PROSPECT
Tsar Nicoulai Estate Caviar potato latkes, crème fraîche, cured egg yolk 1 oz 80
½ oz 42
French Onion Dip potato chips 11
Hummus labneh, seeded crackers 11
Burrata oven roasted tomatoes, crostini 11.5
Deviled Eggs pickled serranos, prosciutto 10
Duck Liver Mousse mostarda, corn muffins 12
Warm Marinated Olives citrus, herbs 6.5
____________________________________________ Little Gem Lettuces devoto apples, toasted pecan & rye streusel, point reyes blue cheese
16
Heirloom Tomato & Melon Salad whipped burrata, crispy chickpeas, gazpacho vinaigrette
17
Ahi Tuna Crudo stonefruit, preserved plum XO sauce, shiso leaf, puffed rice
19
Potato Gnocchi & Burgundy Truffles braised sunchokes, crème fraîche, sunchoke chips
21
Roasted Sea Scallops fairytale eggplant, husk cherries, tomatillo relish, basil butter
22
Braised Spanish Octopus brussels sprouts, pastrami spice, sauerkraut, sepia sauce
19
____________________________________________ Alaskan Halibut butter beans, jumbo squid, eggplant harissa, taggiasca olives, lemon
37
Liberty Farms Duck Breast corn cacio e pepe, caramelized figs, duck confit, chanterelles
36
Heritage Berkshire Pork Chop honey nut squash, pumpkin seeds, sage, house pancetta
34
Prime Bavette Steak butterball potatoes, nardello pepper marmalade, taleggio fondue
32
Grilled Summer Squash Lasagna stewed cherry tomatoes, tomato pasta, bellwether ricotta
24
____________________________________________ Roasted Whole Fish charmoula, fresh herbs
65
20 oz Dry Aged Bone-In New York Steak montpelier butter
98
Serves 2 or more with a choice of two sides
SIDES
Green & Yellow Wax Beans peperonata, caper berries
9
Crispy Butterball Potatoes dried kalamata olive, olio verde
8
McGinnis Ranch Carrots carrot hummus, everything spice
8
Prospect Fries aioli
8 Executive Chef John Cahill Chef De Cuisine Richard Broering
** Acme Bread Available On Request ** 6% Surcharge Added for San Francisco Employer Mandates Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness