APPETIZERS

Escargot

Sauteed with Sweetbreads and Lobster,

Cognac Cream Sauce

twelve dollars

Osetra Caviar

Corn Blinis, Quail Egg Salad,

Lemon-Pepper Cured Salmon

twelve dollars

Sonoma Foie Gras

Basked Apple and Onion Marmalade

fourteen dollars

Steak Tartare

Fresh Ground Tenderloin with Toast Points, Black Pepper

Pappadams & Traditional Condiments.

Requires advance notice

fifteen dollars

Iced Seasonal Seafood

Jumbo Prawns, Oysters, Clams, Marinated Mussels, Fresh

Ceviche and Hawaiian Seaweed Salad

fifteen dollars

Griddle Lobster Cake

Buttered Leeks and Beet Jus

sixteen dollars

Truffled Risotto

Roasted Portabello Mushrooms, Asparagus,

Prosciutto and Goat Cheese

ten dollars

Charcuterie

Ask your server about the Chef's selection of Fresh Pate on

Terrine of Sausage served with Toast Points

and Tradional Condiments

eleven dollars

Hearts of Romaine

Caesar Style Dressing and Parmesan Crisps

eight dollars

Normandy Brie Soup

Black Truffles and Rosemary Croutons

eight dollars

The Gorgonzola Salad

Baby Lettuc tossed with Fresh Pear, Bacon, Red Onion,

Spiced Pecans. Beet Chips and Gorgonzola

ten dollars

The Vegetarian Prix Fixe Menu

Ask your server about our Alterntive Menu

twenty four dollars

ENTREES

Pressed Skillet Chicken

Herb Marinated Petit Poussin

with Artichoke, Mushroom and Tomato Hash

nineteen dollars

Grilled New York Steak

The only USDA Certified Prime Beef in Town

Dry Aged in our own celler, Grilled on the Bone

thirty dollars

Niman Schell Tenderloin of Beef

Asparagus, Morel Mushrooms and Foie Gras Potatoes

twenty eight dollars

Veal T-Bone Steak

Marinated in Guinness and Honey

Smoked Ham Sweet Potatoes

twenty eight dollars

Cedar Plank Salmon

Broiled on a Seasoned Wood Plank

Sauteed Spinach n dWhite Bean Cassoulet

twenty four dollars

Seasonal Wild Game

thirty one dollars

Roast Rack of Lamb

Dry Aged Colorado Lamb, Toasted Pine Nut Crust

Arborio Rice

thirty six dollars

Hawaiian Fresh Fish

twenty six dollars

San Francisco "Lobster" Ciappino

Live Whole Main Lobster and so much more

thirty four dollars

Prime "Certified Angus" Rib

Traditional Clift Prime Rib, Carved Table-Side

Spinach Souffle and Yorkshire Pudding

twenty seven dollars

Theatre Menu

Suggested Selections for those on the go!

thirty nine dollars

Chef's Prix Fix Menu

Seven Course Custom Menu

fifty five dollars

Vegetarian Selections

Starters

choice of:

Tomato Consomme en Croute

Straw mushrooms julieene vegetables

Spinach & Brie Soup

Truffles & Rosemary crouton

Asparagus & Portablella Salad

Oven dried tomatoes & feta

Crispy Potato Terrine

Lentils, French beans & feta

Greens & Gorgonzola

Pears, pecans & beet chips

Sorbet Intermezzo

Entrees

choice of:

Grilled Vegetable Tart

White beans & Fresh Mozzarella

Truffled Risotto

Portobello, asparagus & goat cheese

Vegetable Stir Fry

Noodles and tofu

Quiche

Mushroom, spinach and tomato

Pasta Pasta Pasta

Choices daily

The Vegetarian Sampler

Spring Rolls

Spanakopita

Vegetables

Legumes

Tomato consomme

Pasta

Asparagus and Portabello

Dessert & Mignardise

twenty four dollars

Theatre Menu

Starters

choice of:

Charcuterie

Ask your server about the chef's

selection of fresh pate en terrine or sausage

served with toast points and

traditional condiments

or

Normandy Brie Soup

Black Truffle & Rosemary croutons

or

Truffled Risotto

or

Hearts of Romaine

Caesar style dressing

or

The Gorgonzola Salad

Entrees

choice of:

All Natural Bradley Ranch Beef

Tradtional Clift Prime Rib

Carved Table-Side

or

Hawaiian Fresh Fish

Received daily, the freshest and highest

quality seafood available from

Royal Hawaiian Seafood Importers

or

Cedar Plank Salmon

Broiled on a seasoned wood plank,

sauteed spinach and white bean cassoulet

Traditional French Room Dessert Cart

Served Table-Side

choice of:

Imported or Domestic cheese with

fresh fruit or berries

D'anjou pear tart

Raspberry Linzer Torte

Seasonal fresh fruit tart

Berries and Creme Fraiche

Mignardise

thirty nine dollars

Chef's Prix Fixe Dinner

First Course

Osetra Caviar

or

Sonoma Foie Gras

try a California late harvest wine

Second Course

Truffled Risotto

or

Escargot

Lobster & Sweetbreads

Sorbet Intermezzo

Dry Aged Colorado Lamb Rack

or

Lobster Cioppino

Fourth Course

Organic Baby Lettuces

White truffle vinaigrette

or

Gorgonzola Salad

Pancetta, spiced nuts, onions and pears

Fifth Course

Choice of Dessert

or

Fruit and Cheese

Mignardise

fifty five dollars

Executive Chef

Mercer A. Mohr

The Clifts Hotel San Francisco

6/96

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