Lucy Restaurant – San Francisco

Description

Description

Lucy Restaurant & Bar at Bardessono offers ingredient driven, farm/ocean/field-­to-­fork cuisine that embodies the property’s modern aesthetic and eco-­conscious spirit.

Leveraging the Bay Area’s legacy as the local food movement capitol of the world, paired with the natural bounty of Napa Valley and a year-­round growing climate, the culinary team operates under a culinary philosophy ruled by the seasons, with an emphasis on local production and sourcing.


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Lucy Restaurant – San Francisco
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Lucy Restaurant – San Francisco
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Lucy Restaurant – San Francisco

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Skinny Table’s Healthy Recommendations

BREAKFAST MENU

FEATURED ITEMS

we offer fresh, innovative garden ­inspired cuisine that embodies the bardessono modern aesthetic and eco­spirit

  • Spinach Omelette – organic eggs, bloomsdale spinach, goat cheese, wild mushrooms, crispy fingerling potatoes (Request Without Potatoes)
  • Turkey Omelette – organic eggs, fontina, house roasted turkey, crispy fingerling potatoes (Request Without Potatoes)

LUNCH MENU

OCEAN

  • Oysters on the Half Shell – chef’s selection, champagne mignonette
  • Monterey Bay Calamari – garden chicory and blood orange vinaigrette
  • Steamed Pei Mussels – smoked fume, fennel and baby purple carrots

RANGE

  • Mary’s Chicken – organic quinoa, charred broccoli*, kohlrabi*, k&j apples (Request Without Quinoa)

DINNER MENU

we offer fresh, innovative garden ­inspired cuisine that embodies the bardessono modern aesthetic and eco­spirit

OCEAN

  • Oysters on the Half Shell – chef’s selection, champagne mignonette
  • Big Eye Tuna Ceviche – coconut milk, serrano chile, togarashi popcorn, ca avocado
  • Half Moon Bay Sole – wild mushroom puree, roasted baby root vegetables*, winter truffle
  • Diver Scallops – rutabaga, brown butter, kale lollipops, finger lime, blood orange and winter citrus

RANGE

  • Mary’s Chicken – organic quinoa, charred broccoli*, kohlrabi*, k&j apples (Request Without Quinoa)

SIDES

  • Sautéed Spinach*
  • Red Russian Kale*
  • Wine Forest Wild Mushrooms

BRUNCH MENU

STARTERS

  • Monterey Bay Calamari – garden chicory and blood orange vinaigrette
  • Steamed Pei Mussels – smoked fume, fennel and baby purple carrots
  • Oysters on the Half Shell – chefs selection of 6, champagne mignonette
  • Georgia Turtle­Free Shrimp – court bouillon­poached, house­made cocktail sauce

MAINS

  • Spinach Omelette – organic eggs, bloomsdale spinach, goat cheese, wild mushrooms, crispy fingerling potatoes (Request Without Potatoes)
  • Turkey Omelette – organic eggs, fontina, house­roasted turkey, crispy fingerling potatoes (Request Without Potatoes)

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* Menu Items and Prices subject to change. Information related to this restaurant is provided solely for informational purposes only and is not endorsed or guaranteed by Skinny Table  or any Listed Restaurant.


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