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Hubert Keller
Business Casual
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Price Fixe Menu
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Valet Parking
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Private Rooms
San Francisco
Fleur de Lys
Hours:
Dinner
Tuesday - Thursday
6:00 pm - 10:00 pm
Friday
5:30 pm - 10:00 pm
Saturday
5:00 pm - 10:00 pm
Meals:
Dinner
Cuisine:
French
777 Sutter Street
San Francisco, CA 94109United States
(415) 673-7779
Considered the most romantic dining room in San Francisco, Fleur de Lys has played host to the city's finest for over 45 years. Maurice Rouas, who took ownership in 1970, was responsible for persuading the world renowned chef, Hubert Keller, with a partnership in the restaurant. In the summer of 1986, his persistence paid off as Chef Keller, who'd spent the last four years as Executive Chef at the highly acclaimed Sutter 500, left to accept Maurice's offer. Over the years, the duo has taken the nation by storm, setting the highest standards in fine dining, rivaled only by the top restaurants of France.
Hubert Keller is one of America's most acclaimed chefs, known best for his world-renowned restaurant, Fleur de Lys (San Francisco and Las Vegas) and The Burger Bar (Las Vegas). Having caught the eyes, ears and palates of top food writers, he is the recipient of numerous awards and regarded as one of America's most imaginative and talented chefs. His influence extends beyond his restaurant kitchen to the millions of people he reaches through his cookbooks and PBS Television Shows.
“Best Chef - California”
—James Beard Foundation
“The Who’s Who”
—James Beard
Lifetime Achievement Award
“Fine Dining Hall of Fame”
—Nation’s Restaurant News
“One Star Award”
—The Michelin Guide
“Most Popular Restaurants” list
—Zagat Survey
“Award of Excellence”
—Wine Spectator
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Menu
Print
symphony of
Petite caesar salad, tuna fondant with caviar,
foie gras lollipop and smoked duck crostini
baekeoffe of foie gras
Truffles and fingerling potatoes, duck and seared foie gras “Burger”
(an additional $8.00)
chilled dungeness crab salad
With shavings of young vegetables, lobster infused vinaigrette,
and lobster fondant with caviar
artisan foie gras and smoked duck breast “torchon”
Spanish almonds, bacon brioche, pineapple and vanilla consommé
salmon soufflé “paul haeberlin”
With red wine essence, choucroute soup with toasted spätzle,
and Alsatian boudin noir over choucroute
local petrale sole
Dungeness crab, sea urchin and caviar
olive oil potato purée, toasted bacon brioche
roasted maine lobster
Thai red curry, coconut milk, lemongrass, ginger and toasted nori
(an additional $12.00)
avocado & frisée salad
Seared watermelon, carrot gelée, served with golden panisses
colorful vegetable ragout
Served with poached egg, truffles and truffle port wine sauce
sustainably farmed california “select” ostera caviar
Accompanied with parsnip blinis
(1oz an additional $82.00)
Fish, Crustacean & Mollusk
loch duart scottish salmon
Parmesan and potato crunch, porcini flan, broccolini, sauce colbert
jumbo louisiana prawns
Cream of artichoke, citrus salad, porcini oil, served with a tangerine sauce
alaskan halibut, endive & mustard fondue
Tomato coriander coulis, basil emulsion, truffled mushroom French toast
hawaiian swordfish, seed crust, potato marbles & speck
Basquaise & pinot sauce with a side of saffron soup
bacon crusted sea scallops
Black beluga lentils, pork belly, pickled shallots and harissa
Meat, Poultry & Game
seared filet mignon with a lobster truffled mac & cheese “en brioche”
Accented with a red wine, shallot, thyme bordelaise sauce
(an additional $12.00)
trio of lamb loin, shank & merguez “meat ball”
Toasted hazelnuts, salsify purée, hazelnut flavored red wine sauce
coffee rubbed buffalo steak, with pickled figs
Caramelized leeks, espresso and fig red wine sauce, cornbread madeleine
roasted quail stuffed with choucroute,
Spaetzle & foie gras, served with juniper berry sauce
kobe beef cheeks, topped with mustard and cornichons
Smoked veal jus, sweetbread fricassee with truffle & spinach
muscovy duck breast
Eggplant, olive salad, purple olive jus & duck confit “Cigar”
oven roasted venison loin with truffled baby bok choy
Accented with a rich cocoa nib red wine reduction, spanish chorizo, cocoa tuile
filet mignon “rossini”
Accented with a red wine, shallot, thyme bordelaise sauce
(an additional $25.00)
3 Course Menu $72.00 with wine pairing an additional $50.00
4 Course Menu $82.00 with wine pairing an additional $60.00
5 Course Menu $95.00 with wine pairing an additional $70.00
Please ask your waiter for selection
For Soufflés, please order at the beginning of the dinner
© All rights reserved. San Francisco Cuisine 2011