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Mark Dommen
Larry Bouchard
Business Casual
American Express
Visa/MasterCard
Discover Card
Diners Club Card
JCB
Not Accepted
Extensive Wine List
Chef's Tasting Menu
Price Fixe Menu
Seasonal Menus
Children's Menu
Valet Parking
Handicap Accessible
Private Parties
Private Rooms
Banquet Facilities
Meeting Facilities
Open until 1 hour after end of dining room seating
Happy Hour
Daily
3:30 pm - 7:00 pm
San Francisco
One Market
Hours:
Lunch
Monday - Friday
11:30am - 2:00pm
Dinner
Monday - Saturday
5:30pm - 9:00pm
Meals:
Lunch
Dinner
Cuisine:
Californian
Contemporary
American
1 Market Street
San Francisco, CA 94105United States
(415) 777-5577
In 1993, One Market Restaurant’s debut was one of the most eagerly anticipated events in San Francisco. Since then, One Market has become the standard for sophisticated dining in the city. The current incarnation features the Michelin Star winning farm-to-table food of Chef Mark Dommen, who ably follows in the footsteps of One Market’s celebrated founding chef and principal, Bradley Ogden. The restaurant features an open exhibition kitchen with a special “Chef’s Table,” a wood-fired grill, private dining rooms, and a luxurious bar. Add a top-notch staff and there’s little wonder why One Market has been a preferred destination for dining from the opening day.
Chef/Partner Mark Dommen is a unique talent who has spent more than 20 years in the kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen’s move to head One Market® Restaurant in 2004 marked his exciting return to the San Francisco dining scene. His modern take on American cuisine earned the restaurant a Michelin star for the fourth year in a row in the 2011 Guide and a 3 ½ star review from San Francisco Chronicle critic Michael Bauer. Dommen was also named a 2007 StarChefs.com “Rising Star” and the restaurant has held a consistent presence on the Chronicle’s “Top 100” restaurant list.
Dommen’s contemporary, seasonal American fare developed through his work in some of the world’s most distinguished restaurants. His career began at Fleur de Lys in San Francisco, where Chef Hubert Keller became Dommen’s mentor in the art of contemporary French cuisine. Dommen later spent four years in New York, honing his craft with one of his largest influences, Gray Kunz at Lespinasse and also with David Burke at Park Avenue Café. By the time he opened Palladin as Sous Chef for the legendary Chef Jean-Louis Palladin, his immersion in the art of French cuisine was well advanced. Dommen was next invited to join Julia’s Kitchen in Napa Valley as the opening Executive Chef. While he was at the helm, the restaurant was named one ofEsquire magazine’s “Best New Restaurants.”
Dommen describes his approach to cooking as “blending the freshest, seasonal ingredients from California, while using the classic French techniques I have honed from my previous experiences.” His seasonally changing menu includes inventive farm-fresh dishes such as Lightly Smoked Tasmanian Trout Mi Cuit with potato rösti, organic chicken egg and pancetta vinaigrette; Dungeness Crab with green apple water and jalapeño sorbet; and Bacon-Wrapped Pork Tenderloin with dandelion “persillade,” salsify and natural jus.
“I truly enjoy experimenting with the freshest of produce, seafood and meats to create entirely new and unexpected dishes,” says Dommen. “I make a point each day to ensure that the menu is a reflection of the finest raw materials prepared in a unique, delicious and artistic way.”
’Some of Dommen’s favorite dishes to make when not in the kitchen at One Market Restaurant include pizza and barbequed beer-can chicken cooked over apple wood chips. He lives in Napa with his wife and two daughters and enjoys skiing, golf and fishing in his spare time.
