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Plouf

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40 Belden (at Pine) San Francisco, CA 94104

415-986-6491 

Website 

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  • French, Seafood
    Mon-Fri 11:30am-3pm, Mon-Thu 5:30pm-10pm, Fri-Sat 5:30pm-11pm
    $$, $$$
  • MasterCard, Visa, American Express, Diners Club
    Patio/Sidewalk Dining, Takeout, Private Party, Fireplace
    Dinner, Lunch
  • Full bar
    Accepted, Online Reservations Available
    Street
Description

There are many other choices available on Plouf's classic French bistro menu, but the most popular dish, glimpsed on most of the eatery's canopy-shaded outside tables on festive, restaurant-lined Belden Place, is the mussels, served in a big bowl and offered in six different preparations (as classicists, we go for the traditional marinière, with garlic, white wine, and parsley, or the yummy poulette, which adds shallots, bacon, and cream). Essential additions: a side of crisp frites and a glass of white wine. If you're not in a mussels mood, your best bet is a simple fish dish.







  • 2007 |

    We've had it with the rosewater infusions, the lavender infusions, the chai infusions, the f'Chrissake blood orange infusions. Crème brûlée should be pure and simple. It should involve nothing more than cream, egg yolks, and sugar. It should have a texture distinct in its exponential creaminess from the eggy flabbiness of flan. Most of all it should be cool and luscious underneath and sweet and crisp on top. There are several nationalistic claims for the custard's parentage, including England (burn... More »

Dinner Menu
Salads & Appetizers
 
Soupe Du Jour
chef’s seasonal selection
 
Sauteed Calamari
sweet peppers, tomatoes, escarole, confit cayenne vinaigrette
 
Heirloom Tomato Salad
fried eggplant, bufala mozzarella, basil pesto, olive oil
 
Baby Lettuces
cucumber, cherry tomatoes, walnuts, goat cheese, balsamic vinaigrette
 
Terra Bella Farms Summer Squash Salad
pine nuts, feta, mint, lemon vinaigrette
 
Duck Liver Pate
local peach, red wine syrup, chives, chicory salad
 
Kobe Beef Carpaccio
horseradish, lemon zest, onion, parmesan cheese
 
Roasted Local Artichoke Warm Quinoa Salad
garlic butter, dijon mustard vinaigrette
Fish Entrees
 
White Sea Bass
sweet corn relish, caramelized fresno chili, asparagus, truffle vinaigrette
 
Blackened Shrimp & Grits
anson mills grits, broccoli rabe, scallions, tasso ham cream
 
Sauteed Salmon
crushed fingerlings, shaved asparagus, pancetta-red wine reduction
 
Seared Rare Tuna
lentils du puy, roasted gypsy peppers, boquerones, olive relish
 
Fish & Chips Printaniere
tempura mixed farm vegetables, salmon, rock cod, frites
 
Chili Roasted Dungeness Crab
(whole or half crab) quinoa pilaf, baby spinach tarragon aioli
Meat & Other Entrees
 
Seared Duck Breast
confit leg herb crepe, creamed spinach, local eggplant, vincotto
 
Mary's Organic Chicken
fried green tomatoes, toasted fregola pasta, chimichurri
 
Filet Mignon
local squash, roasted garlic potato purée, creamed mushroom demi
 
“blt†Hamburger
black pepper bacon, heirloom tomato, lettuce, frites extras: melted brie, swiss, bleu, cheddar
Sides
 
Pommes Frites
(truffle oil & parmesan extra)
 
Roasted Summer Squash
cherry tomatoes, goat cheese
 
Broccoli Rabe
bacon, shallot
 
Grilled Delta Asparagus
lemon
Desserts
 
House Made Seasonal Sorbet
hangar one vodka
 
Warm Crepes Filled With Orange Marmalade & Mascarpone Cheese
grand marnier reduction vanilla ice cream
 
West Coast Style Cheesecake
with chocolate sauce and fresh raspberries pear brandy
 
House Baked Profiteroles
vanilla ice cream, chocolate sauce, pistachios
 
Espresso-dark Chocolate Tarte
raspberries, chantilly
 
Vanilla Bean Crème Brulee
bas armagnac château de briat
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