Brunch, Brunch, Baby

The Castro’s popular “Tavern with a Twist,” Finn Town, is excited to unveil its first brunch menu crafted by new Executive Chef Steve Dustin. Chef Steve launched his new, seasonally driven dinner and happy hour menus in early July, offering a diverse selection of New American tavern fare featuring fresh ingredients and bright flavors. Finn Town’s new brunch menu now follows suit, with Dustin’s playful take on contemporary American favorites and creative combinations that are as enticing to look at, as they are to taste. Complimenting the food, Finn Town offers five signature brunch cocktails and a FINNMOSA made with fresh squeezed orange juice. The new brunch menu is available both Saturday and Sunday from 10:00 a.m. – 3:00 p.m. and are served at both the front and back bars as well as in the main dining room.

 

The New Brunch Menu

The brunch menu features both sweet and savory breakfast worthy items such as Buttermilk Pancakes with lemon ricotta, toasted walnuts, strawberries and maple syrup and Mushroom Frittata with caramelized onion, Vermont cheddar, mint gremolata; while lunch friendly dishes served with organic green salad include Southern Grilled Cheese with fried green tomatoes, pickled jalapenos, pimento cheese, on house made country bread and Fried Chicken & Waffles cornflake crusted chicken, Belgian waffle, raspberries, bourbon maple syrup. Black Kale Salad with bocarones, soft cooked egg, bread crumbs, and Parmesan dressing stretches the gap from early morning to afternoon munching, while everybody’s favorite Finn Town Burger Golden Gate double stack on house-made brioche bun remains a standard menu go to.

 

Chef Steve also continues to work closely with Consulting Pastry Chef Cheryl Storms, on both the in-house bread program and desserts. Summer brunch highlights include a mixed Bread Basket crowd favorite, served with whipped honey, whipped butter, and seasonal house fruit preserves with single order options available for house made Raspberry Cheese Danish, Heirloom Zucchini Bread, Buttermilk Biscuits and Blueberry Oat Crumble Muffins. Other sweets include a luscious Sticky Bun with banana vanilla crème, macadamia nuts, pecans, and butter caramel and finger licking Doughnut Holes with vanilla cream and chocolate sauce. The dessert section features changing seasonal sweet endings such as summer’s Strawberry Finn Cake made with a juniper corn biscuit, strawberry kettle corn and gin-drunk Chandler strawberries, the Pie Hole with key lime pie, toasted coconut meringues, coconut whipped cream and a choice of ice cream or rum, as well as an assortment of house sorbet and ice cream.

 

Brunch cocktails, which are named after people who lived, worked or did something fabulous in the Bay Area, playfully complement Chef Steve’s newest menu and vice versa. Recently added libations include the Red Hot Mama, a vodka and tomato juice play on a classic dedicated to Barbary Coast vaudevillian Sophie Tucker and the FINNMOSA made with Campo Viejo Cava and fresh squeezed orange juice. Popular brunch drinks that continue to please are the Tony Bennett inspired Belcanto of Aperol, Gran Classico, gin, lemon, honey, egg white, black pepper and champagne, and the Not So Green Day, honoring Berkeley rock band Green Day, features mezcal and Finn Town’s proprietary green juice.

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