Chef Chris Cosentino’s Cockscomb restaurant will introduce Prime Rib Suppers beginning on Sunday, January 27, 2019 and occurring on the last Sunday of every month. Chef Cosentino’s three course prix fixe menu ($55 per guest, does not include tax & gratuity) will offer a choice of three beef cuts such as Queen Cut (16oz. Boneless), English Cut (16oz. Boneless sliced thin, English-style), and King Cut (24oz. with bone) served with accompaniments such as Fried Brussels Sprouts with agro dolce and cheesy Aligot Potatoes, followed by a choice of Banana Cream Pie or Sticky Toffee Pudding. Sample menu of Cockscomb’s Prime Rib Supper Menu:
Prix Fixe - $55 per guest
(selection of beef cuts)
Queen cut
16oz boneless
English cut
16oz boneless sliced thin English Style
King cut +$5
24oz with bone
Dinner accompaniments
(Included with prime rib dinner)
FIRST COURSE
Wedge salad
Iceberg wedge, chopped egg, bacon, and creamy blue cheese dressing
SECOND COURSE
Choice of 2 sides
(all entrees served with horseradish, au jus, and popovers)
Garlicky Collard Greens
chili and breadcrumbs
Fried Brussels Sprouts
Agro dolce
Roasted Sweet Potato
yogurt and lime
Baked Potato
whipped crème fraiche, chive, and bacon crumble
Aligot Potatoes
the cheesiest whipped potatoes
THIRD COURSE
Banana Cream Pie
toasted almonds & vanilla
Sticky Toffee Pudding
date cake and cinnamon
A 4% surcharge will be added per San Francisco employer mandate. A gratuity of 20% will be added to all parties
$25 corkage--- 2 bottle maximum: limited release wine list available upon request
Seats can be reserved online or by calling 415-974-0700. Please note a credit card will be needed to secure reservations and will require a 72-hour cancellation notice on all reservations.
show less
Prix Fixe - $55 per guest
(selection of beef cuts)
Queen cut
16oz boneless
English cut
16oz boneless sliced thin English Style
King cut +$5
24oz with bone
Dinner accompaniments
(Included with prime rib dinner)
FIRST COURSE
Wedge salad
Iceberg wedge, chopped egg, bacon, and creamy blue cheese dressing
SECOND COURSE
Choice of 2 sides
(all entrees served with horseradish, au jus, and popovers)
Garlicky Collard Greens
chili and breadcrumbs
Fried Brussels Sprouts
Agro dolce
Roasted Sweet Potato
yogurt and lime
Baked Potato
whipped crème fraiche, chive, and bacon crumble
Aligot Potatoes
the cheesiest whipped potatoes
THIRD COURSE
Banana Cream Pie
toasted almonds & vanilla
Sticky Toffee Pudding
date cake and cinnamon
A 4% surcharge will be added per San Francisco employer mandate. A gratuity of 20% will be added to all parties
$25 corkage--- 2 bottle maximum: limited release wine list available upon request
Seats can be reserved online or by calling 415-974-0700. Please note a credit card will be needed to secure reservations and will require a 72-hour cancellation notice on all reservations.
Chef Chris Cosentino’s Cockscomb restaurant will introduce Prime Rib Suppers beginning on Sunday, January 27, 2019 and occurring on the last Sunday of every month. Chef Cosentino’s three course prix fixe menu ($55 per guest, does not include tax & gratuity) will offer a choice of three beef cuts such as Queen Cut (16oz. Boneless), English Cut (16oz. Boneless sliced thin, English-style), and King Cut (24oz. with bone) served with accompaniments such as Fried Brussels Sprouts with agro dolce and cheesy Aligot Potatoes, followed by a choice of Banana Cream Pie or Sticky Toffee Pudding. Sample menu of Cockscomb’s Prime Rib Supper Menu:
Prix Fixe - $55 per guest
(selection of beef cuts)
Queen cut
16oz boneless
English cut
16oz boneless sliced thin English Style
King cut +$5
24oz with bone
Dinner accompaniments
(Included with prime rib dinner)
FIRST COURSE
Wedge salad
Iceberg wedge, chopped egg, bacon, and creamy blue cheese dressing
SECOND COURSE
Choice of 2 sides
(all entrees served with horseradish, au jus, and popovers)
Garlicky Collard Greens
chili and breadcrumbs
Fried Brussels Sprouts
Agro dolce
Roasted Sweet Potato
yogurt and lime
Baked Potato
whipped crème fraiche, chive, and bacon crumble
Aligot Potatoes
the cheesiest whipped potatoes
THIRD COURSE
Banana Cream Pie
toasted almonds & vanilla
Sticky Toffee Pudding
date cake and cinnamon
A 4% surcharge will be added per San Francisco employer mandate. A gratuity of 20% will be added to all parties
$25 corkage--- 2 bottle maximum: limited release wine list available upon request
Seats can be reserved online or by calling 415-974-0700. Please note a credit card will be needed to secure reservations and will require a 72-hour cancellation notice on all reservations.
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Prix Fixe - $55 per guest
(selection of beef cuts)
Queen cut
16oz boneless
English cut
16oz boneless sliced thin English Style
King cut +$5
24oz with bone
Dinner accompaniments
(Included with prime rib dinner)
FIRST COURSE
Wedge salad
Iceberg wedge, chopped egg, bacon, and creamy blue cheese dressing
SECOND COURSE
Choice of 2 sides
(all entrees served with horseradish, au jus, and popovers)
Garlicky Collard Greens
chili and breadcrumbs
Fried Brussels Sprouts
Agro dolce
Roasted Sweet Potato
yogurt and lime
Baked Potato
whipped crème fraiche, chive, and bacon crumble
Aligot Potatoes
the cheesiest whipped potatoes
THIRD COURSE
Banana Cream Pie
toasted almonds & vanilla
Sticky Toffee Pudding
date cake and cinnamon
A 4% surcharge will be added per San Francisco employer mandate. A gratuity of 20% will be added to all parties
$25 corkage--- 2 bottle maximum: limited release wine list available upon request
Seats can be reserved online or by calling 415-974-0700. Please note a credit card will be needed to secure reservations and will require a 72-hour cancellation notice on all reservations.
show less
Date/Times:
564 4th Street, San Francisco, CA 94103
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