CANTEEN á la carte MENU

2012-11-08T13:25:00.000-08:00

"THE HUNDRED GLORIES OF FRENCH CUISINE" WAS PUBLISHED IN 1971. IT IS A BROAD, THOUGH NOT EXHAUSTIVE, COMPENDIUM OF REGIONAL FRENCH DISHES - MANY OF WHICH ARE RUSTIC IN CHARACTER.    FAMILIAR FAVORITES SUCH AS CASSOULET ALTERNATE WITH LESSER KNOWN SPECIALTIES AS LAPIN EN GELEE (JELLIED RABBIT), AND COTRIADE (A FISH STEW FROM BRITTANY).
   OVER THE NEXT FEW YEARS WE PLAN TO WORK OUR WAY THOUGH THE SELECTION, REPEATING DISHES WHICH ARE DETERMINED TO BE SUCCESSFUL, WHILE IGNORING OTHERS OUTRIGHT (NO STUFFED ORGAN MEATS, SORRY TO SAY. GO TO INCANTO IF YOU NEED BRAINS).
        SPECIAL CONSIDERATION WILL BE GIVEN TO VEGETARIANS. THERE WILL ALWAYS BE FISH AVAILABLE AS AN OPTION. MOST LIKELY WE WILL CARRY ON WITH THE VANILLA SOUFFLE, THOUGH WE ADMIT THERE ARE OTHER, MORE INTERESTING DESSERTS OUT THERE. AS WITH ALL OF OUR MENUS, WE MAY HAVE TO MAKE LAST MINUTE SUBSTITUTIONS, AND, THOUGH WE WILL TRY TO ADHERE CLOSELY TO THE THEME OF THE PROJECT, WE MAY MAKE SUBSITUTIONS DUE TO SEASONALITY OR BOREDOM. PLEASE CONTACT US IF THERE IS ANY PARTICULAR DISH YOU WOULD LIKE TO EAT - EMAIL: mikefig@thesentinelsf.com REGARDS, DL

2012-11-03T12:53:00.001-07:00

PLEASE NOTE: ON 7 NOVEMBER WE WILL BE EMBARKING ON OUR "100 MENUS" PROJECT. THIS PROJECT WILL FEATURE WEEKLY CHANGING MENUS BASED LOOSELY ON ROBERT COURTINE'S 1971 MASTERWORK "THE HUNDRED GLORIES OF FRENCH CUISINE". THE PROJECT WILL RUN FOR THE NEXT TWO YEARS. A SAMPLE MENU WILL BE PUBLISHED ON THE PRIX-FIXE TAB EVERY WEEK. IF YOU HAVE ANY QUESTIONS OR CONCERNS ABOUT THE MENU CONTENT, PLEASE CONTACT US DIRECTLY AT MIKEFIG@THESENTINELSF.COM. THANKS VERY MUCH, DL

2012-08-30T17:04:00.001-07:00

Cold Tomato Soup with tuna confit and tarragon 8.00 Quenelles of Sole with chive butter and sweet corn puree I2.50

Cornish Hen Confit with fig-lentils puree, sherry vinegar syrup, red onion II.50

Radicchio and Frisee with goat cheese vinaigrette and hazelnuts 8.50

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Artichoke and Chanterelles Gratin with parmesan and summer truffle 20.50 Ling Cod potato crusted, with basil-zucchini salad, curry 27.50

Pork Tenderloin rolled in black pepper, with grits, buttered green beans 28.50

Ragout of Lamb with New Zealand Spinach, cranberry beans, caponata 29.00

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Bittersweet Chocolate and Chicory Pudding 8.00

Stewed Indian Peaches with candied ginger and buttermilk sorbet 8.00

Raspberry and Frangipane Tart 8.00

Vanilla Soufflé since 2004 9.00

2012-08-10T10:04:00.000-07:00

WEEK 3I8

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Chilled Tomato Soup with tarragon 8.00 Quenelles of Petrale Sole with corn puree and grapes I2.50

Peppered Pork tenderloin, with fig-lentil puree, celery heart, muscat syrup II.50

Summer Lettuces with charantais melon and goat cheesevinaigrette 8.50

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Gratin of Porcini Mushrooms, Vidalia Onions, and Summer Truffle 20.50 White Bass with shaved zucchini, basil, sesame-eggplant puree, curry 27.50

Poularde with buttered grits, summer savory jus, endives and bacon 26.50

Steak Tartare with potato chips and poached egg – back by popular request 29.00

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Bittersweet Chocolate Pudding 8.00

