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MENU———————————————————————————
The “Coral Room” Burgerwith gruyere, carmelized onion and arugula 10
Rubenesque Sandwichwith toasted corn rye and baby swiss 12
Rio Grande Pork Sandwichwith curtido slaw and avocado 11
Steak Sandwichcenter-cut filet with lugar steak sauce and arugula 14
Suburban Tuna Sandwichwith havarti and iceberg lettuce 11
Classic Chicken Club Sandwichwith red onion, iceberg lettuce and chef’s dressing 12
SIDES ————————————————————————————— shredded slaw or kettle chips 5 EACH
The “Cor al room” Burgerwith gruyere, carmelized onion and arugula
— 10 —
ruBenesque sandwiChwith toasted corn rye and baby swiss
— 12 —
rio gr ande Pork s andwiChwith curtido slaw and avocado
— 11 —
s Te ak sandwiChcenter-cut filet with Lugar steak sauce
and arugula — 15 —
suBurBan Tuna sandwiChwith havarti and iceberg lettuce
— 11 —
Cl as s iC ChiCken CluB sandwiChwith red onion, iceberg lettuce and
Chef ’s dressing— 12 —
SIDES Shredded Slaw or Kettle Chips
— 5 —
MENU
Menu———————————————————————————————————————————
THE “CORAL ROOM” BURGER — with gruyere, carmelized onion and arugula 10
RUBENESQUE SANDWICH — with toasted corn rye and baby swiss 12
RIO GRANDE PORK SANDWICH — with curtido slaw and avocado 11
STEAK SANDWICH — center-cut filet with Lugar steak sauce and arugula 14
SUBURBAN TUNA SANDWICH — with havarti and iceberg lettuce 11
CLASSIC CHICKEN CLUB SANDWICH — with red onion, iceberg lettuce and Chef ’s dressing 12
Sides —————— Shredded Slaw or Kettle Chips 5 each
The “Coral room” Burger with gruyere, carmelized onion and arugula — ten
ruBenesque sandwiCh with toasted corn rye and baby swiss — twelve
rio grande Pork sandwiCh with curtido slaw and avocado — eleven
sTeak sandwiCh center-cut filet with Lugar steak sauce and arugula — fifteen
suBurBan Tuna sandwiCh with havarti and iceberg lettuce — eleven
ClassiC ChiCken CluB sandwiCh with red onion, iceberg lettuce and Chef ’s dressing — twelve
SIDES Shredded Slaw or Kettle Chips — five each
menu
StarterSDip Trio of SmokeD TrouT, AvocADo, HummuS 8
SpinAcH & ArTicHoke Dip wiTH reggiAno 12
oAk grilleD ArTicHokeS 10
Home SmokeD SAlmon 14
#1 AHi TunA poke 16
ToDAy’S Soup 7
SaNDWICHeScHeeSeburger fresh-ground chuck steak on house baked bun “loaded” 13
HouSe-mADe veggie burger brown rice and oat bran recipe with melted Jack 13
fAmouS frencH Dip au jus thinly sliced prime rib on a toasted French roll 17
clASSic club thinly sliced ham and turkey, bacon, Cheddar and Jack 13
ruebeneSque corneD beef with baby Swiss on griddled rye 15
SalaDScAeSAr SAlAD with house made rustic croutons and Reggiano cheese 11
TomATo burATTA SAlAD roasted beets, mâche, classic viniagrette and toasted walnuts 14
ASiAn cHoppeD cHicken SAlAD with cucumber, mango, fresh herbs and noodles 16
SpinAcH & cHicken wAlDorf with flame raisins, bacon, egg and cashews 14
SASHimi TunA SAlAD seared Ahi, cilantro-ginger viniagrette, avocado and mango 16
THAi nooDle STeAk SAlAD marinated Filet, avocado, mango and basil 16
eNtrée PlateS ToDAy’S freSH fiSH i & ii selection and preparation change daily mkt
Jumbo lump crAb cAkeS with Pommery mustard sauce, French fries and coleslaw mkt
