4. La Folie

La Folie

$75 - $100 Top 10

With colorful flower boxes, large picture windows, and a sunny saffron-colored sign, La Folie exudes a charming Frenchness. Inside, a luminous dining room in warm hues and lush fabrics is an elegant canvas for the presentation of Executive Chef Roland Possat’s French and California-inspired creations. The prix-fixe menu whimsically explores the interplay between tradition and experimentation: classic French ingredients like foie gras, frog legs, and snails mingle with dishes featuring lobster vanilla sauce and oxtail stuffed calamari. While, as its name suggests, La Folie has a playful streak of madness, it is more the result of a masterful and supremely enjoyable mad genius.

Reservations

 Photos

  Restaurant Info

  • 2316 Polk Street
    San Francisco CA 94109
  • Address: 2316 Polk Street, San Francisco CA 94109
  • Cross Street: Union Street
  • Location: San Francisco | Russian Hill
  • Cuisine: California | French |
  • Cost: $$$$ | Expensive | $75 - $100
  • Category: Fine Dining
  • Star Rating:
  • Reservations: Recommended
  • Dress Code: Business Casual
  • Meals Served: Dinner |
  • Parking: Street | Valet Parking |
  • Payment Options: VISA | Amex | MasterCard | Discover | Diners Club |
  • Corkage Fee: N/A
  • Staff: Roland Passot | Executive Chef
  • Phone: (415) 776-5577

  Business Hours

Monday
| Dinner 5:30 p.m. - 10:30 p.m.
Tuesday
| Dinner 5:30 p.m. - 10:30 p.m.
Wednesday
| Dinner 5:30 p.m. - 10:30 p.m.
Thursday
| Dinner 5:30 p.m. - 10:30 p.m.
Friday
| Dinner 5:30 p.m. - 10:30 p.m.
Saturday
| Dinner 5:30 p.m. - 10:30 p.m.
Sunday

Features

Occasion

 

  F.A.Q. - Frequently Asked Questions

 Menus

Dinner

Soups and Salad

Roasted Musquée de Provence Soup 0.00
with Chestnut Confit, Spiced Marshmallow, Crispy Sweetbreads
Triple T Ranch Tempura Duck Egg 0.00
on Sweetbreads Pancake, Chanterelle Mushroom Salad, Truffle Vinaigrette
Baby Heirloom Beets Salad 0.00
on Beet Tartare, Robiola Tres Latti Mousse, Sherry Vinaigrette
Dungeness Crab Salad 0.00
on Coconut Carrot Panna Cotta, Yellow Curry Tuile, Curried Crab Vinaigrette

Appetizers

Sautéed Burgundy Snails 0.00
in Pernod Lemon Butter, Parsley, Bone Marrow Gratin
"Tasting of Passot Roe" 0.00
Dashi Poached Monterey Abalone, Tuna Carpaccio, and Kusshi Oyster
Frog Legs "Bernard Loiseau" 0.00
Garlic Puree and Parsley Coulis
Goat Cheese Tatin 0.00
with Roasted Eggplant, Artichokes, Tomato Confit, Portobello Mushroom, and Sauce Vierge
Pig Feet, Sweetbread and Lobster Terrine 0.00
Warm on a Lentil Salad with Bacon, Hazelnut Vinaigrette
Hudson Valley Foie Gras Torchon 0.00
with Barbeque Quince Glazed Squab, Quince Chutney
Seared Hudson Valley Foie Gras 0.00
with Poached Quince and a Spiced Quince Consomme ($10 Supplement)

Fish and Shellfish

Butter Poached Lobster 0.00
on Potiron Squash Ravioli with Truffle Beurre Fondue, and Marcona Almond Salad
Seared Dayboat Scallops 0.00
Braised Pork Belly, Caramelized Cauliflower
Lobster and Mushroom Risotto 0.00
with Leeks and Lobster Broth
Pan Seared Branzino 0.00
Brussels Sprouts, Bacon, Truffle Gnocchi and Beurre Blanc
Slow Cooked Butterfish 0.00
Beets, Parsnip Puree, Meyer Lemon Sauce

Poultry and Meat

Liberty Farm Duck Breast 0.00
Smoked Duck Tongue, Scarlet Turnips, Calvados Apple Sauce
Rôti of Quail and Squab 0.00
stuffed with Mushrooms, Wrapped in Crispy Potato Strings, Truffled Jus
Roasted Emigh Farms Lamb Rack 0.00
with Butter Beans and Chorizo, Taggiasca Olive Lamb Jus
Millbrook Farms Venison 0.00
Farro Risotto, Braised Red Cabbage, Parsnip Puree, Huckleberry Sauce ($15 supplement)
“Le Boeuf” 0.00
All Natural Beef Tenderloin, Braised Beef Short Rib, and Burger Rossini with Sauce Bordelaise ($15 supplement)

Dessert and Cheese

Selection of Three Artisan Cheeses 0.00
"Huckleberry Baked Alaska" 0.00
Huckleberry-Crème Fraîche Ice Cream, Huckleberry-Pear Panna Cotta, Sablé Cookie
Valrhona Bittersweet Chocolate and Double Passion Fruit Bomb 0.00
Chocolate Nougatine Tuile and Coconut Sorbet
Edam Cheese Soufflé 0.00
Warm with Fromage Blanc Sorbet, Crispy Bacon, White Sesame Tuile
Seasonal Sorbet 0.00
Strawberry Sorbet and Yuzu-Mint Granite, Passion Fruit Sorbet Cannoli, Pear Sorbet
“The Sunset” Warm Bittersweet Chocolate Fondant, 0.00
with Chocolate Ganache, Crème Anglaise, Brandied Dried Fruits
Pink Lady Apple Tarte Tatin Bread Pudding 0.00
Maker’s Mark Ice Cream, Apple Puree Fritter
Vanilla Crème Brulée Cake 0.00
with Pistachio Biscuit, Pistachio Ice Cream, Brown Sugar Shortbread, and Poached Pear

 User Reviews