EPIC Roasthouse

Name: EPIC Roasthouse
Address: 369 The Embarcadero, 94105, CA, 94105
Telephone: 415-369-9955

369 The Embarcadero, San Francisco, CA 94105, US

• Monday: 5:30PM-10:30PM •Tuesday: 5:30PM-10:30PM •Wednesday: 5:30PM-10:30PM •Thursday: 11:30AM-10:30PM •Friday: 11:30AM-10:30PM •Saturday: 11:00AM-10:30PM •Sunday: 11:00AM-10:30PM •

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Details

Cuisine: Steakhouse
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH MENU

MISSED BREAKFAST

Short Stack of Bacon Buttermilk Pancakes

with Vermont Maple Syrup and Fried Egg

Corn Meal Drop Biscuit

with Mushroom Pan Gravy

JB’s Breakfast Club Sandwich on Toasted Wheat Bread

with Ripe Avocado, Crisp Bacon, Cucumber, and a Soft Fried Egg

Bubble and Squeak

with Jalapeno Gravy and Poached Eggs

Hazelnut Waffle, Crisp Bacon, Vermont Maple and Whole Strawberry Butter

Soft Grits

with Homemade Sausage, Tomato Sauce Piquant and Poached Eggs

APPETIZERS | SALADS | MAIN DISHES

Wood Oven Onion Soup

with Raclette Cheese

Oyster and Ham Hock Stew

with Tabasco Crackers

Today’s Oysters

Kumamoto, Hog Island Sweet Waters, Blue Points, Royal Miyagi, and Belon With Ver Jus Mignonette and Hot Horseradish Cocktail Sauce

Today’s Crudo by the Slice

Beef Tartare

with Traditional Garnishes, Parsley Aioli, Capers, and Red Onions

Warm Spinach Salad

with Smoked Bacon and a Poached Duck Egg

Wood Oven Roast Chicken Salad

with Walnuts, Cabbage and Apples

Red Wine Marinated Skirt Steak Salad

with Pommes Frites and Anchovy Mustard Sauce

Shrimp Remoulade «Deaux Fois»

with Fingerling Potatoes

The Ultimate ½ Pound Roasthouse Burger

Ground Daily with the Trimmings and the Accoutrements

Grilled Hanging Tenderloin Sandwich on Sourdough

with Pommes Frites

Grilled Paillard of Salmon «BLT» on Brioche

with Cabbage Slaw

Pan Roasted Whole Sand Dabs

with Green Beans Amandine and Banyuls Brown Butter

Hanger Steak and Pommes Frites

with Sauce Béarnaise

LUNCH MENU

STARTERS

Wood Oven Onion Soup

with Raclette Cheese

Clam Chowder

with Hobbs Bacon and Classic Mire Poix

Kumamoto, Hog Island Sweet Water, Blue Point, Royal Miyagi, and Belon

with Ver Jus Mignonette and Hot Horseradish Cocktail Sauce

Beef Tartare

with Traditional Garnishes Parsley Aioli, Capers, Red Onions

SALADS AND COLD APPETIZERS

Wedge of Bib Lettuce

with Scallion Vinaigrette, Tangerines and Humboldt Fog Blue Cheese

Hearts of Romaine

with Mortar & Pesto Anchovy Dressing

ENTREE SALADS

Warm Spinach Salad

with House Cured and Smoked Bacon and a Soft Duck Egg

Wood Oven Roast Chicken Salad

with Walnuts, Cabbage and Apples

Red Wine Marinated Skirt Steak Salad

with Pommes Frites and Anchovy Mustard Demi Sauce

Shrimp Remoulade «Deux Fois»

with Fingerling Potatoes

ENTREES

The Ultimate 1/2 Pound Roasthouse Burger

Ground Daily with all the Trimmings

Pan Roasted San Dabs

with Fingerling Potato Coins and Banyuls Brown Butter

Grilled Veal Liver and Onions

with Day Boat Scallops, Robuchon Potatoes

Pan Roasted Salmon

with Chanterelles and Bacon

Lemon Rosemary Garlic Chicken Under Stone

with Toasted Brioche Salad

The EPIC Prime Rib

Hanger Steak

with Sauce Béarnaise

Beef Tenderloin

THINGS YOU WANT IN A STEAKHOUSE

Steak Fries

with Roasted Garlic

Fried Onion Rings

with Anchovy Catsup

Green Beans Amandine

Sautéed Spinach

with Garlic Confit

Epic Mac and Cheese

Scalloped Potatoes

Grilled Garlic Broccoli Rabe

MULTI TASKER’S LUNCHEON

Price: $29.00

| Cup Clam Chowder with Hobbs Bacon and Classic Mire Poix | Wood Oven Roasted Chicken Salad with Walnuts, Cabbage and Apples | EPIC Cookies To-Go

-OR-

Price: $32.00

| Wedge of Bib with Scallion Vinaigrette, Tangerines and Humboldt Blue Cheese | Pan Roasted Salmon with Chanterelles and Bacon | EPIC Cookies To-Go

DINNER MENU

STARTERS

Wood Oven Onion Soup

with Raclette Cheese

Oyster and Ham Hock Stew

RAW THINGS | CEVICHE | SALUMI

TONIGHT’S OYSTERS

A selection of the best the sea has to offer with Ver Jus Mignonette and Hot Horseradish Cocktail Sauce

