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Zuni Cafe

  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • Californian, Mediterranean
  • 1658 Market St, San Francisco CA94102 37.774518 -122.420101
  • (Btwn Franklin & Gough St)
  • click map to interact
  • (415) 552-2522
  • 0

Lunch

Sample. Tuesday-Saturday: 11:30am-2:30pm.

House-Cured Anchovies with celery, parmigiano-reggiano, and taggiasca olives   8.75
King Farm Garden Lettuce Salad with garlic chapons and banyuls vinaigrette   7.50
Frisée Salad with fennel, black mission figs, pistachio picada, and shallot vinaigrette   8.75
Zuni Caesar Salad    10.00
Quail Egg Crostini with roasted bell peppers, house - made chorizo, and pickled onions   10.50
Black Lentil Soup with preserved lemon - urfa pepper relish   8.75
Bowl Of Polenta with mascarpone or parmigiano-reggiano   6.00
Braised Liberty Duck Leg with black shelling beans, roasted onions, and avocado-tomatillo salsa   16.00
Pasta Alla Chitarra with hog island manila clams, orange tomatoes, marjoram, red onions, and toasted breadcrumbs   15.50
Penne with lebanese squash, squash blossoms, garlic, mint, and black pepper   15.00

From The Wood-Fired Brick Oven

Pizza with ricotta salata, tomato sauce, and oregano   10.25
with wagon wheel cheese, gypsy and poblano peppers, onion, and cilantro   13.50
Roasted Chicken For Two with warm tuscan-style bread salad (approximately 1 hour)   48.00

Mesquite-Grilled

Monterey Bay White Sea Bass with zucchini, rond de nice squash, and salsa de nopalitos   26.00
Llano Seco Ranch Fennel Sausage with japanese eggplant, roasted tomato croûtons, and persillade   16.50
House-Ground Grass-Fed Beef Hamburger on grilled rosemary focaccia with aïoli and zuni pickles   15.00
add beecher’s flagship cheese   1.75
add bayley hazen blue   2.00
add grilled onions   1.25
add heirloom tomatoes   2.50
add marinated olives   5.75
add shoestring potatoes   6.00

 

Sample Afternoon

Tuesday-Saturday: 2:30pm-5:45pm. On Sunday: 2:30pm-11pm.

House-Cured Anchovies with celery, parmigiano-reggiano, and taggiasca olives   8.75
King Farm Garden Lettuce Salad with garlic chapons and banyuls vinaigrette   7.50
Frisée Salad with fennel, black mission figs, pistachio picada, and shallot vinaigrette   8.75
Zuni Caesar Salad    10.00
Quail Egg Crostini with roasted bell peppers, house-made chorizo, and pickled onions   10.50
Soup    
Polenta with mascarpone or parmigiano-reggiano   6.00
Shoestring Potatoes    6.00

From The Wood-Fired Brick Oven And Mesquite-Grill

Fish with summer squash and salsa de nopalitos   
Llano Seco Ranch Fennel Sausage with japanese eggplant, roasted tomato croutons, and persillade   16.50
Roasted Chicken For Two with warm bread salad with scallions currants, and pine nuts (approximately 1 hour)   48.00
House-Ground Grass-Fed Beef Hamburger On Grilled Rosemary Focaccia with aïoli and zuni pickles   15.00
Beecher’s Flagship Cheese add   1.75
Bayley Hazen Blue add   2.00
Grilled Onions add   1.25
Heirloom Tomatoes add   2.50
Marinated Olives    5.75

Sample Dinner

Tuesday-Thursday: 6pm-11pm, Midnight Friday-Saturday: 6pm, Sunday On 5pm-11pm

House-Cured Anchovies with celery, parmigiano-reggiano, and taggiasca olives   8.75
Venetian-Style Sardine In Sa’or with sweet and sour onions, pine nuts, saffron, bay leaf, and hot pepper   11.50
House-Made Finocchiona Salami with shaved fennel, black mission figs, and pistachio picada   12.00
Padrón And Shishito Peppers A La Plancha with sungold tomatoes, purslane, and orange zest   10.50

 

Frisée Salad with marinated beets, avocado, and coriander vinaigrette   8.75
King Farm Garden Lettuce Salad with garlic chapons   8.50
Zuni Caesar Salad    10.00

