Penthouse Menu - Eater SF

The PENTHOUSE Club & Steakhouse San Francisco Michael Ellis, Executive Chef Salads Organic Mixed Local Greens Roasted shallot vinaigrette, organic baby beets, herbs Penthouse Caesar Salad Chopped Romaine Hearts, Shaved Pecorino Grand Cru Garlic Croutons, House Made Caesar Dressing Point Reyes Blue Cheese Wedge Iceberg Lettuce, Cherry Wood Smoked Bacon Pickled Red Onions, Chives, Cracked Black Pepper Grilled Marinated Asparagus Meyer lemon-­‐poppy seed dressing, 62 ° Egg, Manchego Starters American Kobe Beef Carpaccio Fresh Horseradish “Gremolata”, Fried Capers, Pickled Red Onions Texas Toast Points New England Clam Chowder White and Razor Clams, Niman Ranch Dry Cured Bacon Carrots, Onions, Celery, Yukon Gold Potatoes Black Truffle Essence, Chili Oil Poached Jumbo Prawns Fresh horseradish cocktail sauce, lemon Flash Seared Hamachi Avocado Puree, jalapenos, ponzu Terrine of Sonoma Foie Gras Sweet Potato Preserves, Fleur de Sel, toast Braised American Kobe Beef Tortellini Shaved truffles, salsify, herb salad American Sturgeon Caviar Service Traditional garnish, toast points

Steaks, Chops, Birds, Fish 28 Day Dry Aged 12 oz. New York Strip Olive oil poached Garlic, Bordelaise Sauce 28 Day Dry Aged 16 oz. Bone-­‐Out Ribeye Cippolini Onion Confit, Chimichurri Sauce Sunfed Organics Grass Fed 10 oz. Filet Mignon Shallot Confit, Sauce Diane Cider Brined Masami Kurobuta 14 oz. Pork Chop Orange-­‐currant mostarda Duo of Rosen Colorado Lamb Rosemary Roasted Bone-­‐in Rib Chop, 36 hour Shoulder, Braised Gigante Beans, Natural Jus Black Truffle Roasted Mary’s Air Chilled Chicken Fresh Corn Grits, Chipotle Jus Uni Crusted Black Cod Carrot-­‐Ginger Puree, Curry Coconut Emulsion Trio of Diver Scallops Ceviche with piquillo peppers, bacon wrapped with celery root puree, thyme roasted with fresh corn Sides Fresh Corn Grits Roasted Mushrooms Black Truffle Creamed Spinach Asparagus with Dijon Butter Yukon Gold Potato Puree Roasted Baby Carrots Parmesan and Black Truffle Fries

Bar Menu American Kobe Beef Carpaccio Fresh Horseradish “Gremolata”, Fried Capers, Pickled Red Onions Texas Toast Points Poached Jumbo Prawns Fresh horseradish cocktail sauce, lemon American Sturgeon Caviar Service Traditional garnish, toast points Flash Seared Hamachi Avocado Puree, jalapenos, ponzu Terrine of Sonoma Foie Gras Sweet potato preserves, fleur de sel, toast Hamachi “Shots” Hamachi, Ponzu, Yuzu, Fresno Chili, Sake Sweet Chili Glazed Chicken “Pops” Soy-­‐peanut sauce, cilantro, green onion Lobster and Crab Beignets Pickled ginger aioli, sweet chili sauce The Penthouse Burger Sunfed organics grass fed beef, black truffle hollandaise Pickled red onion, smoked bacon, fried egg, arugula “Tickler” English Farmhosue Cheddar Chocolate Dipped Strawberries Flatbreads Five Cheese Pepperoni Market Vegetable Margherita Mushroom Sausage