The Dish: Hoss Zare's Fly Trap Menu Revealed

SoMa: As mentioned earlier, the revamped version of the 102-year-old Fly Trap will make its return tomorrow night, on the nice round (and lucky) number of 8/8/08. The new awning is a brighter shade of red, and showcases the new name: Zare at Fly Trap. As a special preview, we've gotten our hands on the opening menu, and already in the incipient form, the new influences are very, very evident. Apps range from $8 to $13, entrees $14 to $24. From Zare's Mediterranean/Persian slant and the "menage a foie" to Marisa Churchill's dessert menu with items like goat cheese cheesecake with lavender syrup, the Fly Trap is much changed from the days of veal piccata and coq au vin. The menu follows:

Appetizers
Cauliflower apple soup ~ curry ~ bacon crumble 8

Poached egg soup ~ wild mushrooms ~ butternut squash 9

Mediterranean avocado dip ~ zucchini borani ~ crispy lavash 9

Smoked trout ~ roe ~ cucumber “fettuccini” ~ dill crème fraiche 11

Slow-cooked lamb tongue ~ cinnamon ~ white asparagus ~ mango chutney 12

Grilled Italian eggplant ~ sun-dried yogurt ~ walnuts ~ crispy basil 10

Pistachio meatballs ~ harissa-honey-pomegranate glaze 12

“Ménage a foie”~ foie gras, grilled peach
~ sheep liver, pickled jalapeño, roasted Roma tomatoes
~ chicken liver, onion marmalade, aged balsamic 18

Conchiglioni ~ lamb cheek Bolognese 12

Spice-roasted bone marrow ~ bergamot preserve ~ Persian baby pickles 12

Carpaccio of red snapper ~ zucchini ~ browned garlic ~ consommé 13

Grilled sardines ~ Persian cucumber ~ heirloom tomatoes 13

Salads
Butter lettuce salad ~ crispy Parma prosciutto ~ tarragon mustard vinaigrette 10

Beet carpaccio ~ Laura Chenel goat cheese ~ pickled red onion ~ walnut vinaigrette 10

Baby octopus and calamari salad ~ frisee ~ Borlotti beans ~ lemon confit vinaigrette 12

Zaré Nicoise ~ grilled Ahi tuna ~ quail eggs ~ French beans ~ heirloom tomatoes ~ cured olives 14

Entrees
Capellini-stuffed bell pepper ~ burrata cheese ~ basil ~ spring garlic broth 17

Slow-roasted monkfish ~ zucchini blossoms ~ pickled Thompson grapes ~ verjus emulsion 22

Pan-roasted local sea bass ~ marinated chickpeas ~ eggplant ~ Caspian-style tapenade 24

Pappadam-crusted wild Alaskan salmon ~ grapefruit reduction ~ cardamom ~ avocado “gnocchi” 21

Fulton Valley “drunken” half chicken ~ tarragon-artichoke-mushroom cream sauce 19

Abgusht lamb shank braise ~ flageolet beans ~ potato ~ preserved lemon 24

Braised single-bone short ribs ~ foie gras-truffle oil bone marrow ~ tomato confit 26

Grilled flat iron steak ~ blue cheese crust ~ truffled taro root puree 24

Zaré’s lamb burger ~ sumac ~ Persian pickles ~ French fries 14

Desserts
“Greek yogurt & honey” ~ Fage panna cotta ~ white truffle honey ~ red flame grapes ~ clover honey tuile 9

Goat cheese cheesecake ~ fresh figs ~ lavender blossom syrup ~ toasted pistachios 9

Lemon semifreddo ~ green olive-Marcona almond toffee ~ white chocolate biscotti ~ Spanish olive oil 9

Fried milk torrijas ~ cinnamon sugar ~ rose water hot chocolate 9

“Rocky road” ~ dark chocolate torte ~ homemade Tahitian vanilla marshmallow ~ curried candied peanuts ~ soy salted caramel ~ chocolate ice cream 9

Duo of seasonal sorbets 6