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

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