Fifth Floor

Name: Fifth Floor
Address: 12 Fourth St., 5th fl., 94103, CA, 94103
Telephone: 415-348-1555

12 Fourth St., 5th fl., San Francisco, CA 94103, US

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

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Details

Cuisine: American (New), French (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

RESTAURANT MENU

SOUPS AND APPETIZERS

Garbure et son Chabrot

Duck bouillon with duck confit croquettes, savoy cabbage roulade and white beans | The Gascon tradition of chabrot cleanses the palate with red wine granité

Chataîgnes

Chestnut soup and poultry quenelles topped with a brunoise of prosciutto and pistachio | This dish was created as in homage of the late Chef Jean-Louis Palladin

Crabe

Crab soup and spider crab legs seasoned with a saffron emulsion

Thon Basquaise

Marinated cold ahi tuna boulettes filled with piperade, served with quail eggs, preserved tuna “Ventrèche” and Lucques olives

Huitres

Warm oyster salad and grilled cuttlefish seasoned with chorizo and meyer lemon coulis

Homard en Gazpacho Blanc

Cold Maine lobster salad with almond-cucumber gazpacho sauce and garlic nougatine

St. Jacques au Caviar d' Aquitaine

Flash-pickled diver scallops with Aquitaine caviar, green apples and smoked lardon jus

La Cruchade au Civet

Traditionally prepared corn polenta with Ossau-Iraty cheese, rabbit civet and roasted hazelnuts

Foie Gras

Cold foie gras poached in crushed grapes with artichokes, black truffles and grapes

ENTRÉES

Saumon

Slow-cooked Loch Duart salmon, essence of walnut béarnaise, salsify croustillant and watercress salad

Morue aux Haricots

Casserole of salted cod, clams, octopus, and white bean mousseline with herbed lemon-piment d’espelette broth

Matelote d' Anguille

Oxtail and Japanese eel braised in Bordelaise sauce with poached leeks and porcini mushrooms

Poule au Pot, Henri IV

Poached free-range chicken with foie gras stuffing, vegetables “glacés”, broth and herbed vermicelli

Pigeon en Dragée

Squab crusted with sugared almonds, braised celery, baked smoked fingerling potato and lemon confit-flavored squab jus

Cochon au Lait Entier

Roasted pork shoulder with homemade boudin, apple, wilted spinach and a reduction of milk bouillon

Veau

Slow-cooked veal short ribs in Jurançon wine with black truffle sweetbread fricassée and endives à la crème

Agneau, Façon Pauillac

Roasted lamb loin with chicory, lamb and tapenade salad, anchovy-garlic condiment

Entrecôte Marchand de Vin (for 2)

Grilled, quick-smoked ribeye steak and Pommes Paillasson with Cabernet Sauvignon-shallot confit | Gascony has prepared fries in duck fat since the 1500s

Dessert

MACARONS AU CHOCOLAT

Chocolate Macarons with a Chocolate Orange Sorbet

CANELÉ DE BORDEAUX

Macerated Pruneaux and Armagnac Ice Cream

GÂTEAU BASQUE, MARMELADE DE CERISES NOIRES

Almond Cake with Cream Filling garnished with Black Cherry Marmalade

BABA BOUCHON À L' ARMAGNAC

Armagnac Baba with Crème Chantilly and Candied Violet

CROUSTADE GASCONNE

Apple Crisp with Anise and Orange Blossom Syrup, Green Apple Sorbet

SOUFFLÉ À LA POIRE

Pear Soufflé, Lillet Citrus Salad

CAFE MENU

SMALL PLATES

POMMES FRITES PERSILLÉES

PIMENTON AIOLI, BLACK PEPPER AND CHAMPAGNE DIP

WARM BRAISED LEEKS

WHOLE GRAIN MUSTARD, CHEESE AND CRÈME FRAICHE TARTINE

SEAFOOD CROQUETTES

TODAY’S CATCH, LEMON AIOLI, FINES HERBES, PETITE SALADE

CHARCUTERIE & CHEESE

CHARCUTERIE PLATE

CHEF’S SELECTION OF DOMESTIC AND IMPORTED CURED MEATS AND PÂTÉ

ARTISAN CHEESE PLATE

CHEESES, QUINCE JAM, HONEYCOMB, OLIVES AND ALMONDS

SALADS ~ SANDWICHES

GASCON CAESAR SALADE

ROMAINE HEARTS, PIMENT D’ESPELETTES, PEASANT BREAD CROUTONS

SALADE GOURMANDE

BOSTON LETTUCE, HARICOTS VERTS, FOIE GRAS, HAZELNUT VINAIGRETTE

SONOMA CLUB SANDWICH

CHICKEN BREAST, BLACK FOREST HAM, APPLEWOOD SMOKED BACON

MAIN

GRASS FED BEEF HAMBURGER

BLACK PEPPER POTATO BUN, POMMES FRITES

PAN ROASTED COD

OLIVE OIL POACHED CREAMER POTATOES, PIPERADE

BAVETTE STEAK

POMMES FRITES, PERSILLADE BUTTER

DESSERTS

CHOCOLATE POT DE CRÈME

VAHLRONA CHOCOLATE, WARM MADELEINE

WARM FINANCIER

FRESH FRUIT, ALMONDS, VANILLA BEAN ICE CREAM

ARMAGNAC AND PRUNEAUX ICE CREAM

20 YEAR OLD ARMAGNAC, PRUNEAUX D’AGEN