© 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 soup8

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

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

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

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

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

Le Plat

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

Big eye tuna, rock shrimp risotto, crispy shallot, coconut red curry nubé32

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

Kurobuta (Berkshire pork), coco blanc beans, bacon apple-ginger chutney32

Grass fed tender beef loin, potato anna, perigourdine35

3 Course Omakase

ask

Change frequently. Please call for details.

Sherry vinegar cured Oregon sardine, petite tomato red onion, mint tapenade

Spiced giant octopus, turnips, romesco, curry oil

Coq au Vin, mushroom pea polenta, upland cress

Waka's Omakase

ask

Vegetarian Omakase

ask

Executive Chef. Seiji "Waka" Wakabayashi

Petit Dejeuner

Sundays 11:30 am - 2:30 pm

25

French Brioclie Toast with mixed berries, syrup

Herb marinated Arctic char with cucumber

Salade Maison with bacon, tomato,soft boiled egg

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

Soup du jour

Ahi-tuna epice with celery root remoulade

Eden natural farm prok sandwich, choucroute, whole grain mustard, tartare sauce

Red crab cake and Poached egg with Herb hollandaise sauce

Frittata with tomato coulis and cheese

Roasted Cornish game hen with whole grain mustard sauce

Grilled Hotate scallop with Pasta and vegetables

Croque-washugyu, caramelized onions, Mozzarella cheese

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