Thank you San Francisco Magazine for naming us
Baby kale with red and green cabbage and shaved carrots, dressed in house made lemon-dijon-shallot vinaigrette, topped with shaved parmesan and toasted pepitas. ADD A PROTEIN OF YOUR CHOICE TO MAKE IT A MEAL!
Curried Chicken Salad Sandwich
Roasted Petaluma Farms chicken breast, shredded and tossed with Indian spices, poached currants, toasted almonds, and fresh parsley. Served with house made pickled red onions, arugula, and corriander aioli.
EBBETT’S CLASSIC MENU
Your choice of pulled pork or Hodo Soy house-marinated baked tofu, with brown rice, black beans, sliced grape tomatoes, corn, avocado and queso fresco with house-made serrano-cilantro salsa verde.
Slow roasted pulled pork, artisan ham, gruyere cheese, jalapeño relish and chipotle aioli on a crusty Acme roll.
Roasted house-marinated Hodo Soy tofu topped with a red and green cabbage, carrot, mint and cilantro slaw in ginger-lime vinaigrette with wasabi aioli and Sriracha on an Acme torpedo roll.
All of the meat we serve is raised in a sustainable manner with
no hormones or antibiotics.