Reservations

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Hog & Rocks

Ham

Country Pork Paté | 12

Radish, mustard, toast

Edwards 'Surryano' (Virginia) | 15

Aged 14 months, blackberry

Jamondor Serrano (Spain) | 15

Aged 18 months, candied almond

Greci & Folzani Prosciutto (Italy) | 15

Aged 21 months, house-made ricotta

Ham Tasting Plate | 27

Snacks

Seasonal Pickles | 7

Tomato Toast | 9

Brioche, herbs, garlic vinaigrette

Chicken Liver Mousse | 10

Strawberry, tarragon, rye toast

Kennebec Fries | 8.5

Egg yolk glaze or spiced

Pimento Cheese | 8.5

Housemade pretzel (extra pretzel 3)

Deviled Eggs | 9

Country ham & fried oyster

Oysters

Pickering Pass (Washington) | 3

Salty, cucumber finish

Marin Miyagi (marin) | 3

Briny, meaty, sweet

Beausoleil (New Brunswick) | 3.9

Clean, champagne aroma

Shigoku (Washington) | 4

Clean, cucumber, water chestnut

Small Plates

Shaved Artichoke and Fennel | 10.5

Peach, arugula, fiore sardo

Salt & Pepper Wings | 15

Miso, honey, mustard

Trotter Tots | 14

Buttermilk ranch, pickled sugar snap, rosemary

Cucumber and Melon Salad | 12

Mint, jalapeño, chevre

Chicken Cordon Bleu Nuggets | 14

Ham, bread and butter pickle, cheese sauce

Bone Marrow | 16

Stonefruit, onion, toast

Full Plates

H & R Burger | 17

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

Fish & Chips | 20

Kennebec fries, malt vinegar, tartar sauce

Heritage Pork* | 22

Summer squash, pimenton, hazelnut

Local Market Fish* | 26

Corn pudding, chanterelle, plum

Dessert

Ice Cream Sandwich | 4 each

Bi-Rite ice cream, chocolate chip cookie

Chocolate Brownie | 8.5

Strawberry, seed streusel, tarragon

106_Bar_Cocktails

Cocktails

Whiskey Peach Bellini | 12

Peach infused bourbon, lemon, amaro nonino, cava

Cucumber Shiso Collins | 11

Vodka, cucumber, lime, soda

Gin-ception | 12

Gin, white negroni syrup, lemon, egg white

Penicillin | 12

Scotch, lemon, honey, fresh ginger, laphroaig float

Old Fashioned | 11

Bourbon, orange & Fee old fashioned bitters

Blackberry Mai Tai | 12

Rum, curaçao, house orgeat, blackberry

Antigua Plaza | 12

Añejo tequila, lillet, benedictine, peychaud bitters

Nardini Black Manhattan | 11

Rye, carpano antica, nardini amaro

Smokey Strawberry Balsamic Margarita | 12

Blanco tequila, strawberry, lime, balsamic agave, mezcal float, pepper

The

Barrel-To-Bottle

Program

Current Offerings

HENRY McKENNA 10 YR BOURBON | $9

100 Proof (HR3), $95/bottle

WELLER ANTIQUE WHEATED BOURBON | $11

107 Proof (HR5), $140/bottle

OLD SCOUT 8 YR BARREL STRENGTH RYE | $12

124.2 Proof (HR6), $190/bottle


ask about
Library offerings
186_Ham_Beers

Draft Beer

Kosch Style Ale | 8

Fort Point

Pt. Bonita Rustic Lager | 8

Headlands

Saison Dolores | 8

Almanac

Blue Belle Bitter | 8

Magnolia

White Knuckle Double IPA | 8

Marin Brewing Co

German Rotbier | 8

Westfalia Fort Point

Bottled Beer

Belgian White Ale | 10

(11.2 oz) Hitachino

Aged Pale | 10

(11.2 oz) Petrus 'sour'

