Page 49 - SFC - V15

25 Lusk St. San Francisco, CA 94107
Executive Chef Matthew Dolan
Cuisine
American, Contemporary
Meals Served
Dinner, Late Night Dining, Sunday Brunch
Restaurant Hours
Sunday - Thursday 5:30 pm - 10:00 pm Friday & Saturday 5:30 pm - 11:00 pm Sunday (Brunch) 11:00 am - 2:00 pm
Dining
Chef ’s Tasting Menu Vegetarian Options Seasonal Menus Extensive Wine List
Attire
Business Casual
Additional Services
Private Rooms Private Parties Valet Parking
Handicap Accessible Lounge
5:00 pm - Close
Reservations
Suggested for parties of 6 or more
Credit Cards
Visa, MasterCard American Express
Checks
Not Accepted
Top 20 Best New Restaurants
— Esquire Magazine
Best California Cuisine
— San Francisco A-List
Top Hot Spot
Restaurants in the U.S.
— OpenTable Diners Choice
Best Restaurant
— Hospitality Design Award
8 8
Located in the bourgeoning China Basin neighborhood of San Francisco’s SOMA district, Twenty Five Lusk is a modern restaurant and lounge featuring seasonally driven New American cuisine, a dynamic wine program, and expertly crafted cocktails. The design weaves a modern aesthetic through a historic brick and timber warehouse originally built in 1917 as a meat packing and smokehouse facility.
Executive Chef Matthew Dolan and General Manager Chad Bourdon met in culinary school and twelve years later, they have teamed up to deliver awless cuisine served with the highest attention to detail. Their commitment to approachable ne-dining makes Twenty Five Lusk the ideal drinking and dining destination for San Franciscans and visitors alike. Twenty Five Lusk looks forward to welcoming you. Cheers!
first courses
KUSSHI OYSTERS lobster, green tea granite - order by the each 3 ORGANIC PARSNIP BISQUE basil, pomegranate 14 BABY LETTUCE SALAD butter pears, cucumber, roquefort, avocado vinaigrette 15 CHICKEN FRIED QUAIL baby escarole, vanilla poached quince, dark maple reduction 15
WILD MUSHROOM RAVIOLI smoked tomato coulis, parmesan, basil
GRILLED OCTOPUS celeriac, parsnip, cipollinis, tarragon, lobster navarin 17 FRIED BURRATA persimmon, red mustard green, honey comb, buckwheat baguette 17 CAVIAR AND BLINIS red onion, dill, creme fraiche 23
mains
TOFU ALMOND STRUDEL pickled sunchokes, truffled cauliflower coulis, chive oil 28 BUTTER BRAISED RABBIT papardelle, prosciutto, arugula, parmesan, duck egg 28 FRIED CHICKEN TERRINE roasted shallot, artichoke, potato gnocchi, meyer lemon butter 29 GULF PRAWNS pencil cob grits, haricot verts, tasso ham, habanero vinaigrette 33 PORK RIB CHOP brussels sprouts, bacon, spaetzle, basil, syrah reduction 34
GRILLED AHI TUNA kohlrabi, piparras, sesame beet coulis, spiced hazelnuts, mustard oil
GRASS FED LAMB SIRLOIN celeriac, apple, mint chutney 37 GRILLED FILET MIGNON pop over, sweet potato mousse, broccoli rabe, pomegranate 40
Twenty Five Lusk
415.495.LUSK (5875) www.25lusk.com
for the table
ROASTED GERMAN BUTTERBALL POTATOES caramelized onions, fines herbs CRISPY ORGANIC BRUSSELS SPROUTS bacon powder, lemon
San Francisco Cuisine Volume XV The Premier Culinary Guide to Fine Restaurants and Wineries
www.sanfranciscocuisine.com
47
15
35