTED MUSHROOM SOUP | 12
Confit Egg, Pickled Honshimiji, Thyme Crouton

SEARED TOMBO TUNA | 15
Calamari, Avocado, Shishito Peppers, Jicama, Agua Chile 

CHARRED SPANISH OCTOPUS | 17
Fenel, Winter Citrus, Feta Cheese, Black Olive

 

STURGEON MOUSSE

Fried Capers, Dill, Apple, Rye Lavash

SMOKED CHEDDAR 'FONDUE'
Brussels Sprouts, Grilled Firebrand Bread

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


DUCK PÂTÉ & MOUSSE
French’s Mustard, Cornichons, Pretzel Roll


 

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