Menu of the Month

The Slanted Door in San Francisco

Our friend Terry Sheehan has sent us a bundle of information in his annual missive from 'Stateside, much of which will appear in Megabytes over the next few months, including various recipes and menus - this one took our fancy this windy February. It's from The Slanted Door in San Francisco, which Terry describes 'has a queue outside everyday and is down in Valencia St which is the Mission District and is a poor area, if there is such a thing in San Francisco. Anyway, the food is very clean, organic snap peas, shiitake and garlic and that's what you get .'

Terry also sent us a picture of his neighbourhood: 'I look out the door and it's very sunny and warm and the whales are swimming by a quarter mile off the shore heading for Mexico and the South Pole and the pelicans are dive bombing the smooth blue Pacific all in front of my back door'.

Sigh. It's a long way from windy west Cork.

The Slanted Door
584 Valencia St., San Francisco
tel: 861-8032 fax: 861-8329

lunch menu

fresh spring rolls with shrimp, pork, mint and peanut sauce 5.50
vegetarian spring rolls with tofu, shiitake mushrooms, bean sprouts and mint 5.50
crispy imperial rolls with shrimp, pork and glass noodles 6.50
crispy vegetarian imperial rolls with taro, cabbage & glass noodles 6.50
daikon rice cakes with shiitake mushrooms and shallots 7.50

chicken salad with green cabbage and vermicelli 6.50
grapefruit and jicama salad with candied pecans 6.00
green papaya salad with tofu and rau ram 6.00

shrimp and pork filled wonton soup with egg noodles 7.50
seafood or chicken noodle soup with thin, wide or egg noodles 6.50
rice noodle stir-fried with chicken, shiitake mushrooms, carrots and egg 7.50
crispy egg noodles with squid, shrimp, sea bass and green beans 7.50
grilled chicken or shrimp with rice noodles, imperial roll, mint and cucumber 7.50
grilled Niman Ranch flank steak with rice noodles and baby arugula 8.50

grilled five spice chicken with tamarind sauce 10.50
chicken claypot with caramel sauce, chili and fresh ginger 10.50
shaking beet, filet mignon with garlic and organic onions 12.50
grilled Willis Ranch pork loin with ginger-shallot soy sauce 15.50

spicy Monterey squid with basil, tofu and fresh chillies 10.50
steamed Chilean sea bass with lily buds, tree ear mushrooms and ginger 15.50
fresh Maine crab meat and cellophane noodles with garlic and green onions 12.50
caramelized shrimp with garlic, onions and chili sauce 12.75
caramelized catfish in a claypot with shallots, ginger and garlic 13.50
mesquite grilled ahi tuna with ginger-soy dipping sauce 14.50

spicy organic broccoli with pressed tofu and chili sauce 8.50
organic snap peas with shiitake mushrooms and garlic 8.50
organic baby spinach with fried shallots and garlic 7.50
organic asparagus with shiitake mushrooms and garlic 8.75
pea shoots with fried shallots and garlic 7.50
lemongrass tofu with onions and fresh shiitake mushrooms 6.50
eggplant with green onions in spicy coconut sauce 6.50

We accept Visa and Mastercard.
An 18% gratuity will be added for parties of 6 or more.

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