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Prospect
300 Spear St., San Francisco CA 94105 415.247.7770 www.prospectsf.com
Prospect is a collaboration by Chef Nancy Oakes, Pam Mazzola, and Kathy King from Boulevard Restaurant. Located at the base of the In nity Towers, we host a warm and modern urban environment, with high service standards and exceptional cuisine. We’re proud to offer local, sustainable, organic ingredients.
STARTERS
Burrata & Heirloom Tomato Salad
Italian Anchovy & Calabrian Chili Croutons, Wild Arugula, Basil, Valencia Tomato Vinaigrette 17.5
Baby Kale & Radicchio Salad
Fourme d’Ambert, Asian Pears & Roasted Beets, Toasted Walnuts, Bronx Grape Vinaigrette 14.
Star Root Farm Garden Lettuce Salad
Vegetable Ribbons, Hyssop Vinaigrette 12.
Fresh Peekytoe Crab Salad
Galia Melon, Hearts of Palm, Puffed Wild Rice, Serrano Chilies, Melon Gazpacho, Orange Bergamot Frozen Yogurt 18.
Kobe Beef Tartare
Cherry Tomato Jam, Grilled Avocado, Sprouts, Toasted Brioche, Charred Onion Vinaigrette 18.
Hudson Valley Foie Gras Terrine
Dill Pickled Dates, Mostarda, Pastrami Spice, Brussels Sprout & Herb Salad, Toasted Pumpernickel Bread 26.
Seared Sea Scallops
Sautéed Heirloom Tomatoes, Basil Pesto, Toasted Pine Nuts, Currants, Scallop Crisps 18.5
Seared Monterey Calamari & Spanish Octopus
Squid Ink & Ricotta Gnudi, Jimmy Nardello Peppers, Parmesan Cheese & Garlic Espuma, Caribbean Pepper Hot Sauce 18.
Braised Guinea Hen Pyramid Ravioli
Roasted Maitake Mushrooms, Crispy Fines Herbs, Black Garlic Veloute, Curry Essence 18.
MAINS
Local King Salmon with Crispy Skin
Farro Verde, Piperade, Caramelized Brussels Sprouts, Sweet Pepper Soubise, Pickled Fennel Salad 32.
Seared Alaskan Halibut
Pommes Purée, Glazed Garden Beans, Toasted Almond & Castelvetrano Olive Vinaigrette, Sauce Gribiche 34.
Herb Roasted Squab Breast & Foie Gras
Buckwheat Crepe with Con t Squab Ragout, Roasted Chestnut Soubise, Shaved Arrowhead Cabbage, Anise Hyssop Poached Persimmons, Rich Squab Jus 35.
Heritage Berkshire Pork Chop
Roasted Baby Turnips & Carrots with Black Jonathan Apples, Braised Chard with Bacon Marmalade, Smoked Apple Purée, Sage, Pork Jus 33.
Snake River Farms Kobe Bavette
Crushed Yellow Finn Potatoes, Golden Chanterelles, Melted Calçots, Broccoli Di Ciccio, Leek Soubise, Beef Jus 33.
Grilled Angus New York Strip Steak
Amarosa & Yukon Gold Potatoes au Poivre, King Trumpet Mushrooms “à la Grecque”, Roasted Cippolinis, Wild Summer Greens, Beef Jus Vinaigrette 47.
Crispy Ricotta Stuffed Squash Blossoms
Smoked Brown Rice with Blossom Tapenade, Roasted Fall Squash with Sumac, Baby Kale Pesto, Sweet Onion, Pear & Verjus Purée, Fresh Pomegranates 23.
Executive Chef Pam Mazzola
Cuisine
American, Californian, Contemporary
Meals Served
Lunch, Dinner
Restaurant Hours Lunch
Monday - Friday 11:30 am - 2:00 pm Dinner
Monday - Thursday 5:30 pm - 10:00 pm Friday & Saturday 5:30 pm - 10:30 pm
Dining
Vegetarian Options Seasonal Menus Extensive Wine List
Attire
Casual, Business Casual
Additional Services
Private Rooms Private Parties Banquet Facilities Valet Parking
Handicap Accessible
Lounge/Bar
Monday - Friday 4:00 pm - Close Saturday
5:00 pm - Close
Happy Hour Food
Monday - Friday 4:00 pm - 6:00 pm
Bar
Bar Open All Day
Bar Menu 5:30 - Close
Reservations
Suggested
Credit Cards
Visa, MasterCard American Express Discover Card Diners Club Card
DESSERT
Apple Toffee Cake
Crème Fraîche Ice Cream, Poached Apple, Brandy Toffee Sauce, Spiced Pecans 10.
Persimmon Pudding
Maple Ice Cream, Ginger Caramel, Speculoos Cookie Crumble, Walnut Butter Toffee 10.
White Chocolate Cube
Lemon Verbena Ice Cream, Yogurt Cremeux, Chartreuse Gelée, Huck- leberry Jam, Cashew Biscotti 11.
Valrhona Chocolate & Buckwheat Torte
Dark Chocolate Sorbet, Honey Chocolate Mousse, Hazelnut Praline, Blackberries 11.
“Tin Roof” Sundae
Vanilla Fudge Swirl Ice Cream, Salted Caramel, Chocolate Peanuts, Peanut Butter Crunch, Crème Fraîche 10.
Caramel Popcorn
Cacao Nibs, Salt 6.
S A M P L E M E N U
San Francisco Cuisine Volume XV The Premier Culinary Guide to Fine Restaurants and Wineries www.sanfranciscocuisine.com
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