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Presidio Brunch Menu

The document provides information about the brunch menu at Presidio Chicago restaurant. It begins with background on the inspiration for the menu from Northern California and the San Francisco Bay Area. It then provides a brief history that the Presidio of San Francisco was formerly a US Army post and controlled by the US since 1846, having previously been a Spanish and then Mexican Army post. The menu then lists food, side, coffee/tea options as well as classic cocktails inspired by the Bay Area.

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Ashok Selvam
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3K views

Presidio Brunch Menu

The document provides information about the brunch menu at Presidio Chicago restaurant. It begins with background on the inspiration for the menu from Northern California and the San Francisco Bay Area. It then provides a brief history that the Presidio of San Francisco was formerly a US Army post and controlled by the US since 1846, having previously been a Spanish and then Mexican Army post. The menu then lists food, side, coffee/tea options as well as classic cocktails inspired by the Bay Area.

Uploaded by

Ashok Selvam
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Our food and beverage menus are inspired by culinary philosophies

and traditions from Northern California and the San Francisco Bay Area.
The Presidio of San Francisco is a National Park with spectacular
vistas of the Golden Gate Bridge and the San Francisco Bay. The grounds
were formerly a US Army post - controlled by the United States since 1846.
Prior to that it was a Spanish and then a Mexican Army post.

B R U N C H

M E N U

Every man should be allowed to love two cities,


his own and San Francisco.

-GENE FOWLER

@P R E S I D I O C H I C A G O
PRESIDIO CHICAGO

1749 N DAMEN AVE

PRESIDIO CHICAGO

1749 N DAMEN AVE

FOOD

SIDES

COFFEE AND TEA

G R A N O L A A N D F R U I T PA R FA I T

J O N E S C H I C K E N S A U S A G E P A T T Y ( 2 ] $5

S PA R R OW C O F F E E R OA S T E R Y , C H I CAG O

House m a d e G r a n o l a , A l m o n d s , C h er r ie s , A p r ic o t s ,
G r eek Yo g u r t , H o n ey

J O N E S C H E R R Y W O O D S M O K E D B A C O N ( 4 ) $5

$11

D U C K E G G $5

B R E A K FA S T B U R R ATA

E N G L I S H M U F F I N $2

Thi c k C u t R a i s i n B r ea d , C a l i f o r nia B ur r at a,
Uncl e R a n d y s H o n ey, P i c k l ed S u l t anas , Pe p it as ,
S ea s o n a l F r u i t
$15

S I D E S A L A D $5

THAI SHRIMP & GRITS


Cocon u t G r i t s , F r i ed T i g er S h r i mp , H o t C hil is ,
B a m bo o S h o o t s , Po a c h ed Far m E g g ,
C o c o n u t C u r r y, C i l a n t r o
$18

BERKSHIRE PORK COLLAR HASH


Chi l i B r a i s ed Po r k C o l l a r, Po t a t o e s , C hil is ,
S pri n g O n i o n , S u n n y Fa r m E g g , R am p A io l i
$17

Espresso 3 (d b l.4)
Latte 4 (d b l.5)
Cappu ccino 4 (d b l.5)

H A S H B R O W N S $5
F A R M E G G $1

PISCO CURED IRISH SALMON


Toa s ted E v er y t h i n g B a g el , C a p er s , R e d O nio n,
W h i p p ed C r ea m C h ee s e
$16

$4

Cortad o 4 (d b l.5)

RARE TEA CELLAR, CHICAGO


PRESIDIO ORIGINALS

$10 EACH

$4 EACH

2 0 1 0 Vin tage Sicilian Blo o d Oran g e P u -e rh

LOVE & HAIGHT

3 Estat e Ble n d

Gin , Strawberry in fu sed Pimms, Preserved Lemon


Cord ial, Sod a, M in t

Ex tra Rega l Earl Gre y

M U N I C I PA L C O D E

Forbid d en Forest L ap s an g So u c ho n g

S p ark lin g W in e, Peach in fu sed Aperol, Oran ge Ju ice,


Citric Acid

Emperors M in t C ho c o lat e

MISSION MARY

Bou rbon Van illa C hai

Vo d k a, Tomato, M an go, Horserad ish , Ch olu la, Pastor


Pork , Haban ero Ch ed d ar, Escabech e

J U I C E A N D S O DA

The following items come with choice of


hash browns or green salad

WAKE UP CALL

Oran ge or G ra p e f ru it J u ic e $3

T H E B R E A K FA S T S A N D W I C H

Lu x ard o Fern et, Creme d e Cacao,


Sparrow Coffee, Cocon u t Cream

M ex ican C o ke $4

Choi ce of C h i c ken S a u s a g e Pa t t i es or S m o ke d B ac o n,
E xt ra L a rg e E n g l i s h M u f f i n , H er b E g g O m e l e t ,
Am er i c a n C h ees e, To m a t o, R am p A io l i
$1 4

B R E A K FA S T R O YA L E
The Pre s i d i o B u rg er, S u n n y Fa r m E gg , S m o ke d B ac o n
$16

QUICHE LORRAINE
S m o ked B a c o n , C a r a m el i zed O nio n,
T h y m e, E m m en t h a l e r
$15

LOBSTER BENEDICT
Poac h ed Fa r m E g g s , A s p a r a g u s , B r io c he ,
S a u c e M a l t es e, Po p p ie s
$21

M ex ican Sp rit e $4
C L A S S I C S B Y T H E B AY

Diet C o ke $3

$10 EACH

IRISH COFFEE
Stanton Delaplane, Buena Vista Cafe 1952

Fever Tree Gin g e r Be e r $4


Iced Bla c k Te a $4

Ir ish W h iskey, Demerara, Sparrow Roastery Coffee,


Fresh W h ipped Cream Served Hot

PISCO PUNCH (TRADITIONAL)


Duncan Nicol, Bank Exchange & Billiard Saloon 1893
Pe r uvian Pisco, Pin eapple G u m, Lemon , Distilled Water

Served on the Rocks

TO M M Y S M A R G A R I TA
Julio Bermjos, Tommys Mexican Restaurant 1994
Blan co Tequ ila, Lime, Agave N ectar Served Up

PRESIDIO CHICAGO

1749 N DAMEN AVE

Executive Chef Shaun Connolly


Beverages by The Dogma Group

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