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Dinner Menu || Range - San Francisco


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Sample Menu - September 2008


big beef tomato soup with sour cream and breadcrumbs 8.00

little gem lettuce with mutsu apples, pecans and blue cheese 8.75

marinated leeks with a poached farm egg and gruyère cheese 10.50

albacore confit with cannellini beans, lucques olive tapenade 13.00
and radishes

steamed savory clams with spicy sausage and garlic toast 12.50

chicken liver mousse with a frisée salad 9.50

oxtail stuffed pasta with horseradish broth and roasted green 13.00


seared hawaiian ahi with late summer tomatoes, cucumbers, 25.00
capers and lemon aioli

alaskan halibut with corn and potato chowder, bacon and 26.00

roasted chicken with a chanterelle, cherry tomato and 20.00
pancetta bread salad

pan roasted lamb sirloin with butter beans, marinated sheep’s 25.00
milk feta and mint purée

slow cooked pork shoulder with dino kale, roasted sweet and 24.00
hot peppers, pork jus

barley and ricotta stuffed chard with tomatillo sauce, oven 18.00
dried tomatoes and a fried squash blossom

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