Plouf

Name: Plouf
Address: 40 Belden Pl., 94104, CA, 94104
Telephone: 415-986-6491

40 Belden Pl., San Francisco, CA 94104, US

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

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Specialties

OYSTERS ON THE HALF SHELL

STEAMED MUSSELS - A PLOUF HOUSE SPECIALTY

STEAMED CLAMS

Lunch

APPETIZERS

SOUP DU JOUR

CALAMARI AND FENNEL TEMPURA

WITH SAUCE GRIBICHE

POTATO WRAPPED SCALLOPS

WITH FENNEL AND CUCUMBER SALAD

CRISPY OYSTERS WITH BRAISED LEEKS

AND WHOLE GRAIN DIJON BEURRE BLANC

LOBSTER ROLL WITH HAAS AVOCADO

AND SWEET CHILI SAUCE

CARPACCIO OF FILET MIGNON

WITH BABY ARUGULA, CRISP SHALLOTS AND BLACK TRUFFLE VINAIGRETTE

SALADS

MIXED BUTTER LETTUCE

WITH WALNUT AND ROQUEFORT DRESSING

CAESAR SALAD

WITH RAWNS, SHAVED PARMESAN AND HERBED CROUTONS

HARICOT VERT AND ROASTED BELL PEPPER SALAD

WITH A HAZELNUT VINAIGRETTE

FENNEL CRUSTED AHI TUNA NICOISE

WITH A TAPENADE VINAIGRETTE

BAY SHRIMP SALAD WITH BUTTER LETTUCE

AND TOAST POINTS

CRISP DUCK CONFIT

WITH CURRIED LENTILS AND FRISEE SALAD

Dinner

APPETIZERS

SOUP DU JOUR

CALAMARI AND FENNEL TEMPURA

AND SAUCE GRIBICHE

POTATO WRAPPED SCALLOPS

WITH FENNEL AND CUCUMBER SALAD

CRISPY OYSTERS AND BRAISED LEEKS

WITH WHOLE GRAIN DIJON BEURRE BLANC

LOBSTER ROLL WITH HAAS AVOCADO

WITH SWEET CHILI SAUCE

CARPACCIO OF FILET MIGNON

BABY ARUGULA AND CRISPY SHALLOTS SERVED W/BLACK TRUFFLE VINAIGRETTE

BUTTER LETTUCE

WITH WALNUT AND ROQUEFORT DRESSING

TUNA TARTARE

WITH WAKAME SALAD AND SPICE YAZU DRESSING

HARICOT VERT AND BELGIAN ENDIVE SALAD

WITH HAZELNUT VINIAGRETTE

ROASTED BABY BEET SALAD

WITH CROTTIN DE CHAVIGNOL AND BANYULS VINAIGRETTE

MEAT AND POULTRY

ROASTED CHICKEN

WITH MOROCCAN SPICED POTATOES, PRESERVED LEMONS AND THYME JUS

SEARED N.Y. STRIP

WITH ROQUEFORT POTATO GRATIN AND ROASTED SHALLOT SAUCE

BRAISED LAMB SHANK

WITH CARAMELIZED PARSNIP AND TURNIP SERVED WITH NATURAL JUS

TIAN OF BAKED POLENTA

WITH SAINT AGUR AND GRILLED SEASONAL VEGETABLES

ROASTED PORK MEDALLIONS

WITH BRAISED SAVOY CABBAGE AND GRANNY SMITH APPLES

Desserts

BANANA PROFITEROLES

WITH WARM CHOCOLATE AND A CARAMEL SAUCE

QUENNELLES OF RASPBERRY PARFAIT

WARM CHOCOLATE LAVA CAKE

WITH FRENCH VANILLA BEAN ICE-CREAM

CARAMELIZED BANANA DACQUOISE CAKE

ASSIETTE POUR LES GOURMANTS

PLATTER FOR TWO

POACHED PEAR AND ALMOND FLORENTINE

PLOUF APPLE TARTE TATIN

WITH FRENCH VANILLA ICE-CREAM AND A CARAMEL SAUCE

MANGO AND RASPBERRY NAPOLEON

VANILLA BEAN CRÈME BRULEE

ASSORTED CHEESE PLATE

FOUR ASSORTED CHEESES WITH TOAST POINTS