SF Restaurant Week
Dinner Menu
at Côte Ouest Bistro
Appetizers
Main Courses
Desserts
Tuesday thru Saturday
From November 1st to November 8th 2025
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Butternut squash soup
Butternut velouté, coconut milk, roasted chestnut
Beet Salad
Roasted Golden and Chioggia beets, crispy kataifi goat cheese, candied pecans, pickled kumquat, arugula salad, balsamic dressing
Port Chicken liver mousse
Chicken liver mousse, port gelée, rustic batard toast
Tartare de Boeuf
Hand cut raw beef, mixed with capers, shallots, cornichons, condiments, topped with a raw egg yolk
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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
Day boat Scallops
Sautéed day boat scallops, mushrooms, spinach and yellow corn risotto, sunchokes chips, lobster bisque beurre blanc sauce
Mushrooms and Spinach tart
Puffed pastry topped with a creamy spinach béchamel and sautéed mixed mushrooms, arugula salad, parmesan, balsamic reduction
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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
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