The Slanted Door / Food /

NOTE: Live, updated versions of our menus will be available soon.

For every item on our menu, Executive Chef, Charles Phan goes to the original source region of that item. He studies the traditional ingredients, flavors and techniques, then retreats to his Mission district test kitchen, where he and his team recreate the original using contemporary methods and the finest and freshest local ingredients. The finished product is a faithful reproduction of a world classic, modernized in subtle yet powerful ways.

Learn more about our food purveyors ›
Learn more about our Executive Chef ›

Menu items subject to change without notice.

Raw Bar

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half dozen oysters beausoleil (nb), kumamoto (ca), drake's bay (ca), marin gem (ca), island creek (ma)
16
california halibut with crispy shallots and thai basil
16
chilled greenlip mussels steamed in white wine and lemongrass with roasted chili aioli
12
chilled wild louisiana gulf shrimp with spicy cocktail sauce and thai basil aioli
12
wild california uni with avocado, cucumber and black tobiko
17
live atlantic sea scallop with black tobiko and lime-cilantro vinaigrette
15
spicy ahi tuna tartare with english cucumber, ginger and toasted sesame
18

Rolls

—

Appetizers

—

barbecued willis ranch pork spareribs with honey-hoisin sauce
15
daikon rice cakes with shiitake mushrooms and shallots
12
vietnamese crêpe with shrimp, pork, bean sprouts and onions
12
vegetarian vietnamese crêpe with tofu, cabbage and tree ear mushrooms
12
hue rice dumplings with mung bean, scallion oil and spicy soy sauce
12
mesquite grilled lamb sausage and kusshi oysters chinese black olive and preserved lemon relish
22
mesquite grilled whole local sardines with chive oil and soy
12

Soups

—

Salads

—

Noodles

—

hodo soy beanery yuba with glass noodles, parsnip, and pioppini mushrooms
13
crispy egg noodles with prawns, squid, scallops, carrots, broccoli and shiitake mushrooms
14
rice noodle stir-fry with chicken, shiitake mushrooms, broccoli, bean sprouts and egg
13
niman ranch flank steak with fresh ginger over rice noodles with roasted peanuts
14
grilled lemongrass pork over rice noodles with imperial roll, cucumber and mint
14
grilled wild gulf shrimp over rice noodles with vegetarian imperial roll, cucumber and mint
14
grilled organic chicken over rice noodles with imperial roll, cucumber and mint
14

Meat

—

grass-fed estancia shaking beef cubed filet mignon, sausalito springs' watercress, red onions and lime sauce
34
grilled niman ranch flat iron with wild mushrooms and garlic-soy dipping sauce
24
grilled range brothers' berkshire pork chop with shallot-ginger-soy and crispy potatoes
21
grass-fed anderson ranch lamb sirloin with spring onions and red chili
18
niman ranch beef bavette with braised leeks, ginger and red chili
16

Poultry

—

Seafood

—

Vegetables

—

hodo soy beanery organic tofu with lemongrass, shiitake mushrooms, and roasted chili
12
chue farm baby bok choy with baby shiitake mushrooms
10
star route farm baby spinach with caramelized shallots
11
catalan farm spicy broccoli with hodo soy beanery pressed tofu and beech mushrooms
10
mariquita farm young fava shoots with toasted garlic
11
mariquita farm red chard with caramelized shallots
11
rodini farm brussel sprouts with black trumpet mushrooms
11
mariquita farm broccoli di ciccio with garlic and rice wine
11

Rice

—

*** Corkage is $35 per 750-ml bottle and $65 per magnum. There is a carry-in dessert charge of $5 per person.
*** California sales tax (8.5%) and a SF health ordinance charge (3%) will be added to all checks.

Menu items subject to change without notice.

