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

Endive Salad

Endives, blue cheese, candied pecans, roasted pear, balsamic dressing

Black Tiger Prawns salad

Marinated Black Tiger Prawns, Little gem lettuce, Persimmons Avocado, orange segments, Croutons, Feta cheese, honey Tarragon dressing

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

-8 oz Filet Mignon 46

served with French Fries and a green Peppercorn sauce

Duck confit

Duck leg confit, Potato Gratin, wild mushroom sauce

Black cod

Sautéed Miso glazed black cod filet, served with sautéed asparagus, red onions, chorizo and a cilantro beurre blanc sauce

Salmon filet a la plancha

Sautéed filet of salmon, marinated in an Al Pastor sauce, five spices parsnips purée, sautéed seasonal mushrooms, roasted chestnut, Bordelaise sauce.

Moules Marinieres Frites

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

Meyer lemon Ricotta Ravioli 28

Raviolis, served with asparagus, fava beans, toasted pine nuts, parmesan cheese, creamy pesto sauce

(Add Tiger prawns $10)

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.