Page 55 - SFC - V15

2915 El Camino Real, Redwood City, CA 94061
John Bentley’s
650.365.7777 www.johnbentleys.com
Executive Chef John Bentley
Cuisine
New American
Meals Served
Lunch, Dinner
Restaurant Hours
Lunch
Monday - Friday 11:30 am - 2:00 pm Dinner
Monday - Thursday 5:00 pm - 9:00 pm Friday - Saturday 5:00 pm - 9:30 pm
Dining
Vegetarian Options Seasonal Menus Extensive Wine List Gluten Free Options
Attire
Business Casual
Additional Services
Private Rooms Private Parties
Handicap Accessible Reservations
Suggested
Credit Cards
Visa, MasterCard American Express Discover Card Diners Club Card
“2013, 2014 & 2015 Best Chefs America” —Best Chefs America
“One of the top 100 American Restaurants in the United States,” 2011 - 2015
—Open Table
“Award of Excellence,” 2011 - 2015
—Wine Spectator
John Bentley’s in Redwood City, California, features Seasonal American Cuisine served in a sophisticated yet comfortable setting. With a sleek bar and two ample spaces for private events, the restaurant hosts a variety of dining options. The focus at John Bentley’s remains the same as it has been throughout John’s career: great food and great service. The care and quality of ingredients used in John’s cooking, combined with the warm and detailed attention of his staff, make his Redwood City restaurant a favorite among guests and critics.
SALADS & STARTERS
Baby Iceberg, Creamy Bleu Cheese
Hearts of Romaine, Asiago Cheese, Caesar Dressing
Bu er Le uce, Maytag Bleu, White Balsamic Vinaigre e
Smoked Salmon, Baby Kale, Grapefruit, Green Apple, Pomegranate Seeds, Avocado Vinaigre e Grilled Watermelon, Dungeness Crab, Avocado Napoleon, Jicama
Molasses Lacquered Pork Belly, Napa Cabbage Slaw, Pickled Ginger Vinaigre e Roasted Golden Beet & Wild Mushroom Ravioli, Tomato, Beet & Basil Essences, Chèvre Fondant Fresh Mozzarella, Oregon Bay Shrimp, Cherry Tomato, Basil Vinaigre e Gorgonzola Stu ed, Port Wine Marinated Black Mission Figs, Baby Arugula
Grilled Marinated Quail, Baby Arugula, Pance a Vinaigre e
“Pressed Duck”, Napa Cabbage Salad, Mango Salsa
Spicy Tuna Tartare, Pickled Cucumber, Wasabi Cream
ENTREES
Seared Day Boat Scallops, Parsnip Puree, Fuji Apple, Bacon, Fennel, Apple Brown Bu er Broiled Wild King Salmon, Sauteed Spinach, Tomato, Basil and Beet Essences
Pan Seared Local Sole, Vegetable Mélange, Lemon Caper Beurre Blanc
Peppercorn Crusted Ahi, Pickled Ginger Soba Noodles, Goma Wakame
Panko Crusted Double-Cut Pork Chop, Yukon Gold Mash, Haricot Verts, Apricot Cherry Chutney Grilled Marinated Rib-Eye, Roasted Garlic Mash, Broccolini, Gorgonzola Cabernet Demi-Glace Grilled Hanger Steak, Scalloped Potatoes, Sautéed Spinach, Red Onion Marmalade
Pan Seared Range Fed Veal Medallions, Roasted Garlic Mash, Haricot Verts, Brie, Lingonberries Crispy Sweetbreads, Smoked Bacon Yukon Golds, Grain Mustard Sauce
Trumpet Mushroom “Pappardelle”, Tomato, Garlic, Basil, Kalamatas, Edamame, Pecorino Romano
*We use sustainably farmed produce, meats and environmentally sound seafood whenever possible.
San Francisco Cuisine Volume XV The Premier Culinary Guide to Fine Restaurants and Wineries www.sanfranciscocuisine.com
53