Hour
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FERRY PLAZA SEAFOOD RESTAURANT
WELCOME TO THE HAPPIEST OF HAPPY HOURS! Join us Monday through Friday for our Holy Cow! Happy Hour. The Ferry Building was a wonderful starting point for the restaurant. Moving from one iconic building to another iconic neighborhood in San Francisco seems not only natural, but only reinforces the commitment that Ferry Plaza Seafood has to both their suppliers, to their customers and to the city that made it all possible. Quiver Bar is the perfect setting for an after work get-together or celebratory cocktails with friends.
CHECK OUT OUR COOLEST DRINKS Ferry Plaza restaurant offers an extraordinary wine list featuring hard-to-find California Cabernet Sauvignon and Pinots Noir from California, Washington and Oregon, which pair brilliantly with Ulrich’s inspired cuisine. While the heart and soul of our list proudly celebrates our California cohorts, we’re also excited to showcase selections from our peers and inspirations throughout Europe and around the world. The collection also includes spectacular Burgundy and Bordeaux choices. Traditional Mixology There was a time when bartenders practiced the art of traditional mixology, crafting drinks with more concern for guest’s experience than the speed in which the drink was made. This timeless art of mixology is alive at Ferry Plaza restaurants.
Famous Bar Menu While Ferry Plaza Restuarant has been recognized for its culinary excellence as the “best seafood restaurant” in cities across the country, the restaurant also has become equally famous for its bar menu. Find the latest happy hour menu for all our locations. Variety Classic cocktails are making a comeback at Ferry Plaza Restuarant with a bar menu featuring the history of the American Cocktail from the 1800s to today. There is also an impressive selection of craft-brewed and quality imported beers at here, along with an extensive selection of fine wines.
WHAT WILL YOU HAVE DURING HAPPY HOURBAR MENU? Fresh Seafood
Regional Fare
Our chefs work with reputable seafood purveyors to obtain only the freshest seafood from local waters and beyond. We offer guests dozens of seafood varieties at the peak of their seasons, including Alaskan Halibut, Northwest Salmon, Hawaiian Mahi Mahi, Oregon Petrale Sole and a large selection of oysters from the U.S. and Canada, just to name a few.
Each executive chef strives to reflect commitment to culinary excellence by showcasing a vast selection of only the freshest quality seafood varieties from the Pacific Northwest, the Atlantic, local waters near their restaurant as well as unique species from international waters. Ferry Plaza Restuarnt commitment to local freshness is apparent in our seasonally inspired dishes and regionally inspired preparations.
Variety With dozens of preparations available on our menu each day – including fresh seafood, aged steaks, poultry, entrÊe salads, pastas and more -- every guest, even the non-seafood lover, is sure to find something to satisfy their palate.
Tradition & Value Providing guests with liberal portions at a reasonable price and serving it in a traditional manner from knowledgeable servers, help to makes it stand out.
THE BEST CHOICE IS SEAFOOD CEVICHE.  During our travels this summer, we spent some time at San Francisco; and one evening, we ate at a lovely restaurant in Ferry Plaza Restuarant, near the beach. If you’ve ever eaten out in The SF, you know that evening is prime time and usually quite expensive. On the up side, the food is generally fresh and delicious. And as usually happens with me, since I want to try everything that sounds intriguing or new, my eyes are bigger than my stomach‌ I ended up ordering an avocado appetiser and a full entree. Fortunately, the fish entree was normal Dutch portions, or else I would’ve had to leave it there or exploded. đ&#x;˜‰
The appetiser was an avocado stuffed with shrimp and other ingredients, which I cannot recall. What I do know is that it was rather creamy. In Spain, a halved avocado stuffed with shrimp and/or ensaladilla is tapa that is very typical in Granada, where bars give you a free tapa with a paid drink. I can’t recall the last time I had a stuffed avocado, so the appetiser in FPR tasted sublimely divine! In recreating this, I thought I would first steam the shrimp and use mayonnaise, to achieve the creaminess‌but after messing up a batch of mayonnaise, I changed my mind.
REALLY? JUST $1.5 AN OUSTER AT HAPPY HOUR? Yes, it is true. Oysters Casino is a retro dish that should never go out of style. It’s the type of appetizer that’s so good you wish it was main course, and maybe it could be, with a hefty salad on the side. To make Oysters Casino, oysters on the half shell are briefly baked in a bath of butter flavored with roasted red pepper, shallots, bacon and a jalapeño pepper garnish. The whole thing goes down the hatch in one delicious bite. If you love raw oysters you’ll probably also love this rich and flavorful recipe. If oysters have never been your thing, then Oysters Casino is a gateway recipe that will turn you into a fan. Even compared to other shellfish, oysters have an uncommonly dense nutritional profile. These small morsels are packed with minerals (zinc, copper, iodine, selenium, and magnesium), vitamin A, and B-vitamins, plus healthy protein and fat. As far as appetizers go, it’s hard to find anything better than oysters, either slurped raw or dressed up and baked like irresistible Oysters Casino.
COME AND TRY THE FRIED CALAMARI  During our travels this summer, we spent some time at San Francisco; and one evening, we ate at a lovely restaurant in Ferry Plaza Restuarant, near the beach. If you’ve ever eaten out in The SF, you know that evening is prime time and usually quite expensive. On the up side, the food is generally fresh and delicious. And as usually happens with me, since I want to try everything that sounds intriguing or new, my eyes are bigger than my stomach‌ I ended up ordering an avocado appetiser and a full entree. Fortunately, the fish entree was normal Dutch portions, or else I would’ve had to leave it there or exploded. đ&#x;˜‰
The appetiser was an avocado stuffed with shrimp and other ingredients, which I cannot recall. What I do know is that it was rather creamy. In Spain, a halved avocado stuffed with shrimp and/or ensaladilla is tapa that is very typical in Granada, where bars give you a free tapa with a paid drink. I can’t recall the last time I had a stuffed avocado, so the appetiser in FPR tasted sublimely divine! In recreating this, I thought I would first steam the shrimp and use mayonnaise, to achieve the creaminess‌but after messing up a batch of mayonnaise, I changed my mind.
HAPPY HOUR MENU TUESDAY ~ SATURDAY 2:30PM - 5:30PM
At Ferry Plaza Seafood our happy hour menu is farm to table and represents our appreciation of local organic growers. It is therefore our goal to present a menu that is seasonably driven.
SEAFOOD Happy Hour Oysters
$1.50
Fish and Chips
$16.00
Fried Calamari
$12.00
Lager Steamed Mussels
$11.00
Fried Oysters
$10.00
Clams
$12.00
Seafood Ceviche
$14.00
Avocado & Shrimp
$7.00
Brussel Sprouts
$4.00
Pomme Frites
$3.00
Clam Chowder Cup
$5.00
DRINKS Bubbles Red/White Wine
5.00/gl 24.00 /blt 5.00/gl 20.00/blt
Sangria
5.00/gl
HH DRAFT
4.00/gl
THANKS SEE YOU SOON! “Our seafood vendors are environmentally friendly and oyster with sustainable practices.This means no homones or pollutants are allowed!�
A nice place to hang out with friends and family along the park 653 Union St. San Francisco, CA 94133 415.274.2561 info@ferryplazaseafood.com