B O M B A Y B A R N U T S 4 .
M A G N O L I A F R I E S 5 .
P I C K L E D V E G E T A B L E S 4 .
D E V I L S O N H O R S E B A C K 3 / e a .kölsch gastrique
T A R T I N E 8 .roasted corn, burrata, truffled honey
F R I E D P O R K T R O T T E R S 9 .cherry tomato relish, aioli
B U T T E R B E A N A N D C H A R D 6 .
C A R A W A Y S P A E T Z L E 6 .
N E W P O T A T O S A L A D 6 .
A S P A R A G U S 9 .sieved egg, aioli
$ 1 2 E A C H O R S E R V E D N A K E D O N A B O A R D ( 2 F O R $ 1 8 / 4 F O R $ 3 6 )served naked with sauerkraut & stone ground mustard
$ 7 E A C H / $ 2 3 S M A L L B O A R D / $ 3 9 L A R G E B O A R Dserved with pickled vegetables, mustard & fruits
A N D O U I L L Etomato braisedbutter beans
& chard
E N G L I S HB A N G E Rroast apples& pickled
mustard seeds
B R A T W U R S Troasted carrots
& pickled mustard seeds
$ 6 E A C H / $ 2 3 B O A R Dserved with fruit compote
C O Wenglish cheddar
B L U Eenglish stilton
S H E E Pcalifornia
G O A Tcalifornia
H A R I S S AS A U S A G E
pimenton potatoes
R U S T I CP A T E
P O R KR I L E T T E S
S A L U M IL I V E R
T E R R I N EC O U N T R Y
H A M
R O A S T E D K I N G S A L M O N 2 8 .asparagus, new potato salad
B E E R - B A T T E R E D L O C A L C O D 1 6 .chips, lemon, malt vinegar
F A R R O T T O 1 7 .leeks, pioppini mushrooms, hazelnuts
C O N F I T C H I C K E N L E G 2 2 .bacon, arugula, bread salad
P O R K C H O P 2 6 .roasted heirloom carrots, caraway spaetzle
M A G N O L I A B U R G E R 1 6 .house-ground custom beef blend, house pickle, spicy aioliadd Fiscalini smoked cheddar 2.5, gruyere or blue cheese, bacon, or egg 2.25
S O U P 6 / 1 0 .
F I E L D G R E E N S 6 / 1 1 .pickled shallot, cherry tomato, feta
L I T T L E G E M S 7 / 1 3 .port blue dressing, grapes, hazelnuts
G R I L L E D R O M A I N E 1 4 .bacon vinaigrette, croutons, sieved farm egg
R A W S U M M E R V E G E T A B L E S 8 .buttermilk dressing
M A R I N A T E D L O C A L S Q U I D 1 3 .on grilled bread with lemon aioli
B E E R S T E A M E D M U S S E L S 1 6 . garlic, shallots, chive, kölsch ale, grilled bread
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* * * B I L L O F F A R E ( B R U N C H ) * * *
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------------------------------------ ----------------------------------- P R O U D L Y H I S T O R I C F A M O U S L Y G R A T E F U L
MEAT
HOUSE SAUSAGE
CHEESE
CHOOSE FROM:
CHOOSE FROM:
CHOOSE FROM:
C U R E D M E A T & A R T I S A N C H E E S E S* * * * * * * * * * * * * * * * * * * * * * * *
Y O U A R E H E R E
B O M B A Y B A R N U T S 4 .
M A G N O L I A F R I E S 5 .
P I C K L E D V E G E T A B L E S 4 .
D E V I L S O N H O R S E B A C K 3 / e a .kölsch gastrique
T A R T I N E 8 .roasted corn, burrata, truffled honey
T W O E G G S 5 .
T O A S T 2 .
B A C O N 6 .
C R I S P Y P O T A T O E S 4 .
S E A S O N A L F R U I T 5 .
B R E A K F A S T S A U S A G E 6 .
A N D O U I L L Etomato braisedbutter beans
& chard
E N G L I S HB A N G E Rroast apples& pickled
mustard seeds
B R A T W U R S Troasted carrots
& pickled mustard seeds
C O Wenglish cheddar
B L U Eenglish stilton
S H E E Pcalifornia
G O A Tcalifornia
H A R I S S AS A U S A G E
pimenton potatoes
R U S T I CP A T E
P O R KR I L E T T E S
S A L U M IL I V E R
T E R R I N EC O U N T R Y
H A M
B E I G N E T S 6 .sugar dusted & chantilly cream
S T E E L C U T O A T M E A L 8 .maple & bacon praline
F R E N C H T O A S T 1 2 .honey, chantilly cream & seasonal fruit
F U L L E N G L I S H B R E A K F A S T 1 7 .2 eggs, banger, bacon, butter beans, grilled tomato & toast
“ M A D A M E M A G N O L I A ” 1 3 .egg, ham, béchamel sauce & mixed greens
S T E A K & E G G S 1 7 .grilled flank, two eggs, potatoes & toast
F R I E D E G G & S A U S A G E S A N D W I C H 1 2 .arugula, gruyere, aioli & onion marmalade
M A G N O L I A B U R G E R 1 6 .house-ground custom beef blend, house pickle, spicy aioliadd Fiscalini smoked cheddar 2.5, gruyere or blue cheese, bacon, or egg 2.25
S O U P 6 / 1 0 .
