salad of asparagus 13 pear, jicama, caramelized

salad of asparagus
13
pear, jicama, caramelized shallots, mascarpone,
yogurt citrus dressing
chilled melon soup
salumi, grapes tarragon
trout and bitter greens salad
grapefruit, fennel, apple, avocado, honey
harissa vinaigrette
14
warm pear and figs
14
baby romaine, gorgonzola, spiced peanuts,
dijon and fig honey dressing
grilled romaine hearts
13
white anchovy, hard boiled egg, black garlic
dressing, parmesan tuile
linguine with uni and quail egg
24
pancetta, parmesan, oyster mushrooms,
fava beans, english peas, “carbonara sauce”
peaches and tomatoes
green beans, shallots, basil vinaigrette
15
stuffed heirloom tomato
house cured tuna, rice beans, pancetta,
pistachio pesto
10
12
pistachio meatballs
red harissa, honey, pomegranate
13
summer squash and smoked eggplant
13
walnuts, dried yogurt, mint, turmeric cream
flat iron steak kebab
herbs, radish, raita, lavash
14
trio of hummus
12
roasted squash, roasted beet, herbed yogurt,
crispy lavash
bone marrow
14
turmeric preserved lime glaze, seasonal jam
lamb tongue and falafel
fava beans, dill, summer fruit relish
14
pulled beef sliders
winter greens, apple cilantro slaw, onion
marmalade
15
pearl barley “risotto”
baby octopus, calamari, clams, mussels
marinara, chives
21
braised lamb
lamb ragu, potato, chick peas, turmeric,
preserved lime
25
pan roasted halibut
quinoa, cranberry beans, purslane, corn
puree, salsa verde
27
cinnamon braised beef cheek
king trumpet mushroom, parsnip puree,
pickled cauliflower
24
zaré lamb burger
french fries, salad, house-cured pickles
17
saffron marinated chicken breast
28
farro verde, tamarind chimichurri, spiced yogurt
crushed olives shisito peppers
french fries
lavash
crispy brussels
rosemary, citrus
bread crumbs
saffron aioli
tapenade
tartar
5
6
6
7
6
please let us know of any allergies
prior to dining
18% gratuity on parties 5 or more
fly trap’s original mai tai: appleton estate 12 yr rum, solerno, orgeat, lime
agave’s inferno: siete leguas blanco tequila, campari, velvet falernum, habanero, grapefruit
smoke-n-herb: del maguey vida mezcal, tarragon, sugar, lemon, soda
sazerac: redemption rye, sugar, peychaud bitters, lemon, absinthe
botanical negroni: square one botanical, campari, cocchi
louie’s old fashioned: isle of jura scotch, blood orange sugar, angostura
pisco sour: capurro pisco, angostura, egg white, lime
blonde manhattan: moonshine, becherovka, bittercube bitters, cocchi
fly trap martini: american harvest vodka or city of london gin, house made pickles
spring mule: art in the age sage spirit, lime, ginger shrub
minted memory: bombay gin, pimm’s no.1, minted vinegar syrup, lemon
cassis daiquiri: pampero anniversario rum, veev, clear creek cassis liqueur, pistachio
12
12
12
10
12
12
10
10
12
12
10
10
SPARKLING
Anselmi, Prosecco di Valdobbiadene, Veneto, Italy NV
11
WHITE
Anselmi, Pinot Grigio, Friuli, Italy 2011
Domaine Felines Jourdan, Picpoul de Pinet, Languedoc, France 2011
Amarte Mas, Albariño, Rias Biaxas, Spain 2011
Domaine De La Paleine, ‘Arietta’, Chenin Blanc, Saumur, France 2009
Broadside, Chardonnay, Edna Valley, California 2011
10
11
12
13
12
ROSE
Chateau Saint Pierre, Rose, Cotes de Provence, France 2012
10
RED
Banshee, Pinot Noir, Sonoma County, California 2011
Forlorn Hope ‘Suspiro del Moro’, Alvarelhão, Alta Mesa, California 2012
Chateau Musar ‘Jeune’,Cinsault/Cabernet/Syrah, Bekka Valley, Lebanon 2010