Raspberry and Hazelnut Tart with crème fraiche 8.00

Nectarines Compote with candied ginger, buttermilk sorbet 8.00

Vanilla Soufflé since 2004 9.00

2012-05-01T16:40:00.005-07:00

WEEK302 ___________________________________________________________________________ Porcini and Trumpet Mushrooms Soup 8.00 Sea Scallops with sweet corn puree, green tomato vinaigrette and grapes I3.50 Lamb Salad spiced lamb loin, with peas, farro, olives, peppers II.50 Baby Lettuces with Manchego and Muscat vinegar 8.50 ___________________________________________________________________________ Gratin of Asparagus, Spring Onion, and Dried Goat Cheese 20.50 Yellowtail with potato crust, fava bean-fennel-artichoke broth 26.50 Pork Schnitzel with escarole salad, paprika sauce, bacon, poached egg 27.50 Rabbit Stew: braised leg, meatballs, with polenta, spinach, and mustard 29.00 ___________________________________________________________________________ Chocolate-Hazelnut Mousse 8.00 Strawberry and Almond Clafoutis with whipped crème fraiche 8.00 Buttermilk Panna Cotta with stewed rhubarb and citrus 8.00 Vanilla Soufflé since 2004

2012-03-30T21:11:00.001-07:00

Potato and Green Garlic Soup with smoked salmon and dill 8.00 Sea Scallops with cauliflower puree, truffle and orange vinaigrette I3.50
Cornish Hen Confit with raw artichokes, endives, thyme and hazelnuts II.50
Spring Lettuces with pecorino dressing and chopped egg 8.50

Gratin of Yellowfoot Mushrooms, Chard and "Capricious" Goat Cheese 20.50Black Cod with spring onions, savoy spinach, shellfish-fennel jus 26.50Braised Rabbit with soft polenta, fava leaves, bacon, baby carrots, mustard 27.50
Lamb Loin with red peas, spicy peppers, raisins, black olive, chili flake 29.00

Chocolate Custard with coconut and chicory 8.00
Strawberry Shortcake with whipped crème fraiche 8.00
Soft Caramel with salted pistachios 8.00
Vanilla Soufflé since 2004 9.00

2012-03-02T20:49:00.001-08:00

WEEK 295
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Hedgehog Mushrooms Soup 8.00 Dungeness Crab and Celeryroot Remoulade with avocado, rau ram I2.50
Smoked Duck with lentils, caramelized pears, vinegar syrup I3.50
Mixed Chicories with pecorino, black pepper, and lemon 8.50
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Gratin of Artichokes with kale, aged goat cheese, and black truffle 20.50 Petrale Sole with leeks, potato, hazelnuts, grapes, and brown butter 26.50
Rack of Pork with mashed yellow peas, sauerkraut, cracklings, mustard 27.50
Roasted Lamb with green wheat, spicy peppers, black olives, pomegranate jus 28.00

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Chocolate Custard with chicory 8.00
Stewed Rhubarb with almond cake and whipped crème fraiche 8.00
Buttermilk Pie with blueberry preserves, toasted coconut 8.00
Vanilla Soufflé since 2004 9.00

2012-02-02T17:02:00.000-08:00

WEEK 288
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Yellowfoot Mushroom Soup 8.00 Smoked Trout with avocado, dried olives, and mint I2.50 Peppered Venison with pear-raisin chutney, orange zest I3.50
Winter Vegetables Salad with herbs and horseradish 8.50
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Gratin of Artichokes, Kale, Goat Cheese and Black Truffle 20.50 Sole potato crusted, spinach, fennel and leeks salad, sauce gribiche 26.50 Guinea Hen with apple puree, sauerkraut, bacon, thyme jus 27.50 Veal Shortribs boneless, with green wheat, scallions, mustard, and egg 28.00

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Chocolate Croquettes with chicory and grapefruit 8.00
Gingerbread with caramelized pineapple 8.00 Roquefort Mousse with hazelnut crisps, red wine syrup 8.00 Vanilla Soufflé since 2004 9.00

2012-02-02T14:13:00.001-08:00

We try to update this page every week. Apologies for the technical difficulties thus far -

2011-12-04T18:57:00.000-08:00

APOLOGIES FOR THE TECHNICAL DIFFICULTIES.
À LA CARTE MENU SHOULD BE BACK ONLINE SOON.