Fournou's Ovens  

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Romaine with Blue Cheese Dressing and Grilled Angus New York Strip 6 oz.
in San Francisco CA
Scrambled Eggs with Tortillas, Avocado, Jack Cheese and Salsa Verde
in San Francisco CA
Almond Crusted French Toast with Seasonal Berry Compote and Crme Frache
in San Francisco CA
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San Francisco, CA
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All Dishes
Appetizer
Thai Inspired Ahi Tuna with Papaya Salad and Sweet Lime Chili Sauce
Appetizers
Asparagus Risotto with Morels
Caesar Salad with Garlic Croutons and Shaved Parmesan
Dungeness Crab Cakes with Napa Cabbage Slaw and Chardonnay~Lemon Sauce
Fournous Ovens Baked Lobster Strudel with Baby Spinach and Citrus Beurre Blanc
Frise Salad with Goat Cheese, Croque-Monsieur Crotons, and Shallot Vinaigrette
Lobster and Apple Bisque
Pan Seared Sonoma Foie Gras with Celeriac~Apple Salad and Port Reduction
Romano Artichoke and Hothouse Tomatoes with Extra Virgin Olive Oil and Balsamic Glaze
Seared Scallops with Citrus, Herb Salad and Blood Orange Vinaigrette
Cereals
Cream of Wheat with Homemade Raisin Bread Toast
Selection of Cereals
Seven Nut and Grain Granola
Steel cut Irish Oatmeal with Apples and China Cinnamo
Dessert
Warm Liquid Center Chocolate Cake with Vanilla Ice Cream
Entr
Prosciutto Wrapped Pork Tenderloin with Cauliflower Mash and Kalamata Olive Sauce
Entrees
Egg White Vegetable Frittata
Fournous Ovens Roasted Petit Poulet with Mashed Potatoes, and Tomato Herb Cream
House Smoked Salmon with Red Onions, Bagel and Cream Cheese
Old Fashioned Malted Belgian Waffle with Seasonal Fresh Fruit and Berries
Omelet with Roasted Mushrooms, Smoked Chicken, Basil and Mozzarella
Oven Roasted Breast of Duck, with Grapes, Crme Frache and a Port Reduction Sauce
Poached Eggs Benedict with Thick Sliced Smoked Pork Loin
Scrambled Eggs with Tortillas, Avocado, Jack Cheese and Salsa Verde
Sourdough or Cinnamon~Raisin French Toast with Maple~Orange Syrup
Two Eggs with Skillet Potatoes
Fournou's Ovens Specialties
Alderwood Planked Pacific Salmon with Shiitake Mushrooms, a Bouquet of Greens and Balsamic Glaze
Oven Roasted Veal Rack with Mushroom Strudel and Mushroom Sauce
Pan Seared Halibut on a Stone Fruit Compote with Vanilla Saffron Broth
Pan Seared Lobster, Prawns and Crabmeat on a Crispy Idaho Potato with Tomato Relish
Rack of Lamb with a Polenta-Ratatouille Tart
Fournou's Specialties
11 oz. NY Strip Steak with Garlic Mashed Potatoes and Asparagus
Almond Crusted French Toast with Seasonal Berry Compote and Crme Frache
Broiled Crab and Shrimp Cake with Aspargus Slaw
Fournous Ovens Hamburger with Onion Rings
Grilled Salmon with Bacon, Lettuce and Tomato with a Lemon Caper Dressing
Lemon Souffl Pancakes with Raspberry Syrup, Raspberries and Pinenuts
Smoked Chicken Omelet with Roasted Mushrooms, Mozzarella and Fresh Basil
Spicy Salmon Hash with Poached Eggs and Bell Pepper Hollandaise
Fresh Light
Asparagus Panzanella Salad
Hearts of Romaine Salad Caesar Style
Heirloom Tomatoes with Buffalo Mozzarella and Aged Balsamic Vinaigrette
Spicy Tortilla Soup with Chicken, Avocado, Jack Cheese and Crisp Tortillas
Hearty
Bollini, Trentino, Pinot Grigio, Italy
Classic Club with your choice of Turkey, Roast Beef or Shrimp
Fournous Hamburger with Crispy Cajun Onion Rings
Ocean Gazpacho with Crab Salad
Pan Seared Lemon Sole with Fine Herbs in Lemon Vinaigrette, Romensco and Tomato Confit
Romaine with Blue Cheese Dressing and Grilled Angus New York Strip 6 oz.
Soup and Salad Lobster-Apple Bisque and Asparagus Panzanella Salad
Warm Tomato and Fresh Buffalo Mozzarella with Pesto in a Rustic Roll
High Tea Menu
Assortment of Tea Cookies
Chicken and Watercress with Mascarpone on Whole Wheat Bread
Cucumber and Tomato with Crme Frache on Brioche
Egg and Chive Sandwich
Freshly Baked Miniature Scones with Devonshire Cream, Lemon Curd & Fruit Preserves
Fruit Tartlets
House Smoked Salmon with Cream Cheese and Caviar on Pumpernickel
Petits Fours
Pot of Brewed Tea of Your Choice
Pastas
Fettuccini Primavera with Grilled Summer Vegetables and Heirloom Tomatoes
Risotto with Chicken, Shiitake Mushrooms and Roasted Shallots
Pavilions Refreshments
Casalnova Prosecco
Icewine Martini
Kir
Pavilions Specialties
Fettuccini Primavera with Heirloom Tomatoes and Basil
Grilled Chicken with Roasted Corn and Tomato Risotto
Portabella Burger with Grilled Tomato and Pepper Slaw
Renaissance Signatures
Egg White Omelet, cooked in Olive Oil, with Spinach, Tomatoes and Feta Cheese
Lemon Souffl Pancakes with Raspberries, toasted Pine nuts and Raspberry Syrup
Sides
Bakers Basket with Preserves
Croissant, Danish, Scone or Muffin
Skillet Potatoes
Smoked Pork Loin, Home Made Chicken-Apple Sausage, or Thick Sliced Applewood Smoked Bacon
Toasted Bagel, with Low-Fat Cream Cheese
Starters
Basket of Breakfast Pastries
Heart of Romaine Salad with Reggiano Parmesan
Home Made Chicken-Apple Sausage or Thick Sliced Applewood Smoked Bacon
House Smoked Pacific Salmon with Chive Cream Cheese, Red Onions and Bagel
Sliced Fruit Array
Tortilla Soup with Chicken, Avocado, Cheese and Crisp Tortillas
Sweets
Cheesecake with Berries
Duo of Chocolate Mousse
Tarte Tatin
Trio of Crme Brle
Tasting Menu
First Course
Fourth Course
Second Course
Third Course
To Start
Carrot or Juice of the Day
Fresh Seasonal Melon
Orange, Grapefruit Juice
Papaya Half with Lime
Seasonal Berries
Vegetables
Asparagus with Lemon Crme Butter Sauce
Mashed Potatoes with Truffle Oil
Spinach with Garlic and Olive Oil