Reservations

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Hog & Rocks

Snacks

Kennebec Fries | 9.5

Egg yolk glaze or spiced

Deviled Eggs | 9

Country ham & fried oyster

D.H.B. | 9

Bacon wrapped prunes

Pastrami Baby Beets | 9

Goat cheese, pomegranate, sunflower seed

Hamachi Crudo | 9/13

Harissa, olive, mint, preserved citrus

Ham

Broadbent Country Ham (Kentucky) | 19

Aged 18 months, pear

La Quercia Speck (Iowa) | 16

Aged 9 months

Greci & Folzani Prosciutto (Italy) | 19

Aged 24 months, H&R ricotta

Redonda Iglesias Serrano (Spain) | 19

Aged 20 months, candied almond

Ham Flight

4 for 36

Oysters

Painted Lady (Washington) | 3.25

Meaty, creamy, mineral

Drakes Bay (Baja) | 3.75

Firm, grassy, sweet brine

Barcat (Virginia) | 4.50

Bold, salty, smooth

Marin Miyagi (California) | 3.50

Bright, mild brine, plump

Small Plates

Baby Kale | 13

Creamy lemon vinaigrette, pecorino, levain

Korean Wings | 15

Gochujang, sesame

Brussel Sprouts | 15

Hot bacon mayo, duck fat breadcrumbs

Grilled Baby Eggplant | 15

Smoked chestnut pesto, balsamic, crispy kale

Down & Dirty Fries | 16/22

Pulled Pork, foie gravy, house bacon, smoked gouda

Bone Marrow | 18

Beef fat popover, comte cheese, garlic confit

Duck Confit Gnocchi | 18

Celery root-apple cream, butternut squash

Mushroom Toast | 19

Coddled farm egg, pecorino, burgundy truffles

Smoked St. Louis Spare Ribs | 18

BBQ spice, tennessee black pepper glaze

Full Plates

H & R Burger | 18

Caramelized onion, cheese, lettuce, sauce, fries + fried egg $2 + bleu cheese $3

Charred Spanish Octopus | 20

Nduja, cranberry beans, squid ink viniagrette

Cavatelli Bolognese | 21

Sweetbreads, pecorino, olive oil

106_Bar_Cocktails

Cocktails

Rhubarbellini | 12

Bourbon, rhubarb, lemon, pink bubbles

12 Mile | 13

Rum, rye, brandy, lime, grenadine

Penicillin | 13

Scotch, lemon, honey, fresh ginger, laphroaig float

Old Fashioned | 12

Bourbon, orange & old fashioned bitters

Jack Rose | 11

Apple jack, lemon, grenadine

Nardini Black Manhattan | 13

Rye, carpano antica, nardini amaro

Aro de Humo | 13

Mezcal, dolin blanc, sherry, grapefruit bitters

Sycamore Street | 12

Gin, lime, almond milk, green chartreuse

Martinez | 13

Old tom gin, punt e mes, luxardo maraschino

Ryes & Brine | 12

Rye, orange curcao, pineapple, pickle brine, lime

Salted Scotch Sour | 13

Scotch, salted caramel, citrus, egg white

My Buddy | 13

Rye, gran classico, lillet blanc

Kid Sister | 13

Gin, lillet blanc, gran classico

Don Agrio | 13

Mezcal, lemon, apricot, chili, salt

Dry Rye Flip | 12

Dry rye gin, earl grey honey, lemon, egg white

The

Barrel-To-Bottle

Program

Current Offerings

HENRY McKENNA 10 YR BOURBON | $9

100 Proof (HR3), $95/bottle

WELLER ANTIQUE WHEATED BOURBON | $14

107 Proof (HR5), $140/bottle

OLD SCOUT 8 YR BARREL STRENGTH RYE | $14

124.2 Proof (HR6), $190/bottle

BUFFALO TRACE SINGLE BARREL | $14

90 Proof (HR8) $110/bottle


ask about
Library offerings
186_Ham_Beers

Draft Beer

IPA | 9

"Misfit Stream" Fieldworks

Sour Farmhouse Ale | 10

Woodfour Brewing Company

Gose | 9

"Gosaic" Fieldwork

Dortmunder | 8

"Dead Canary" Ol' Republic Brewery

Sparkling

Brut | 15/60

Taittinger (Champagne) NV

Brut Rose | 12/44

Gerard Bertrand (France) NV

Cava | 12/44

Juve y Camps (Spain)

