When Restaurant Ducroix opens today with its menu of French comfort food, it may be just the right lunch option to battle these surprise rain showers and temperatures threatening to drop near the 40s. Brothers Etienne and Remi Ducroix are third generation restaurateurs whose family owns a hotel back in Allier, France. “Most of our recipes are things that were introduced to us by our grandfather. [We’ll make] some his recipes and some traditional stuff like stews and boef bourginon, stuff like that,” Etienne told Grub Street.
Etienne, 33, moved to San Francisco about 12 years ago to cook for the French Consulate, and his brother followed some five years later, landing at Amelie. The new project will cater to the lunch and happy hour crowds in the Financial District, Etienne said. He’s looking forward to getting weekends off. “It’s a schedule for somebody that’s nice if you grew up in the hotel business. Monday to Friday. So it’s a little bit of both worlds.” Check out their menu below and check them out in person when they open today at 11 a.m.
SALADS
House salad
Green leaf salad, cherry tomatoes, cucumbers, julienne carrots, Xeres vinaigrette. 4.50
Salade de chevre chaud
Green leaf salad, julienne carrots, celery slices,button mushrooms, tomato slivers,toasted goat cheese , Xeres vinaigrette. 8
Salade du chef
Green leaf, cider ham, swiss cheese, walnuts, tomato slivers, Xeres vinaigrette. 8
Salade de Ceasar
Romain hearts , house ceasar, grated parmesan cheese. 7
Add grilled chicken or grilled prawns 3.50
Salade Espagnole
French beans, lentil salade, tomato slivers, grilled red peppers and onion, Xeres vinaigrettete. 8
SANDWICH BAGUETTE
Jambon blanc au cidre, lettuce, tomatoes, aiolie. 8
Quarter pound ground beef and herbs grilled ,swiss cheese, aioli. 9
Grilled peppers, zucchini, dryroast tomatoes, basil goat cheese. 9
House cured salmon, cucumbers, lemon chive creamcheese, sprouts. 9
Grilled chicken breast, roasted peppers, melted swiss. 9
Add salad or fries 3
QUICHES
Loraine jambon blanc, gruyere. 6
Spinach, artichoke hearts, roasted red peppers, basil and feta cheese. 6
Add salad or fries 3
LES PETIT PLATS
Steak Frites beurre Maitre d’Hotel
Grilled new york steak, green beans, garlic herbs butter, fries. 14
Moulles Frites Mariniere
Mussels, shallots, garlic, herbs and white wine reduction. 9
Canard aux peches 9
Escargots de Bourgogne 6
SIDE ORDERS
Gratin Dauphinois, pommes Dauphines. 3
Green Beans, Grilles Asparagus or Butter Carrots. 3
LES CREPES SUCREES
Three crepes folded with your choice of single filling
Au Sucre vanilla bean 5.50
Marmelades and Nutella 6.50
Crèpe Etienne
Caramelised bananas with chocolate ganache and roasted hazelnuts. 8
Restaurant Ducroix, 690 Sacramento St., nr. Kearny st., San Francisco; 415-391-7195
