© Bushi-Tei 2005


1638 Post Street
San Francisco, CA 94115
Ph. 415.440.4959
Fax 415.440.4030

Our Menu Le Dessert Our Wine & Sake

Menu

L' entrée

Seasonal vegetable purée soup6

Golden beet carpaccio, roasted paprika coulis, Arugula, truffle tapenade12

Fuyu persimmon, feta, baby frisee, pinenuts, sesame seed, pomgranate mustard vinaigrette8

Vegetable caponata, poached organic egg, parmesan9

House cured sardine, avocado, pickled red onion tomato marmalade8

Seafood sausage, peanuts, basil, ginger, harissa12

Langoustino frito, romesco, fine herb aioli12

Big eye tuna tartare, tobiko, wasabi- crèze fraiche, coriander seed, herb oil16

Lobster and Crab, Chrysanthemum leaf, papaya, bacon, ginger cream, curry oil18

Organic chicken confit, potato galette, Brie chees9

Cassoulet (French white beans, pork belly, sausage)12

Braised "ton toro", ginger cabage, aged sherry vinegar12

Miso-marinated wagyu beef, upland cress, apple, fennel, French blue cheese20

Braised beef tongue, ginger burgundy sauce15

Foie gras, kabocha pot de crèze, pistachio, red onion marmalade20

Le Plat

Pot-au-feu (winter vegetables, Petit salé, home mustard)18

Sauteed Orata, kabu, fennel, forest mushrooms, potato mousseline20

Day boat sea scallop, saffron Yukon potato chowder, pop over28

Big eye tuna, rock shrimp risotto, crispy shallot, coconut red curry25

Coq au vin, mushroom creamy polenta, upland cress21

Sonoma duck breast, baby mizuna, mascarpone mustard, dried chutney28

Kurobuta (Berkshire pork), coco blanc beans, bacon, apple-ginger chutney28

Grass fed tender beef loin, potato anna, perigourdine30

Waka's Omakase

ask

Vegetarian Omakase

ask

Executive Chef. Seiji "Waka" Wakabayashi

Petit Dejeuner

Sundays 11:30 am - 2:30 pm

25

Soup du jour

House cured sardine, nicoice olives, potato, tomato, Dijon mustard vinaigrette

French brioche toast with mixed berries, syrup

Herb marinated Scottish salmon with cucumber

Salade Maison with bacon, tomato,soft boiled egg

Chicken confit salad with treviso, whole grain mustard cream

Jamon Serrano, haricot vert, quail egg, almond champagne vinaigrette

Seasonal fruit salad, goat cheese, frisee, berry vanilla vinaigrette

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Poissoin de jour (fish of the day)

Eden natural farm prok(Kurobuta) cutlet, choucroute, whole grain mustard, tartare sauce

Red crab cake, Poached egg with herb hollandaise sauce

Spring/Summer, 2009 Lunch

11:30 am - 2:30 pm

Mon - Sat

Herb marinated Scottish Salmon, cucumber, uplandcress, coriander vinaigrette12.50

Chicken Confit,Treviso, frisee, dijon mustard vinaigrette, French brie 12.50

House cured sardine nicoise, HaricotVert, olives, red onions, eggs lettuce12.50

Rock shrimp, baby mizuna, fennel, ginger vinaigrette12.50

Croque washugyu, caramelized red onion, mozzarella cheese14.50

Paprika chicken, Haricots verts, coconut sauce, basil rice, 13.50

Eden natural farms pork cutlet, choucroute, tartare sauce14.50

ABC hot sandwich, Avocodo, bacon, crabmeat, lettuce, parmesan12.50

bushi-tei washugyu burger(8oz), Butter lettuce, tomatoes, pickled red onion12.50

Add: Pepper Jack Cheese1.50

The water we serve is Micro structured electrolysis water with a ph of 8.5~9.5