SF Restaurant Week
Dinner Menu
at Côte Ouest Bistro
Appetizers
Main Courses
Desserts
From April 4-13
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lobster bisque
Spring mixed salad
Salad, heirloom tomato, figs, crispy Serrano ham, balsamic dressing
Squash blossoms
Stuffed with goat cheese, rhubarb served with a red bell pepper jam
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
Coq au vin
Braised chicken leg, parsnips purée, pancetta, and pearl onions
Black cod
Miso glazed sautéed black cod, asparagus, chorizo, and onions served with a cilantro 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
Sea salt chocolate ganache
Served with mixed berries
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