Catalan fish soup
with mussels and shrimp
Local squid brochette
with baby white bean salad and parsley picada
Warm spinach salad
with roasted sun chokes and brown butter dressing
with saffron rice, squid, sepia, mussels, green peas, fennel sausage and pork loin
Swordfish a la plancha
with sautéed spinach a la catalana and french fries
Chicken leg quarter
with catalan samfaina and crispy basil leaves
$25 per person
This lunch menu is available during Restaurant Week 2018 Tuesday to Friday from 11:30am to 2:00pm. Reservations can be made at www.b44sf.com or www.opentable.com.
A 20% gratuity may be added to parties of six or more.
To comply with the “San Francisco employer mandates” (SFHCSO, sick leave, minimum wage
increase) a 5% service charge will be included on the check.