Brut | 76

Louis Nicaise Reserve (Hautvillers) NV

White + Rose

Txakolina Rosado | 11/44

Ulacia (Spain) 2015

Vinho Verde | 10/40

Villa Nova (Portugal) 2014

Chardonnay | 74

Hyde de Villaine ‘Hyde Vineyard’ (Carneros) 2011

Albarino | 11/44

Fillaboa (Spain) 2014

Red

Pinot Noir | 13/48

Angeline (Mendocino) 2014

Sangiovese (chilled) Stolpman Vineyards | 12/44

(Central Coast) 2015

Cabernet | 13/48

Alexander Valley (Sonoma) 2013

Granacha | 10/40

Priincipe de Viana (Spain) 2014

Non-Alcoholic

Lemon Ginger Soda | 4.5

Citrus Seltzer | 3

French Press Coffee | 5 / 9

Four Barrel

Happy Hour

Drinks

Smoked Margarita | 7

Tequila, lime, smoked agave nectar

Bourbon Buck | 7

Bourbon, housemade ginger beer, lime

Whiskey Sour | 7

Rye, lemon,lime, simple syrup,egg white

Old Fashion | 7

Bourbon, orange & old fashion bitters

House White/ Red Wine | 7

Pink Bubbles | 8

Olympia Beer Can | 4

Snacks

Chef’s Choice Dollar Oyster | 1

Huitlacoche Corn Dogs | 7

Beer mustard, relish. chorizo ketchup

Pulled Pork Sliders | 8

North Carolina BBQ style pork, slaw, pickles

Kennebec Fries | 7

Spiced or egg yolk glaze

Brunch

Ham

Broadbent Country Ham (Kentucky) | 19

Aged 18 months, pear

Greci & Folzani Prosciutto (Italy) | 19

Aged 24 months, H&R ricotta

Redondo Iglesias Serrano (Spain) | 16

Aged 20 months, candied almond

La Querica Speck (iowa) | 16

Aged 9 months

Ham Flight | 4 for 36

Lunch

Kennebec Fries | 9.5

Egg yolk glaze or spiced

Deviled Eggs | 9

Country ham & fried oyster

D.H.B. | 9

Bacon wrapped prunes

H&R Burger | 18

Caramelized onion, cheese, lettuce, sauce, fries + fried egg 2 +bleu cheese 3

Baby Kale | 13

Creamy lemon vinaigrette, pecorino, levain

Oysters

Painted Lady (Washington) | 3.25

Meaty, creamy, mineral

Marin Miyagi (California) | 3.50

Bright, mild brine, plump

Drakes Bay (Baja) | 3.75

Firm, grassy, sweet brine

Barcat (Virginia) | 4.50

Bold, salty, smooth

Breakfast

Buttermilk Chicken & Waffles | 18

Bacon yeast waffle, spiced syrup

Farmer's Scramble | 14

Sunchoke, patty pan squash, home fries

Eggs Benedict | 16

Pastrami ham, poached eggs, hollandaise, home fries

Duck Confit French Toast | 22

Smoked chestnut, apple, almond milk, calvados syrup

"Jewish Deli-Style" Gravlax | 15

H&R Rye bagel, pastrami spice, dill cream cheese

Shakshouka | 18

H&R merguez, harissa, cumin yogurt, flatbread

Mushroom & Grits | 17

Anson Mill's yellow corn grits, poached eggs, truffle, pecorino

Sausage & Egg "McMuffin" | 16

Nduja aioli, pickled jalapeno, american cheese, home fries

Chorizo & Eggs | 18

H&R chorizo, scrambled eggs, La Palma corn tortillas, tomatillo salsa

Snacks

Home Fries | 5

"POP TART" | 8

Cocktails

Bloody Mary | 10

vodka, spicy house bloody mix

Jack Rose | 11

Apple jack, lemon, grenadine

Mimosas | 5 glass / 20 carafe + 1 free refill

Sparkling wine, orange juice

Pimm’s Cup | 11

Pimm's, house made ginger, lemon

Rhubarbellini | 12

Bourbon, rhubarb, lemon, pink bubbles

Dry Rye Flip | 12

Dry rye gin, earl grey honey, lemon, egg white

Old Fashioned | 12

Bourbon, orange & fee old fashioned bitters

Sycamore St | 12

Gin, lime, almond milk, green chartreuse

Maple Maize | 12

Corn whiskey, maple, lemon, bitters

Hours & Info

Dinner Mon-Sat: 5-11pm, Sun: 5-10pm
Happy Hour Mon-Fri: 5pm-6:30pm
Brunch Sat-Sun: 11am-2:30pm
Afternoon Snack Sat-Sun: 2:30pm-5pm
Late Night Drinks Fri-Sat: open ’til 1:30 for drinks
Holiday Hours Open Labor Day, 11am-10pm
Dinner Mon-Sat: 5-11pm, Sun: 5-10pm
Happy Hour Mon-Fri: 5pm-6:30pm
Brunch Sat-Sun: 11am-2:30pm
Afternoon Snack Sat-Sun: 2:30pm-5pm
Late Night Drinks Fri-Sat: open ’til 1:30 for drinks
Holiday Hours Open Labor Day, 11am-10pm

Planning an event ?