“One Star Award”
—The Michelin Guide
“3 ½ Stars”
—San Francisco Chronicle
“Top 100 Bay Area Restaurants”
—San Francisco Chronicle
“Rising Star Chef”
“DiRoNA Fine Dining Award”
“Award of Excellence”
—Wine Spectator
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Menu
Print
Chef’s Tasting Menu
Six special courses selected nightly by Chef Mark Dommen
79.00 per person for the table wine pairing 37.00
THE BUSINESS LUNCH
STARTERS
Endive Salad
Pt. Reyes blue cheese, apple, walnuts
~ or ~
Red Pepper Soup
ginger, rock shrimp, cilantro
MAIN COURSES
Pan-Seared Steelhead
eggplant puree, sweet 100 tomato vinaigrette, basil
~ or ~
House-Made Bratwurst
turnp greens, potato puree, onion jus
DESSERT
Any selection from our "Singular Sensations"
Starters
Hand-Picked Dungeness Crab verjus, grapes, sorrel, yogurt 16.50
Hand-Picked Dungeness Crab Cakes saffron aioli 14.95
Yellow Tomato & Summer Vegetable Soup "Au Pistou" pancetta, basil, parmesan cheese 12.00
Roasted Quince Salad Pt. Reyes Blue, duck “bacon”, walnuts, chicories 13.00
Beet Carpaccio radishes, fresh chevre, sherry vinaigrette 11.75 (v)
Oysters on the Half Shell half-dozen, cocktail sauce, mignonette 18.00
Lightly Smoked Tasmanian Ocean Trout “Mi Cuit” potato røsti, pancetta vinaigrette, pastured chicken egg 15.00
Farmer’s Market Salad seasonal greens, vegetables 9.50 (v) (vg)
Pumpkin Soup vadouvan, goat’s milk yogurt,
puffed wild rice 11.50
Bradley’s Caesar Salad whole leaf romaine, parmesan croutons 10.75
Shaved Beef Tongue Salad Napa cabbage, rye croutons, horseradish 12.00
Main Courses
House-made Cavatelli Liberty Farms duck leg, hen-of-the-woods mushrooms, broccoli di ciccio 22.50
Wild Gulf Shrimp "Louis" romaine hearts, avocado, quail egg 24.00
Petaluma Three Egg Open-Faced Omelette
summer squash, squash blossoms, ricotta 18.00 (v)
Grilled Tombo Tuna Salad artichokes, wild arugula, hazelnuts, castelvetrano olives 22.50
Roasted Fall Squash Skewer five spice, spigarello, dried fruit vinaigrette 23.00 (v)
Steamed Gulf Flounder bok choy, shiitake mushrooms, onion broth 22.00
Heirloom Tomato Risotto chanterelles, corn, jicama 20.50
Vegetable Platter any three of our Farmers’ Market Side Dishes 15.50
Grilled & Roasted
served with choice of market side
Grilled Mahi-Mahi pickled delicata squash, cilantro 22.50
Grilled Trout warm herb vinaigrette 19.50
Natural Angus Flat Iron Steak bay leaf-marinated, green peppercorn sauce 21.50
House-made Liberty Farms Duck Sausage ginger-duck jus 17.75
Roasted All Natural Half Chicken braised cipollini, chicken jus 19.50
Sandwiches
Whole grain bread available for all sandwiches.
Ahi Tuna Burger mizuna & shaved fennel salad, saffron aioli 16.75
Daily Sandwich onion rings 14.50
Hamburger & Potato Tots sweet onions, Pt. Reyes blue cheese, coleslaw, port dijon 14.75
Farmer's Market Sides
5.50 each
Sautéed Escarole shallots, chili flakes (vg)
Roasted Brussel Sprouts applewood-smoked bacon
Buttery Mashed Potatoes (v)
Sautéed Spinach garlic chips (v) (vg)
Potato Tots house-made ketchup (v)
Chick Pea Fries harissa aioli (v)
Roasted Baby Carrots (v) (vg)
Katz Honey-glazed Sugar Pie Pumpkin szechuan pepper (v)
(v) = vegetarian
(vg) = vegan
Other items can be prepared vegetarian, vegan or gluten free. Your server can assist you.
STARTERS
Fresh Gulf Blue Crab
verjus, grapes, sorrel, yogurt 16.50
Oysters on the Half Shell
3.00 each
Yellow Tomato & Summer Vegetable Soup “Au Pistou”
pancetta, basil, parmesan cheese 12.00
Assortment of House-cured Charcuterie
pickled vegetables, grilled country bread 14.50
Roasted Summer Peach Salad
house-cured lomo, chrysanthemum, fennel 13.50
Beet Carpaccio (v)
radishes, fresh chevre, sherry vinaigrette 11.75
Lightly Smoked Tasmanian Ocean Trout “Mi Cuit”
potato røsti, pancetta vinaigrette, pastured chicken egg 15.00
Pan-Seared Artisan Foie Gras
wakame, wood-ear mushrooms, bonito consommé 18.75
Pumpkin Soup
vadouvan, goat’s milk yogurt, puffed wild rice 11.50
Bradley’s Caesar Salad
whole leaf romaine, parmesan croutons 10.75
Shaved Beef Tongue Salad
napa cabbage ,rye croutons, horseradish 12.00
MAIN COURSES
Alaskan Halibut “Sous Vide”
summer squash, sweet 100s, house-cured boquerones 28.50
Pan-seared Day Boat Scallops
eggplant, castelvetrano olives, mustard seed, golden raisins 28.50
Bacon-wrapped Pork Tenderloin
dandelion “persillade,”salsify,natural jus 27.00
Roasted Guinea Hen
chanterelle mushrooms, cipollini onions, red wine-shallot purée 29.00
Roasted Fall Squash Skewer (v)
five spice, spigarello, dried fruit vinaigrette 22.50
Pan-roasted Wild Sturgeon
smoked potato purée, piperade, guanciale, garlic jus 29.50
Roasted Liberty Farms Duck Breast
duck and foie gras sausage, figs,ras al hanout, cilantro 29.50
SIMPLY WOOD GRILLED
a la carte main courses
Mahi Mahi
pickled delicata squash,cilantro 24.00
12oz Painted Hills All Natural Angus New York Steak
red wine butter, béarnaise relish 36.00
Ahi Tuna
lardo, beech mushroom escabeche 26.00
FARMER’S MARKET SIDES 6.75 each
Fresh Corn Polenta (v)
jalepeño
Buttery Mashed Potatoes (v)
Sautéed Spinach (v)(vg)
garlic chips
Katz Honey-glazed Sugar Pie Pumpkin (v)
szechuan pepper
Fried Green Tomatoes (v)
pt. reyes blue cheese dip
Roasted Baby Carrots (v) (vg)
Chick Pea Fries (v)
harissa aioli
Potato Tots (v)
house-made ketchup
The Foot Long Hot Dog
Our own all-beef hot dog, served on a poppyseed bun baked on-premises with blended dijon mustard and house-made sweet pickles, spiced tomato jam and sauerkraut. Served with your choice of any draught beer (excluding Leffe).
