Luella

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Additional Info

Chef Name: Ben de Vries

Attire: Casual

Reservation Options: Suggested

Cedit Cards:

American Express

Visa/MasterCard

Checks: Not Accepted

Dining Info:

Terrace/Patio Dining

Price Fixe Menu

Seasonal Menus

Children's Menu

Take Out Cuisine

Handicap Accessible

Non-Smoking in Restaurant

Additional Services:

Private Parties

Private Rooms

Banquet Facilities

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San Francisco

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Hours:

Dinner:

Sunday

5:00 pm - 9:00 pm

Monday - Saturday

5:30 pm - 10:00 pm

Meals:
Dinner

Cuisine:

Californian

French

Italian

Spanish

1896 Hyde Street

San Francisco, CA 94109

United States

Google Map

(415) 674-4343

www.luellasf.com

luella is a warm neighborhood restaurant in charming Russian Hill. The professional service and inviting dining room create a wonderful setting for the modern California cuisine. Locals and visitors have been coming to this San Francisco gem since 2004.

SUNDAY NIGHTS ARE FOR KIDS
Looking for a way to extend the weekend fun before the reality of Monday hits? Bring the kids to luella on Sunday night for an evening of great food. We are no strangers to the occasional temper tantrum as the parents of a 4 1/2-year-old. We aim to please the whole family with our Sunday-night kids' nights. Ben de Vries applies his culinary wizardry to the "little luella menu," which offers things like Shirley Temples, macaroni and cheese and ice cream sundaes for diners under the age of 10. Mom and Dad can still enjoy our very adult contemporary American food, including to-die-for house-made gnocchi and (according to the SF Weekly) the city's best appetizers.
We hope you all can join us!

Appetizers	Kumamoto oysters on the half shell with red wine mignonette	13
	Ahi tuna tartare tacos with lime vinaigrette and mango salsa	13
	Gem lettuce salad with radishes, walnuts, green beans and green goddess dressing	10
	Romaine, radicchio and watercress with gorgonzola and walnuts in red wine vinaigrette	9
	Burrata with roasted baby beets, mache and mint	11
	Shaved fennel, cherry tomatoes and basil in balsamic vinaigrette with parmesan cheese wafer	9
	Potato-leek and almond soup with truffle oil	8
	Salt cod brandade with lemon aioli and crostini	10
	Duck confit imperial rolls with spicy pomegranate dipping sauce	9
	Veal meatballs with tomato porcini sauce	9
Pizzas and Pastas
	Pizzetta with pancetta, onions, chili flake and egg yolk	12
	Pizzetta with heirloom tomatoes, fava beans and basil	13
	Braised beef cheek lasagne with pecorino bechamel	22
	Lamb tortellini with fava beans, cherry tomatoes and parmesan	22

Entrées	Seared day boat scallops with gremolata brown butter over mashed potatoes	26
	Grilled local halibut with lemon buerre blanc, asparagus, and farro salad	25
	Pan roasted chicken over spaetzle with pea tendrils, cherry tomatoes and brown chicken jus	22
	Coca-Cola braised pork shoulder with white bean purée and pickled red onions	21
	Seared beef "Wellington" in puff pastry with horseradish cream, bone marrow butter and Yorkshire pudding	29
	Grilled portobello mushroom stuffed with baby vegetable ragu and wild arugula	19
Sides	Crispy polenta fries with spicy tomato vinaigrette	4
	Sautéed peas and baby carrots with lemon zest and mint	5
	Grilled asparagus with shaved pecorino	5

Dessert

Warm chocolate pudding with mascarpone cream 8

Orange and sweet ricotta fritters with wild honey 8

Mascarpone cheesecake with blackberries and candied almonds 8

luella ice cream sundae 8

Buttermilk panna cotta with Bing cherries and an almond cookie 8

Banana cream pie with Valrhona chocolate sauce 8

Santa Rosa plum cake with rasberry sauce and chantilly cream 8