Today’s Crudo by the Slice

Beef Tartare

with Traditional Garnishes Parsley Aioli, Capers and Red Onions

CHEF’S NIGHTLY SELECTION OF HOUSE-CURED MEATS

Fresh Boudin Blanc

Epic Salami

Tasso-Style Cappicola

Country Pâté

Pancetta

Duck Prosciutto

Lamb Prosciutto

Smokey Ham Hock

Hog Head Cheese

Spicy Lamb & Prune Sausage

SALADS AND COLD APPETIZERS

Wedge of Bib Lettuce

with Scallion Vinaigrette, Tangerines and Humboldt Fog Cheese

Hearts of Romaine

with Mortar & Pestle Anchovy Dressing

Shrimp Remoulade «Deux Fois»

with Fingerling Potatoes

Duck Rillettes

with Housemade Pickles and Grain Mustard Gelée

Local Mesclun Greens

with Chioggia and Red Beets and Walnut Vinaigrette

HOT APPETIZERS AND WARM SALADS

Wood Oven Roasted Chili Squid Salad

with White Beans, Olives, Tomato Confit

Warm Spinach Salad

with House Cured and Smoked Bacon and a Poached Duck Egg

Escargot

with Herbsaint, Garlic, and Parsley Custard

Roasted Marrow Bones

with Tomato Jam and Garlic Toast

Baked Oysters 2x2

2 Oysters Bienville and 2 Oysters Rockefeller

SEAFOOD

Wood Oven Roasted Half Dungeness Crab

with Cipollini Onions and Fingerling Potatoes

Spicy Rosemary Garlic Shrimp

with Rice Dressing

Cedar Smoked Wild Salmon

with Apples and Horseradish

Wood Oven Roasted Whole Fish, on the Bone,

with Harissa Couscous, Lemon Chili Broth, Escarole and Shrimp

BIRDS

Wood Oven Roasted Liberty Duck

Lemon Rosemary Garlic Chicken Under Stone

with Toasted Brioche Salad

BEEF

The EPIC Prime Rib

Offered Nightly Until 8 pm

Wood Oven Roasted Rib Eye for Two

with Horseradish and Black Pepper Crème Fraiche

Beef Tenderloin

New York Strip

with Coriander, Black Peppercorns, and Coffee Beans

Beef Porterhouse

The Ultimate ¾ Pound Roasthouse Burger

Ground Daily with the Trimmings and the Accoutrements

Long Bone Beef Short Rib

with Whipped Truffle Potatoes, Brussels Sprouts and Caramelized Carrots

VEAL/LAMB

Veal Porterhouse Chop

Aged Lamb T-bone Chop with Arugula Pesto

PORK

Molasses Glazed Pork Porterhouse

with Coffee Bean Sauce and Pickled Cabbage

Chanterelle Risotto

with Crispy Pork Belly and Balsamic Pork Reduction

SAUSAGES, CHARCUTERIE

Lamb, Prune and Armagnac Sausage

with Raclette Cheese and Roasted Potatoes

Spicy Boudin Blanc

with Apple Horseradish Salad and Potatoes Monsieur Robuchon

POTATOES BEAUCOUP

Whipped Potatoes

Steak Fries

with Roasted Garlic and Fried Herbs

Ember Roasted Yukon Gold Baked Potato

Scallop Potatoes Au Gratin

Potato Onion Pie

(for 4 persons Price: $25.00)

THINGS YOU JUST WANT IN A STEAKHOUSE

Green Beans Amandine

Sautéed Spinach

with Garlic Confit

Truffled Cauliflower

Fried Onion Rings

with Anchovy Tomato Catsup

Epic Mac and Cheese

with Orecchiette Pasta

Grilled Garlic Broccolini

Cabbage Slaw

with Malt Vinaigrette

DESSERT MENU

EPIC DESSERTS

Warm Sharffenberge Chocolate Soufflé

with Caramel and Sea Salt Ice Cream

Bread Pudding with Van Winkle Bourbon Sauce

Lemon - Limoncello Sauce and Molasses Brown Sugar Crème Fraîche Whipped Cream

Beignets

with Bicerin Café au Lait

Steamed Persimmon Pudding

with Blood Orange Apple Salad

Vanilla Crème Brûlée

with Citrus Salad

EPIC Rocky Road Sundae

A Selction of Sorbets and Granités

The EPIC Cookie Plate

with Ice Cold Sweet Vanilla Bean Milk

Apple Puff Tart

with Calvados Ice Cream and Hard Cider Sauce

BAR MENU

A BOWL OF WARM AND REALLY GOOD BAR NUTS

CHARCUTERIE

SKEWERS

BEYOND THE BUN

| Short Rib and Horseradish | Vinegar Barbeque Pork Shoulder | Eggplant and Tomato Confit with Gruyere | Salmon Cake and Remoulade

Fritto Misto

Shrimp, Squid, Oysters, and Vegetables from the Garden with Spicy Saffron Garlic and Cilantro Aioli

Lamb Riblets

Mustard Seed and Bread Crumb Crusted and a Crock of Spiced Fruit of the Season

Beef Tartare

with Traditional Garnish

Escargot

with Herbsaint, Garlic and Parsley Custard

Crispy Grits Cubes

with Shrimp Wisconsin Cheddar Fondue

Oven Roasted Marrow Bones

with Honey Mustard Tomato Jam

A Pile of Garlic Roasted Potatoes

with Garlic Mayonnaise and a Parsley Salad

The Ultimate ¾ Pound Roasthouse Burger

Ground Daily with the Trimmings and the Accoutrements