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La Folie

2316 Polk (at Green)
San Francisco, CA 94109

415-776-5577 | Website

Nob Hill/ Russian Hill/ Fisherman's Wharf | Get Directions  | 

Category: Restaurants | French

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La Folie
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The very personal French food cooked by chef/owner Roland Passot is ambitious, showy, rich, and often delicious. At the newly redecorated (in tones of red, with fewer tables) La Folie, you choose among several prix fixe options: Menu Jardinière, Menu Cuistot, or assemble your own three-, four-, or five-course menu, at escalating prices. Foie gras and truffles appear frequently, used to good effect. Even the artisanal cheese plate is all-French.

  • Cuisine(s): French

    Hours: Mon-Sat 5:30PM-10:30PM

    Price: $$$$

    Payment Types: All Major Credit Cards

  • Attire: Business casual.

    Features: Catering, Coat Check, Delivery, Private Party, Prix Fixe

    Serving: Dinner

    Alcohol: Full bar

  • Reservations: Accepted, Online Reservations Available

    Parking: Street, Valet

Back to TopAwards | View the Best Of Website

  • 2006 | Best Frog Legs

    The "Frog Legs Bernard Loiseau" served at Chef Roland Passot's temple of French cuisine honor both their inspiration — the brilliant but tortured chef who committed suicide when it was rumored that his three-star restaurant might be reduced to... More >

  • 2005 | Best French

    For the full-on, top-notch, starry French experience, try this newly redecorated temple of luxury (subdued tones of rust and burgundy replace marionettes and harlequins, and tables are bigger and fewer). Here you can command a three-course... More >

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SF Weekly Reviews and News

  • Foie Gras Countdown, Week 2: Eat at La Folie, Ana Mandara, and Txoko

    By Jonathan Kauffman | Fri, January 20, 2012

    Counting down the days before July 1, when California's foie gras ban takes effect. Three more restaurants where you can eat foie gras this week: La Folie offers two foie gras preparations as part o More >

  • Banquet de Luxe

    Banquet de Luxe

    By Meredith Brody | Wed, May 04, 2005

    The morning after you've feasted on frog's legs, snails, pig's feet, lobster, crab, beef tenderloin, quail, squab, and foie gras foie gras foie gras (not to mention truffles truffles truffles, an assortment of cheeses, and a confusion of sweets) i... More >

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Back to TopMenu
Dinner Menu
Appetizers
3 Course Menu $80, 4 Course Menu $90, 5 Course Menu $100
 
Sautéed Burgundy Snails
in pernod lemon butter, parsley, bone marrow gratin
 
Tasting Of Passot Roe
sea of cortez diver scallop ceviche, hiramasa yellowtail sashimi, and kusshi oyster
 
Frog Legs “bernard Loiseau”
garlic puree and parsley coulis
 
Goat Cheese Tatin
with roasted eggplant, artichokes, tomato confit, portobello mushroom, and sauce vièrge
 
Hudson Valley Foie Gras Torchon
with spiced apricot barbeque glazed squab, blueberry chutney
 
Warm Pig Feet, Sweetbread And Lobster Terrine
on a lentil salad with bacon and hazelnut vinaigrette
 
Seared Hudson Valley Foie Gras
with caramelized peaches and spiced peach consommé
Soups & Salads
3 Course Menu $80, 4 Course Menu $90, 5 Course Menu $100
 
Triple T Ranch Tempura Duck Egg
on sweetbreads pancake, frangelico almond pesto, wild mushroom salad, truffle vinaigrette
 
Baby Heirloom Beets Salad
on beet tartare, robiola tres latti mousse, banyuls vinaigrette
 
Dungeness Crab Salad
on cauliflower panna cotta, yellow curry tuile, curried spiced crab vinaigrette
 
Duck And Oxtail Consommé
carrot and parsnip, smoked duck
Fish & Shellfish
3 Course Menu $80, 4 Course Menu $90, 5 Course Menu $100
 
Lobster And Mushroom Risotto
with leeks and lobster broth
 
Butter Poached Lobster
on musquée de provence ravioli with truffle beurre fondue, and marcona almond salad
 
Seared Day Boat Scallops
on fennel puree, belgian endive, blood orange and orange-saffron vinaigrette
 
Pan Seared Wild Black Cod
with ragout of brussel sprouts and black trumpet, truffle gnocchi, brown butter sage caper sauce
Poultry & Meat
3 Course Menu $80, 4 Course Menu $90, 5 Course Menu $100
 
RĂ´ti Of Quail And Squab
stuffed with mushrooms, wrapped in crispy potato strings, truffled jus
 
Roasted Emigh Farms Lamb Rack
with butter beans and chorizo, taggiasca olive lamb jus
 
Le Boeuf
creekstone beef tenderloin, braised beef short rib, and burger rossini with sauce bordelaise
 
Liberty Farm Duck Breast
smoked duck tongue, cranberry orange sauce
 
Millbrook Farms Venison
farro risotto, braised red cabbage, celery root puree, huckleberry sauce
Dessert & Cheese
3 Course Menu $80, 4 Course Menu $90, 5 Course Menu $100
 
Huckleberry Baked Alaska
huckleberry-crème fraiche ice cream, lemon biscuit, huckleberry panna cotta
 
Peanut Butter Opera Cake
chocolate-peanut butter and caramel mousses, curry ice cream
 
Warm Edam Cheese Soufflé
with fromage blanc sorbet, crispy bacon, white sesame tuile
 
Seasonal Sorbets
pear sorbet and hibiscus granite, passion fruit sorbet cannoli, spiced chocolate sorbet
 
“the Sunset” Warm Bittersweet Chocolate Fondant
with chocolate ganache, crème anglaise, brandied dried fruits
 
Carrot Cake And Vanilla Crème Brulée
greek yogurt sphere, clementine-kaffir lime gelée, gingersnap crumb
 
Fuji Apple Tart Tatin
pumpkin crème caramel, maker’s mark ice cream

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