cioppino with shrimp, crab, Halibut and scallops 28
bArbecue pork ribS with coleslaw and thin-cut French fries 27
STeAk & omeleT spinach and goat cheese omelet served with tomatoes 14
fArmer’S mArkeT vegeTAble plATTer assorted and seasonal 14
roASTeD prime rib roasted on the bone and thick-cut with a baked potato 27
orgAnic roTiSSerie cHicken with pan juices and mashed potatoes 19
ruTHerforD rib eye with thick-sliced tomato and blue cheese 32
SliceD leg of lAmb with couscous 20
cenTer-cuT fileT with choice of potato 32
Small Caesar or Nice Little House Salad to accompany your entrée 5
DeSSertSwArm five nuT brownie 8
cobbler of THe SeASon 8
key lime pie 8
E sta bli shE d FE brua ry 1998 sa n Fr a n c i s co
—————————————————————————————————————————————————————18% g r at u i t y a ddE d to pa rtiE s oF 5 or m orE
pa rtiE s oF 7 or m orE w ill bE accomm odatE d at sE pa r atE ta blE s
plE a sE , n o c E ll ph on E s in thE din in g ro om
————————————————————————————————rE sE rvati on s 415 392 9280
spli t pl atE c h a rg E 4
STARTERSDip Trio of SmokeD TrouT, AvocADo, HummuS 8
oAk GrilleD ArTicHokeS 10
Home SmokeD SAlmon 14
SpinAcH & ArTicHoke Dip wiTH reGGiAno 12
ToDAy’S Soup 7
#1 AHi TunA poke 16
SANDWICHEScHeeSeburGer fresh-ground chuck steak on house baked bun “loaded” 13
HouSe-mADe veGGie burGer brown rice and oat bran recipe with melted Jack 13
clASSic club thinly sliced ham and turkey, bacon, Cheddar and Jack 13
ruebeneSque corneD beef with baby Swiss on griddled rye 15
fAmouS frencH Dip au jus thinly sliced prime rib on a toasted French roll 17
SALADScAeSAr SAlAD with house made rustic croutons and Reggiano cheese 11
TomATo burATTA SAlAD roasted beets, mâche, classic viniagrette and toasted walnuts 14
ASiAn cHoppeD cHicken SAlAD with cucumber, mango, fresh herbs and noodles 16
SpinAcH & cHicken wAlDorf with flame raisins, bacon, egg and cashews 14
SASHimi TunA SAlAD seared Ahi, cilantro-ginger viniagrette, avocado and mango 16
THAi nooDle STeAk SAlAD marinated Filet, avocado, mango and basil 16
ENTRÉE PLATESToDAy’S freSH fiSH i & ii selection and preparation change daily mkt
cioppino with shrimp, crab, Halibut and scallops 28
bArbecue pork ribS with coleslaw and thin-cut French fries 27
STeAk & omeleT spinach and goat cheese omelet served with tomatoes 14
fArmer’S mArkeT veGeTAble plATTer assorted and seasonal 14
roASTeD prime rib roasted on the bone and thick-cut with a baked potato 27
orGAnic roTiSSerie cHicken with pan juices and mashed potatoes 19
SliceD leG of lAmb with couscous 20
ruTHerforD rib eye with thick-sliced tomato and blue cheese 32
Jumbo lump crAb cAkeS with Pommery mustard sauce, French fries and coleslaw mkt
cenTer-cuT fileT with choice of potato 32
Small Caesar or Nice Little House Salad to accompany your entrée 5
DESSERTSwArm five nuT brownie 8
cobbler of THe SeASon 8
key lime pie 8
18% gratu ity added to part ies of 5 or more
part ies of 7 or more will be accommodated at separate tables
spl it pl ate charge 4
please , no cell phones in the d in ing room
establ ished february 1998
san franc isco cal iforn ia
reservat ions 415 392 9280