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Dinner
outdoor dining
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Duroc Pork Chop
$35.00Roasted Autumn Vegetables, Apples, Pork Jus
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Pear & Warm Goat Cheese Salad
$13.50Grapes, Pecans, Herb Vinaigrette
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Spiced Squash Soup
$11.50Carrots, Ginger, Pumpkin Seed “Granola”
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Stingers
$12.00Mini Burgers, Spicy “American” Cheese, Sriracha Mayonnaise, Pickled Chilies
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Marinated Olives
$6.00 -
Potato Pillows
$18.75Crème Fraîche, California Sturgeon Caviar
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Deviled Eggs
$12.50Truffles, Radish, Chive
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Truffled Cheese “Croques”
$12.50Caramelized Sweet Onion
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Seafood Puff Pastries
$11.00Mussels, Clams, White Wine, Herbs
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Steak Tartare
$17.50Shallots, Capers, Parsley, Mustard
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Caesar
$13.50Organic Little Gems, Farm Egg Dressing, Torn Croutons, Parmesan
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Cioppino
$35.00Fresh Fish, Shellfish, Savory Tomato Broth
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Lobster Spaghetti
$37.25Cherry Tomatoes, Jalapeños, Basil
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Chicken Hash à la Bix
$28.50Mascarpone Vodka Sauce
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Bix Club Burger
$18.00Homemade Fries, Traditional Accoutrements
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Black Truffle Cheese Burger
$29.50On Rye with Truffle Fries, served open-faced
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American Wagyu Steak
$36.00Confit Shallots, Wagyu Tallow Frites, Bordelaise
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Vegetables and Side Dishes
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Brussels Sprouts
$9.00with Curried Yogurt, Sesame & Date Molasses
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Sautéed Savoy Spinach
$9.00 -
Truffle French Fries
$9.00with Parmesan & Chives
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Executive Chef: Doula Makao-Scheid Chef/Owner: Bruce Hill
To offset costs of San Francisco ordinances, taxes and fees, a 6.5% charge will be added to all food and beverage sales.
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
Corkage 30.00 per 750ml, 2 bottle maximum Gratuities are not included.