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One Market Restaurant 415- 777-5577 1 Market Street , San Francisco , CA 941051572 American Contemporary Price Range: Expensive ($31-$50) Neighborhood: Downtown/Financial Modern, View, Children's Menu Live Jazz Piano every evening and for Sunday Brunch
Restaurant Description: Lively, cosmopolitan "American Brasserie" featuring Chef owner Bradley Odgen's updated American cuisine plus Chef George Morrone's exquisite fish preparations. Very lively restaurant with beautiful views of the historic Ferry Building and the Bay Bridge.
Additional Restaurant Features
PHOTOGRAPH
LUNCH
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S T A R T E R S
Sweet Corn Soup Cayenne-Corn Madeleines
6.50
Half Dozen Chiloe Oysters on the Half Shell Cocktail Sauce, Classic Migonette
10.50
Bradley's Caesar Salad Garlic Parmesan Croutons
7.50
Field Lettuces Champagne Vinaigrette, Potato Croutons
6.50
Wild Pacifi Salmon Tartare Rye Crackers, Curry Oil
9.00
Sweet and Sour Rock Shrimp Ceviche
9.00
Fresh Mozzarella Fisgs Arugula
10.00
M A I N C O U R S E S
Mom's Baked Meatloaf Garlic Mashed Potatoes
12.50
Softshell Crab "Po'Boy" Spicy Remoulade Garden Pickles
13.00
Salmon Carpaccio Black Pepper Brioche,Honey Mustard
11.00
Roasted Northern Halibut Savoy Spinach, Roast Potatoes, Olive Oil
14.00
Handmade Gnocchi Duck Bolognaise Sauce ( while available )
12.00
Grilled Chicken Paillard Artichoke Potato Salad, Whole Grain Mustard Vinaigrette
12.50
One Market Chuck Burger Red Onion Bun, Homemade Pickles, Shoestring Fries
8.50
Grilled Salmon Burger Green Onion Bun, Classic Tartar Sauce, Quinoa Salad
11.50
DINNER
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S T A R T E R S
Chiloe Oysters similar to the European and Olympia oysters, Chiloes come from the Chilean
Island of the same name. They are very clean and salty with a pronounced mineral character.
Half-Dozen On The Half-Shell Cocktail Sauce, Classic Mignonette
10.50
Half-Dozen Oven Roasted Caramelized Onion, Cabernet Glaze
10.50
Black Mussel Bisque Saffron Flan
7.00
Citrus-Infused Salmon Tartare Rye Crackers, Curry Oil
9.00
Grilled Boneless Quail Warm Potato Salad, White Truffle Jus
10.00
Whole Roasted Foie Gras Steak Black Peppercorn Brioche, Blackberry Balsamic Juice
14.00
Sweet and Sour Rock Shrimp Ceviche Shittake Arugula Salad
9.00
Beef Tenderloin Carpaccio Grilled Maui Onions, Spicy Dijon
10.50
Field Lettuce Salad Champagne Vinaigrette, Potato Croutons
6.50
Salina Valley Artichoke Salad Aged Asiago, Roasted Peppers
9.00
Bradley's Caesar Salad Garlic Parmesan Croutons
7.50
M A I N C O U R S E S
Chicken Breast Fresh Morels, Garlic Mashed Potatoes
17.50
Muscovy Duck Breast Corn Pudding, Spiced Cherry Glaze
25.00
Wild Local Salmon Saffron Egg Noodles, Tomato Shallot Sauce
20.00
Willapa River Sturgeon Rock Shrimp Ravioli, Shrimp-Lemongrass Essence
23.00
New Zealand Snapper Basted in Olive Oil, Lemon, Chardonnay and Aromatics
22.00
Black Angus Beef Tenderloin Summer Vegetable Salad, Red Onion Vinaigrette
22.00
Soft Shell Crabs Toasted Almond Tempura, Citrus Brown Butter
24.00
Skirt Steak Classic French Fries, Worcestshire Butter
16.50
Barbequed Rack of Pork Roasted Poblano Rice
18.50
DESSERTS
Select Cheese Plate Concord Grape Granite
7.00
Lemon Creme Brulee Poppyseed Madeleines
6.25
Chilled Cherry Soup Mango Frozen Yogurt, Cherry Sorbet
7.00
Warm Chocoate Brioche Bread Pudding Chocolate Bourbon Saboyan
6.50
Oven Roasted Summer Peach Crisp
6.50
Classic Vanilla Cheescake Apricot and Raspberry Compte
7.00
Warm Chocolate Cake Gianduja Sorbet
7.50
Assorted Petit Confections
6.50
Silken Chocolate Pudding Tahitian Vanilla Cream
6.50
From The Cask
Germain Robin One Market Blend, Alambic Brandy
7.50
BRUNCH
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S T A R T E R S
Basket of Assorted Breakfast Breads
5.50
Warm Gratin of Berries
6.50
Seasonal Fresh Fruit Frappe Petite Raisin Bran Muffin
6.00
Bradley's Caesar Salad Parmesan Croutons
7.50
Field Lettuce Salad Champagne Vinaigrette, Cambozola
8.50
Mango Fritters Lime Creme Fraiche Fried Ginger
7.00
Beer Battered Soft Shell Crabs Spicy Remoulade
10.50
While Available
M A I N C O U R S E S
Lemon-Poppy Seed Short Stack Blackberry Vanilla Butter, Choice Bacon or Sausage
10.00
Smoked Pacific King Salmon Classic Condiments, House-Made Bagel
14.00
Open Faced Vegetarian Omelette Seasonal Vegetables, Whole Wheat Grits
11.00
Gruyere Cheese Souffle Prosciutto Crostini
12.00
Red Flannel Hash Wild Salmon, Poached Eggs
13.00
Huevos Rancheros Black Beans, Chorizo Sausage
11.50
One Market Eggs Benedict, House Made English Muffin,
Turkey Paillard, Savory Hollandaise
11.50
Smoked Salmon, Tarragon Hollandaise
14.00
Two Eggs Any Style Apple-Wood Smoked Bacon, Maple Sausage Links, Hash Brown Potatoes
9.00
One Market Ground Chuck Burger Onion Bun, Bread & Butter Pickles, French Fries
9.00
7/96
Additional Restaurant Features Restaurant Hours: Lunch 11:30 -2:00 M-F; Dinner 5:30-10:00 Daily; Sundy Brunch 10:00 am -2:00 PM Days Closed: Saturday(Lunch) Seating Capacity: 275 Propietor/Maitre D': Michael Dellar Cuisine Options: Vegetarian Offered Regular Promotions: Take Out Parking Facilities: Valet Other Notes: Wheelchair Access, Near a Subway Accepted Credit Cards: All Major Credit Cards Fax Number: 415-777-3366 Chef Name: Bradley Ogden-Chef/Owner, George Morrone-Executive Chef
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