Appetizers!

 

Oyster on the Half Shell

Red Wine Vinegar Mignonnette     (Each)     3.00     (+ $6.00 on the Menu)


Traditional Onion Soup     9.00


Creamy Roasted Chestnut Soup,

Duck Fat Croutons with Parsley & Garlic,

Crème Fraîche & White Truffle Oil     9.75


Mesclun Salad with Crème Dijonnaise

Red Seedless Grapes, Pistachio & Fried Camembert     10.50


Trio of Salmon

Gravlax, Tartare & Caviar, Egg Mimosa, Fried Capers & Crème Fraîche,

Micro Herbs with Lemon Dressing    13.75


Fourme d’Ambert Tart

Frisee Salad, Anjou Pear, Balsamic Reduction     14.00


Salade Landaise

Frisée, Duck Confit & Smoked Duck Magret,

Fingerling Potato Chips, Classic French Vinaigrette, Lichette de Foie de Volaille

16.75     (+$2.00 on the Menu)


Terrine de Foie de Volaille

Cucumber Salad, Brioche, Orange Gastrique     14.00


Traditional Escargots de Bourgogne

in Butter, Parsley & Garlic     9.75


Porcini Crusted Veal Sweetbreads

King Trumpet Mushrooms, Baby Carrots

& Turnips, Truffle Sauce, Fried Leeks, White Truffle Oil     14.00/ 28.00

 

Trou Normand or Colonel 4.50

 

 

Entrees!

 


Trou Normand or Colonel 4.50

 

Vegetable Napoleon

Barley & Farro, Lentils with Dried Fruits & Toasted Almonds,

Curry Cauliflower Mousse,  Artichoke Dôme,

Green Curry Sauce     25.00


Prince Edward Island Mussels

Steamed with White Wine, Shallot & Parsley,

Pommes Frites & Rouille     12.50/ 25.00


Wild Caught Skate Wing in a Brown Butter

Fingerling Potato, Sauce Grenobloise, Mache     27.00


Sautéed Striped Bass & Braised Oxtail,

Roasted Garlic Yukon Gold Mashed Potatoes, Caramelized Pearl Onion,

Jus de Poulet     28.00


Bouillabaisse

Striped Bass, Thai Snapper, Alaskan Halibut Cheeks, P.E.I. Mussels & Manila Clam

Poached in a Fish Fumet, Fondue Provençale, Croutons with Gruyère & Rouille

34.00     (+$8.00 on the Menus)


Canard au Miel & aux Épices

Duck Leg Confit & Pan Seared Maple Leaf Farms Duck Breast,

Celery Root “Façon Fettuccini à la Crème”, Braised Bok Choy,

Honey & Spiced Duck Jus     29.00


Cassoulet de Toulouse

Canellini Beans, Shredded Braised Lamb Shoulder, Duck Leg Confit,

Garlic & Toulouse Sausage     27.00


Bacon Wrapped Pork Tenderloin

Parsnip Purée, Kale, Apple-Calvados Sauce     25.00


Filet Mignon

Pommes de Terre Landaise, King Trumpet & Oyster Mushrooms,

Sauce à la Périgourdine     34.00     (+$8.00 on the Menu)

With a Bone Marrow     (+$5.00)

 

 

 

Desserts!



L’Assiette de Fromages

Cheese Plate     14.50     (+$3.00 on the Menus)







Trio of Sorbet

Hazelnut Basket, Apple Compote     9.50


Tahitienne Vanilla Bean Crème Brûlée

9.50


Nuage de Noix

Roasted Pistachios, Almonds & Hazelnuts

in a Frozen Chantilly & Italian Meringue, Orange Soup     9.50


French Toast

Salted Caramel Ice Cream, Hazelnut crème Anglaise     9.50


Baked Alaska

Sponged Rum Cake, Espresso Ice Cream, Italian Meringue,

Chocolate Sauce, Candied Toasted Almonds     9.50


Tarte du Jour

9.50


Basil Napoleon

Maui Pineapple, Manila Mango, Banana, Kiwi & Strawberries,

Champagne-Citrus Pastry Cream, Feuille de Bric     9.50


Profiteroles

9.50


Warm Valrhona Chocolate Cake

Banana Flambée & Rum-Raisin Ice Cream, Caramel Sauce     9.50

 

 

Dessert Wines!

