The 1881 World Class Dining Experience The 1881 is inspired by its rich history transformed by the culinary journey envisioned by Executive Chef, John Goulette providing a menu of classics, seasoned with his signature touch. The a la carte menu features dishes such as Singaporean wild dungeness crab with chili, ginger, peanuts, cilantro and fried mantou; aged wagyu ribeye, 28-day aged, with bordelaise, garlic purée, roasted pearl onions, onion flower, smoked salt, espresso salt and jardinière; lavender-tea risotto with local diver scallops, Manila clams, honey mussels, prawns and herb oil; confit berkshire pork belly with squash-filled cappelletti, pickled red kuri squash, and roasted pumpkin seeds and oil; House-Cured Wild Trout – Pacific steelhead trout and Idaho Snake River trout, pomegranates, Asian pears, charred quince, living cress, apple mustard purée, Iranian blue salt and mesquite smoke; and Pan Roasted Half Pheasant with black truffle purée, seared foie gras, cognac glaze and oyster mushrooms. Menu House Rule #1 House made, organic, locally-sourced, humane ingredients, sans-hormones & antibiotics TO SHARETO BEGINFROM THE GARDENFROM THE OCEANFROM THE FARMTO FINISHTO SHARE TO SHARE White Sturgeon French CAVIAR, Tarro Chips, Crème Fraîche, Beluga Vodka for 1 ~ ½ ounce ~ 80 | for 2 ~ 1 ounce ~ 145 | for 4 ~ 2 ounces ~ 270 Artisanal SELECTION OF CHEESES, Honey Comb, Spiced Candied Nuts, Crostini 28 CHARCUTERIE, Pork & Duck Terrine, Duck Liver Mousse, Duck Confit, Smoked Sausage 34 Daily selection of LOCAL OYSTERS MP TO BEGIN TO BEGIN House-Cured SNAKE RIVER TROUT, Vichyssoise, Granny Smith Apples, Wild Arugula, Smoke 20 POTATO ONION SOUP, Roasted Pearl Onions, Sourdough Croutons 15 Strube Ranch WAGYU STEAK TARTARE, Capers, Chives, Dijon Mustard, Crostini 25 Corn, Roasted Peppers, DUNGENESS CRAB CAKES, Meyer Lemon Beurre Blanc 22 Cherry Tomatoes, Parsley, Crostini, LITTLE NECK CLAMS, Wine Butter Sauce 18 FROM THE GARDEN FROM THE GARDEN Harissa Roasted Carrots, Roasted Beets, Local ROOT VEGETABLES ,Pistachio Purée, Gremolata 16 FRIED CAULIFLOWER, Sweet Potato and Beet Purée, Pumpkin Seeds, Endives 22 Parmesan, Poached Egg, WILD MUSHROOM RISOTTO, Mushroom Broth 36 Lettuce, SALAD DE MAMAN, Cherry Tomatos, Watermelon Radish, Egg, Crème Dijon 18 FROM THE OCEAN FROM THE OCEAN Red Quinoa, Swiss Chard, Ginger Miso Sauce, BLACK COD 46 Soubise, SCALLOPS, Charred Cipollini Onions, Leeks, Chive Puree 42 SALMON, Garden Vegetables, Crème Potatoes, Spiced Sauce 45 FROM THE FARM FROM THE FARM Turnips, Sweet Potatoes, Pomegranate Gastrique, Crescent farms DUCK BREAST 44 Black Truffle Purée, ROASTED PHEASANT, Cognac Jus, Hen Of The Woods Mushrooms 42 Brussel Sprouts, Baby Carrots, Mousseline, RACK OF LAMB, Thyme Jus 69 Strube Ranch WAGYU RIBEYE, Potatoes, Jardiniere, Red Wine Jus 63 TO FINISH TO FINISH Vanilla Chantilly, BABA AU RHUM, Vanilla Ice Cream 14 Pâte Brisée, Lemon Curd, TARTE AU CITRON, Toasted Merengue 14 Raspberry Sorbet, CHOCOLATE MOUSSE CAKE, Genoise, Chocolate Tuile 15 PASSION FRUIT MANGO TART, Mango, Coconut and Raspberry Sorbets, Coconut Tuile 14 Executive Chef John Goulette Manager Karina Kotovaya 20% gratuity is applied to parties of six or more. 4% surcharge is added for San Francisco Employer Mandates Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness Chef John GouletteExecutive Chef The culinary team is led by Chef John Goulette, a native of Massachusetts. Early in his professional career was mentored by Ralph Conte in Rhode Island and subsequently moved to New York City where he worked for 3-star Michelin restaurants and New York Times award winners. In the spirit of “just keep cooking” (favorite quote from his mentor, Ralph Conte). Goulette joined the 1881 team inspired by his opportunity in San Francisco to “follow the seasons, pushing myself to find the best locally sourced product and then preparing food in a way that is both welcoming and memorable.” Opening Hours Dinner Service Mon–Thu, Sun 5:30 pm–9:30 pm Fri, Sat 5:30 pm–10:00 pm Reservations Reservations can be made by phone at (415) 213-2746 or through Opentable.