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

beet salad

Roasted red and yellow beets, crispy kataifi goat cheese, black Mission figs, kumquat confit, pickled red onion, candied pecans, arugula, balsamic vinaigrette

Endive Salad 17

Belgian endives, mixed greens, Point Reyes blue cheese, candied pecans, roasted red pears, pomegranate, vinaigrette à l'estragon

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 and 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:

-8oz flat iron steak 38

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

-12oz Black Angus New-York steak 48

Served with French fries and a green peppercorn sauce

Boeuf Bourguignon

Slow braised beef in red wine, mashed potatoes, sweet white pearl onions, crisp pancetta, served with a rich red wine reduction

Duck confit

Duck leg confit, roasted yams, arugula and Feta cheese, port reduction sauce

Lingcod Meunière

Sautéed lingcod Filet, sautéed potatoes, green beans almondine, brown butter sauce with lemon, parsley, capers and croûtons

Day boat Scallops

Sautéed Day Boat scallops, parsnips purée, sautéed wild yellow chanterelles mushrooms, gremolata sauce, sunchokes chips

Moules Marinieres Frites

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

Mushrooms and Spinach tart

Puffed pastry topped with a creamy spinach, wild yellow chanterelles and Shiitake mushrooms, arugula salad, pine nuts, parmesan cheese, finished with a balsamic reduction

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.