Harris'
2100 Van Ness Avenue, San Francisco, CA 94109
Beginnings
Half Dozen Fresh Oysters on the Half Shell
with Two Sauces
Smoked Salmon
Served with Dill Cream Cheese and Toast Points
Prawn Cocktail
Steamed Clams Mariniére
Dungeness Crab Cakes
with Beurre Blanc
Harris’ Steak Tartare
Veal Sweetbreads
Sautéed with a Shiitake-Sherry Cream Sauce
Deep Fried Onion Rings or Fried Mushrooms
Seared & Sliced Japanese A5 Wagyu Ribeye 6oz
Soups And Salads
Traditional Onion Soup
Topped with Crispy Fried Onions
Soup Of The Day
Harris' Caesar Salad
Iceberg Wedge Salad
with Blue Cheese Dressing or Ranch Dressing.
Baby Spinach Salad
with Applewood Smoked Bacon, Candied Pecans, Apples, Soy Vinaigrette
Mixed Field Greens
with Balsamic Vinaigrette
On The Side
Creamed Spinach
Spinach – Steamed or Sautéed
Broccoli – Steamed or Sautéed
Caramelized Onions
Classic Bearnaise Sauce
Brandy Sauce
Truffle Madeira Sauce
More
Filet Mignon
12oz.
Petite Filet Mignon
8oz.
The Porterhouse Steak
24oz
The Harris Steak
16oz — a Thick Bone-in New York
The 49er cut
16oz — a Generous Cut of Boneless New York
Petite Boneless New York
12oz
Bone-In Ribeye Steak
20oz
Authentic A5 Japanese Miyazaki Wagyu Ribeye
13oz
American Wagyu Ribeye
16oz
American Wagyu New York
13oz
Roast Prime Rib Of Beef
Regular Cut
14oz.
The Executive Cut on the Bone
22oz.
The Classics
Steak Diane
a Paillard of Filet Mignon Grilled and Finished with a Demi Glace of Cognac and Shallots
Pepper Steak
a Boneless New York Patted with Cracked Black Pepper, Grilled and Served with Brandy, Cream and Peppercorn Sauce
American Lamb Chops
Three Grilled Colorado Chops Cut from the Rack
Pan Roasted Breast of Chicken
with a Sherry Glaze
Seafood
Fresh Salmon Fillet
Served with Rice and Champagne Sauce
Sweet Endings
Baked Alaska
Carrot Cake
Vanilla Creme Brulee
Rice Pudding
Harris' Cheesecake
With Chef’s Choice Of Seasonal Toppings