As you may have heard, Fifth Floor has had some chef turnover in recent years and months, and new executive chef David Bazirgan unveils his new menu at the place this evening. Says Bazirgan, “I love experimenting with new techniques and seeing how unexpected flavor combinations can strike a surprising, and often playful, balance.” He notes, by way of example, the Mendocino Uni Flan dish that nests sea urchin and crab in a savory, warm flan. “It’s perfect for San Francisco winters.” Also of note, the restaurant has a new general manager, Scott Chilcutt, most recently of Gary Danko. See the full menu below.
Menu
One
Royal Scallop Crudo
satsuma mandarin, yuzu in four preparations, fennel, radish, mint, ice wine vinegar, aged soy 14
Island Creek Oysters Five Ways
béarnaise and caviar, fried with rouille, cucumber granite, chowder, mignonette 20
Heirloom Chicories
compressed persimmon, pomegranate, Pt Reyes blue, apple, hazelnuts, vadouvan, Chardonnay vinaigrette 12
Baby Greens Salad
shaved market vegetables, meyer lemon vinaigrette 10
Two
Mendocino Uni Flan
aged Kaffir lime, saffron air, Dungeness crab fondue, Sichuan pepper 16
Hot and Cold Sonoma Foie Gras
poached apple, Calvados- cider sauce, quince gel and compote, toasted almonds, challah toast 21
Slow Braised Oxtail Risotto
winter savory, fresh horseradish, Parmigiano-Reggiano 14
Roasted Kuri Squash Soup
chestnut foam, fried chestnuts, cranberry gelee, ras al hanout, celery leaves 12
Brillat-Savarin Ravioli
roasted hedgehogs, sage, brown butter, walnut pesto, winter greens 14
Three
Butter Poached Maine Lobster
white beet, radishes, meyer lemon, braised baby savoy cabbage, nigella seeds, fines herbs 35
Local Line Caught Swordfish
flageolets, parsnips, chick peas, pickled seaweed, sherry-aleppo pepper emulsion 28
Slow Cooked Squab
black trumpets, house cured pancetta, globe carrots, confit leg, salmis sauce 32
Dry Aged New York Steak
creamed stinging nettles, salt baked potatoes, roasted mushrooms, sauce Bordeaux 34
Liberty Farms Duck Breast
fushuku kumquats, sunchokes, celery root, rutabaga, dandelion greens, ginger, duck-port jus 29
Roasted Lamb Loin
farro, golden raisins, radishes, confit belly, black garlic, argan oil, harissa jus 32
Sample Tasting Menu
Amuse Bouche
Island Creek Oysters
mendocino uni, fresh wasabi, ponzu, puffed rice
Douglas Fir Consomme
pigs’ head cappellacci, pecorino Toscano
Sauteed Tai Snapper
dungeness crab-lemongrass broth, bok choy, blood orange, cilantro
Slow Cooked Squab
black trumpets, house cured pancetta, root vegetables, confit leg, salmis sauce
Assiette of Marin Sun Farms Goat
prunes, chick peas, preserved sudachi, mace scented jus
Persimmon Sorbet
Blood Orange Creamsicle
Meyer lemon chiffon cake, Dark Chocolate Anglaise
Fifth Floor - The Hotel Palomar, 12 Fourth Street - 415.348.1555 - Reserve here
Earlier: Fifth Floor Gets a New Executive Chef [Grub Street]
