Carnelian Room

555 California St- Btwn Kearny & Montgomery St
San Francisco, CA 94104

415 433-7500

A La Carte
A Gratuity of Eighteen Percent Will Be Added to Parties of six or More.
First Course
Cream of Cauliflower Soup   crisp prosciutto, bleu cheese, flavored with garlic oil	9.50
Sautéed Black Tiger Prawns   Black Tiger Prawns, Risotto, Stewed Tomatoes & Tarragon Butter Sauce	17.00
Open Wild Mushroom Ravioli   foie gras, leeks and mushroom consomme	15.00
Tuna Tartar   guacamole, fuyu persinnone and udad papad chips	19.00
Fole Gras & Sea Scallops   with yam puree and a loquat balsamic reduction	25.00
Cured Salmon Pave   meyer lemon glaze, assorted citrus, macro greens toast points	21.00
San Francisco Cioppino   little neck clams, pei mussels, dungeness crabmeat and seafood broth	18.00
Oyster Seafood Platter   Dungeness Crab Legs, Malpeque and Hog Island Oysters, Prawns, Chardonnay Gelee, Ver Jus Mignonette & Cocktail Sauce	29.00
Salads
Baby Beet salad   point reyes bleu cheese, candied walnuts, citrus segments & walnut oil vinaigerette	11.50
Bell Pepper,zucchini, Yellow Squash and Potato Vegetable Terrine   baby carrot & tomato sauce	10.00
Dungeness Crabmeat   with hearts of palm. oznard scarborough farm mesclun greens and shaved parmigiano reggiano	19.00
Simple mixed Green Salad   cherry tomatoes, pine nuts, whole grain mustard vinaigrette	13.00
Traditional Caesar Salad   prepared table side	11.00
Entrees
Roasted Sea Bass   almond basmati rice, glazed baby carrots, saffrom almond milk curry sauce	32.00
Dijon Mustard Crusted Ahi Tuna   onion, tomato and pepper piperade with black rice	30.00
Seared Arctic Char   jerusalem artichoke confit, julienne of zucchini & carrots and cilantro clam nage	28.00
Poussin " Au Vin "   simmered in cabernet sauvignon with pearl onions, carrots, wild mushrooms and chareau potatoes	28.00
Sonoma Muscovy Duck Breast   ratatouille, sweet potato puree and pomegranate sauce	29.00
Colorado Lamb Sirloin   creamy polenta, braised endives and rosemary sauce	36.00
Grilled " Prime " Rib Eye Steak   roaasted yukon potatoes, swiss chard, caramelized onions and garlic sauce	45.00
Seared Beef Tenderloin   chanterelle mushrooms, potato puree, baby turnips, fried shallots and pordelaise sauce	42.00
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Prix Fixe Menu $49.00.
A gratuity of 18% will be added to parties of six or more.
First Course
Please Select One
Cream of Sauliflower Soup   crisp prosciutto, bleu cheese and flavored garlic oil
Sauteed Black Tiger Prawns   risotto stewed tomatoes and tarragon butter sauce
Traditional Caesar Salad   Prepared Table Side
Second Course
Please Select One
Seared Arctic Char   jerusalem artichoke, julienne of zucchini and carrots and cilantro clam nage
Sonona Duck Muscovy Duck Breast   ratatouille, sweet potato puree and pomegranate sauce
Poussin " Au Vin"   simmered in cabernet sauvignon, pearl onions, carrots, wild mushrooms and chateau potatoes
Third Course
Please Select One
Pistacio Crème Brulée   Seasonal Fresh Fruit & Homemade Cookies
Fresh Mint & Dark Chocolate Bavarian   served with a creme de menthe sauce
Trio of Sorbet   Please ask your server for today's selection
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Sunday Brunch
10 to 2:30 Pm
Price: $55.00 Per Adult - $28.00 Per Child 10 Years old and Younger Price Does Not Include Tax or Gratuity
Gourmet Salad Station
Whole Leaf Caesar Salad   Garlic croutons with shaved parmesan and anchovy dressing
Water Melon & Chevre Cheese Napoleon   amarotto infused creme ffraiche
Composed Salad of Petites Organic Greens   sonoma field greens, cherry tomato, baby carrot, marimated olives, sliced cucumber, toasted pepitas, crumbled bleu cheese & sliced strawberry choice of sweet tarragon vinaigrette or yogurt zinfandil dressing
