TO START
PRETZEL BITES sharp cheddar sauce, grain mustard, sea salt, nutritional yeast
9
WILD ARUGULA SALAD fennel, parsnip, poached pear, vinaigrette
12
SMOKED SALMON TARTINE avocado, caviar, farm egg, pickled onion, hollandaise
19
CALABRIAN CHILI SPICED CHICKEN WINGS grilled bread, cucumber spears, house ranch
17
FROM OUR WOOD FIRED OVEN
NEAPOLITAN STYLE PIZZAS: (Add ons – prosciutto +4, bacon +3, organic egg +2)
MARGHERITA PIZZA fresh mozzarella, basil, wild arugula
15
BACON AND EGGS PIZZA black pig bacon, scrambled eggs, sweet onions, baby kale
18
BLACK PIG BACON PIZZA roasted peppers, pickled cauliflower, wild arugula
17
MAINE LOBSTER SALAD ROLL creme fraiche, herbs, pretzel bun, house chips, pickles
24
DUROC POCK CHOP mushroom ragout, roasted shallots, lardons, frilly red mustard reds
27
DOUBLE CUT COWBOY RIB EYE duck fat potatoes, brown butter, bearnaise
84
BLACK ANGUS SHORT RIB fregola, market vegetables, bourbon pepper demi-glace
32
SWEETS
SALTED CARAMEL SWIRLED BROWNIES ginger, mint crème anglaise
11
HERLOOM APPLE CAKE blueberry coulis, shiso
11
Executive Chef Matthew Dolan
*The State of California would like you to know that consuming undercooked
or raw meats, seafood or shellfish may increase your risk of foodborne illness.
or raw meats, seafood or shellfish may increase your risk of foodborne illness.
**6% Charge Added for San Francisco Employer Mandates