 

Bowl Of Polenta with parmigiano-reggiano or mascarpone   6.00
Cranberry Bean And Tomato Soup with black limes, garlic, and pesto   8.50
Bellwether Farms Ricotta Gnocchi with chanterelle mushrooms and spinach   16.00
Bucatini with summer squash, squash blossoms, onions, garlic, hot pepper, and ricotta salata   15.50

 

Grilled King Salmon with japanese eggplant, tomatoes, rond de nice squash, and preserved lemon-freekeh salsa   29.00
Watson Ranch Leg Of Lamb And Merguez Sausage with couscous, green beans, roasted fresh shallots, harissa, almonds, cilantro, and lime   28.00
Chicken For Two Roasted In The Brick Oven warm bread salad with scallions, garlic, dandelion greens, dried currants, and pine nuts (approximately 1 hour)   48.00
Grilled Wolfe Ranch Quail rubbed with fried sage and roasted garlic with sweet and spicy peppers cooked two ways, black-eyed peas, and dry sherry sauce   28.50
Santa Cruz White Sea Bass Braised In The Brick Oven with white wine and marjoram; tomato, fresh shelling beans, cracker bread, and aïoli   28.50
Marinated Olives    5.75
Shoestring Potatoes    6.00

 

Sample Brunch

Sunday: 11am-2:30pm.

House-Cured Anchovies with celery, parmigiano-reggiano, and taggiasca olives   8.75
King Farm Garden Lettuce Salad with garlic chapons and banyuls vinaigrette   7.50
Frisée Salad with fennel, black mission figs, pistachio picada, and shallot vinaigrette   8.75
Zuni Caesar Salad    10.00
Hog Island Manila Clams with sungold tomatoes, garlic, rosemary breadcrumbs, and piment d’espelette   11.00

 

Smoky-Roasted Eggplant And Chickpea Soup with tomato and mint   8.75
Polenta with mascarpone or parmigiano-reggiano   6.00
Full Belly Farm Orange Honeydew Melon And Black Mission Figs    6.50
French Toast with sugar plums in armagnac, candied almonds, and crème fraîche   11.50

 

Eggs Baked In Tomato Sauce with gypsy and poblano peppers and levain toast   16.00
Liberty Duck Breast with fresh shelling beans, baby green beans, and tomatillo-avocado salsa   16.00
Llano Seco Ranch Pork Pot Roast Crostone with fresh ricotta, a fried egg, and arugula   16.00
Pasta Alla Chitarra with okra, tomatoes, onions, garlic, and pecorino romano   15.50

From The Wood-Fired Brick Oven

Pizza with ricotta salata, tomato sauce, and oregano   10.25
with "wagon wheel" cheese, padrón peppers, red onions, and cilantro   12.75
Roasted Chicken For Two with warm tuscan-style bread salad (approximately 1 hour)   

Mesquite-Grilled

Local King Salmon with rond de nice squash, zucchini, and salsa de nopalitos   26.00
Llano Seco Ranch Fennel Sausage with japanese eggplant, roasted tomato croutons, and persillade   16.50
House-Ground Grass-Fed Beef Hamburger On Grilled Rosemary Focaccia with aïoli and zuni pickles   15.00
Beecher’s Flagship Cheese add   1.75
Bayley Hazen Blue add   2.00
Grilled Onions add   1.25
Heirloom Tomatoes add   2.50
Marinated Olives    5.75
Shoestring Potatoes    6.00

 

Aperitif

Bonal    9.00
Campari    7.25
Cinzano    7.25
Cocchi Americano    9.00
Kir    8.75
Lillet    7.75
Pernod    7.75
Ricard    7.75
Punt E Mes    7.75

Soda & Juice

Limonata    3.00
Aranciata    3.00
Bitter San Pellegrino    2.95
Soda Water    1.25
Coca-Cola    3.50
Diet Coca-Cola    3.50
Sprite    3.50
Reed’s Ginger Brew    4.00
Abita Root Beer    4.00
Navarro Grape Juice    7.00
Organic Apple Juice    3.25
Fresh Lemonade    4.25
Fresh Orange Juice   4.00 5.50
Fresh Grapefruit Juice   4.00 5.50

