The Grove French Toast 11²⁵

egg custard soaked and oven baked Semifreddi’s Sweet Batard served with fresh strawberries and Vermont Grade A Maple Syrup

Breakfast Burrito 12⁷⁵

soft scrambled eggs, crispy golden rosemary hashbrowns, smoky black beans, cheddar, jack, salsa and mashed avocado

The Breakfast Special* 11⁹⁵

two poached or soft scrambled eggs, Applewood smoked bacon, Sweet Batard toast, crispy golden rosemary hashbrowns

Steel-Cut Irish Oatmeal 9⁷⁵

slow-cooked the old-fashioned way with steel-cut oats and milk, topped with a dried fruit compote and served with Vermont grade A Maple Syrup, almonds, dried cranberries and fresh raspberries

House Made Granola 9⁷⁵

small-batch-toasted oats, almonds, and dried cranberries, served with bananas, blueberries, strawberries, honey and your choice of organic Greek yogurt or milk

Fresh Fruit Platter 8⁹⁵

strawberries, blueberries, raspberries, bananas, cantaloupe and honeydew served with minted honey

Housemade Banana Brown Sugar Crumble Bread 4⁵⁰

The Grove Eggs Benedict*

two poached eggs served over a toasted English muffin topped with lemon hollandaise and fresh chives. Served with crispy golden rosemary hashbrowns

Ranchero Baked Eggs* 12⁷⁵

two eggs baked in a house made roasted dried red chile sauce and smoky black beans, topped with avocado, sliced radishes, diced red onion, cotija cheese, sour cream and cilantro. Served with warm, local La Palma Taqueria corn tortillas

Egg and Avocado Toast 13²⁵

mashed avocado on grilled thick-cut Semifreddi’s Sweet Batard with lemon, organic olive oil, and coarse sea salt. Topped with two poached eggs, chives, and served with dressed mixed greens

Breakfast Tacos 12²⁵

your choice of thinly sliced flank steak, chorizo, or roasted seasonal vegetables on warm local La Palma Taqueria corn tortillas filled with soft scrambled eggs and melted cheddar, topped with house made pico de gallo, mashed avocado and cilantro. Served with a side of smoky black beans

Deep Dish Quiche 10⁹⁵

your choice of Bacon & Cheddar or Roasted Vegetable & Goat Cheese. Baked in a house made, buttery pie crust

Basil and Goat Cheese 11⁹⁵

fresh torn basil and goat cheese

Bacon and Cheddar 13²⁵

Applewood smoked bacon and sharp cheddar

Spinach, Fontina and Tomato 11⁹⁵

fresh spinach, fontina and oven-roasted tomatoes

The Grove Denver 13⁵⁰

Fra’Mani smoked ham, roasted red peppers, caramelized onions and cheddar, finished with chopped parsley

Smoked Salmon 13⁹⁵

Cambridge House Royal Smoked Salmon, diced shallots, capers and creamy goat cheese, finished with fresh dill

*Consuming raw or undercooked eggs may increase your risk of foodborne illness.
4% is added to all food and beverages for San Francisco Employer Mandates

Thick Sliced Applewood Smoked Bacon 4²⁵

Aidell’s Chicken–Apple Sausage 4²⁵

Thinly Sliced Fra’ Mani Smoked Ham 3⁷⁵

Fresh Fruit Cup 4⁹⁵

Organic Mixed Greens Salad 3⁹⁵

with red wine vinaigrette

Crispy Golden Rosemary Hashbrowns 3⁵⁰

Chicken Lime Tortilla 7⁹⁵

Tomato-Basil 7⁹⁵

Our Vegetarian Chili 8⁷⁵

Steak and Bacon “Bloody Mary” Salad 14⁹⁵

seared Creekstone Farms Black Angus Flank Steak, Applewood smoked bacon, parmesan cheese, romaine, green beans, cherry tomatoes, celery, red onions, with our signature Bloody Mary dressing

Apple Chicken 14⁹⁵

house-roasted chicken, organic spring mix, Granny Smith apples, goat cheese and candied spiced walnuts with white balsamic golden raisin dressing

Guacamole Chop 14⁵⁰

romaine, avocado, local La Palma Taqueria tortilla chips, pickled shallots, cilantro, diced tomato, cotija cheese, black beans, with chipotle lime dressing

The Grove Cobb 14⁹⁵

house-roasted chicken, organic spring mix, avocado, bacon, Point Reyes blue cheese, tomato, diced red onion and hard-boiled egg, with blue cheese vinaigrette

Berkeley Bowl 13⁹⁵

diced tomatoes, marinated cucumbers, avocado, sliced radishes, shredded beets, garbanzo beans, and sunflower seeds piled on to our organic spring mix with our house made Green Goddess dressing

Hot Pastrami on Jewish Rye (7oz.) 13⁹⁵

slow cooked to juicy perfection, then hand carved to order.
*limited amount made each day, so when it runs out, it’s “out!”

Grilled Cheese and Soup 10⁹⁵

cheddar, gruyere and fontina grilled to golden perfection. Served with your choice of Tomato-Basil soup, Chicken Lime Tortilla soup, or Vegetarian Chili

Tuna Melt 12⁵⁰

our house made mayo-free tuna salad with fontina and roma tomatoes

* Vine-ripened BLT 12⁷⁵

romaine, thick-sliced bacon, mayo and tomatoes

* The Grove Turkey Club 13⁹⁵

our vine-ripened BLT loaded with house-roasted turkey breast

Cheesesteak 13⁵⁰

Creekstone Farms Black Angus flank steak, fontina, roasted sweet onions, hot and sweet peppers

California Muffaletta 11⁹⁵

a slab of fresh rosemary focaccia layered with thinly sliced Fra’Mani smoked ham, fontina, roasted peppers, red onions, olive spread, olive oil and balsamic. Pressed for hours to allow the flavors to meld!

