| Cuisine type | French | |
| Price range | $30 and under | |
| Neighborhood | Nob Hill |
| Top tags |
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| Cuisines | French, Rotisserie Chicken, Wine Bar |
| Dining style | Casual Dining |
| Phone number | +1 415 292 4415 |
| Website | www.cocottesf.com |
| Dress code | Casual Dress |
| Payment options | AMEX, MasterCard, Visa |
| Executive chef | Mikael Audry |
| Location | 1521 Hyde St., San Francisco, CA 94109 |
interior (2)
| Soup of the Day | $7.00 | |
| Duck Liver Foie Gras Mi Cuit | $22.00 | Mi cuit duck foie gras, house made brioche, frog hollow farm apricot chutney |
| Loch Duart Salmon Crudo | $15.00 | Potato nest, horseradish creme fraiche, lemon, fried capers, easter radish, pickled persian cucumber |
| Beef Tartar & Foie Gras Tacos | $14.00 | Hand cut beef tartar, capers, cornichons, shallots, grated foie gras, pickled red onion, crema fresca |
| Mussels Mariniere | $13.00 | White wine, shallots, garlic, parsley, salted butter |
| Warm Castel Vetrano Olives | $5.00 | |
| Squash Blossoms | $11.00 | Tempura squash blossoms, goat cheese. Spicy harissa & red bell pepper coulis |
| Little Gem Salad | $9.00 | Creamy blue cheese dressing, candy pecan, yellow peaches |
| Meat Platter | $18.00 | Smoked prosciutto, duck salami sausage, chicken livers terrine, walnut & raisins toast, vegetables pickles, grain mustard |
| Cheese Plate Selection | $16.00 | Honey, candy nuts |
| 1/2 Chicken | $21.00 | Organic petaluma chicken a la broche, served with roccola pesto, romesco sauce, porcini mushroom sauce |
| Whole Chicken | $32.00 | Organic petaluma chicken a la broche, served with roccola pesto, romesco sauce, porcini mushroom sauce |
| Yukon Potato Gratin | $7.00 | Pyramide goat cheese |
| French Fries | $7.00 | Aioli |
| Spinach | $7.00 | Wilted spinach, golden raisins, garlic apple cider |
| Cauliflower Gratin | $7.00 | Emmental cheese, espellette pepper |
| Cocotte of the Day | $7.00 |
| Buttermilk Fried Soft Shell Crab | $23.00 | Black garlic aioli radicchio & carrot slaw, broccoli di ciccio, preserved lemon |
| Coq Au Vin | $20.00 | Slowly cooked in burgundy wine, pancetta, rainbow carrots, hen of woods |
| Beef Filet Wellington | $32.00 | Wild mushroom, puff pastry, beef jus |
| Halibut | $25.00 | Seared halibut, yellow corn & king trumpet mushroom, fava beans, vadouvan beurre blanc |
| Duck Leg Confit | $24.00 | Oven farro pilaf, spring onion, roccola pesto, orange gastrique jus, wilted watercress |
| Butcher's Cut | $27.00 | Ask your waiter about today 's cut |
| Banana Creme Brulee | $7.00 | |
| Chocolate Cake Fondant | Vanilla ice ceam, red berries & green tea coulis | |
| Profiterolles | Vanilla ice cream, toasted almonds, chocolate sauce | |
| Golden Delicious Apple Tart Tatin | Caramel sauce, creme fraiche | |
| Warm Berries Compote, Raspberries Sorbet, Almond Crumble |
| 1/2 Chicken | $18.00 | organic petaluma chicken a la broche, served with arugula pesto, romesco sauce, porcini mushroom sauce |
| Whole Chicken | $30.00 | organic petaluma chicken a la broche, served with arugula pesto, romesco sauce, porcini mushroom sauce |
| Yukon Potato and Goat Cheese Gratin | ||
| Brussels Sprouts | anchovies, lemon oil | |
| French Fries | aioli | |
| Cauliflower Gratin | emmental, espellette pepper | |
| Cocotte of the Day |
| Banana Creme Brulee | $7.00 | |
| Chocolate Cake Fondant | $7.00 | vanilla ice ceam, red berries & green tea coulis |
| Golden Delicious Apple Tart Tatin | $7.00 | caramel sauce, creme fraiche |
| Profiterolles | $7.00 | vanilla ice cream, toasted almonds, chocolate sauce |
| Warm Berries Compote, Raspberries Sorbet, Almond Crumble | $7.00 |
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