Ame Restaurant - San Francisco - in the St. Regis Hotel

Evening Bar Menu

(Available Sunday through Thursday 5:30pm - 9:30pm
Fridays and Saturdays 5:30pm - 10:00pm)

Tempura “Poke” with Ogo Seaweed, Hawaiian Sea Salt and Green Onions
16.50

Cream of White Corn Soup Seared Scallop, Corn Scallion Fritters and Huitlacoche
15.50

Sweet Soy Braised Lamb Riblets with Asian Cole Slow
15.50

Barbecued Pork Buns Suckling Pig, Lotus Buns and Fresno Chili
15.50

Sea Urchin Bruschetta with Lardo, Lemon and Sea Salt
18.50

Lightly Smoked Tasmanian Ocean Trout on Potato Puffs with Horseradish Cream and Trout Caviar
16.50

Farmer’s Market Vegetable Salad with Burrata Cheese and Bagna Cauda Vinaigrette
16.50

Assortment of Domestic Artisan Cheeses
16.50

Grilled Dry Aged NY Strip Steak “Tagliata”
32.

Garlic Parmesan French Fries
6.50

DESSERTS 10.

Warm Rhubarb Pie with Orange Flower Ice Cream

Baked Chocolate Mousse with Burnt Coconut Marshmallow, Cocoa Nib Tuile and Soy Caramel Sauce

Sugar Doughnuts with Raspberry Shake

Summer Fruit Shortcake with Vanilla Bean Ice Cream and Almond Brittle

Trio of Seasonal Fruit Sorbets with a Poppy Seed Tuile

Afternoon Bar Menu

(Available from 12 Noon to 5:30pm)

"Kaisen" Sashimi Salad with Japanese Cucumber, Hijiki, Tobiko Caviar and Yuzu Soy Vinaigrette
17.50

Barbecued Pork Buns Suckling Pig, Lotus Buns and Fresno Chili
15.50

Tempura "Poke" with Ogo Seaweed, Hawaiian Sea Salt and Green Onions
16.50

Cream of White Corn Soup Seared Scallop, Corn Scallion Fritters and Huitlacoche
15.50

Farmers' Market vegetable Salad with Burrata Cheese and Bagna Cauda Vinaigrette
16.50

Assortment of Domestic Artisan Cheeses
16.50

Grilled Dry Aged NY Strip Steak "Paillard"
32.

Garlic Parmesan French Fries
6.50

DESSERTS 10.

Warm Rhubarb Pie with Orange Flower Ice Cream

Baked Chocolate Mousse with Burnt Coconut Marshmallow, Cocoa Nib Tuile and Soy Caramel Sauce

Buttermilk Panna Cotta with Cherry Berry Soup and a Splash of Brachetto d'Acqui

Trio of Seasonal Fruit Sorbets with a Poppy Seed Tuile