Villa Medoro, Montepulciano d’Abruzzo, Italy 2010
La Bastide Saint-Dominique, Côtes du Rhône Villages, France 2011
Trig Point, Cabernet Sauvignon, Alexander Valley, California 2011
14
12
12
12
11
15
Piraat Ale, Belgium
Ommegang Witte, Cooperstown, NY (draught) 6 Petrus Aged Sour Pale Ale, Belgium
Sculpin IPA, Ballast Point, CA (draught)
6 Turbo Dog, Abita, Louisiana
Old Speckled Hen English Ale, England
5 St. Bernardus Abt 12 Abbey Ale, Belgium
6 Fuller’s London Porter, England
Duvel Golden Ale, Belgium
9
Konig Pilsner, Germany
Bellhaven Scottish Stout, Scotland (500ml)
9
9
5
9
5
9
Anselmi, Prosecco di Valdobbiandene, NV
Gosset “Brut Excellence” Champagne NV
Canard-Duchêne ‘Cuvée Léonie’, Brut Champagne NV
Solter, Riesling Brut Sekt, Rheingau 2007
Thierry Germain ‘Bulles de Roche’ Saumur Brut NV
Alfred Gratien, ‘Epernay’ Brut Champagne
Roederer Estate, Brut Rose, Anderson Valley NV
Chateau Saint Pierre, Rose, Cotes de Provence, France 2011
Chateau Musar ‘Jeune’, Rose, Bekka Valley, Lebanon 2010
Guccione,`Girgis’, Catarratto, Sicily 2008
Guccione ‘Veruzza’ Trebbiano, Sicily 2008
Didier Dagenau ‘Cuvee Silex’ Pouilly Fume 2004
Domaine du Pre Semele, Sancerre 2011
Domaine Felines Jourdan, Picpoul de Pinet, Languedoc 2011
Charles Hours ‘Cuvee Marie’, Juracon Sec 2008
Domaine De La Paleine ‘Arietta’ Chenin Blanc, Saumur 2009
Domaine Saint Fiacre ‘Les Narvaux’ Mersault 2008
Bernreiter, Gruner Vetliner, Wein, Austria 2011
Anselmi, Pinot Grigio, Friuli 2011
D’Antiche Terre, Falanghina ‘Sannio’, Campania 2011
Pojer e Sandri, Muller-Thurgau 2011
Amarte Mas, Albarino, Rias Biaxas, Spain 2011
Robert Sinskey, Pinot Blanc, Carneros 2008 (375ml)
Von Strasser, ‘Estate Vineyard’ Gruner Vetliner, Diamond Mountain 2010
Donkey and Goat,’Stonecrusher’ Roussane El Dorado, California 2011
Broadside, Chardonnay, Edna Valley 2011
Darioush, Signature Viognier , Napa Valley 2011
Darioush, Signature Chardonnay, Napa Valley 2011
Paul Hobbs, Chardonnay, Russian River Valley 2010
44
72
70
60
65
80
58
40
45
98
45
110
58
44
60
48
75
45
40
42
56
48
34
60
60
48
85
85
82
Patrice Rion, Côte De Nuits-Villages, France 2010
Contat-Grangé, ‘Saint Jean de Narosse’ Santenay, France 2010
Sean Thackrey ‘Pleiades’, California XXII
Banshee, Pinot Noir, Sonoma, 2011
Forlorn Hope, ‘Suspiro del Moro’, Alvarelhão, Alta Mesa 2012
Broc Cellars, ‘Vine Starr’ Zinfandel, Sonoma 2011
Féraud – Brunel, Châteaneuf du Pape, France 2010
Francois Villard, ‘L’appel des Sereines’ Syrah, France 2009
Domaine Georges Vernay, Vin de Pays,‘Fleur de Mai’ Syrah, France 2010
Shatter, Grenache, Maury, France 2010
La Crotta di Vegneron, ‘Espirit Follet’ Fumin, Valle d’Aosta 2010
Nicolis, Amarone Della Valpolicella, Classico, Italy 2006
Giovanni Rosso, Barolo, Serralunga D’Alba, Italy 2008
Renzo Castella, ‘Rivolia’ Dolcetto di Diano d’Alba, Italy 2011
Domaine Skouras, ‘Synoro’ Cabernet Franc/Merlot/Saint George, Greece 2007
Pasanau ‘La Planeta’, Priorat, Spain 2006
Bodegas Vinae Mureri, Garnacha, Ribera del Xiloca,Spain 2010
A.Fernandez, ‘Tinto Pesquera’ Ribera del Duero, Spain 2009
Casal Novo, Mencia, Valdeorras, Spain 2009
Trig Point, Cabernet Sauvignon, Alexander Valley 2010
Scribe, ‘Outpost East’ Cabernet Sauvignon, Napa Valley 2009
Galil Mountain, ‘Yiron’ Cabernet/Merlot/Syrah, Galilee, Israel 2008
Chateau Musar, ‘Jeane’, Cinsault/Cabernet/Syrah, Lebanon 2010
Chateau Musar, Cabernet/Cinsault/Carignan, Lebanon 2001 (375ml)
Chateau Musar, Cabernet/Cinsault/Carignan, Lebanon 2000