$12 (just the dog, $9)
Available only in the bar and lounge until 5:30pm
Available from 2:30-9:00 pm
Oysters on the Half Shell 1/2 dozen 15.00
Chili-Lime-marinated Wild Gulf Shrimp
Herradura Añejo tequila lime emulsion 11.00
Tamarind-glazed Liberty Farms Duck Meatballs
puffed wild rice, cilantro 9.00
One Market Sliders (three per order)`
cheddar cheese, caramelized onions, sesame seed buns 10.00
Crispy Calamari
house-made cocktail sauce 9.25
Potato Tots 7.75
Chickpea Fries
house-made harissa aioli 7.75
Vella Special Reserve Dry Jack Cheese
house-made crackers, medjool dates 9.00
Lettuce Cups
glazed pork belly, cilantro, jalapeno 9.00
Dungeness Crab “Tacos”
jalapeno mayo, shiso 11.00
DUBLIN DAWN
Jameson Irish Whiskey, Benedictine, citrus juices, bitters 10.50
THE VIOLET BEAUREGARDE
Absolut Berry Açaí Vodka, Luxardo Maraschino Liqueur, Crème de Violette,grapefruit juice, orange bitters 10.50
FIRST BLOOM
Plymouth Gin,Cointreau, simple syrup, citrus juices, egg whites, peach bitters 10.50
LAST EMBRACE
Plymouth Gin, Cherry Heering, muddled fresh cherries, simple syrup, lemon juice, soda 10.50
THE ELEGANT GYPSY
Chivas Regal, Dubonnet Rouge, Luxardo Amaretto, simple syrup, lemon juice, cherry bitters 11.00
Seasonal Desserts
10.00 each
Pumpkin Hazelnut Pavlova
fresh meringue, pumpkin mousse, braised pumpkin, pumpkin ice cream, candied hazelnuts
Valrhona Guanaja Chocolate Cake
Caramelia cremeux, Kahlua pearls, caramel crème fraîche, pinenut tuile, Tahitian vanilla bean ice cream
Roasted Warren Pears
oatmeal crisps, yogurt mousse, golden raisin verjus, pear sorbet
Frozen Treats
8.00 each
Dish of House-Made Ice Cream
Valrhona chocolate sauce, nuts
Market Fruit Sorbets
fresh fruit and almond tuile
Pumpkin Profiteroles
rum caramel sauce, candied pecans
Singular Sensations
“Mini” Desserts 5.75 each
Mini Platter (3 choices) 15.00
Pumpkin Cheesecake
graham cracker crumbs, pumpkin caramel, candied pumpkin seeds
Valrhona Chocolate “Pudding”
caramel, sea salt, almond streusel
Pineapple “Upside Down” Cake
pineapple-passion gastrique, vanilla bean ice cream
Banana Cream Pie
caramelized bananas, chantilly cream
Chocolate Toffee Almond Crunch Cake
vanilla bean ice cream
Mint Chocolate Chip Ice Cream Sandwich
Bradley’s Butterscotch Pudding
chantilly cream, pecan wedding cookie
Duo of Crème Brûlée
vanilla bean & espresso, tiny cookies
Artisanal Cheeses
We a re proud to feature a changing assortment of domestic hand-crafted cheeses. Please enquire with your server for our current selections.
Single cheese 9.00
Additional cheeses 4.50
All cheeses are served with seasonal fruit, toasted nuts and artisanal bread.
The Weekly Beast
A weekly-changing whole animal menu every Friday and Saturday night. The “Weekly Beast” is available both á la carte and as a four-course prix fixe for $45 per person.
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