Fleur de Lys San Francisco 3/11/11

Fluer de Lys is a San Francisco standard with lots to offer including one of the most intimate eating experiences in San Francisco. The service staff is one of the most attentive and responsive that I have ever encountered and really make this place special. Hubert Kellar, the renowned French taught chef is to thank for the menu offering although mostly executed by another chef.

Atmosphere: The main room seats about 15-20 tables but the restaurant can hold upwards of 40. Yet you would not expect it from the room setup. A large vase holding a large flower arrangement holds your attention and separates both sides very well.

Service: 5 out of 5 spoons
Service was exceptional and perfectly balanced. They had just the right amount of waiters and support service staff to be very attentive to each table. They also didn't pass the the caffe corretto quiz but made up for it by asking about the term and rewarding with a shot of Remy.

Food: 3 out of 5 forks

Food Comments: Impress at the creativity a lot gets lost in translation. Maybe its like surrealist artwork that you just can't understand or relate to but I felt some of the elements hid the flavors of the main ingredient. My example would be the coffee and curry grilled buffalo which lost all the natural flavor due to the overwhelming intrusion of the curry. Mrs Cancino had the filet with lobster truffle mac and cheese. Sounds like my perfect meal, yet the cheese used was too overpowering and didn't let the other flavors (especially the truffle) stand a chance. While the ingredients were extremely fresh & delicious, the small portion left me wanting more...and not full at all.

Amouse Bouche
Milkshake of gazpacho with pepper cream along side a spoonful of a overtly mustard based potato salad with caviar.
Appetizer
(Mr.) (Foie Gras Tourchon) Foie Gras with black truffles in a beef and onion au jus in a pot pie presentation with truffled popcorn . Second a foie gras burger on mini butter top toasted bun with burger fixings and fingerling potatoes.

(Mrs.) Roasted Maine Lobster on artichoke puree, citrus salad & porcini oil

Entree 1

(Mr.) Petrale sole topped with caviar and uni

(Mrs.) Maine scallops with toasted pine nuts, sliced potato marbles, sun dried tomatoes, olive sauce & reduction

Entree 2

(Mr.) Seared Buffalo Strip Steak in coffee curry crust with thinly sliced with rustic vegetables on top of a parsnip puree and red wine demi-glace.

(Mrs.) Seared filet mignon with a lobster truffle mac and cheese "en brioche"; Accented with a red wine, shallot and thyme sauce


Dessert
(Mr.)
Grand Mariner Souffle w/ cardamon ice cream~ 14 Additional

(Mrs) Chocolate Souflee ~14 Additional


Wine Paring: 2006 Shafer Vineyards, Merlot 105.00 Pricing (Please see prior post for introduction to Shafer Vineyards cost for this bottle should be around 40.00 retail).Vibrant rich and light amount of oak worked well with our red meat centered meal and helped cut the acidity of our fish course with cream accents. We recommend this wine as the deal on the menu but suggest you are better off bring your own.
3 out of 5 corks for the expansive list but not much value found throughout. Will be beneficial to bring your own wine.

Favorite dish (of Mr.): Foie Gras and black truffle soup not worth the burger ~ 8 additional dollars
Favorite dish (of Mrs.):

Cost: Everything is a surcharge at this place. 72 dollars for 3 courses 82 dollars for 4 courses and a scaled back 5 course offering for 92 dollars. Surcharges for meals are throughout the menu and include sparking water. We only did the 4 courses and had a couple of surcharges so it can easily go higher.

250 per person (Tax and Tip w/wine)