F I E L D G R E E N S 6 / 1 1 .pickled shallot, cherry tomato, feta
L I T T L E G E M S 7 / 1 3 .port blue cheese dressing, grapes, hazelnuts
G R I L L E D R O M A I N E 1 4 .bacon vinaigrette, croutons, sieved farm egg
R A W S U M M E R V E G E T A B L E S 8 .buttermilk dressing
M A R I N A T E D L O C A L S Q U I D 1 3 .on grilled bread with lemon aioli
S N A C K S
B R U N C H
S I D E S
P R E S S P O T 3 / 6 .banner dark blend
E S P R E S S O 3 .
C A P P U C I N O 4 .
L A T T E 5 .crown point blend
N U M I T E A 4 .looseleaf
M A G N O L I A M I M O S A 1 2 .the sum of these parts:
F R E S H S Q U E E Z E D J U I C E 4 .orange or grapefruit
S C H A R F F E N B E R G E RB R U T E X C E L L E N C E . 1 2 / 4 4 .sparkling wine, mendocino county
C O F F E E & M O R E
S O U P , S A L A D S ,S M A L L P L A T E S
$ 1 2 E A C H O R S E R V E D N A K E D O N A B O A R D ( 2 F O R $ 1 8 / 4 F O R $ 3 6 )served naked with sauerkraut & stone ground mustard
$ 7 E A C H / $ 2 3 S M A L L B O A R D / $ 3 9 L A R G E B O A R Dserved with pickled vegetables, mustard & fruits
$ 6 E A C H / $ 2 3 B O A R Dserved with fruit compote
* * * P R O U D L Y S E R V I N G S I G H T G L A S S C O F F E E * * *
B O M B A Y B A R N U T S 4 .
M A G N O L I A F R I E S 5 .
P I C K L E D V E G E T A B L E S 4 .
D E V I L S O N H O R S E B A C K 3 / e a .kölsch gastrique
T A R T I N E 8 .roasted corn, burrata, truffled honey
F R I E D P O R K T R O T T E R S 9 .cherry tomato relish, aioli
B U T T E R B E A N A N D C H A R D 6 .
C A R A W A Y S P A E T Z L E 6 .
N E W P O T A T O S A L A D 6 .
A S P A R A G U S 9 .sieved egg, aioli
A N D O U I L L Etomato braisedbutter beans
& chard
E N G L I S HB A N G E Rroast apples& pickled
mustard seeds
B R A T W U R S Troasted carrots
& pickled mustard seeds
C O Wenglish cheddar
B L U Eenglish stilton
S H E E Pcalifornia
G O A Tcalifornia
H A R I S S AS A U S A G E
pimenton potatoes
R U S T I CP A T E
P O R KR I L E T T E S
S A L U M IL I V E R
T E R R I N EC O U N T R Y
H A M
O P E N - F A C E D , H O U S E - C U R E D
S A L M O N T A R T I N E 1 4 .capers, cream cheese, pickled red onion
G R I L L E D C H E E S E S A N D W I C H 1 1 .swiss, gruyere, caramelized onions
G R I L L E D V E G E T A B L E S A N D W I C H 1 3 .summer squash, wild arugula, burrata
B L T A S A N D W I C H 1 3 .bacon, lettuce, tomato, avocado
B E E R - B A T T E R E D L O C A L C O D 1 6 .chips, lemon, malt vinegar
M A G N O L I A B U R G E R 1 6 .house-ground custom beef blend, house pickle, spicy aioliadd Fiscalini smoked cheddar 2.5, gruyere or blue cheese, bacon, or egg 2.25
* * * All sandwiches served with salad or fries* * *
S O U P 6 / 1 0 .