Vegetarian Muffaletta 11⁷⁵

a slab of fresh rosemary focaccia layered with fontina, roasted peppers, onions, zucchini, cucumbers, olive spread, olive oil and balsamic.

Pot of Loose Leaf Tea 4⁹⁵

David Rio Spiced Chai 3⁷⁵

David Rio Mocha Chai 4⁹⁰

Hot Chocolate 3⁸⁰

Hot Apple Cider 3⁵⁰

Fresh Squeezed-to-Order Orange Juice 6⁹⁵

Ratzlaff Ranch Apple Juice 3⁷⁵

Lemonade 4²⁵

Lavender Lemonade 4²⁵

“Arnold Palmer” 4²⁵

Fresh Brewed Iced Tea 3⁷⁵

Iced Chai 3⁷⁵

Green Planet Natural Spring Water

San Pellegrino, 500ml 3⁷⁵

Coke, Diet Coke, 7Up 2⁹⁵

Fat Tire 8⁵⁰

Fort Collins, Colorado
a well balanced, toasty thirst-quenching amber ale.
“Conceived on the seat of a bike,” during founder’s epiphanial bike voyage through Europe, drinking beer along the way.

Anchor California Lager 8⁵⁰

San Francisco, CA
Anchor’s lightest lager, balanced and smooth.
an 1840’s illustration of a westbound grizzly inspired California’s modern state flag; the artist’s eastbound version inspired this bottle’s label.

Anchor Porter 8⁵⁰

San Francisco, CA
deep black color, full-bodied and silky smooth, with a thick creamy head.
introduced in 1972, the first modern American porter-style beer, and still definitive.

Chimay Grand Reserve 8⁹⁵

Chimay, Belgium
dark, rich, sneakily potent, somehow creamy and dry at the same time.
brewed within the walls of Scourmont Abbey Monastery, funding charities and community development.

Duvel 7⁹⁵

Bruges, Belgium
miraculously clear and dry for such a strong beer.
considered one of the best beers in the world. To serve: slightly angle the glass and pour gradually to form a full, creamy head. (Leave the final 1 cm in the bottle—it’s a bit cloudy and bitter.)

Full Sail Session Beer 4⁷⁵

Hood River, Oregon
(“Windsurfing capital of the world”)
a light beer, and a multiple award winner that’s smooth, refreshing and extremely tasty.
“Stoked to Brew. Brewed to Stoke.” independent, run by beer geeks and boardheads.

Modelo Especial 4⁹⁵

Mexico City, Mexico
an authentic Mexican full-flavored lager.
their first brewmaster was paid an annual salary of $10,000 in gold.

Pabst Blue Ribbon Tallboy 4⁵⁰

est. Milwaukee, WI
(but actually brewed in Los Angeles, CA)
classic early American blue collar lager, smooth and full-bodied.
has quenched the thirsts of miners and carpenters since 1844.

Crispin Dry Cider 5⁵⁰

Colfax, CA
the driest cider locally made, gluten free, drinks great over ice.
an apple a day . . .

Mas Fina Brut, Cava, Spain 10/38

a sparkling wine that is dry, elegant and balanced. perfect in a mimosa.
grape growing was introduced around here circa the Roman Empire, and this winery is still run by the founding Masachs family.

Highway 12 Sauvignon Blanc, Sonoma, CA 9⁵⁰/36

crisp, light and refreshing, with a slightly tangy finish.
named after California’s premiere wine corridor.

Lechthaler Pinot Grigio, Trentino, Italy 10/38

dry, harmonious, and fine flavor with good balance and a round finish.
founded in 1940 and still family-run by Luigi Togn and daughters Romina, Valentina, and Martina.

AnnaBella Chardonnay, Napa, CA 9⁵⁰/36

medium bodied, fruity, with only a touch of oak in the background.
named after the grower’s grandmother, Annabella, a lover of food and family.

Pedroncelli, Dry Creek Valley, CA 8⁵⁰/32

crisp taste meets cherry, berry and a bit of orange zest with a framework of acidity in this SF Chronicle Double Gold medal winner.
family-owned for generations, they sold grapes to home winemakers during Prohibition in order to keep their vineyards going.

3 Girls Pinot Noir, Lodi, CA 9⁵⁰/36

rich, round, backed with a touch of smoke and spice, with loads of cherries and berries.
named this after the owner’s 3 young daughters, now grown and all live within a quarter mile of the winery.

Heron Merlot, Mendocino County, CA 9/34

organic and structured, this wine has oomph.
San Franciscan Laley Heron started this wine business, one of the first woman-owned, in 1994.

Force of Nature Blend – Red Blend, Paso Robles, CA 8⁵⁰/32

(76% Merlot, 11% Cabernet, 11% Syrah and 11% Petite Sirah)
lush berry fruits, and black tea; a little bit explosive.
have you farmed bananas and stonefruit in Hawaii, as well as boutique vineyards for small growers? Owner and grower Rob Murray has.

Llama Malbec, Mendoza, Argentina 13/48

a South American classic from the Andes, powerful and concentrated, a little spice, with berries and chocolate.
100 year old vines grown with green methods in pollution-free air with irrigation fed by melted snow.

Chasing Lions Cabernet Sauvignon, Oakville, CA 10/38

bold, chewy, structured, with finesse.
told in his late teens by Grandpa to get off the family ranch and “go chase lions,” he’s done it ever since.