Menu Changes

What to Eat on David Bazirgan’s New Menu at Fifth Floor

In a nod to Chef Bazirgan's Boston roots, one dish feature Island Creek oysters five ways.
In a nod to Chef Bazirgan’s Boston roots, one dish feature Island Creek oysters five ways. Photo: Courtesy of Fifth Floor

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.



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


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


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]

What to Eat on David Bazirgan’s New Menu at Fifth Floor