Open for Limited Dinner Service on Thursdays, Fridays & Saturdays.
The menu highlights Chef Jason Fox’s take on California bistro food, with a focus on Mediterranean cuisine with a focus on seasonal ingredients, including house made burrata with figs and prosciutto, roasted carrots with coriander, gem lettuces, and roasted chicken with cauliflower, raisins, and pine nuts. The menu is paired along our essential Proper cocktail lineup of classics elevated with a creative twist.
Thurs-Sat; 5:00pm – 11:00pm
General Inquiries
628.895.2040 | info@villonsf.com
Private Event Inquiries
628.895.2032 | events@villonsf.com
San Francisco Proper Hotel
1100 Market Street
San Francisco, CA 94102
Valet parking available at McAllister Street entrance
COCKTAILS
NEGRONI SEVILLA
Tanqueray Flor de Sevilla Gin, Campari, Martini Rosso 16
CLOVER CLUB
Tanqueray Gin, Blanc Vermouth, Raspberry, Lemon, Egg White. Served Up 16
PERFECT ROB ROY
Johnny Walker Black Label Scotch, Martini Sweet and Dry Vermouth, Bitters. Served Up 16
MODIFIED SIDE CAR
Bulleit Rye, Brandy, Cointreau, Lemon. Served Up 16
BILLY LE KID
Don Julio Blanco, Lillet, Peach, Lime. Served Up 16
BLACKBERRY GIMLET
Grey Goose Vodka, Blackberry, Lime. Served up 16
OLD CUBAN
Havana Club Blanco, Mint, Lime, Champagne. Served Up 16
BUBBLES
ADRIANO ADAMI GARBEL PROSECCO TREVISO BRUT
NV, Veneto, Italy 16/64
BILLECART SALMON BRUT RESERVE
NV, Champagne, France 32/135
WHITE AND PINK
BARBARA OHLZELT ZOBINGER GRUNER VELTLINER
2017, Kamptal, Austria 16/64
TOHU SAUVIGNON BLANC
2019, Awatere Valley, Marlborough, New Zealand 17/68
MINUTY
2019, Cotes de Provence, France 16/64
PRIVATE PROPERTY CHARDONNAY
2017, Santa Lucia, California 22/88
RED
MAISON L’ENVOYE GAMAY NOIR
2018, Beaujolais, France 18/72
LITTLE BOAT PINOT NOIR
2017, Russian River Valley, California 22/88
COLUME AUTENTICO MALBEC
2018, Calchaqui, Salta, Argentina 17/68
BEER
RACER 5 IPA 8
SUDWERK BAVARIAN HEFENWEIZEN 8
FORT POINT EXPORT DORTMUNDER STYLE LAGER 8
FOOD
SPICED ALMONDS 7
MARINATED OLIVES 7
FRENCH FRIES, AIOLI 7
BABY CARROTS, CORIANDER, FETA 9
BUTTERNUT SQUASH, WATERCRESS, ALMOND 10
GEM LETTUCE SALAD, RADISHES, BLACK OLIVE 12
BURRATA, FIGS, PROSCUITTO 14
PORK MEATBALLS, TOMATO, BASIL 15
LOCAL CHEESES AND PRESERVES 24
CHARCUTERIE PLATE, GRILLED BREAD 21
MUSSELS, CHORIZO, FINGERLING POTATO 25
PROPER CHEESEBURGER, FRIES 24 Add Bacon +3 Add Avocado +3
ROAST CHICKEN, CAULIFLOWER, PINENUTS 28
PORK MILANESE, ARUGULA, LEMON 27
SWEET
BASQUE CHEESECAKE WITH FIGS, VANILLA 9
GINGER BREAD LOAF WITH TONKA BEAN ICE CREAM 9
Proper began as a feeling, not as an idea. The feeling was something akin to empathy; an acute awareness that despite the current proliferation of “boutique” and “lifestyle” hotels and residences, there were precious few properties designed for and around today’s global creative nomad. Many in our milieu share the same daunting challenge: staying fresh and focused, energized and inspired—all whilst bouncing between London and Hollywood and Austin and San Francisco and Portland and back again. For them, intuitive service is a given. Mere table stakes. What they need and seek beyond accommodation, even at its most luxurious, is an inspiration. From the elevated and often surprising interiors imagined by Kelly Wearstler. From the sense of immersion in, and connection to, the vibrancy of the local culture. From the highly curated amenities. From the inspired collaborations with the city’s best and most innovative chefs and mixologists. From music and art. From every detail, every interaction, every moment. This is only Proper. And no one else.
