Bistro 1689

1689 Church St- Btwn Valley & 29th St
San Francisco, CA 94131

415 550-8298

Starters
Soup Du Jour
French Onion Soup   Classic broth, comte cheese, Emmenthaler cheese and crouton	8.00
Petite Mizuna Salad   Carrots, baby zucchini, organic apples and sherry quince dressing	8.00
Papaya Avocado Salad   Limestone lettuce with white ver jus dressing	7.00
Scottish Salmon Locks   Cappers, Onions and Horseradish with Melba toast	12.00
Escargot "Bourguignon"   Garlic and Pernot Butter	7.00
Entrees
Pork Shoulder Brieon   Red Potatoes, seasonal vegetables and brandy jus	18.00
Glazed Long Island Duck Breast "la' Orange"   Wild Rice Pilaf with Vanilla Braised Parsnips	20.00
Roasted Chicken "natarel"   Nutmeg spaetzle, chestnuts and organic Sierra Beauty apples	17.00
Petite Filet Rosini   Goose Liver pate, black truffle anna potatoes and carmelized carrots	22.00
Roasted Whole Hen-of-the-woods Mushroom   Lentils de Puy, aromatic vegetables and salsify	17.00
Pamplie Butter Sautéed Rex-sole   Beet Carpaccio, Herbed Couscous, Lemon and Capper Berries	20.00
Desserts
Delicata Squash and Nutmug Crème Brulee	6.00
Chocolate Truffle Cake   Home made espresso ice cream and crème anglaise	8.00
Warm Apple Fritter   Locally grown organic apple with Cointreau chestnut milkshake	8.00
Seasonal House made Ice Creams & Sorbets   Selection of three	7.00
A Selection of Artisan Cheeses Condiments and Crostini	14.00
Beverages
Dessert Wines Glass/bottle
S.b./semillon, Lillypilly Nobel Blend, Australia 2002	5.00  29.00
Reisling Eiswein, Rudolph Muller, Germany 2004	6.00  32.00
Port, Quinta De La Rosa Ruby Lot 601	6.00
Port, Gould Campbell 10yr Tawny	8.00
Beers	4.00
Sparkling/still Bottle Water	3.00
Hot Tea Service   see server for selection	3.00
House Coffee	2.00
Espresso	3.00
Prix Fixe
$26.50 Monday - Thursday, $32.50 Four Courses. All Week
Starters
Soup Du Jour
Petite Mizuna Salad   Carrots, baby zucchini, organic apples and sherry quince dressing
Escargot Bourguignon   Garlic and Pernod Butter
Entrées
Pork Shoulder Brieon   Red Potatoes, seasonal vegetables and brandy jus
Roasted Chicken "Natarel"   Nutmeg Spaetzle, Chestnuts and organic sierra beauty apple
Roasted Whole Hen-of-the-wood Mushroom   Lentils de puy, aromatic vegetables and salsify
Desserts
Poached Pear Crème Brulee
Seasonal House made Ice Cream and Sorbets   Selection of Three
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Valentine's Day Menu
Amuse Bouche
Starter
Sweet Cream of Onion & Cremini Mushroom Soup   with Creme Fraiche Hazelnut Oil
Mango Avocado Salad   Limestone Lettuce with white verju dressing
Second Course
Baked Brie   Pastery wrapped served with assorted sweet fruit chutneys
Entree
Petite Filet Rosini   Goose liver pate, Black truffle Anna Potatoes & Carmelized Carrots
Tigar Prawns Porvencale   Rice pilaf & warm celeryroot salad
Braized New Zealand Lamb Shank   With Aromatic Vegetables & Orechetti Pasta
Roasted Whole Hen-of-the-woods Mushroom   Lentils de Puy, aromatic vegetables and salsify
Dessert
Blackberry Anjou Pear Cobbler   With Rose Patel Ice-Cream
Golden Heart Cake   Blood orange sponge cake with warm carmelized pineapple &topped with creamed fromae blanc	(Wine Pairing) 55.00 (Per Person) 75.00
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