F I E L D G R E E N S 6 / 1 1 .pickled shallot, cherry tomato, feta
L I T T L E G E M S 7 / 1 3 .port blue dressing, grapes, hazelnuts
G R I L L E D R O M A I N E 1 4 .bacon vinaigrette, croutons, sieved farm egg
R A W S U M M E R V E G E T A B L E S 8 .buttermilk dressing
M A R I N A T E D L O C A L S Q U I D 1 3 .on grilled bread with lemon aioli
B E E R S T E A M E D M U S S E L S 1 6 . garlic, shallots, chive, kölsch ale, grilled bread
S N A C K S
L U N C H
S I D E S S O U P , S A L A D S ,S M A L L P L A T E S
$ 1 2 E A C H O R S E R V E D N A K E D O N A B O A R D ( 2 F O R $ 1 8 / 4 F O R $ 3 6 )served naked with sauerkraut & stone ground mustard
$ 7 E A C H / $ 2 3 S M A L L B O A R D / $ 3 9 L A R G E B O A R Dserved with pickled vegetables, mustard & fruits
$ 6 E A C H / $ 2 3 B O A R Dserved with fruit compote
T H E M A I N E V E N T ( B E E R )
2 0 O Z .
I M P E R I A LP I N T S
(for all of our standard beers)
Great for pairings.mix & match
1 / 2P I N T S
enjoy a flight of 6 beersof your choice
4 o z . T A S T E R S
1 4 O Z . S N I F T E R*as style requires
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A C R O S S T H E G A L A X Y
Y O U A R E H E R E T H E M O T H E R S H I P S F B B Q H O U S E B R E W S * * * W H I S K E Y C O C K T A I L S
* * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * *
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S O M E T H I N G E L S E ?
E V E R Y T H I N G I S W I N E D E R F U L
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I N A L L M A N N E R O F S H A P E S & S I Z E S
Keep ‘em coming.
9 o z .
K ö l s c h S t a n g e
B E E R T O - G O
2 L I T E RR E F I L L A B L E G R O W L E R S
W I N E O N T A P
S U T T O N C E L L A R S 2 0 1 4 M A G N O L I A B L E N D
syrah, carignane, neutral french oak, wild yeast, unfiltered
1 0 . glass / 1 6 . quartino / 2 6 . half-liter
S P A R K L I N G
S C H A R F F E N B E R G E RB R U T E X C E L L E N C E . 1 2 / 4 4 .sparkling wine, mendocino county
P O R T & D E S S E R T
S U T T O N C E L L A R S 2 0 0 6 . 1 6 .‘la tortuga’, late harvest chardonnay, sonoma county
Y O R K C R E E K 2 0 0 3 . 1 3 .port, napa / sonoma
R O S É
T A B L A S C R E E K 2 0 1 5 . 1 0 / 3 9 .grenache, counoise, mourvedre & syrah, paso robles
F I L T E R E D H E T C H H E T C H Ystill or fizzy (complimentary)
H O U S E - M A D E S O D A 4 .root beer
C O F F E E 4 .sightglass
A U G U S T W E S T 2 0 1 3 . 1 5 / 5 6 .pinot noir, santa lucia highlands
L A N G & R E E D 2 0 1 3 . 1 4 / 5 4 .cabernet franc, north coast
N O V Y 2 0 1 4 . 1 1 / 4 2 .zinfandel, russian river valley
Y O R K C R E E K 2 0 0 6 . 1 2 / 4 4 .merlot, sonoma county
S H E R M A N & H O O K E R ’ SS H E B A N G . 8 / 3 2 .fifth cuveé, north coast
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R E D
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -W H I T E
N A V A R R O 2 0 1 4 . 1 4 / 5 6 .pinot gris, anderson valley
T A N G E N T 2 0 1 4 . 9 / 3 6 .albarino, edna valley
L I O C O 2 0 1 4 . 1 2 / 4 8 .chardonnay, sonoma county
* * * * P L E A S E R E F E R T O T H E B E E R B O A R D F O R T O D A Y ’ S B R E W S * * * *
* K E G S A V A I L A B L E F O R S P E C I A L O R D E R .
H E R E ’ S T H E D E A L
We've been brewing beer in San Francisco right here in the
basement on our 7-barrel system for nearly two decades. Now we
also brew across town in Dogpatch but we've never strayed from
our uncompromising attention to detail and our unwavering love
for special ingredients like Maris Otter barley malt.
Our small, hands-on brewery here in the Haight affords us
ample opportunity to express creativity, independence, and
tradition—the values at the core of American craft beer. Our
English-influenced bitters, milds, pales, browns, and porters
form the core of our brewing inspiration but we can't help but
explore the wide and diverse world of brewing at
every opportunity.
The craft beer community has much in common with the wider
artisan food community. People are reconnecting with nearly-lost
food and drink traditions, celebrating the unique and the local,
and beer plays a central role in this shift. It also pairs
wonderfully with many such foods, especially cheese and all
manner of cured meats. See the front of this menu for a
selection of both.
50 years ago this very neighborhood became an epicenter of
creative expression and independent thought, primarily through
music and art. But it also inspired a back-to-the-land,
do-it-yourself movement that has helped to return great tasting
food and drink to the table. We’re proud to be a part of it.
***
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