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Soizic
Soizic
300 Broadway, Oakland
Lunch Menu
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FIRST COURSE
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| SOUP of the day | |
| MIXED GREEN SALAD | |
| SMALL CAESAR SALAD | |
| SMALL SPINACH SALAD | |
| BELGIAN ENDIVE SALAD with pears, gorgonzola cheese and spiced walnuts | |
| MUSSELS with fennel, Yukon gold potatoes and spinach in a saffron cream broth | |
| PORTOBELLO MUSHROOMS with mascarpone cheese, pine nuts and arugula | |
ENTREE SALADS
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| PORTOBELLO MUSHROOMS with mascarpone cheese, pine nuts and arugula | |
| LARGE CAESAR SALAD | |
| LARGE SPINACH SALAD with goat cheese, kalamata olives, red bell peppers, cucumbers, red onions, almonds and sherry vinaigrette | |
| PASTORAL SALAD with avocado, green beans, nectarine salsa, couscous, grilled eggplant and mixed greens | |
| ROAST CHICKEN SALAD tossed with julienned vegetables, soy-rice vinaigrette and hazelnuts; served with noodles, apples and mixed greens | |
| SMOKED TROUT SALAD tossed with Belgian endive, oranges, dried cranberries, and hazelnuts; topped with aioli | |
| WARM DUCK CONFIT SALAD with warm bacon-red cabbage-red wine vinaigrette, almonds and poached pears on a bed of endive and spinach | |
| SAUTEED CRABCAKES with mixed greens, green beans, aioli, carrots, and nectarine salsa | |
PASTAS
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| SAUTEED CRABCAKES with mixed greens, green beans, aioli, carrots, and nectarine salsa | |
| PENNE tossed with smoked chicken (or mushrooms for vegetarian), broccoli, sauteed onions, sundried tomatoes and parmesan cheese | |
| FETTUCINE with bacon, tomatoes, pine nuts and red chard in a light cream sauce | |
| RAVIOLI OF THE DAY | |
ENTREES
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| RAVIOLI OF THE DAY | |
| GRILLED SALMON with roast sweet pepper aioli | |
| CAPERS soft polenta and vegetables | |
| GRILLED LAMB FILET MIGNON with Madeira sauce, shiitake mushrooms, soft polenta and vegetables | |
| GRILLED CHICKEN BREAST with watercress aioli, pineapple-pear salsa, soft polenta and vegetables | |
| VEGETABLE RAGOUT of leeks, portobello, shiitake mushrooms, corn and kale in a vegetable broth; with soft polenta | |
SANDWICHES
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| VEGETABLE RAGOUT of leeks, portobello, shiitake mushrooms, corn and kale in a vegetable broth; with soft polenta | |
| SMOKED CHICKEN with sundried tomatoes, green onions, aioli and spinach | |
| GREEN BEANS AND PROVOLONE CHEESE with mixed greens and pesto | |
| EGGPLANT AND GOAT CHEESE with spinach and pesto | |
| PORTOTBELLO MUSHROOM with red pepper aioli and mixed greens | |
| GRILLED CHICKEN BREAST with mixed greens | |
| HALF SANDWICH AND A CUP OF SOUP | |
DESSERTS
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| HALF SANDWICH AND A CUP OF SOUP | |
| CHOCOLATE TORTE with coffee custard sauce | |
| GINGER CUSTARD with almond cookies | |
| THREE FLAVORS OF SORBET with biscotti | |
| PECAN TART with white pepper ice cream | |
| PECAN TART with white pepper ice cream | |
Dinner Menu
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| PECAN TART with white pepper ice cream | |
FIRST COURSE
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| PECAN TART with white pepper ice cream | |
| SOUP cup or bowl | |
| MIXED GREEN SALAD | |
| CAESAR SALAD | |
| SPINACH SALAD with goat cheese, cucumbers, red bell peppers, red onions, kalamata olives and almonds | |
| SMOKED TROUT SALAD with Belgian endive, oranges, dried cranberries, and aoli | |
| BELGIAN ENDIVE SALAD with pears, gorgonzola cheese and spiced walnuts | |
| MUSSELS with fennel, Yukon gold potatoes and spinach in a saffron cream broth | |
| PORTOBELLO MUSHROOMS with mascarpone cheese, pine nuts and arugula | |
| SHRIMPCAKES with mixed greens, aioli and pineapple-pear salsa | |
ENTREE SALADS
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| SHRIMPCAKES with mixed greens, aioli and pineapple-pear salsa | |
| LARGE CAESAR SALAD with chicken | |
| PASTORAL SALAD with avocado, green beans, pineapple-pear salsa, couscous, grilled eggplant and mixed greens. | |
| ROAST CHICKEN SALAD tossed with julienned vegetables, soy-rice vinaigrette and hazelnuts; served with noodles, apples and mixed greens. | |
| WARM DUCK CONFIT SALAD with warm bacon-red cabbage-red wine vinaigrette, almonds and poached pears on a bed of spinach and endive. | |
ENTREES
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| WARM DUCK CONFIT SALAD with warm bacon-red cabbage-red wine vinaigrette, almonds and poached pears on a bed of spinach and endive. | |
| SALMON on a bed of napa cabbage with soy-sake sauce, Chinese eggplant, noodles and carrot salad | |
| FISH OF THE DAY | |
| EGGPLANT layered with oyster mushrooms, ricotta and goat cheese; served with tomato sauce, sautéed greens and polenta | |
| CHICKEN BREAST with a sauce of porcini mushrooms, ricotta and goat cheese; served with polenta and arugula | |
| LAMB FILET MIGNON with madeira sauce, potato gratin, grilled shiitake mushrooms and watercress | |
| RIB-EYE STEAK with mustard sauce, stilton cheese and pistachio; served with potato gratin and vegetables | |
| PENNE PASTA tossed with smoked chicken (or mushrooms for vegetarian), sundried tomatoes, sautéed onions, broccoli, and parmesan cheese. | |
| FETTUCINE with bacon, tomatoes, pine nuts and red chard in white wine cream sauce | |
DESSERTS
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| FETTUCINE with bacon, tomatoes, pine nuts and red chard in white wine cream sauce | |
| CHOCOLATE TORTE with coffee custard sauce | |
| GINGER CUSTARD with almond cookies | |
| THREE FLAVORS OF SORBET with biscotti | |
| PECAN TART with white pepper ice cream | |
Cross Streets:
(3rd St.)Neighborhood:
OaklandPhone:
510-251-8100Location(s)
- Soizic
- 300 Broadway
- Oakland, CA
- United States
