Jeanty at Jack's

Name: Jeanty at Jack's
Address: 615 Sacramento St., 94111, CA, 94111
Telephone: 415-693-0941

615 Sacramento St., San Francisco, CA 94111, US

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

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Details

Cuisine: French (Bistro)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Appetizers

CRÈME DE TOMATE EN CROÛTE

Tomato soup in puff pastry

SALADE DE LAITUE

Butter lettuce salad with mustard vinaigrette

SALADE DE BETTERAVES

Beet and mâche salad with feta cheese and citrus dressing

CRUDITÉS

Assorted vegetable salads

SALADE AUX LARDONS ET OEUF MOLLET

Escarole and soft boiled egg salad with a warm apple smoked bacon dressing

PETIT SALÉ AUX LENTILLES

Home cured pork belly with a lentil balsamic vinegar and foie gras ragoût

ESCARGOTS

With garlic pastis butter

SAUMON FUMÉ AU BISTRO

Home smoked salmon carpaccio style

QUENELLES DE BROCHET

Pike dumplings with lobster sauce

TRUITE FUMÉE A L’HUILE

Home smoked trout and potato salad with olive oil

PIEDS DE COCHON PERSILLÉS

Pigs feet and haricots verts salad with a shallot mustard vinaigrette

CROÛTONS DE FOIE BLOND

Duck foie gras pâté with a port poached pear

LANGUE D'AGNEAU

Warm lamb tongue and potato salad

RILLETTES DE CANARD

Duck and goat cheese pâté with cornichons

TERRINE DE LAPIN

Homemade rabbit pâté with a celery root apple salad and mustard dressing

Main Courses

MOULES AU VIN ROUGE

Mussels steamed in red wine with grilled bread

SOLE MEUNIÈRE

Sole fillet, mashed potatoes lemon-caper butter sauce

COQ AU VIN

Chicken, mushrooms, bacon and red wine stew

CÔTE DE PORC

Double cut pork chop with mashed potatoes, spinach and caramelized onion sauce

SALADE NICOISE

Tuna, butter lettuce, olives, tomatoes (anchovies optional)

STEAK TARTARE

Ground to order (not cooked) with fries

DAUBE DE BOEUF

Beef stew with mashed potatoes and buttered peas and carrots

QUICHE AUX POIREAUX

Ham and leek quiche with a butter lettuce salad

ROGNONS DE VEAU AU POIVRE VERT

Veal kidneys with a creamy green peppercorn sauce

CASSOULET

Baked beans with duck confit , sausage and apple smoked bacon

ENTRECÔTE FRITES

Grilled rib eye steak with fries and béarnaise sauce

FILET AU POIVRE

Tournedos with a black pepper crust and creamy mushroom sauce

Side Dishes

Haricots Verts

Spinach au Beurre

Frites

Carottes Mignonette

Buttered Egg Noodles

(yummy with coq au vin)

Creamy Potato Gratin

Béarnaise Sauce

Fromage

Epoisses de Bourgogne

Creamy and Balanced with a Firm Bouquet. Burgundy, France.

Camembert

Rich and Creamy from Normandy, France.

Fromages “a trois”

Chef’s Selection of Three Cheeses with Garnishes.

Humboldt Fog Aged Chèvre

Goat Cheese. Aged with a Vegetable Ash Vein. California

Shaft Blue

Creamy and Pungent Blue from the Sierra Foothills, California.

Desserts

APPLE TARTE TATIN

with side of Crème Fraîche

Chocolate Mousse Crème Brûlée

with Vanilla Bean Custard

PEAR BREAD PUDDING

with Vanilla Ice Cream

Crêpe Suzette

with Mandarin Liqueur and Orange Butter

Crème Caramel

The Classic Way

Citron Givré

Lemon Sorbet