Early to Rise

Chive schmear, capers, tomato & red onion

With heirloom tomatoes, avocado, red onion, and homemade bread & butter pickles

Boiled in malt syrup and baked fresh every morning. Your choice of plain or everything bagels with chive or plain schmear.

Shredded gem lettuces with roasted delicata squash, Asian pears, pepitas, pecans, fines herbs, pomegranate & smoked yogurt dressing

Fried in small batches throughout the day & served warm

Today's flavor is ... Apricot whipped cream inside with a honey-lemon glaze, sliced almonds & powdered sugar on top!

Poached shrimp, crispy bacon bits, roasted mushrooms, sweet onions & scallions; served with a poached egg & roasted prawn broth

Griddled macadamia brioche with toasted coconut cream, P.O.G. syrup & lilikoi conserva

Our challah bread soaked in buttermilk custard and griddled to perfection; served with ETR butter & maple syrup.

Peas & their tendrils, roasted carrots, scallions, tamarind, lime coconut yogurt & garam masala spices; vegan and gluten-free

Shredded gem lettuces with roasted delicata squash, Asian pears, pepitas, pecans & fines herbs

Anson Mills grits finished with aged white cheddar & black pepper

Anson Mills course-ground grits with house-made ETR butter & black pepper

Arugula and shaved fennel with lemon vinaigrette

Seasonal fruit

Our signature cocktail since our first pop-up eight years ago. A blend of grapefruit, vodka, lime & Lo-Fi Gentian Amaro. This sweet, bitter, boozy delight is perfect for washing down all those bagels and donuts.

Classic recipe spiked with amontillado sherry, fresh lemon & lime, black pepper & ETR fermented chili flakes

Cuvee Della Contessa Prosecco, D.O.C. & your choice of bottled orange or grapefruit juice

Our house roast by Signal Coffee. It is a rich and soulful medium-roast of single origin beans from the Huehuetenango region of Gutemala.

By Leland Tea Company in Burlingame.

Brewed from loose leaf Earl Grey courtesy of Leland Tea Company in Burlingame

Saratoga sparkling spring water

Heritage Duroc pork belly cured in-house with brown sugar & black pepper for two weeks then smoked to perfection over hickory wood

Pork loin brined in garlic, thyme and bay leaves then slow-smoked for six hours; our leanest cut

Heritage Duroc legs marinated in molasses, garlic & herbs for two weeks then slow smoked for six hours; great pan-fried!

Made with fermented local cayenne peppers, apple cider vinegar & green coriander

All made with locally-grown fruit throughout the year. Availability of specific flavors will vary.

OK, we don't make this one but it's delicious. These hickory-smoked lox are lovingly crafted from Scottish salmon by our friends at 55 Degrees Smoked Salmon.

Our house roast by Signal Coffee. A rich and soulful medium-roast of single origin beans from the Huehuetenango region of Guatemala.

Four fresh, house-made bagels with 4oz of smoked salmon, chive schmear, capers, sliced tomato & red onion.

Choice of meat from our smokehouse, six farm eggs, ETR butter & four English muffins. The perfect meal kit for breakfast to be made at home. (this items are not cooked)

Crafted 100% by the hands of ceramicist Katie Gibbs, our diner-style mugs each take about a month to make.

If you could bottle the feeling of stretching out on the grass in Golden Gate park with dear friends, this would be it. A perfect rosé.

Golden yellow hue with a nose of dried apricot, white peach and citrus. 90 Points Wine Spectator - 40% Pinot Meunier, 35% Chardonnay, 25% Pinot Noir

A clean, crisp sparkler with zesty apple flavors and a dry finish. Made from 100% Glera grapes.

Flavors of lemon, lime zest and oyster shell, with a subtle ginger note.

This bright rosé offers a subtle, savory overtone of grilled herbs, black cherry, ginger and almond pastry. 90 points from Wine Spectator - made with Xarel-lo, Macabeo, Parellada and Monastrell.

Aromas of citrus fruit, pear, lemon curd and chalk. Fresh and crisp with mineral notes and fine bubbles. Clean, balanced and vibrant. 92 points Wine Spectator - 100% Chardonnay

Not much wine makes it off the Azores islands, so it is a treat when we see it. Orchard fruits of pear, papaya, and tangerine. Chef Andrew's favorite!

A tasty and easy-drinking light-bodied red with flavors of fresh wild strawberry and red cherries.