Ame

689 Mission St- At 3rd St
San Francisco, CA 94105

415 284-4040

Dinner
From Sashimi Bar
Sashimi of Sea Bream "kombu-jime"   with Japanese Cucumber, Bonito Flakes and Ume Plum Vinaigrette	16.50
Tempura "poke"   with Ogo Seaweed, Hawaiian Sea Salt and Green Onions	15.50
Tuna and Avocado Tartare   with Shaved Sake Cured Foie Gras and Nori Tuile	17.50
Carpaccio of Octopus and Castroville Artichokes   with Picholine Olives, Mint and Caper Vinaigrette	16.00
"lissa's Staff Meal" Cuttlefish Noodles and Sea Urchin   Tossed with Quail Eggs, Wasabi, Soy Sauce and Gobo	17.00
Tataki of Hamachi   with Pickled Wasabi Leaves, Mountain Caviar, Daikon Sprouts and Ponzu	17.50
Lightly Smoked Tasmania Ocean Trout   with a Salad of Frisée, Fennel, Fingerling Potatoes, Salmon Pearls and Crème Fraiche	15.50
Six Kumamoto Oysters In Three Preparations	17.50
Appetizers
Dungeness Crab "louie"   with Fried Rock Shrimp	17.50
Salad of Roasted Heirloom Beets, Endive, Marcona Almonds and Local Goat Cheese	14.50
Age-dashi of Anago Eel, Asparagus, Sweet Potato and Mizuna Greens In Ginger Dashi Broth	16.50
Green Garlic and Bread Soup   with Poached Organic Egg	13.50
Burrata Cheese On Bruschetta   with Organic Greens,Roasted Cauliflowers and Garum	14.50
Ragout of Sweetbreads, Salsify and Forest Mushrooms In a Vol Au Vent	16.50
Japanese Egg Custard "chawan Mushi"   with Maine Lobster, Nameko Mushrooms and Mitsuba Sauce	17.00
Main Course
Broiled Sake marinated Alaskan Black Cod and Shrimp Dumplings In Shiso Broth	32.00
Grilled Liberty Farm Duck Breast On Confit of Giblets and Shimeji Mushroom Risotto   with Dandelion Greens and Foie Gras Sauce	34.00
Fish Spontanée
Grilled Kurobuta Pork Chop   with Macaroni and Cheese, Bloomsdale Spinach and Cabernet Sauvignon Sauce	34.00
Braised Lamb Shoulder and Grilled Lamb Tongue   with Organic Vegetable "Bagna Cauda"	36.00
Grilled Lobster Tail, Hokkaido Scallops and Cuttlefish On Gai Lan   with Parsley Lemon Garlic Butter Sauce	37.00
Linguine   with Dungeness Crab "Crabonara"	24.00
Grilled Venison Chop   with Celery Root Puree and a Salad of Apple, Medjool Dates and Great Hill Blue Cheese	36.00
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Cheese and Dessert
Assortment of Artisan Cheese	15.00
Desserts, all $9.50
Meyer Lemon Beignet   with Mango Lassi and Black Cardamom Honey
Chocolate Mousse Crunch   with Chocolate Sorbet and Sour Cherry Red Wine Compote
Rhubarb Pie   with Strawberry Ice Cream and Strawberry Salad
"Banana Boat"
Warm Apple Almond Filo Tart   with Apple Fritters and Cinnamon Ice Cream
Trio of Seasonal Sorbets   with a Poppy Seed Tuile
Green Tea "affogato"   with Pistachio Ice Cream and Biscotti