Chateau Musar, Cabernet/Cinsault/Carignan, Lebanon 1991
Chateau Musar, Cabernet/Cinsault/Carignan, Lebanon 1990
75
62
56
56
48
50
90
42
60
65
64
115
115
42
62
85
40
62
45
60
105
50
48
66
120
188
225
$20 per bottle corkage fee. Two 750ml maximum per table
goat cheesecake
candied almond, cherry compote
9
baklava
persian cream, rose preserves
9
peach and huckleberry crisp
tarragon apricot ice cream
10
chocolate torte
chocolate mousse, date jam, harissa caramel
10
cucumber yogurt panna cotta
watermelon jam, basil blossoms
9
sorbets
trio of seasonal sorbets
7
73 Sutter Street, San Francisco, circa 1883
An Italian immigrant named Louis Bessozi opens Louis’ Fashion restaurant. According to the obituary, beloved Louis—chef extraordinary—made a fortune as the presiding genius of a tiny restaurant packed not only with men of their
millions, but also the bohemian element. In many a sanctum of the city, his passing
caused a harkening back to the good old days.
Because horses powered the streetcars, Louis fastened a square of flypaper to
the undersides of his tables. GI’s stationed in the area began to call the place “fly
trap.” Uncle Louis didn’t like that. He put the restaurant under his cousin’s care and
went back to Italy. A few months later, the great fire forced Henry Besozzi to
change locations. He didn’t mind the moniker so he took the opportunity to make it
official: The Fly Trap Restaurant.
606 Folsom Street, San Francisco, circa 1983
Walter Zolezzi, a successfully retired businessman, fulfils his lifelong dream
of running a restaurant. Walter has an unrivaled passion for service. He cultivates a
welcome atmosphere by nurturing personal connections with each of his guests. He
ensures quality food by examining every dish that leaves the kitchen. Working as a
cook in the kitchen at that time is a skinny, longhaired Iranian immigrant named
Hossein. Everyone calls him Hoss.
Walter sees potential and takes the kid under his wing. Eventually, Walter
lifts Hoss to the rank of executive chef. Chef Hoss Zaré goes on to establish a foothold in the Bay Area restaurant industry. Blurring the line between front and back of
house, he solidifies a reputation for over-the-top hospitality, never forgetting one of
the most important lessons Walter taught to step outside the box.
Throughout its history, The Fly Trap menu stayed the same. Drawing from
different owners’ heritage, and French culinary techniques, the words “Classic San
Franciscan” were often used to describe the bill of fare. Staples included Bouillabaisse, Celery Victor, and The Hangtown Fry.
606 Folsom Street, San Francisco, August 8, 2008
Chef Zaré, with the help of fate and friends, becomes owner of the place
where he first made his teeth. In a bold move, he revamps a menu 100 years in the
printing. Today Chef Zaré draws influence from across the entire Mediterranean. Often recalling the flavors of his mother’s Persian recipes, he renders local and
fresh ingredients in innovative ways meant to excite, comfort, and bring people together.
The Fly Trap family—a core of uniquely gifted service professionals—are
continually informed by the restaurant’s quirky history. It’s their mission to preserve the legacy of San Francisco’s fifth oldest restaurant by providing professional
service in a warm and friendly atmosphere. They want to thank you for stepping in
“the other door.”
“We are what we have always been.” - The Fly Trap Family