Three Bean & Artichoke Salad   marinated artichokes, garbanzo beans, kidney beans, blue lake beans & tuscan style vinaigrette
Individual Tomato Mjozzarella Salad   vine ripened roma tomato stuffed with bocconcini & asparagus balsalmic gastrique & fried basil
Seafood Station
Dungeness Crab & Morro Bay Shrimp Shooter   Individual cups with Louis dressing
Smoked Norwegian Salmon Display   Pickled Bermuda onions with citrus capers, crème fraiche and chives parsley points
Cheese & Fruit Station
Sliced Tropical Fruit Display
Assortment of Domestic & International Cheese Board   Sliced baguettes and gourmet crackers
Main Course
Please Select one of The Following
Grilled Statler Chicken Breast   served with crispy and creamy potatoes, parisienne vegetables and chablis wine demi - glace
Panko Encrusted Tofu   braised bok choy and pan asia vegetables with a soy gastrique
Bronze - Skin Black Bass a La Nage   brussels sprouts, pancetta, poached garlic and yukon gold potatoes
Slow Roasted Prime Rib of Beef   10 oz. cut of grain fed midwestern prime rib with pommes frites, tomato provencal, au jus and horseradish chantilly sauce
" Trinity of Fresh Berries " Stuffed French Toast   wild berries whipped with cream cheese and stuffed in brioche served with a grand marinier scented maple syrup
Oeufs Du Jour   daily inspiration by our chef
Dessert Station
Patissier's Table Display & Action Station   assorted hand-made petits-fours, cakes, chocolate fountain and flambe station with vanilla bean ice cream
Sparkling Wine, Coffee, Tea & Orange Juice
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Valentine's Day Four Course Prix Fixe
February 14, 2007 From 6pm
Pistachio Crusted Jumbo Prawn & Scallop   with a cilantro flavored noodle salad and a light lobster curry sauce
Sonoma County Muscovy Duck Confit   with a meli-melo of winter greens and fruits and a honey - raspberry vinaigrette
Symphony of Petit Filet Mignon   with wild mushrooms and lobster thermidor
Sweet Composition of Hazelnut Praline, Creme Caramiel and a Xo Cognac Chocolate Sauce
$89 Per Person ( Not Including Drinks, Tax and 18% Gratuity)
Desserts
Grand Marnier Soufflé   Please order soufflés with main course, allow 45 minutes to prepare	10.00
Fresh Mint & Dark Chocolate Bavarian   served with a creme de menthe sauce	8.00
Crispy Pumpkin & Apple Bomb   roasted apple with kabocha pumpkin cream served with vanilla ice cream & caramel sauce	8.50
Pistachio Creme Brulee   fresh seasonal fruit and homemade cookies	8.00
Cinnamon Hazelnut Dacquoise   a praline cake with a bourbon sauce and a hazelnut cookie	8.00
Trio of House made Sorbets   please ask your server for today's selection	8.00
Cheese and Fruit Plate   please ask your server for today's selection	10.00
Dessert Wines
Per Glass
Please Ask for a Listing of Rare Cognacs, Armagnacs and Other After Dinner Drinks.
Sauternes
481 Chateau Raymond- Lafon   1995	25.00
480 Chateau D'yqeum   1999	65.00
Tokayi Aszu
725b Disznoko, 4 Puttonyos   2000	14.00
Late Harvest
290A Dolce, Late Harvest   1993	28.00
282 Honig, Late Harvest Sauvingnon Blanc   Napa Valley 2000	22.00
275A Arrowood, Select Late Harvest Riesling   Alexander Valley 2001	24.00
811a Orvieto Classico Superiore Dolce, Vallesanta   Italy 2002	25.00
274A Lolonis, Late Harvest Sauvignon Blanc   Redwood valley 2002	18.00
996A Villiera, Noble Late Harvest, Chenin Blanc   South Africa 2003	18.00
Muscat
999 Beaumes-de-venise, Paul Jaboulet   2000	12.00
Madeira
691 Verdelho Solera, Blandy's   1900	37.00
695 Malmsey, Blandy's   1954	35.00
693 Terrantez, Blandy's   1976	28.00
Port
824 Smith Woodhouse   1977	38.00
814 a Ferreira   1994	20.00
815 Cockbum   1985	25.00
815A Dow's, Late Bottled   2000	12.00
815 C Taylor , 30 Year Old Tawny	30.00
815B Dow's, 20 Year Old Tawny	22.00
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