SF Restaurant Week
Dinner Menu
at Côte Ouest Bistro
Appetizers
Main Courses
Desserts
Tuesday through Saturday
October 16, 17, 20, 21, 22, 23 and 24, 2026
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Butternut squash soup
Butternut squash, creme fraiche and roasted chestnut
beet salad
Roasted golden and red beets salad, crispy kataifi goat cheese, candied pecans, pickled kumquats, arugula, balsamic glaze dressing
beef tartare
Traditional french beef tartare, served with pomme gaufrette
Rillettes de canard
Terrine of shredded duck leg, confit in its own fat, toasted rustic bread, whole grain mustard and cornichons
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Bistro Style Steak frites
8 oz bavette steak, served with French fries and a peppercorn sauce
Boeuf Bourguignon
Beef stew cooked in a red Burgundy wine, served with mashed potatoes, pearl onions and pancetta
Sole meunière
Seared sole meunière, green been almondine, fried Yukon gold potatoes, capers, brown butter sauce
wild mushroom and spinach tarte
creamy spinach, wild mushroom, delicata squash, puff pastry served with arugula salad, parmesan and roasted pinenuts
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Crème brûlée à la vanille
The classic decadent vanilla dessert
Profiterole
Cream puff dough, vanilla ice cream, warm chocolate sauce, almonds
Moelleux chocolat
Warm chocolate cake, salted caramel, whipped cream, crème Anglaise and finished with a sprinkle of crushed nuts and crispy wafers
Tarte fine aux pommes
Thin warm apple tarte served with vanilla ice cream
Prix Fixe Menu $60
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborn illness, especially if you have certain medical conditions