Hog & Rocks can accommodate parties up to 75 guests. For more info, send us an email at  drink@hogandrocks.com or call 415-550-8627. View Event Info

About

Scott Youkilis

Scott Youkilis

Cincinnati-native, Indiana University (BS Public Management) and Johnson & Wales (AS Culinary Arts) graduate has been a San Francisco resident for more than a decade. He misses Skyline Chili, but gets to root on his hometown teams (Reds and Bengals) with his sons Everett and Charlie and wife Stacy from their digs on Potrero Hill all year long. Any spirit suits his busy lifestyle, but it’s the brown, aged juice from Kentucky that gets poured the most. Up, neat, rocks, or sour, it’s the bartender’s call. Scott can also be found hocking his Youk’s Hot Sauce at several choice locations around town. His love for art, culture, food and family make Italy his regular vacation destination. Indie rock, Alt-Country, and Phish blares from his car rides to the Farmer’s Market all while he plots his next snowboarding trip to Tahoe.  Scott’s next endeavor is the opening of Loma Brewing Company, a brewpub in Los Gatos, with his brother, former MLB player Kevin Youkilis. Get in touch with Scott.

HogAndRocks-Photos-Pierre

Pierre Tumlin

Chef Pierre Tumlin joined Hog & Rocks with the goal of evolving the menu to maintain the restaurant’s position as one of the premier gastropubs in the Bay Area. Just a few short months after taking the lead in the kitchen, he was honored to be featured as one of the San Francisco Chronicle’s 2016 Rising Star Chefs. His aspirations in the kitchen are simple; he lives to cook good food and provide a well-rounded experience for guests.

Born and raised in Sacramento, he attended the California Culinary Academy in pursuit of his passion. His education provided a solid foundation to a thriving career that has been shaped and developed through hands-on experience and personal mentors – he worked for Gordon Ramsay as a sous chef for a year – at restaurants including Spago, Aqua, three-Michelin starred Guy Savoy, RN74 and Scarpetta.

Chef Pierre brings a revitalized approach to the menu at Hog & Rocks with his affinity for local farming and ingredients. His efforts have not gone unnoticed; the San Francisco Chronicle named Pierre one of their 2016 Rising Star Chefs and restaurant critic Michael Bauer gave his recent experience a glowing 2 1/2 star review.

HogAndRocks-Photos-Daniel

Daniel Veliz

Daniel Veliz began his expedition in the restaurant industry as a busboy at the legendary Spago in 1996. He enjoyed the vibrant energy and thought of hospitality as a theater production, with a new performance each night. From this, he gained inspiration and began to ask questions about food, proper service technique, and more. Through his hustle and passion for learning, he gained knowledge from his seasoned colleagues, whom he considered the best, and climbed the ladder to the top. Daniel picked up a philosophy from his exposure to the culinary world: He believes that restaurants and bars have the potential to be great when their food and drinks are in balance.

 

He enjoys keeping up with the latest trends; his favorite right now is pickle juice, which makes an appearance on Hog & Rocks’ menu in the new Ryes & Brine cocktail. Experimenting with seasonal ingredients and spirits is a process that excites him, especially with Hog & Rocks’ amazing whiskey selection, and is a process that he values.

 

At Hog & Rocks, Daniel feels as though the space was designed so that everyone experiences the action altogether, something that thrills him. “I truly believe that the concept Scott has built has the potential to be one of the best, most unique spots in the city”, he expresses, taking pride in his position and in the restaurant, and hopes guests will appreciate the renewed spirit amongst the entire team.



The 20 Best French Fries In San Francisco

Featured by SFist, July 2016

Best of San Francisco 2016

Featured as the Best Cocktail Bar in San Francisco by San Francisco magazine, July 2016

The 19 Best Places To Drink Outside In San Francisco

Featured on The Infatuation, June 2016

12 Best Things to Eat and Drink This Summer in the SF Bay Area

Our Strawberry Pop-Tart featured in Zagat, June 2016

The Chronicle’s 2016 Rising Star Chefs

Featured in the San Francisco Chronicle, May 2016