Russian Imperial Stout | 8

(12 oz) Old Rasputin

Mighty Dry Apple Cider | 9

(16 oz) Golden State

Non-Alcoholic | 6.5

(12 oz) Erdinger

Sparkling

Brut | 12/42

Luis Pato (Portugal) NV

Brut Rosé | 12/42

Cava Segura Viudas (Spain) NV

Brut | 76

Louis Nicaise Reserve (Hautvillers) NV

Brut Rosé | 80

Champagne Lanson (Reims) NV

Brut | 25

Roerderer Estate 375 ml (Anderson Valley) NV

White + Rose

Rosé | 13/45

Dragonette Cellars (Santa Barbara) 2014

Riesling | 13/45

Maiden Stoen 'Zabala' (Monterey County) 2013

Albariño | 12/42

Lolo (Rias Baixas) 2013

Vinho Verde | 9.5/33

Vila Nova (Portugal)

Chenin Blanc | 10/35

Indaba (South Africa) 2013

Chardonnay | 13 / 45

Lioco (Sonoma County) 2013

Viognier | 30

The White Knight (Clarksburg, CA) 2013

Chardonnay | 90

Hyde de Villaine ‘Hyde Vineyard’ (Carneros) 2011

Red

Pinot Noir | 13/45

Neighborhood Vineyards (Central Coast) 2013

Nero D’Avola | 10/35

Regaleali (Sicily) 2012

Garnacha | 9/30

Real Compañia de Vinos (Spain) 2012

Cabernet | 13/45

‘Revelator’ (Santa Barbara) 2013

Pinot Noir | 52

Frank Family (Carneros) 201?

Sangiovese | 56

Casanuova delle Cerbie (Tuscany) 2010

Zinfandel | 60

Turley “Old Vines” (California) 2012

Nebbiolo | 90

Marchesi Di Gresy ‘Martinenga’ (Piemonte) 2009

Non-Alcoholic

Lemon Ginger Soda | 4.5

Citrus Seltzer | 2.25

Abita Root Beer | 3.5

Karatina French Press Coffee | 5 / 9

Four Barrel

H+R_Whiskey1

Drinks

Well Drinks | 6

House Wine | 6

Margarita | 7

Tequila blanco, lime, agave nectar

Nardini Manhattan | 7

Rye, carpano antica, nardini amaro

Moscow Mule | 7

Vodka, ginger, soda, bitters

Snacks

Chef’s Choice Dollar Oyster | 1

Chicken Liver Mousse | 5

Strawberry, tarragon, rye toast

Kennebec Fries | 5

Spiced or egg yolk glaze

Onion Rings | 5

Ranch, green garlic

Dozen Chef’s Choice Oysters + 375 Roederer Estate | 30

HR Sausage

Drinks

Well Drinks | 6

House Wine | 6

Margarita | 7

Tequila blanco, lime, agave nectar

Nardini Manhattan | 7

Rye, carpano antica, nardini amaro

Moscow Mule | 7

Vodka, ginger, soda, bitters

Snacks

Chef's Choice Dollar Oyster | 1

Trotted Tots | 14

Buttermilk ranch, pickled sugar snap, rosemary

Deviled Eggs | 9

Country ham & fried oyster

Ham & Pickle Plate | 12

Sausage & Beer Special | 13

Pimento Cheese | 8.5

Housemade pretzel (extra pretzel 3)

