Fleur de Lys Restaurant Info and Reservations

Fleur de Lys presents guests with sophisticated French cuisine in a romantic and intimate setting. The restaurant gives off a dramatic atmosphere with dim lighting, large vases full of flowers, and their trademark fabric ceiling tent. The menu offers creatively crafted dishes like the Duo of Veal Tenderloin and Braised Veal Shank “Parmentier,” which is scented with juniper berry and orange essence. Guests can choose to create a three-, four-, or five course meal with or without wine pairings. Chef/ Owner Hubert Keller is an award-winning chef who was featured on Bravo’s Top Chef as a guest judge in 2006.

Reservations

Business Info

Address: 777 Sutter Street, San Francisco CA 94109
Cross Street: Jones Street
Location: San Francisco | Lower Nob Hill
Cuisine: French |
Cost: | Expensive
Category: Fine Dining
Star Rating:
Reservations: Recommended
Dress Code: Casual Elegant
Meals Served: Dinner |
Parking: Valet Parking |
Payment Options: VISA | Amex | MasterCard |
Corkage Fee: N/A
Website: http://www.fleurdelyssf.com/
Phone: (415) 673-7779
Features: Full Bar, Famous Chef, Private Room, Prix Fixe Menu, Wheelchair Access, Valet Parking,
Occasion: Romantic Dining, Meet for a Drink, Special Occasion,

Photos

Fleur de Lys - Smoked Salmon with Guacamole

Fleur de Lys - Fleur De Lys San Francisco

Business Hours

Reservations Available

Monday
Tuesday: Dinner - Main Dining Room 6 p.m. - 9:30 p.m.
Wednesday: Dinner - Main Dining Room 6 p.m. - 9:30 p.m.
Thursday: Dinner - Main Dining Room 6 p.m. - 9:30 p.m.
Friday: Dinner - Main Dining Room 5:30 p.m. - 10:30 p.m.
Saturday: Dinner - Main Dining Room 5 p.m. - 10:30 p.m.
Sunday

Menus

Select Menu
- Dinner Menu

Dinner Menu

Appetizers

Symphony of 0.00: Toasted duck ham & mozzarella slider, French potato salad with white anchovy, “Faux gras” mousse, piquillo gazpacho
Baekeoffe of Escargot & Truffles 0.00: Accented with a garlic & basil broth Parsley salad and homemade brioche “snail”
Chilled Dungess Crab Salad 0.00: With shavings of young vegetables, lobster infused vinaigrette, and lobster fondant with caviar
Chilled Red Beet Borscht 0.00: Kobe beef cheek salad with horseradish Smoked salmon, caviar, dill crème fraiche
Salmon Souffle "Paul Haeberlin" 0.00: With red wine essence, choucroute soup with toasted spaetzle and Alsatian boudin noir over choucroute
Local Petrale Sole 0.00: Dungeness crab, sea urchin and caviar olive oil potato purée, toasted bacon brioche
Roasted Maine Lobster 0.00: Thai red curry, coconut milk, lemongrass, ginger and toasted nori (an additional $12.00)
Avocado & Frisee Salad 0.00: Seared watermelon, carrot gelée, served with golden panisses
Colorful Vegetable Ragout 0.00: Served with poached egg, truffles and truffle port wine sauce

Meat, Poultry & Game

Seared Filet Mignon With a Lobster Truffled Mac & Cheese "En Brioche" 0.00: Accented with a red wine, shallot, thyme bordelaise sauce (an additional $12.00)
Trio of Lamb Loin, Shank, & Merguez "Meat Ball" 0.00: Toasted hazelnuts, salsify purée, hazelnut flavored red wine sauce
Coffee Rubbed Buffalo Steak, With Pickled Figs 0.00: Caramelized leeks, espresso and fig red wine sauce, cornbread madeleine
Kobe Beef Cheeks, Topped With Mustard and Cornichons 0.00: Smoked veal jus, sweetbread fricassee with truffle & spinach
Muscovy Duck Breast 0.00: Eggplant, olive salad, purple olive jus & duck confit “Cigar”
Oven Roasted Venison Loin With Truffled Baby Bok Choy 0.00: Accented with a rich cocoa nib red wine reduction, spanish chorizo, cocoa tuile
Kurobuta Pork Loin 0.00: Brussels sprouts, mustard seed spaetzle, crispy bacon and tarragon red wine sauce
Assortment of Artisanal Cheeses 0.00: Served with a rustic almond & apricot bread

Fish, Crustacean & Mollusk

Loch Durat Scottish Salmon 0.00: Parmesan and potato crunch, porcini flan, broccolini, sauce colbert
Jumbo Louisiana Prawns 0.00: Cream of artichoke, citrus salad, porcini oil, served with a tangerine sauce
Alaskan Halibut, Endive & Mustard Fondue 0.00: Tomato coriander coulis, basil emulsion, truffled mushroom French toast
Hawaiian Swordfish, Seed Crust, Potato Marbles & Speck 0.00: Basquaise & pinot sauce with a side of saffron soup
Bacon Crusted Sea Scallops 0.00: Black beluga lentils, pork belly, pickled shallots and harissa

Vegetarian Feast

Pineapple And Vanilla Bean "Auga Fresca" 0.00: With spicy sesame kettle corn and beet tartare
Avocado & Frisee Salad 0.00: Seared watermelon, quinoa, green goddess dressing served with golden panisse
Roasted Fennel Barigoule 0.00: White wine and basil fumet, vegetable nage, saffron aioli
Colorful Vegetable Ragout 0.00: Poached egg, truffles & truffle port wine sauce

Desserts

Chocolate Souffle 0.00: Served with cherry and Kirsch ice cream (Additional $6.00)
Mirabelle Plum Souffle 0.00: Served with orange and cardamom ice cream, Mirabelle coulis (Additional $6.00)
Vanilla Flavored Cheese Cake 0.00: Lemon & honey cup cake with chocolate cream Champagne rosé ice cream and Champagne gelée
Golden Brown Apple Tart 0.00: With Marzipan custard, served with fromage blanc & maple syrup ice cream Chocolate crème brulée
Golden Brown Apple Tart 0.00: With Marzipan custard, served with fromage blanc & maple syrup ice cream Chocolate crème brulée
Alsatian Pain D'Epices Mousse-Bar 0.00: Mango & raspberry flavored ice cream on lime meringue Esprit gateau ”Black Forest”, cherry compote flavored with Balsamic and fleur de sel
Espresso & Dark Chocolate Mousse Cake 0.00: Bittersweet chocolate ice cream, fried Tequila chocolate truffle and tapioca “Caviar”
Fleurburger 0.00: Lightly spiced dark chocolate ganache, home-made Beignet Banana flavored milk shake & frozen fennel ice cream “Pommes Frites”
A Fantasy Of Chocolate 0.00: Served with Lucama ice cream and a homemade marshmallow napoleon
An Array of Homemade Sorbets 0.00: Presented on crispy popcorn and fresh fruits
Assortment of Artisanal Cheeses 0.00: Served with a rustic almond & apricot bread

Fleur de Lys