Raw Bar

—

half dozen oysters marin gem (ca), kumamoto (ca), effingham (bc), island creek (ma)
16
Wild california yellowtail with crispy shallots and thai basil
16
chilled wild louisiana gulf shrimp with spicy cocktail sauce and thai basil aioli
12
chilled greenlip mussels steamed in wine and lemongrass with roasted chili aioli
12
wild california uni with avocado, cucumber and black tobiko
17
live atlantic sea scallop with black tobiko and lime-cilantro vinaigrette
15
spicy ahi tuna tartare with english cucumber, ginger and toasted sesame
18

Rolls

—

Salads

—

Noodles

—

Menu items subject to change without notice.

Raw Bar

—

half dozen oysters shigoku (wa), beausoleil (nb), drake's bay (ca), kumamoto (ca)
16
california halibut with crispy shallots and thai basil
16
chilled greenlip mussels steamed in white wine and lemongrass with roasted chili aioli
12
chilled wild louisiana gulf shrimp with spicy cocktail sauce and thai basil aioli
12
wild california uni with avocado, cucumber and black tobiko
17
live atlantic sea scallop with black tobiko and lime-cilantro vinaigrette
15

Rolls

—

Appetizers

—

barbecued willis ranch pork spareribs with honey-hoisin sauce
15
daikon rice cakes with shiitake mushrooms and shallots
12
hue rice dumplings with mung bean, scallion oil and spicy soy sauce
12
mesquite grilled pork sausage stuffed monterey squid with cilantro, basil, chili and lime
12
soy braised becker lane pork belly with ginger, star anise and tatsoi
12
mesquite grilled lamb sausage and kusshi oysters chinese black olive and preserved lemon relish
22
mesquite grilled whole local sardines with chive oil and soy
12

Soup

—

Salads

—

Meat

—

grass-fed estancia shaking beef cubed filet mignon, sausalito springs' watercress, red onions and lime sauce
34
grilled range brothers' berkshire pork chop with shallot-ginger-soy and crispy potatoes
21
grilled prather ranch ribeye steak with garlic soy sauce and wild mushrooms
24
grass-fed anderson ranch lamb sirloin with spring onions and red chili
18
grilled grass-fed anderson ranch lamb rack with crispy sunchokes and tamarind sauce
16
wood oven braised niman ranch boneless short ribs with lemongrass and thai basil
16

Poultry

—

Seafood

—

Vegetables

—

hodo soy beanery organic tofu with lemongrass, shiitake mushrooms, and roasted chili
12
hodo soy beanery yuba with baby shiitake mushrooms
10
chue farm baby bok choy with baby shiitake mushrooms
10
star route farm baby spinach with caramelized shallots
11
mariquita farm young fava shoots with toasted garlic
11
mariquita farm red chard with caramelized shallots
11
capay farm butternut squash with coconut milk and rau ram
11
rodini farm brussel sprouts with black trumpet mushrooms
11
mariquita farm broccoli di ciccio with garlic and rice wine
11

Rice

—

*** Corkage is $35 per 750-ml bottle and $65 per magnum. There is a carry-in dessert charge of $5 per person.
*** California sales tax (8.5%) and a SF health ordinance charge (3%) will be added to all checks.

Menu items subject to change without notice.

meyer lemon meringue tart
grans-fassian riesling eiswein
9
vanilla bean crème brûlée, pistachio financier
barbeito 40a malvasia madeira, 2000
9
spiced sugar beignets with mascarpone sabayon
broadbent 10 year old malmsey madeira
9
confectioner's plate:
apple cotton candy, walnut toffee, coconut nougat, milk chocolate-hazelnut cluster
klein constantia "vin de constance", 2005
9
chocolate torte with cocoa-almond struesel
quinta de la rosa lbv port 2005
9
coconut-lime sorbet
9

Dessert Wine

—

Fortified Wine

—

d'oliveiras reserva verdelho madiera 1973
10
barbeito 40a malvasia madeira 2000
10
rare wine co. historic series new orleans terrantez madeira
9
broadbent 10 year old malmsey madeira
9
barbeito "fv" reserva malvasia madeira 1920
9
camut pommeau (calvados w/cider)
9
quinta de la rosa lbv port 2005
9
cornet & cie banyuls rimage 2006
9
quinta do vesuvio vintage port 2001
9

*** carry-in dessert charge: $5.00 per person