Anjou

44 Campton Pl- Btwn Sutter & Post St
San Francisco, CA 94108

415 392-5373

Lunch Menu
Lunch Express Menu $ 16.00
Choice of Cup of Soup Du Jour or Small Green Salad and Choice of One of The Following Entreés
Beignet of Dungeness Crab   with White Frisée Salad
Grilled Ahi Tuna Sandwich   with Olive Tapenade and Pommes Frites
Cold Roasted Leg of Lamb   with a Salad of Lentils and Watercress
Sautéed Scallops   with Baked Tomato and Purée of Yukon Gold Potatoes
Ravioli of Three Mushrooms   with Black Peppercorn Cognac Sauce
Grilled Marinated Salmon Served   with a Tomato Confit and Cucumber Salad
Sautéed Prawns   with Linguini in a Sauce of Diced Tomatoes and Orange Zest
Shredded Smoked Chicken and Poached Leek   with Sautéed Wild Mushrooms and Baked Herb Polenta
Toasted Brioche   with Duck Foie Gras with Heart of Leek and Sautéed Apples
Lunch A La Carte - Appetizers
Soup Du Jour	cup 4.00 bowl 6.50
Salad of Seasonal mixed Greens	6.50
French Onion Soup Gratinée	8.00
Heart of Romaine Salad   with Grated Roquefort. Walnuts, and Vinaigrette	7.50
Traditional Escargots   with Garlic Butter	8.00
Warm Eggplant Salad   with Montrachet Goat Cheese Coated with Crushed Almonds	8.50
Arugula Salad   with Grated Parmesan, Pears Poached in Red Wine and Almond Pralines	8.50
Melon & Prosciutto	8.50
Terrine (Päté) of Rabbit   served with a Cucumber Salad	8.50
Salad of Fresh Mozzarella and Tomatoes	8.50
Lunch A La Carte - Lunch Menu
Warm Salad of Prawns and Lobster   with Artichoke Hearts and Pink Grapefruit	16.00
Roasted Paupiette of Naturally-Raised Chicken   Stuffed with Fresh Sage and Garlic, Served with Mushrooms and Pommes Paille	16.50
Roasted Quail   Stuffed with Dried Cranberries and Served with House-made Sausage, Sautéed Apple and Herb Polenta	16.50
Sautéed Calf Liver   with Applewood-Smoked Bacon, Sautéed Onions and Pommes Frites	19.00
Broiled Chilean Sea Bass   Marinated in Whole Grain Mustard and Served with a Puree of Yukon Gold Potatoes	24.00
Confit of Duck Leg   with Frisée Salad, Sautéed Seasonal Wild Mushrooms and Sautéed Rousset Potatoes	16.50
Grilled New York Steak (Butterflied)   with Vegetable and Pommes Frites	22.00
Sautéed Medallions of Naturally Raised Veal   with House-made Linguini and Vegetable	22.00
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Dinner Menu
Appetizers
Soup of The Day	cup 4.00 bowl 6.50
Salad of Seasonal Mixed Greens	6.50
Seasonal Oysters On The Half-Shell   with Mignonette Sauce	each 1.80
French Onion Soup Gratinee	8.00
Traditional Escargots   with Garlic Butter	8.00
Salad of Heart of Romaine   with Grated Roquefort, Walnuts, and Vinaigrette	7.50
Warm Eggplant Salad   with Montrachet Goat Cheese Coated with Crushed Almonds	8.50
Terrine (Päté) of Rabbit   Served with a Cucumber Salad	8.50
Arugala Salad   with Grated Parmesan, Pears Poached in Red Wine and Almond Pralines	8.50
Melon & Proscuitto	8.50
Salad of Fresh Mozzarella and Tomatoes	8.50
Large Appetizers/Small Entrees
Shredded Smoked Chicken and Poached Leek   with Sautéed Wild Mushrooms and Mixed Herb Polenta	13.00
Toasted Brioche of Duck Foie Gras   with Heart of Leek Salad and Sautéed Apples	13.00
Ravioli of Three Mushrooms   with Black Peppercorn and Cognac Sauce	demi 6.50  12.00
Tartelette of Fresh Crab   with A Salad of Head Lettuce, Almond Pralines and Tartare Sauce	14.00
Warm Salad of Lobster and Prawns   with Artichoke Hearts and Grapefruit	16.00
Entrees
Tournedos of Grilled Salmon and Tuna   with Foie Gras and Sauteed Spinach, Balsamic Vinegar Syrup and Demi-Glace	22.00
Broiled Chilean Sea Bass   Marinated in Whole Grain Mustard and Served with Fresh Vegetables and Purée of Yukon Gold Potatoes	24.00
Seafood Cassoulet of Lingo Beans, Lobster, and Monkfish   Served with a Crayfish Sauce	21.00
Confit of Duck Leg   with Sautéed Wild Mushrooms, Frisee Salad, and Sautéed Rousset Potatoes	16.50
Grilled Breast of Chicken   Marinated with Honey, Curry, and Nutmeg, Served with Mixed Seasonal Greens, and Almond Pralines	16.50
Roasted Paupiette of Naturally-Raised Chicken   Stuffed with Fresh Sage and Garlic, Served with Mushrooms and Pommes Paille	16.50
Grilled Breast of Chicken   Marinated with Honey, Curry, and Nutmeg, Served with Mixed Seasonal Greens, and Almond Pralines	16.50
Roasted Quail   Stuffed with Dried Cranberries, Served with House-Made Sausage, Sautéed Apple, and Baked Herb Polenta	16.50
Sautéed Medallions of Veal (Naturally Raised)   with House-Made Fettucini	22.00
Sautéed Calf Liver   with Applewood-smoked Bacon, SautŽed Onions and Pommes Frites	19.00
Grilled New York Steak (butterflied)   with Pommes Frites	22.00
Filet Mignon   Served with Sauteed Rousset Potatoes and Black Peppercorn Cognac Sauce	26.00
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Pierre's Desserts
Anjou's Signature Dessert
Anjou Pears In a Warm Cointreau Sabayon	6.50
Meyer Lemon Meringue Tart	6.50
Crème Brulée   with Seasonal Fruit	6.50
Chocolate and Espresso Marquise	6.50
Nougat Glacé   with Orange Marmalade Sauce	6.50
Apple Cinnamon Tart   with Vanilla Ice Cream	6.50
Chocolate Truffle   with Orange Slices in Cointreau	6.50
Warm Chestnut Cake   with a Pear Coulis	6.50
Assiette De Fromages (3 Cheeses)	each 8.00
Dessert Wines by The Glass
Elysium Black Muscat, Quady, 2001	5.00
Bonnezeaux, Tri De Verdanges, Renou, 1999	10.00
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