Fringale

570 Fourth Street, San Francisco CA 94947

$$ French

Heralded as one of the best French bistros in the city, Fringale satisfies the urge to eat with a menu that prizes freshness and flavor. Sophistication and satisfaction are lovingly married by Chef de Cuisine Tripp Mauldin, who melds traditional French flavors with a modern aesthetic. The Dungeness Crab Napoleon is delightfully simple and artistic: crab, avocado, and a tomato confit, are layered in a structured tower of vibrant contrasting colors. The Seafood Basquaise lies at the other end of the food spectrum with its rustic presentation and flavors – the dish is bathed in a spicy roasted red pepper and tomato sauce.

Reservations

Fringale Reservations

(415) 543-0573

Date

Time

Party Size

Business Info

Address: 570 Fourth Street, San Francisco CA 94947
Cross Street: Freelon Street
Location: San Francisco | SOMA
Cuisine: French |
Cost: | Inexpensive
Category: Fine Dining
Star Rating:
Reservations: Unknown
Dress Code: Business Casual
Meals Served: Dinner |
Parking: None |
Payment Options: VISA | Amex | MasterCard |
Corkage Fee: N/A
Website: http://www.fringalesf.com
Phone: (415) 543-0573
Features: Full Bar, Takeout Available, Wheelchair Access,
Occasion: None,

Photos

Business Hours

Reservations Available

Monday: 5:30 PM - 10:00 PM
Tuesday: 11:30 AM - 2:30 PM; 5:30 PM - 10:00 PM
Wednesday: 11:30 AM - 2:30 PM; 5:30 PM - 10:00 PM
Thursday: 11:30 AM - 2:30 PM; 5:30 PM - 10:00 PM
Friday: 11:30 AM - 2:30 PM; 5:30 PM - 11:00 PM
Saturday: 5:30 PM - 11:00 PM
Sunday: 5:30 PM - 10:00 PM

Menus

Lunch

Les Entrees

Soupe Du Jour 7.00
Sweet Gem Lettuce Salad 8.00: herb vinaigrette with shaved petit basque
Pate de Campagne 8.00: served with mache salad, cornichons and toasts
Frisee Salad 9.00: with warm bacon dressing, poached egg and toasted levain
Asian Pear & Fuji Apple Salad 10.00: prosciutto, arugula with shaved parmesan
Spicy Monterey Calamari "a la plancha" 10.00: with jalapenos and chorizo
Black Angus Beef Carpaccio 11.00: served with capers, etorki cheese and olive oil
Sauteed Prawns in Pastis 12.00: with sun dried tomatoes
Dungeness Crab Napoleon 14.00: avocado, tomato confit, creme fraiche
Foie Gras Terrine 15.00: served with nectarine compote and toasted brioche

Les Plats

Steamed PEI Mussels 15.00: in fried garlic, fresh herbs and sherry vinegar
Basque Tuna Burger 15.00: on caramelized onions and pommes frites
Fettucine Pasta 15.00: with chanterelles, baby carrots, artichokes and parmesan cheese
Salade Nicoise 15.00: with ahi tuna and vegetables in olive oil and lemon dressing
Beef Bourguignon 16.00: served with carrots, potatoes, bacon in a red wine sauce
Organic Roasted Chicken Breast 17.00: served with fingerling potatoes, salsify, swiss chard and thyme sauce
Loch Duart Salmon 18.00: served with brussel sprouts, rutabaga and grain mustard beurre blanc
Traditional Duck Confit 18.00: with lentils "du puy" in a red wine sauce
Bacon Wrapped Pork Tenderloin 18.00: braised savoy cabbage, caramelized onion sauce
Seafood Basquaise 18.00: in a spicy roasted red pepper and tomato sauce
Poached Black Cod 19.00: served with piperade, artichoke, olive and pepper d'espelette
Creekstone Farm Black Angus Rib Eye Steak 21.00: with red wine butter and pommes frites

On the Side

Pommes Frites 5.00
Haricots Verts 5.00
Spinach with Roquefort Cheese 5.00
Salsify 5.00
Brussel Sprouts 5.00

Dinner

Les Entrees

Soupe Du Jour 8.00
Sweet Gem Lettuce Salad 9.00: herb vinaigrette, croutons with basque cheese
Pate de Campagne 9.00: served with mache salad, cornichons and toasts
Frisee Salad 10.00: with warm bacon dressing, poached egg and toasted levain
Asian Pear & Fuji Apple Salad 11.00: prosciutto, served on arugula with shaved parmesan
Monterey Calamari "a la plancha" 12.00: with jalapenos and chorizo
Sauteed Prawns in Pastis 13.00: with sun dried tomatoes
Brandade Filled Piquillo Peppers 14.00: served with "ezpeleta" coulis
Dungeness Crab Napoleon 15.00: avocado, tomato confit, creme fraiche
Foie Gras Terrine 17.00: served with nectarine compote and toasted brioche

Les Plats

Gnocchi 16.00: served with squash, baby turnips, trumpet royale in a piquillo coulis
Steamed PEI Mussels Mariniere 17.00: in white wine, garlic and shallots
Organic Chicken Breast 18.00: served with fingerling potatoes, salsify, swiss chard and thyme sauce
Bacon Wrapped Pork Tenderloin 19.00: braised savoy cabbage, caramelized onion sauce
Traditional Duck Confit 19.00: served with lentils "du puy" in a red wine sauce
Loch Duart Salmon 21.00: brussel sprouts, rutabage and gratin mustard beurre blanc
Seafood Basquaise 22.00: in a spicy roasted red pepper and tomato sauce
Poached Black Cod 23.00: served with piperade, artichoke, olive and pepper d'espelette
Roasted Rack of Lamb 24.00: served with potato gratin, eggplant and squash ratatouille
Creekstone Farm Black Angus Rib Eye Steak 25.00: with red wine butter and pommes frites

On the Side

Pommes Frites 6.00
Haricots Verts 6.00
Spinach with Roquefort 6.00
Potato Gratin 6.00
Salsify 6.00

Desserts

Pain Perdu Au Chocolat Et Bananes 8.00: warm sponge cake bread pudding with chocolate and bananas
Creme Brulee 8.00: creamy custard with a caramelized sugar crust
Hazelnut & Roasted Almond Mousse Cake 8.00: layers of hazelnut mousse and genoise topped with roasted almonds
Warm Chocolate Gourmand 8.00: flourless chocolate cake served with a mint sorbet
Mme. Angele's Gateau Basque 8.00: dense almond torte filled with a layer of custard cream
Handmade Bittersweet Chocolate Truffles & Mignardises 8.00: truffles served with fresh baked cookies
Les Sorbets Du Jour 8.00: assortment of house made sorbets
Glace Vanille Sauce Chocolat 8.00: house made vanilla ice cream topped with hot chocolate sauce and whipped cream

Fringale

Reservations

Fringale Reservations

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Business Info

Photos

Business Hours

Reservations Available

Menus

Lunch

Les Entrees

Les Plats

On the Side

Dinner

Les Entrees

Les Plats

On the Side

Desserts

Customer Reviews & Ratings

4.5 out of 5 stars based on 1 votes

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