Fifth Floor

12 Fourth Street, San Francisco CA 94103

$$$ American

The chic Fifth Floor restaurant acts as a culinary and visual bridge connecting the Bay area and executive chef Laurent Manrique’s native Southwestern France. The menu is both refreshingly modern and faultlessly traditional, with one dish having a provenance traced to King Henry IV’s table. Fifth Floor’s décor enhances the experience of regional pastiche, with a color scheme that evokes the landscape of both regions. Cool ocean blues mingle with sandy ochres and wine reds, colors that embody not only the surrounding Bay area, but simultaneously transport the diner to Southern France. An evening at Fifth Floor is an exploration in the complexities of our global community, the uniqueness of regional differences and the surprising parallels connecting us all.

Reservations

Fifth Floor Reservations

(415) 348-1555

Date

Time

Party Size

Business Info

Address: 12 Fourth Street, San Francisco CA 94103
Cross Street: Market Street
Location: San Francisco | SOMA
Cuisine: American | French |
Cost: | Moderate
Category: Fine Dining
Star Rating:
Reservations: Recommended
Dress Code: Business Casual
Meals Served: Breakfast | Dinner |
Parking: Private Lot | Valet Parking |
Payment Options: None |
Corkage Fee: N/A
Website: http://www.fifthfloorrestaurant.com
Phone: (415) 348-1555
Features: Full Bar, Hotel Dining, Private Room, Wheelchair Access, Valet Parking, Personal Wines Allowed, Lounge / Bar,
Occasion: Romantic Dining, Meet for a Drink, Quiet Conversation,

Photos

Business Hours

Reservations Available

Monday: Breakfast - Main Dining Room 7:00 AM - 10:00 AM; Dinner - Main Dining Room 5:30 PM - 10:00 PM; Bar - Main Dining Room 5:00 PM - 11:00 PM
Tuesday: Breakfast - Main Dining Room 7:00 AM - 10:00 AM; Dinner - Main Dining Room 5:30 PM - 10:00 PM; Bar - Main Dining Room 5:00 PM - 11:00 PM
Wednesday: Breakfast - Main Dining Room 7:00 AM - 10:00 AM; Dinner - Main Dining Room 5:30 PM - 10:00 PM; Bar - Main Dining Room 5:00 PM - 11:00 PM
Thursday: Breakfast - Main Dining Room 7:00 AM - 10:00 AM; Dinner - Main Dining Room 5:30 PM - 10:00 PM; Bar - Main Dining Room 5:00 PM - 11:00 PM
Friday: Breakfast - Main Dining Room 7:00 AM - 10:00 AM; Dinner - Main Dining Room 5:30 PM - 10:00 PM; Bar - Main Dining Room 5:00 PM - 11:45 PM
Saturday: Breakfast - Main Dining Room 8:00 AM - 11:00 AM; Dinner - Main Dining Room 5:30 PM - 10:00 PM; Bar - Main Dining Room 5:00 PM - 11:45 PM
Sunday: Breakfast - Main Dining Room 8:00 AM - 11:00 AM

Menus

Dinner Menu

Soups and Appetizers

Huile D'Olive et Ail 13.00: olive oil and garlic broth with house cured halibut "bacalao", parsley dust, aged black garlic, leeks and bacon
Aligot 14.00: "fresh dug" potato soup, truffled brie celery and black summer truffle salad
Crabe 16.00: dungeness crab soup with a saffron emulsion
Thon Basquaise 15.00: marinated cold big eye tuna boulettes filled with piperade, soft poached quail eggs, preserved tuna "ventreche" and green olives
Poulpe avec Crevette 15.00: grilled octopus and black tiger shrimp salad, sunchoke confit, black olive and berber spice vinaigrette
St. Jacques et Tomates 16.00: scallops with marinated heirloom tomatoes, lemon verbena vinaigrette and purslane
La Cruchade aux Grenouilles 16.00: traditionally prepared corn polenta with ossau-Iraty cheese, frog legs and artichokes, pacherenc wine barigoule
Foie Gras 21.00: artisan foie gras poached in crushed grapes, artichoke and black truffle salad
Salade Verte du Jardin 11.00: spring lettuces, herbs from our garden, pomeray mustard-sherry vinaigrette

Entrees

Saumon 33.00: slow-cooked loch duart salmon, marinated beets, carmelized fennel, horseradish creme, red wine bearnaise
Fletan au Caviar d'Aquitaine 31.00: lightly smoked halibut with aquitaine caviar, fondue of farro, oyster and meyer lemon coulis
Escalope aux Bar Blanc 32.00: pan fried white sea bass with mediterranean mussel escebeche, shisito peppers
Poulet et Homard 31.00: poached chicken breast and roasted thigh with carmelized canteloupe, butter poached lobster, yuba noodles, shellfish bouillon and "gros sel" sauce
Canard Facon 35.00: muscovy duck breast, duck liver sausage, duck "lardon", confit of duck leg, sugar snap peas, cranberry beans, in the style of "cassoulet"
Joues de Cochon a L'oeuf 33.00: pork cheeks confit, fried organic egg, and morel mushrooms
Veau en "Alicuit" 37.00: roasted loin of veal, thyme infused carrot puree, macaroni and sweetbread fricassee. Allicuit is a traditional stew made with veal shoulder, our adaptation refines the preparation.
Agneau aux Aromates 36.00: roasted lamb with summer vegetables, fresh goat cheese croustillant, natural jus
Entrecote Marchand de Vin (for two) 90.00: grilled, quick-smoked ribeye steak with pommes paillasson, cabernet sauvignon-shallet confit. Gascony has prpared fries in duck fat since the 1500s.
Cassoulet de legumes aux herbes fraiches 24.00: olive oil vermicelli, melange of vegetables, fine herbs

Desserts

Savarin aux Fraises 12.00: armagnac savarin, creme chantilly, strawberry sauce
Croustade Gasconne 11.00: apple crisp, anise-orange blossom syrup, green apple sorbet
Parfait Glacee 12.00: frozen fig parfait, roasted figs, fig vincotto and port wine sauce
Gateau Basque 12.00: cream filled almond cake, cherry marmalade, bitter almond ice cream
Barre au Chocolat 12.00: flourless cake, praline crunch, dark chocolate mousse
Peche & Caramel 12.00: caramelized peach, orange infused olive oil cake, sheep's milk sherbet
Souffle Framboise Cassis 14.00: raspberry cassis souffle, banyuls infused red berries

Customer Reviews & Ratings

4.5 out of 5 stars based on 1 votes

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