The Tipsy Pig Menu

salsa verde, refried black beans, jack cheese, smashed avocado, pico de gallo & a fried egg.

spring onion, sweet potato, salsa verde, rocolla salad & a fried egg.

sausage ragout, braised dino kale, crispy roasted garlic polenta & levain toast.

smoked bacon, white cheddar & an over medium egg with tater tots.

ricotta, strawberries, tarragon, pepper-candied bacon & maple syrup.

baby kale, fennel, soft-boiled egg, prosciutto, parmesan & caper salsa verde.

roasted beets, blood oranges, pistachios, farro verde & sherry vinaigrette.

farm chicories, pickled carrots, breadcrumbs, sonoma dry jack & meyer lemon “caeser” dressing.

nettle oil, chive, mustard blossoms.

smoked bacon, roma tomato, pea shoots & horseradish aioli on seeded whole wheat with mixed greens.

buttermilk battered chicken breast, bbq sauce & picnic slaw on a pan de mie bun with sweet potato fries.

smoked bacon & parmesan-herb gratin.

with spiced honey.

horseradish-herb aioli.

a classic bloody mary, tipsy style.

our bloody mary with hangar one chipotle vodka & spiced rim.

pimms, cucumber, lemon & ginger beer.

prosecco, la pinta pomegranate liqueur & twist of lemon.

ketel one vodka, apricot-riesling jam, lemonade & iced tea.

a refreshing beer infused with grapefruit soda.

mozzarella burrata, english pea mash, fava bean-mint gremolata & grilled country levain.

calabrese sausage, tomato ragout & ricotta salata.

prosciutto wrapped day boat scallops, snap peas, hedgehogs & crispy spring onions.

ancho chili bbq sauce & mixed marble potato salad.

marcona almonds, bacon-lemon vinaigrette & sonoma dry jack.

selection of local cheeses, seasonal preserves & toasted cranberry-walnut bread.

baby kale, shaved fennel, soft-boiled egg, prosciutto, parmesan & caper salsa verde.

toasted pistachios, farro verde, ricotta salata & sherry vinaigrette.

pickled carrots, sourdough breadcrumbs, sonoma dry jack & lemon “caesar” dressing.

nettle oil, chives & mustard blossoms.

arugula rabe, artichokes, fingerlings, spring onion puree & grain mustard vinaigrette.

wild nettle risotto, ramps & lemon-chili salsa verde.

slow-cooked egg, grilled brioche, chicories, cider vinaigrette, breakfast radish & manchego.

demi gravy, mashed potatoes, pancetta-braised kale & pink peppercorn honey.

english peas, red pearl onion, green garlic, mustard spaetzel & pancetta jus.

smoked cheddar-i.p.a dip.

chimay braised pulled pork & red cabbage slaw on hawaiian sweet buns.

little gems, cherry tomatoes, bacon, crispy shallots & pt. reyes blue dressing.

smoked bacon & parmesan-herb gratin.

roasted chicken, carrots, fingerlings & a biscuit top.

thyme-honey glaze.

spiced honey.

horseradish-herb aioli.

marcona almonds, bacon-meyer lemon vinaigrette & shaved sonoma dry jack.

smoked bacon & parmesan-herb gratin.

chimay braised pulled pork & red cabbage slaw on hawaiian sweet buns.

white cheddar & hawaiian sweet buns.

a selection of local cheeses, seasonal preserves & toasted cranberry-walnut bread.

smoked cheddar-ipa. dip.

toasted pistachios, farro verde, ricotta salata & sherry vinaigrette.

pickled carrots, sourdough breadcrumbs, sonoma dry jack & lemon “caesar” dressing.

little gems, roasted cherry tomatoes, smoked bacon, crispy shallots & pt. reyes blue dressing.

horseradish-herb aioli.

strawberry gelato, summer berry compote, peanute brittle, brioche breadcrumbs, peanut butter powder.

please ask your server for tonight’s selections.

apple cider caramel sauce, vanilla bean gelato, cinnamon-sugar sage.

strawberry-rhubarb compote, spiced pecan, reduced balsamic, vanilla oil & toasted ciabatta.