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One Market
Chef/Partner Mark Dommen
Cuisine
Contemporary, New American American, California Cuisine
Meals Served
Lunch, Dinner
Restaurant Hours Lunch
Monday - Friday 11:30 am - 2:00 pm Dinner
Monday - Saturday 5:30 pm - 9:00 pm
Dining
Children’s Menu Prix Fixe Menu Seasonal Menus Extensive Wine List Chef ’s Tasting Menu Chef ’s Table
Attire
Business Casual
Additional Services
Private Rooms Private Parties Meeting Facilities Banquet Facilities Valet Parking
Handicap Accessible
Lounge/Bar
Open until 1 hour after end of dining room seating
Happy Hour
Daily 3:30 pm - 7:00 pm Saturday 5:30 pm - 9:00 pm
Reservations
Suggested
Credit Cards
Visa, MasterCard American Express Discover Card, JCB Diners Club Card
Michelin Recommended
— e Michelin Guide
“Top 10 American restaurants in the US” —Gayot Guide
1 Market Street, San Francisco, CA 94105 415.777.5577
One Market Restaurant has been at the forefront of cultivated dining in the city since its 1993 opening. Chef Mark Dommen’s stylish and satisfying farm-to-table cuisine has earned him innumerable fans and ve consecutive Michelin stars. Dommen ably follows in the footsteps of One Market’s celebrated founding chef and principal, Bradley Ogden, applying sophisticated technique to the best local products. The restaurant features an open exhibition kitchen with a special “Chef ’s Table,” a wood- red grill, private dining rooms, and a luxurious bar. Add a top-notch staff and there’s little wonder why One Market has been a preferred destination for dining since opening day.
www.onemarket.com
STARTERS
Lightly Smoked
Tasmanian Ocean Trout “Mi Cuit” potato rösti, pancetta vinaigrette, pastured chicken egg 17.00
Grilled Octopus
kabocha squash, pomegranate, baby wild arugula 18.00
Thinly Sliced Lamb Tongue
lambs lettuce, asian pear, puffed quinoa 14.00
Provençal Seafood Bisque
mussels, shrimp, puffed rice 15.00 Oysters on the Half Shell A.Q.
Pan-seared Foie Gras
seaweed, shiitake mushrooms, duck-dashi consommé 26.00
House-made Charcuterie
apricot mustard, radishes 16.00
Artichoke Soup
garlic an, hazelnuts, wild fennel pollen 14.00
Beet Carpaccio
radishes, fresh chevre, sherry vinaigrette 13.00
Lark Creek Caesar Salad
whole leaf romaine, parmesan croutons 12.00
FARMER’S MARKET
MAIN COURSES
Bacon-wrapped Pork Tenderloin
dandelion “persillade,” salsify, natural jus 28.50
Pan-seared Day Boat Scallops
buckwheat, leeks, pork belly, pickled cipollini onions 30.50
Olive Oil-poached Alaskan Halibut
butter beans, tomato, saffron, piperade 31.00
Pan-seared Red Snapper
boulangère potatoes, creamed spinach, stone ground mustard vinaigrette 33.00
Matsutake Mushroom Risotto (v)
yuzu, pine nuts, mitsuba 28.00
Roasted Liberty Farms Duck Breast
house-fermented sauerkraut, duck con t, juniper berry 32.00
Devil’s Gulch Ranch Rabbit Pot Pie
peas, carrots, hon shemiji mushrooms 28.00
Spit-roasted Rocky Jr. Chicken for Two
scratch grains, baby bloomsdale spinach, natural jus 49.00
DINNER
SIDES
Roasted Mushrooms
thyme, roasted garlic
8.00 each
12oz Creekstone All Natural Angus New York Steak
red wine butter, bèarnaise relish 43.00
Ahi Tuna
lardo, beech mushroom escabeche 28.00
THE CHEF’S TABLE
Enjoy a unique seven course tasting menu served by the chefs themselves at a very special table in the heart of the kitchen. By reserving this special table of up to six guests, you will receive a behind-the-scenes look at how our artfully crafted dishes come to life. This exquisitely guided tasting menu experience is $89 per person Monday-Thursday and $99 Friday – Saturday, not including beverages or pairings.
THE WEEKLY BEAST
One Market Restaurant offers weekly-changing whole animal menus every Friday and Saturday night in addition to the restaurant’s full a la carte menu. Chef Mark Dommen’s three course prix xe menu is available for just $49 and features dishes that utilize unique cuts of meat.
SEASONAL & SIGNATURE DESSERTS
Valrhona Chocolate Mousse Cake
caramelized bananas, salty-sweet peanuts, bittersweet chocolate sherbert 11.00
Sonoma Apple Galette
oat streusel, blackberry conserve, cinnamon-crème fraiche ice cream, candied ginger 11.00
Milk Bread Pudding
brandied g compote, roasted Warren pear, caramel sauce, hazelnuts, milk sorbet 11.00
SIMPLY WOOD GRILLED
Wild King Salmon
pickled butternut squash 27.00
a la carte main courses
Buttery Mashed Potatoes Sautéed Spinach
garlic chips
Potato Tots
house-made ketchup
Roasted Cauli ower
parsley salsa verde
Roasted Brussels Sprouts
house-made merquez sausage
Chick Pea Fries
harissa aioli
Blistered Spicy Padrón Peppers
sea salt
ONE MARKET RESTAURANT is committed to sustainable practices that are healthy
for ocean wildlife and the environment.
San Francisco Cuisine Volume XV The Premier Culinary Guide to Fine Restaurants and Wineries www.sanfranciscocuisine.com
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