Moose's

Name: Moose's
Address: 1652 Stockton St., 94133, CA, 94133
Telephone: 415-989-7800

1652 Stockton St., San Francisco, CA 94133, 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 •Sunday: 10:30AM-10:00PM •

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Dinner Menu

Chef's Prix Fixe Menu

First Course Potato Salad

with quail egg, bacon, fines herbes and parmesan

Second Course Crisp Duck Confit

with grilled radicchio, endive and smoked bacon

Third Course Mexican Chocolate Crème Brûlée

with cinnamon cookie

Dinner Menu

Beausoleil, Kumomoto, and Marin Miyagi Oysters

with various accompaniments

Caesar Salad

with shaved parmigiano and garlic croutons

Beet Salad

cooked and raw with fromage blanc and kumquat vinaigrette

Chilled Cauliflower Soup

with black truffle coulis and tarragon

Sonoma Foie Gras Terrine

with blood orange, citron and thai basil

Hamachi Sashimi and Tartare

with pickled ginger, tempura broccolini and ponzu

Fettuccine

with fresh shaved alba white truffles

Black Truffle Garganelli

with florida shrimp

Goat Cheese Francobolli

with meyer lemon and kumquat

Herb Pappardelle

with braised duck, wild mushrooms and black olives

Roasted Beet Casunziei

with honey and poppy seeds

Duck Liver Ravioli

with toasted hazelnuts

All Star Farm Pumpkin Soup

with maple syrup and brown butter

Maine Green Eel

with house made unagi sauce

Black Truffle Flan

with braised bacon and shaved black truffle

Wood Oven Roasted Squab

with duck liver mousse and foie gras sauce

Grilled Boneless Lamb Loin

with braised lamb terrine and crisp bread

Braised Tripe

with slow cooked tomato sauce, house made pancetta and shaved parmesan

Massachusetts Striped Bass

with broccoli, cauliflower, cipollini onions, lemon and garlic

Petrale Sole Roulade

with carrot purée, basil and champagne mousseline

Tai Snapper with Black Truffles

baked en papillote with fennel and leeks

Breast of Pheasant

with house made pheasant sausage, broccolini, celery root and herb truffle broth

Grilled Meyer Ranch Ribeye

with potatoes, chanterelles, caramelized onions and pancetta

Pan Seared Duck

with shaved brussels sprouts, black lentils, cipollini onions and duck jus

Loin, Belly and Braised Crepenette of Pork

with swiss chard, parsnips, potatoes and mustard

Cheese

CaÑa de Oveja

tangy, grassy, spanish sheep's milk cheese

Fourme D'Ambert

rich, creamy, blue cow's milk cheese from auvergne, france

Herbillette

semi soft goat's milk cheese, pressed with herbs from bordeaux, france

Desserts

Mexican Chocolate Crème Brûlée

cinnamon cookie

Individual German Chocolate Cake

crème fraîche and bitter chocolate glaze

Chestnut and Hazelnut Torte

brown sugar crème fraîche ice cream and warm quince cranberry compote

Warm French Pear Tart

almond frangipane, almond ice cream and fruit coulis

Mary Etta's Cookie Plate

Selection of Ice Creams or Sorbets

Lunch Menu

Chef's Prix Fixe Menu

First Course Spring Vegetable Soup

toasted orzo

Second Course Herb Rosted Chicken Breast

confit leg, english peas and ramps

Barren Point, Beausoleil and Hog Island Oysters

with various accompaniments

Spring Vegetable Soup

with toasted orzo

Organic Field Greens

