The 1881 World Class Dining Experience

The 1881 is inspired by its rich history transformed by the culinary journey by 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 BEGIN

White Sturgeon French CAVIAR, Petit Blini, Crème Fraîche, Beluga Vodka
for 1 ~ ½ ounce ~ 80 | for 2 ~ 1 ounce ~ 145 | for 4 ~ 2 ounces ~ 270
Daily Selection of LOCAL OYSTERS MP
PEA SOUP, Sliced Proscuitto, Pea Shoots, Crab Meat, Fresh Peas 15
>Squid Ink Crusted DEVILED EGGS, Osetra Caviar, Egg Farce, Shallots 15
House Made Focaccia, Saffron Butter, FRESH PEI MUSSELS, White Wine 18
Strube Ranch WAGYU STEAK TARTARE, Capers, Chives, Dijon Mustard, Crostini 25
Delta Asparagus, Sieved Eggs, ASPARAGUS MIMOSA, Jamon, Champagne Vinaigrette 20

FROM THE GARDEN

Burrata, Green Strawberries, Kalamata Olives, TOMATO SALAD, Croutons, Basil Vinaigrette> 21
CAULIFLOWER, Labne, Dates, Almonds, Brown Butter, Romanesco 24
Head Lettuce, GARDEN SALAD, Endive, Radish, Beets, Baby Carrots, Red Wine Vinaigrette 16

FROM THE OCEAN

Roasted Brussel Sprouts, Nori Velouté, Romanesco, ROASTED HALIBUT 41
Ramps, Burrata, Fresh Day Boat SCALLOPS, Peas, Osetra Caviar 39
Wild SALMON, Marble Potatoes, Fennel, Pearl Onions, Salmon Roe, Beurre Blanc 38

FROM THE FARM

BLUE CHEESE GNOCCHI, Sliced Copa, Blue Cheese Velouté 30
Market Figs, Ewe’s Milk Cheese, Pistachios, MASCOVI DRAKE BREAST, Sherry Gastrique 44
Tarragon Veloute. Morel En Vol Au Vent, ROASTED PHEASANT, Fingerling Potatoes. 42
Imported Fregola Sarda, Holy Basil, Thai Eggplant,LAMB, Hen Egg Bottarga 63
Strube Ranch NEW YORK STRIP STEAK, Rosti Potatoes, Mushrooms, Sauce Au Poivre 69

TO FINISH

Artisanal SELECTION OF CHEESES, Honey Comb, Spiced Candied Nuts, Crostini 28
Vietnamese Coffee, TRES LECHES CAKE, Rum Whipped Cream, Berry Pavlova, Caramel Ice Cream 14
Meyer Lemon Cremeaux, Honeycomb, PASSIONFRUIT LEMON BAR, Bergamont Jam, Yuzu Gelato 14
Orange-Caramel Ganache, CHOCOLATE SPHERE, Edible Gold, Blood Orange Caviar, Orange-Vanilla 15
ALMOND JOY CAKE, Coconut Mousse, Chocolate Glaze, Coconut Tuile, Coconut Sorbet 15

Executive Chef Roberto Bonefont Jr.
Wine Director Sergio Blandon

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


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.