Fifth Floor

  • Dining Room.
  • Bar.
  • Boudin house-made sausage, grapefruit, watercress, fresno pepper.
  • Jumbo prawns and risotto.
  • Boudin house-made sausage, grapefruit, watercress, fresno pepper.
  • Artistic preparation of the grilled Asparagus idiazabel, radish, balsamic reduction.

    San Francisco’s Fifth Floor restaurant has a new menu designed by a new chef, David Bazirgan. His Mediterranean-influenced fare features local ingredients in tasting menus, a la carte, or bar menus. Specialties: Duck breast with ginger and kumquat; Mendocino uni flan with saffron and aged kaffir lime.

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