Menus
MKT Restaurant – Bar - Dinner | Four Seasons Hotel San Francisco
| STARTERS | USD | |
|---|---|---|
| HALF SHELL OYSTERS - Mignonette, MKT Hot Sauce, Lemon | ||
| Each | 3.50 | |
| Half Dozen | 18 | |
| Dozen | 34 | |
| (s) COCONUT CURRY SOUP - Egg Noodle, Bok Choy, Crispy Garlic, Parsley | 16 | |
| (g) MARKET GREENS - Rooftop Honey Vinaigrette, Strawberries, Truffle Mustard Seed, Micro Celery, Heirloom Radish | 13 | |
| BEEF CARPACCIO - Flannery Steak, Parmesan Foam, Caper Berries, Citrus Salad, Pastrami Croutons | 18 | |
| (g) CHARRED BABY OCTOPUS - La Quercia Speck, Marcona Almonds, Saffron Potatoes, Cerginola Olives, Romesco | 21 | |
| DUNGENESS CRAB RISOTTO - Meyer Lemon Oil, Parmesan Tuile | 26 | |
| (g) TUNA CRUDO - Blood Orange Three Ways, Heirloom Radish, Yuzu Tobiko, Violas, Cerginola Olives, Romesco | 22 | |
| (g) DELTA ASPARAGUS - Sheep's Milk Yogurt, Grapefruit, Cherries, Easter Radish | 17 | |
| MAINS | USD | |
|---|---|---|
| (g) ROASTED WHOLE BRANZINO - Toy Box Baby Carrots, Red Quinoa, Idizaibal Cheese, Smoked Bacon Harissa Vinaigrette | 42 | |
| MKT CIOPPINO - Skull Island Prawns, Penn Cove Mussels, Manila & Littleneck Clams, Royal Sweet Scallop, Monterey Calamari, Seasonal Catch, Smoked Tomato-Pepper Broth, Sourdough, Lemon Creme Fraiche | 40 | |
| (g) ALASKAN HALIBUT - Roasted Cipollini Onions, Wild Mushrooms, Fava, Crispy Nicoise Olive, Mint Oil | 34 | |
| (g) ROYAL SWEET SCALLOPS - Navy Bean Purée, Lardons, Pearl Onion, Bean Ragu, Heirloom Cherry Tomatoes | 26/36 | |
| MARY'S CHICKEN - Delphina Potatoes, Cipollini Onion, Heirloom Cherry Tomato, Pink Peppercorn Jus | 30 | |
| (g) MOROCCAN SPICED LAMB CHOPS - Spicy Green Sauce, Sunchokes, Zaatar, Baby Bell Peppers, Couscous, Pine Nuts | 48 | |
| SHORTRIB TORTELLINI - Honey-Bruleed Delicata Squash, Lemon Bellwether Ricotta, Pickled Red Onion, Tarragon, Jus | 18 / 28 | |
| RIGATONI AND ITALIAN SAUSAGE - Fennel Sausage, Castelvetrano Olives, Kale, Preserved Lemon, Fontina | 28 | |
| (g) FLANNERY CALIFORNIA RESERVE STEAKS - Served with Choice of Bordelaise or Bearnaise Sauce | ||
| CENTER CUT BEEF FILET - 7 oz | 56 | |
| 28 DAY DRY AGED BONE-IN NEW YORK - 14 oz | 62 | |
| SIDES - Yukon Potato Mash, Grilled Asparagus, Garlic Broccolini with Chili Flakes and Lemon, Wild Mushrooms or Mac & Cheese (add lobster +$10) | 8 each | |
(g) Gluten Free
(s) Spicy
Menu subject to change without notice.
Hours
| Breakfast | 6:30 am – 11:30 am |
| Lunch | 11:30 am – 2:30 pm |
| Dinner | 6:00 pm – 10:00 pm (Tuesday to Saturday) |
| Weekend Brunch | 11:30 am – 2:30 pm |
| Bar | 11:00 am – 12:00 midnight |
Reservations are recommended.
About MKT Restaurant - Bar
Among San Francisco’s best restaurant venues for social drinks and dining, MKT Restaurant - Bar, inside Four Seasons Hotel San Francisco, offers a lively, casual destination in the SoMa district, next to Yerba Buena Gardens. Executive Chef Cyrille Pannier presents a clever California-inspired menu of seafood, steaks and small plates.
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MKT RESTAURANT - BAR
Four Seasons Hotel San Francisco
757 Market Street, Fifth Floor
San Francisco, California 94103
Tel. +1 (415) 633-3838
© Four Seasons 2008-2013. All Rights Reserved.