Desserts

Dessert

Mango Panna Cotta

with mango créme anglaise

Campari Blood Orange Sorbet

in a waffle nest

Chocolate Bomb

with raspberry coulis & chocolate fondante

Monterosa

wild strawberry italian cheesecake

Dunce Cap Cones

Four cones filled with dark chocolate mousse over ancho chili pepper chocolate sauce. Extra cone each 2

Dessert Wines

Château d’yquem
69

Per Glass

Trefethen Reisling Late Harvest
15

Per Glass

Zinfandel Easton “El Dorado” Late Harvest
11

Per Glass

Ports

Quinta du Noval Colheita 1937
79

Per Glass

Fonseca Ruby 10 yrs
12

Per Glass

Noval Black
10

Per Glass

Tequilas

Cuervo la familia reserva
25

Per Glass

Patrón Silver
11

Per Glass

Tres Agave
11

Per Glass

Herradura
12

Per Glass

Grappas

Sassicaia
25

Per Glass

Candolini
10

Per Glass

Cognacs

Remy XO
29

Per Glass

Courvoisier VSOP
12

Per Glass

Scotches

Macallan 18 year
25

Per Glass

Highland Park 18 year
18

Per Glass

Ardbeg Corry Vreckan
15

Per Glass

Oban
14

Per Glass

Glenmorangie
12

Per Glass

Glenlivet
12

Per Glass

Laphroaig 1/4 cask
12

Per Glass

Whiskies

Booker’s
14

Per Glass

Woodford
12

Per Glass

Basil Hayden’s
12

Per Glass

Knob Creek
11

Per Glass

Crown Royal
11

Per Glass

Maker’s Mark
11

Per Glass

Cordials

Chambord
10

Per Glass

Cointreau
10

Per Glass

Frangelico
10

Per Glass

Kahlua
10

Per Glass

Amaretto
10

Per Glass

Tuaca
10

Per Glass

Sambuca
10

Per Glass

Grand Marnier
12

Per Glass

Bailey’s
10

Per Glass

Limoncello
9

Per Glass

Difference between a very good steak,
a great steak and The Steak

Aging is a natural process that improves the tenderness and flavor of beef. There are two types of aging: dry-aging and wet-aging.In the ‘70s, a less expensive aging process became popular that put the beef in vacuum-sealed Cryovac bags, allowing the meat to age in its own juices, hence the term “wet-aging.” This produces a tender steak, but does not enhance the flavor.


What About The Crab

We buy only Dungeness crab that weighs at least two plus pounds (for those meaty legs) and is harvested from the nearby Pacific Ocean. The whole crab is roasted and drizzled with our crab butter sauce.

San Francisco’s Fisherman’s Wharf is a landing spot for many kinds of seafoods, but a glance at the big sign overlooking the parking lot (or at the smaller signs posted around the city pointing the way to the wharf) gives a clue to which is most important. Both signs feature the distinctive shape of Dungeness crab, one of the treasures of the West Coast fish market, and the symbol of the Golden Gate fishing industry.

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Contact Information

Bobo's Restaurant
1450 Lombard Street
San Francisco, CA 94123

Phone: 415.441.8880

E-mail: reservations@boboquivaris.com

Open Hours

Open 7 days a week
Monday thru Sunday 5 pm to 11 pm.