H & R Burger | 17

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

Kennebec Fries | 5

Spiced or egg yolk glaze

Fish & Chips | 20

Kennebec fries, malt vinegar, tartar sauce

234_Outdoor_Brunch

Ham

Country Pork Paté | 12

Radish, mustard, toast

Edwards 'Surryano' (Virginia) | 15

Aged 14 months, apricot

Jamondor Serrano (Spain) | 15

Aged 18 months, candied almond

Greci & Folzani Prosciutto (Italy) | 15

Aged 21 months, house-made ricotta

Ham Tasting Plate | 27

Snacks

Kennebec Fries | 7

Egg yolk glaze or spiced

Deviled Eggs | 9

Country ham & fried oyster

Seasonal Pickles | 7

Oysters

Pickering Pass (Washington) | 1

Salty, cucumber finish

Marin Miyagi (Marin) | 3

Briny, meaty, sweet

Beausoleil (New Brunswick) | 3.9

Clean, champagne aroma

Shigoku (Washington) | 4

Clean, cucumber, water chestnut

Breakfast

Dutch Pancake | 12

Maple syrup, strawberries, crème fraîche

Fried Egg Sandwich | 12

Ham, wagon wheel cheese, arugula, pickled onion, hash browns

Chicken & Biscuits | 15

Fried chicken, gravy, pickled peppers, sunny side eggs

Farmer’s Scramble | 13

Summer squash, new onion, basil, hash browns

Huevos Rancheros | 13

White bean, cotija, avocado, radish

Corned Beef Hash | 14

Slow cooked egg, braised greens, mustard

Hash Browns | 4

Lunch

Arugula and Shaved Artichoke | 10.5

Peach, fiore sardo

Salt & Pepper Wings | 15

Miso, honey, mustard

Fish & Chips | 20

Kennebec fries, malt vinegar, tartar sauce

H & R Burger | 17

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

Cocktails

Bloody Mary | 10

Gruven vodka, house pepper mix, pickles

French 75 | 10

Bulldog gin, lemon, sparkling wine

Mimosas | 5 glass / 20 carafe + 1 free refill

Sparkling wine, orange juice

Pimm’s Cup | 11

Pimm’s, gin, lemon, lime, ginger soda

Whiskey Peach Bellini | 12

Peach infused bourbon, lemon, amaro nonino, sparkling wine

Old Fashioned | 10

Bourbon, orange & fee old fashioned bitters

Paloma | 10

Tequila blanco, lime, grapefruit, bitters, agave nectar, soda

Cucumber Shiso Collins | 11

Vodka, cucumber, lime, soda

Hours & Info

Dinner 5pm-11pm nightly
Happy Hour 5pm-6:30pm Mon.-Fri.
Late Night 11pm-1am Fri.-Sat.
Brunch 11am-2:30pm Sat.-Sun.
Dinner 5pm-11pm nightly
Happy Hour 5pm-6:30pm Mon.-Fri.
Late Night Menu 11pm-1am Fri.-Sat.
Brunch 11am-2:30pm Sat.-Sun.

Planning an event ?

Hog & Rocks can accommodate parties up to 75 guests. For more information, please contact Catherine Roberts at drink@hogandrocks.com or by calling 415-550-8627.

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.

135_Robin_Bio

Robin Song

Robin Song, a native of Los Angeles, has grown his career in the Bay Area over the past 15 years. While still in school, he started his career at BayWolf in Oakland under Nathan Peterson and Louis Le Gassic. Two chefs with two very different styles, they offered him an education. “I learned how to cook at BayWolf; they taught me everything I know,” Song says. Le Gassic taught him how to butcher and the fundamentals of cooking, whereas Peterson taught Song the importance of food history and regions. After five years, Chef Song left BayWolf and continued on to forays at Serpentine in the Dogpatch, Contigo in Noe Valley, Daniel Patterson’s Haven and Plum in the East Bay, and Michelin-starred Ame in Nob Hill. When Song approached Hog & Rocks owner and restaurateur Scott Youkilis in 2012, they weren’t serving the type of cuisine Song was looking to create; however, the two had an immediate understanding of each another. Song has elevated the bar food offerings and expanded the menu to incorporate a sense of rustic refinement with hyperlocal, seasonal ingredients.  This expertly-crafted cuisine has garnered him The San Francisco Chronicle’s 2013 award for Rising Star Chef, including the Top 100 List, and most recently, the first-ever SF Weekly 2015 Readers’ Choice award for Best Chef.



Robin Song Wins Best Chef in Best of San Francisco Reader's Poll

Featured in SF Weekly, May 2015

The Best Alternatives to SF's Most Popular Restaurants

Featured in 7×7, May 2015.

These 12 Special Burgers Are Only Available for Eater Burger Week

Featured in Eater SF, April 2015

Hog & Rocks

Featured in The Infatuation, February 2015

Overheard: Is Restaurant Week Worth It?

Featured on PlateOnline.com, February 2015

Events

CUESA Sunday Supper

CUESA Sunday Supper – October 18

On Sunday, October 18th, Chef Robin along with the Bay Area’s brightest chefs will prepare an elegant feast in the San Francisco Ferry Building Grand Hall to support CUESA’s mission to cultivate a healthy food system. For more information on CUESA’s Sunday Supper and to purchase tickets, click here.