Beer

Amstel Light    5.00
Trumer Pils    5.50
Sierra Nevada Pale Ale    5.50
Anchor Steam    5.75
Red Seal Ale    5.75
Sudwerk Fest Märzen    6.00
Lagunitas IPA    6.50
Weihenstephaner Hefeweissbier    7.00
Old Rasputin Imperial Stout    7.00
Chimay Red    9.75
Saison Dupont    10.00
Duchesse De Bourgogne    11.00
Kaliber Non-Alcoholic    5.50

Coffee, Tea & Cocoa

Coffee    2.50
with steamed milk   3.00
Espresso    2.50
Cappuccino    3.00
Caffe Latte    3.75
Mocha Latte    4.25
Iced Bergamot Tea    4.75
Assam Tea    5.00
Jade Oolong Tea    5.50
Genmaicha Tea    5.00
Rooibos Tea    5.00
Linden Tea    5.00
Lemongrass Tea    5.00
Peppermint Tea    5.00
Hot Cocoa    3.25

Oyster & Shellfish Menu

By Species And Locale

Crassostrea Gigas

The Pacific Oyster

Cortes Island british columbia   
Satori british columbia   
Kusshi british columbia   
Sister's Point washington   
Church Point washington   
Hog Island "Pacific" tomales bay   
Marin Miyagi tomales bay   
Drake's Bay point reyes   

Crassostrea Sikamea

A Japanese Native Revived In The Northwest

Washington Kumamoto oakland bay   
Sand Isle Kumamoto humboldt bay   
Point Reyes Kumamoto tomales bay   
Hog Island Kumamoto tomales bay   

Crassostrea Virginica

The Eastern Oyster

Saint Simon new brunswick   
Quivett Creek massachusetts   
Point Reyes "Atlantic" tomales bay   
Chincoteague virginia   

Ostrea Conchaphila

The Tiny Pacific Oyster

Olympia washington   

Clams

Littleneck cape cod   
Manila washington   
White Shrimp atlantic coast   

 

Please Note, All Oysters And Clams Are Served Raw

Sample Dessert Cheese

Bellwether Farms Pepato with caramelized black mission figs   6.25
Vermont Ayr with pink pearl apple jelly and apple chips   6.25
Bayley Hazen Blue with marshall's wildflower honey in the comb   6.75
Pennyroyal Farm Laychee And Bollie's Mollies with raspberries, black pepper, and olive oil   7.00

Sample Dessert

Fried Maywood Farm Figs with raspberries and grappa cream   9.75
Frog Hollow Farm Pluot Sorbet with glazed pluots and and sesame seed biscottini   8.75
Gâteau Victoire with whipped cream   8.25
Caramel Pot De Crème with bourbon whipped cream and hazelnut praline   8.75
Espresso Granita with whipped cream   8.25

Wine By The Glass

White

Domaine Jean Teiller Menetou-Salon sauvignon blanc loire valley, france   
Kellerei Cantina "St. Magdalena" Weissburgunder pinot blanc, alto adige, italy   
Zuni Sandhi Wines chardonnay, santa barbara county   
Domaine Du Haut Bourg "Origine" Muscadet melon de bourgogne, loire valley, france   
Habit "Jurassic Park Vineyard" chenin blanc, santa ynez valley   

Rosé

Domaine De Terrebrune Bandol Rosé mourvèdre-grenache-cinsault blend, provence, france   

Red

Azienda Agricola Il Borghetto "Montigano" sangiovese, tuscany, italy   
Domaine Robert Sérol "Les Vielle Vignes" gamay, loire valley, france   
Zuni Mount Eden Vineyards pinot noir, santa cruz mountains   
Le Roc "La Folle Noire D'ambat" negrette, toulouse, france   
Robert Craig "Affinity" cabernet sauvignon blend, napa valley   

Sparkling & Champagne

Eric Bordelet "Poiré Granit" sparkling pear cider, normandy   
Pierre Moncuit Grand Cru brut blanc de blancs nv, le mesnil-sur-oger   
J. Lassalle Rosé 1er Cru brut nv, chigny-les-roses   

 

Zuni Cafe
1658 Market St
Btwn Franklin & Gough St
(415) 552-2522
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