 

Dessert Wines

(1.5oz) (3oz) ½ Bot. Bottle

2009 Cadillac, Château Haut-Mouleyre 4.50 9.00 60.00

2009 Sauternes, Chartreuse de Coutet 5.50 11.00 44.00

2005 Sauternes, Château de Malle 56.00

2005 Sauternes, Château Raymond-Lafon 70.00

2010 Jurançon, Domaine Cauhapé, Symphonie de Novembre 6.00 12.00 42.00

Porto

(1.5oz) (3oz)

Fonseca, Bin 27 9.00

Dow's, 10 Year Old, Tawny 12.00

2001, Quinta do Vesuvio 16.00

Calvados

(Glass)

Daron, XO 16.00

Cognac

Hennessy Privilège, V.S.O.P. 15.00

Hennessy, XO 32.00

Rémy Martin, V.S.O.P. 16.50

Rémy Martin, XO 22.00

Courvoisier Exclusif 15.00

Armagnac

Armagnac, Saint-Vivant, Grande Fine 12.00

Bas Armagnac, Cerbois, VSOP 15.00

 

 

Early Birds!


Mesclun Salad with Crème Dijonnaise

Red Seedless Grapes, Pistachio & Fried Camembert

Or

Creamy Roasted Chestnut Soup,

Duck Fat Croutons with Parsley & Garlic,

Crème Fraîche & White Truffle Oil

Or

Trio of Salmon

Gravlax, Tartare & Caviar, Egg Mimosa, Fried Capers & Crème Fraîche,

Micro Herbs with Lemon Dressing

Or

Fourme d’Ambert Tart

Frisee Salad, Anjou Pear, Balsamic Reduction

!

Prince Edward Island Mussels

Steamed with White Wine, Shallot & Parsley,

Pommes Frites & Rouille

Or

Wild Caught Skate Wing in a Brown Butter

Fingerling Potato, Sauce Grenobloise, Mache

Or

Bacon Wrapped Pork Tenderloin

Parsnip Purée, Kale, Apple-Calvados Sauce

Or

Canard au Miel & aux Épices

Duck Leg Confit & Pan Seared Maple Leaf Farms Duck Breast,

Celery Root “Façon Fettuccini à la Crème”, Braised Bok Choy,

Honey & Spiced Duck Jus     (+$3.00)

!

Basil Napoleon

Maui Pineapple, Manila Mango, Banana, Kiwi & Strawberries,

Champagne-Citrus Pastry Cream, Feuille de Bric

Or

Profiteroles

Or

Tahitienne Vanilla Bean Crème Brûlée

Or

French Toast

Salted Caramel Ice Cream, Hazelnut crème Anglaise

 

 

36.95

Available Everyday  Except Fridays & Saturdays,

From 5:00PM to 6:00PM



In order to comply with Healthy SF,

a $2.25 charge per person will be added to your check.

 


Prix Fixed!

 

 

Menu 1


Create your own 3 Course Menu:

Choice of Appetizer, Entrée & Dessert

44.50


 


Menu 2


Create your own 4 Course Menu:

Choice of Appetizer, Tasting Fish, Choice of Entrée & Dessert


53.50

with a Trou Normand or a Colonel


57.00

 


 


Vegetarian Menu


Fourme d’Ambert Tart

Frisee Salad, Anjou Pear, Balsamic Reduction

!

Vegetable Napoleon

Barley & Farro, Lentils with Dried Fruits & Toasted Almonds,

Curry Cauliflower Mousse,  Artichoke Dôme,

Green Curry Sauce

!

Any Dessert from “à la Carte”


44.50

 


 


Le Menu du Chef


Terrine de Foie de Volaille

Cucumber Salad, Brioche, Orange Gastrique

!

Sautéed Striped Bass & Braised Oxtail,

Roasted Garlic Yukon Gold Mashed Potatoes, Caramelized Pearl Onion,

Jus de Poulet

!

Trou Normand

Green Apple Sorbet, Calvados

!

Filet Mignon

Pommes de Terre Landaise, King Trumpet & Oyster Mushrooms,

Sauce à la Périgourdine

!

Basil Napoleon

Maui Pineapple, Manila Mango, Banana, Kiwi & Strawberries,

Champagne-Citrus Pastry Cream, Feuille de Bric


75.00

 

Chef de Cuisine: Philippe Gardelle

In order to preserve the quality of the Dining Experience, Please refrain from using your Cell Phone.

18% Gratuity will be added to any party of 7 or more.

Gift certificates available.

The restaurant is not responsible for lost or stolen items.

We reserve the right to refuse service to anyone.

In order to comply with Healthy SF, a $2.25S charge per person will be added to your check.

E-Mail Address: gardellephilippe@me.com – ellengardelle@me.com

Web Address: www.chapeausf.com

 

Chapeau!

126 Clement Street. Between 2nd & 3rd Avenue. San Francisco. CA. 94118

Call for Reservations! (415) 750 9787

Open 7 days a week: Sunday-Friday: 5pm to 10pm. Saturday: 5pm to 10.30pm.

Did you know? Without the "!", Chapeau simply means " Hat ". Whith the "!", Chapeau! means "Wow!"