Page 39 - SFC - V15

2100 Van Ness Avenue, San Francisco, CA 94109
One of The City’s nest restaurants, Harris’ features a signature martini, an award- winning wine list, and outstanding dry-aged Midwestern beef — all served in a warm, traditional
BEGINNINGS
Ahi Poke Martini
Marinated Ahi served with Julienned Vegetables and Crispy Rice Noodles 19.
Fresh Oysters on the Half Shell
with Three Sauces 18.
Smoked Salmon served with Dill Cream Cheese and Toast Points 18.
atmosphere re ecting both the past and present grandeur of old San Francisco. Harris’ has been ranked as one of the nation’s Top 10 Steak Houses by Wine Spectator.
Harris’ Restaurant 415.673.1888 www.harrisrestaurant.com
Executive Chef Michael Buhagiar
Cuisine
American, Steak House
Meals Served
Dinner
Hours
Monday - Friday From 5:30 pm Saturday & Sunday From 5:00 pm
Dining
Seasonal Menus Extensive Wine Menu
Attire
Business Casual
Additional Services
Full Service Catering Private Rooms Private Parties Meeting Facilities Banquet Facilities
Handicap Accessible
Live Music Nightly
Reservations
Suggested
Credit Cards
Visa, MasterCard American Express Discover Card Diners Club Card
“In a town that idolizes Nouvelle cuisine, eating here can be a downright relief.” — The New York Times
WAYGU
Waygu literally translates as “Japanese Cow.” This particular style of beef is widely known for its extensive marbling, incredible avor and tenderness
“Kobe Style” Australian Waygu Ribeye 16oz. 88.
“Kobe Style” American
Gulf Prawn Cocktail 19. Dungeness Crab Cakes
with Buerre Blanc 17.
Steamed Clams Mariniére 16.
Harris’ Steak Tartar 20.
Chilled Foie Gras
with Fire-Roasted Orange Marmalade and Toasted Brioche 35.
Seared Foie Gras
with Poached Egg, Grilled Toast and Truf es Madeira Sauce 22.
Veal Sweetbreads
sautéed with a Shitake-Sherry Cream Sauce
Deep Fried Onion Rings or Mushrooms 9.
AWARD WINNING
Waygu New York 13oz. Authentic Japanese
Waygu Ribeye 13oz. 195. ROASTED PRIME
RIB OF BEEF
88.
MID-WESTERN AGED BEEF
Entrées include sautéed Seasonal Vegetables and a choice of Baked Potato or the Evenings Potato
Filet Mignon 12oz. 53.
Petite Filet Mignon 8oz. 47.
The Porterhouse Steak 24oz. 61.
The Harris’ Steak 16oz. — a thick Bone-in New York 54
The 49er Cut 16oz. — a generous cut of Boneless New York 58.
Petite Filet Mignon 8oz. with steamed whole Maine Lobster 2 1⁄2 lb. A.Q.
Steak Diane — a pailliard of Filet Mignon grilled and nished with a Demi Glace of Cognac and Shallots 47.
Pepper Steak — a Boneless New York Patted with Cracked Black Pepper,
grilled and served with Brandy,
Cream and Peppercorn Sauce 49.
American Lamb Chops — Three Colorado Chops cut from the rack, grilled over mesquite 51.
Pan Roasted Breast of Chicken
Petite Boneless New York 12oz. 48.
Bone-In Ribeye Steak 20oz. 55. Seared Foie Gras with any steak add
14.
SEAFOOD
Loch Duart Scottish Salmon
served with Rice and Champagne Sauce 36.
Steamed Whole Main Lobster with Steamed Clams A.Q.
MENU SAMPLING
17.
The Executive
Cut on the Bone 22oz.
THE CLASSICS
55.
San Francisco Cuisine Volume XV The Premier Culinary Guide to Fine Restaurants and Wineries www.sanfranciscocuisine.com
37
Cut thick or if you prefer, cut English style (thinly sliced), served with Creamed Spinach and a choice of Baked Potato or the Evening’s Potato
Regular Cut 14oz.
-or-
48.
with a Sherry Glaze
32.