Chez Papa

1401 18th St- At Missouri St
San Francisco, CA 94107

415 824-8210

Lunch
Petites Assiettes
Soup Du Jour	5.00
Beets and Montrachet cheese Napoleon   with basil oil and pistou	9.00
"Pissaladiere", caramelized onion tart   with anchovy and frisee salad	8.00
Squash blossom beignets   with Dungeness crab, saffron-tomato coulis and basil	12.50
Seared foie gras   with fennel pollen reduction, Banyuls and summer fruit	16.00
Ahi tuna tartare   with argan oil, paprika-avocado mousse and soy sauce	16.00
Ricotta ravioli   with roasted tomatoes, basil and shaved parmesan	8.00  17.00
Salades & Sandwiches
Salade Nicoise   with seared tuna and whole grain mustard dresssing	14.00
Grilled Prawns   with fennel, tomato, artichoke, watercress, frisee and rosemary vinaigrette	14.00
Coppa and Salami   with mustard, aioli, cambozola, tomato and chicories	9.50
Pan Bagnat - Tuna Sandwich   with cucumber, olives, anchovies, peppers, egg and butter lettuce	9.50
Grandes Assiettes
Ahi Tuna   with summer vegetables, white asparagus, orange, fennel and Sichuan peppercorn sauce	17.00
Halibut   with baby greens, yellow squash and pea sprouts, cider-port sauce	16.00
Mussels "provencale"   with garlic, shallots, cherry tomatoes, nicoise olives and pastis	13.00
Mussels "nicoise"   with aioli, saffron, shallots and white wine	13.00
Roasted Lemon Chicken   with grilled vegetables marinated in herbs	14.00
Lamb Daube   with rosemary-red wine sauce and seasonal vegetables	16.00
Grilled Rib Eye Steak   with balsamic-pearl onion sauce and french fries	20.00
Sides $4.00
Frites   with aioli
White Emergo Beans   with bacon, herbes de provence and truffle oil
Ratatouille
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Dinner
Petites Assiettes
Soup of The Day	6.00
Seasonal Greens   with extra virgin olive oil, meyer lemon and garlic croutons	7.00
Beets and Montrachet cheese Napoleon   with basil oil and pistou	9.00
"Pissaladiere", caramelized onion tart   with anchovy and frisee salad	8.00
Roasted black Mission figs   with gorgonzola, crispy prosciutto, Hazelnuts, pomegranate vinaigrette	9.00
Lobster trio salad   with citrus vinaigrette	16.00
Ahi tuna tartare   with argan oil, paprika-avocado mousse and soy sauce	10.00
Squash blossom beignets   with Dungeness crab, saffron-tomato coulis and basil	12.50
Mussels "Provencale"   with garlic, shallots, cherry tomatoes, nicoise olives and pastis	13.00
Mussels "Nicoise"   with aioli, saffron, shallots and white wine	13.00
Ricotta ravioli   with roasted tomatoes, basil and shaved parmesan	8.00  17.00
Seared foie gras   with fennel pollen reduction, Banyuls and summer fruit	16.00
Colorado grilled rack of lamb   with lavender salt, herbs de provence and ratatouille	14.00
Beef Tartar   with dijon, cornichons, capers, worcestershire and quail egg	12.00
Grandes Assiettes
Ahi Tuna   with summer vegetables, white asparagus, orange, fennel and Sichuan peppercorn sauce	22.00
Halibut   with baby greens, yellow squash and pea sprouts, cider-port sauce	21.00
Black cod   with broccolini, spaghetti squash and nigella soy sauce	22.00
Sauteed Bluenose bass   with fennel confit and saffron-orange beurre blanc	20.00
Roasted Chicken Breast   with potato puree, peas, baby carrots and rosemary jus	17.00
Lamb Daube   with rosemary-red wine sauce and seasonal vegetables	20.00
Roasted Filet Mignon   with potato parnish gratin and a truffle foie grass sauce	30.00
Grilled rib eye steak   with balsamic-pearl onion sauce and french fries	26.00
Sides $4.00
White Emergo Beans   with bacon, herbs de provence and truffle oil
Potato-parsnip Gratin
Frites   with aioli
Ratatouille
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Desserts
Apple Tart Tatin with vanilla chantilly   Papa recommends a glass of Ramos Pinto white port	7.50
Butterscotch pain perdu with pomegranate honey and caramel cream   Papa recommends a glass of Doisy-Vedrines	14.00
Jasmine Creme Brulee with with sesame and marcona almond cookies   Papa recommends a glass of Muscat	7.50
Warm chocolate fondant cake with espresso creme anglaise   Papa recommends a glass of '01 Dow's Vintage Port	12.00
Black cherry clafouti with toasted almonds   Papa recommends a glass of Quinta Do Noval, 10yr Tawny	7.00
Ginger Panna Cotta with Lemon Ginger Syrup   Papa recommends a glass of Smith Woodhouse "Lodge" Port	8.00