with cucumbers and fines herbes

Duck Confit Salad

with potatoes, garlic and frisée

Fried Calamari

with rémoulade and carrot slaw

Caesar Salad

with parmigiano-reggiano and garlic croutons

Strozzapretti

with braised beef ragu

Pasta alla Chitarra

with spring vegetables

Mortadella Focaccia Sandwich

with horseradish, gruyere and shoe string fries

Wood Oven Baked Pizza

with salami, black olives and jalapeño

Mooseburger

meyer ranch sirloin, lettuce, tomato, onion and french fries

Four Cheese Focaccia Sandwich

with arugula, red onions and shoe string fries

Braised Lamb Stew

with potato purée, caramelized onions and rosemary

Alaskan Cod

with endive and fennel cream sauce

Pan Roasted Salmon

with potato galette, fava beans, thai basil and lemon butter sauce

Herb Roasted Chicken Breast

with confit leg, english peas and ramps

Desserts

Red Wine Poached Pear on Phyllo

spiced candied walnuts and gorgonzola ice cream

Mary Etta's Cookie Plate

assorted sampling of cookies and petit fours

Chocolate Melting Cake

chocolate fudge sauce and almond ice cream

White Chocolate Date Layer Cake

white chocolate hazelnut ice cream and lemon curd sauce

House Selection of Ice Cream or Sorbet

with house made cookies

Cheese Course

Blu Cozie

Italian raw sheep's milk, very cream and mild

Ardrahan

tangy and sweet washed rind cheese from Neal's Yard Dairy

Goat's Leap Sumi

soft, fresh and very creamy goat's milk cheese

Spenwood

dry, crumbly sheep's milk cheese

Brunch

VANILLA MASCARPONE STUFFED FRENCH TOAST

WITH PEAR COMPOTE

PUMPKIN BUTTERMILK PANCAKES

DRIED FRUIT COMPOTE, WHIPPED CREAM AND APPLEWWOOD SMOKED BACON

HUEVOS RANCHEROS

TWO EGGS OVER EASY WITH BLACK BEANS, SOUR CREAM, GUACAMOLE AND PICO DE GALLOE

SMOKED SALMON WITH TOASTED PAIN DE MIE

CREAM CHEESE, CAPER BERRIES, RED ONION AND TOMATO

EGGS FLORENTINE

WITH SCALLION BISCUITS SPINACH, CANADIAN BACON, TOMATOES AND HOLLANDAISE SAUCE

EGGS BENEDICT

WITH HOUSE MADE SCALLION BISCUITS, 2 POACHED EGGS, CANADIAN BACON AND HOLLANDAISE SAUCE

BACON AND EGGS

(OR CHOICE OF SAUSAGE) WITH BREAKFAST POTATOES AND OUR OWN MULTIGRAIN TOAST

THREE EGG OMELET

WITH BROCCOLINI BACON AND CHEDDAR

ROASTED FREE RANGE CHICKEN HASH

WITH PAN FRIED EGGS AND GRILLED BREAD

ROASTED BEET HASH

WITH PAN FRIED EGGS AND GRILLED BREAD

SEASONAL FRUIT PLATE

VANILLA YOGURT, HONEY AND PISTACHIOS

SIDE OF SMOKED BACON, HOUSE MADE PORK SAUSAGE OR HOUSE MADE CHICKEN APPLE S

POTATO LEEK SOUP

TRUFFLE OIL AND CHIVES

HOG ISLAND, KUMAMOTO, AND MIYAGI OYSTERS

WITH VARIOUS ACCOMPANIMENTS

WOOD OVEN BAKED PIZZA

PEPPERONI CARAMELIZED ONIONS AND TOMATO SAUCE

ROASTED ATLANTIC COD

ROOT VEGETABLES, CHANTERELLE MUSHROOMS AND LEMON-LEEK NAGE

GRILLED CENTER CUT PORK CHOP

POTATO PUREE, SLOW COOKED KALE AND PORK JUS

MOOSEBURGER

MEYER RANCH SIRLOIN, LETTUCE, TOMATO, ONION, FRENCH FRIES

ROASTED BEET SALAD

WITH MIZUNA, CREME FRAICHE AND HERB VINAIGRETTE

ARUGULA SALAD

WITH SIERRA BEAUTY APPLES, BACON AND BLUE CHEESE VINAIGRETTE

CAESAR SALAD

WITH PARMIGIANO-REGGIANO GARLIC CROUTONS

FIELD GREENS SALAD

WITH FINES HERBS SUNFLOWER SEEDS, AND SHERRY VINAIGRETTE

ENDIVE SALAD

WITH POACHED SUCKLE PEARS, GORGONZOLA DOLCE AND CANDIED WALNUTS