211006_Cote Ouest_Dinner Menu

pour commencer

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Soupe à l'oignon

Classic French onion soup, Rustic bread, Gruyère cheese

Six Oysters

Served on the rocks with a mignonette and lemon wedges

Oeufs mayonnaise and chips

Hard boiled eggs, whole grain mustard mayonnaise, house made potato chips

Escargots De Bourgogne

Served in a parsley and garlic butter, puff pastry

heirloom tomato salad

Heirloom tomato salad, peaches, burrata di bufala, Serrano ham, candied pecans, pickled onions, balsamic dressing

Black tiger prawns salad

Marinated black tiger prawns, Little Gem Lettuce, Avocado, Cara Cara Orange, Croutons, Feta Cheese

Xipirons à la Plancha

Fresh sautéed calamaris à la plancha, Serrano ham, Anaheim pepper, balsamic, persillade

Charcuterie Maison TO Share

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Pâté de Campagne

Seasoned with piment d'Espelette, pistachios, served with cornichon & toasted pain au levain

Rillettes de lapin

Traditional rabbit rillettes with tarragon, served with toasted pain au levain

Mousse de Foie de Volaille

Chicken Liver Mousse, Port Jelly, served with Cornichons and toasted pain au levain

Serrano Ham 18

Board of dry-cured Spanish ham

Le plateau de fromage

Cheese selection of the day

Les plats

SIDES

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Frites 8

Mixed Green Salad 8

Cauliflower al pastor

Sautéed cauliflower, al pastor sauce, goat cheese, orange segments

DINNER

Côte Ouest Bistro

Chef-Owner / Martin Sarrailh

2953 Baker Street

San Francisco, California

Instagram @cote_ouest_bistro

415 896 4709

coteouestbistro.com

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Bistro Style Steak frites

The cuts:

-8 oz flat iron steak 38

Black pepper crusted, served with French fries and a green peppercorn sauce

-12 oz Ribeye steak 49

Served with French Fries and a side of green peppercorn sauce

Duck confit

Duck leg confit, Potato Gratin, wild mushroom port sauce

Salmon a la provencale

Seared salmon, safran ratatouille ragout, lobster bisque beurre blanc

Sole meunière

Seared sole meunière, sautéed green beans almondine, Fried Yukon Gold potatoes, capers brown butter sauce and croûtons

Moules Marinieres Frites

PEI mussels served in a white wine broth with shallots, garlic, butter and parsley served with a side of French fries

Asparagus and morel sauce tortellini

Porcini tortellini, creamy morel sauce, sauteed asparagus and shiitake mushrooms, comté cheese and crispy sunchokes

An 18% gratuity may be added for parties of 6 or more

In order to keep our menu prices as low as we can, a 2.5% surcharge will be applied to all credit card payments.

Cash and debit card transactions will not incur a surcharge.

Thank you for your understanding and continued patronage.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.