The Tipsy Pig Menu (Update 2025)
Welcome to The Tipsy Pig, a vibrant culinary gem nestled in San Francisco's heart, celebrating Jazz & Blues. This restaurant offers a menu that beautifully marries comfort and creativity, perfect for an unforgettable dining experience.
- Dinner Delights: Indulge in their Fried Free-Range Chicken Breast, a flavorful sensation enhanced by demi gravy and served with pancetta-braised kale. The Wild Boar Baby Back Ribs, drenched in ancho chili BBQ sauce, promise a smoky delight.
- Brunch Bliss: Start your day with their Fried Chicken Sandwich or Mac ’N’ Cheese, featuring a decadent parmesan-herb gratin that teases the senses.
- Happy Hour Treats: Enjoy mini burgers or crispy French fries—perfect for sharing with friends while soaking in the lively atmosphere.
At The Tipsy Pig, each dish is a testament to culinary passion and creativity, inviting you to unwind, indulge, and enjoy the rhythm of great food and live music.
Brunch Menu
Scramble
goat cheese, asparagus, prosciutto & meyer lemon buerre blanc on pain de mie toast.
Huevos Rancheros
salsa verde, refried black beans, jack cheese, smashed avocado, pico de gallo & a fried egg.
Duck Confit Hash
spring onion, sweet potato, salsa verde, rocolla salad & a fried egg.
Slow Cooked Eggs
sausage ragout, braised dino kale, crispy roasted garlic polenta & levain toast.
Breakfast Sandwich
smoked bacon, white cheddar & an over medium egg with tater tots.
Dutch Pancake
ricotta, strawberries, tarragon, pepper-candied bacon & maple syrup.
Shaved Asparagus Salad
baby kale, fennel, soft-boiled egg, prosciutto, parmesan & caper salsa verde.
Pan-Roasted King Salmon & Little Gem Salad
roasted beets, blood oranges, pistachios, farro verde & sherry vinaigrette.
Grilled Chicken & Arugula
farm chicories, pickled carrots, breadcrumbs, sonoma dry jack & meyer lemon “caeser” dressing.
Roasted Spring Garlic Soup
nettle oil, chive, mustard blossoms.
Smoked Salmon Blt
smoked bacon, roma tomato, pea shoots & horseradish aioli on seeded whole wheat with mixed greens.
Fried Chicken Sandwich
buttermilk battered chicken breast, bbq sauce & picnic slaw on a pan de mie bun with sweet potato fries.
Mac ’N’ Cheese
smoked bacon & parmesan-herb gratin.
Pepper-Candied Bacon
Thyme & Cheddar Biscuits
with spiced honey.
Sweet Potato Fries
horseradish-herb aioli.
Tater Tots
The Mary Pig
a classic bloody mary, tipsy style.
Spicy Mary
our bloody mary with hangar one chipotle vodka & spiced rim.
Pimms #1 Cup
pimms, cucumber, lemon & ginger beer.
Tipsy Royal
prosecco, la pinta pomegranate liqueur & twist of lemon.
Mornin’ Tea
ketel one vodka, apricot-riesling jam, lemonade & iced tea.
Stiegl Radler
a refreshing beer infused with grapefruit soda.
Yellowtail Tartare
pumpkin seed salsita, citrus-serrano vinaigrette, taro root chips & cilantro sprouts.
Bruschetta
mozzarella burrata, english pea mash, fava bean-mint gremolata & grilled country levain.
Ricotta Gnocchi
calabrese sausage, tomato ragout & ricotta salata.
Devils On Horseback
prosciutto wrapped day boat scallops, snap peas, hedgehogs & crispy spring onions.
Wild Boar Baby Back Ribs
ancho chili bbq sauce & mixed marble potato salad.
Grilled Asparagus Spears
marcona almonds, bacon-lemon vinaigrette & sonoma dry jack.
Cheese Plate
selection of local cheeses, seasonal preserves & toasted cranberry-walnut bread.
Shaved Asparagus Salad
baby kale, shaved fennel, soft-boiled egg, prosciutto, parmesan & caper salsa verde.
Little Gems & Beets
toasted pistachios, farro verde, ricotta salata & sherry vinaigrette.
Arugula & Chicories
pickled carrots, sourdough breadcrumbs, sonoma dry jack & lemon “caesar” dressing.
Roasted Spring Garlic Soup
nettle oil, chives & mustard blossoms.
Soup Du Jour
Seared Local Halibut
arugula rabe, artichokes, fingerlings, spring onion puree & grain mustard vinaigrette.
Pan-Roasted King Salmon
wild nettle risotto, ramps & lemon-chili salsa verde.
Mary’s Duck Confit Leg
slow-cooked egg, grilled brioche, chicories, cider vinaigrette, breakfast radish & manchego.
Fried Free-Range Chicken Breast
demi gravy, mashed potatoes, pancetta-braised kale & pink peppercorn honey.
Maple Brined Pork Chop
english peas, red pearl onion, green garlic, mustard spaetzel & pancetta jus.
Pretzel Braid
smoked cheddar-i.p.a dip.
Bbq Pork Sliders
chimay braised pulled pork & red cabbage slaw on hawaiian sweet buns.
Wedge
little gems, cherry tomatoes, bacon, crispy shallots & pt. reyes blue dressing.
Mac ’N’ Cheese
smoked bacon & parmesan-herb gratin.
Mini Pot Pie
roasted chicken, carrots, fingerlings & a biscuit top.
Baby Rainbow Carrots
thyme-honey glaze.
Sauteed Dino Kale
Thyme & Cheddar Biscuits
spiced honey.
Sweet Potato Fries
horseradish-herb aioli.
Dinner Menu
Happy Hour
Bruschetta
mozzarella burrata, english pea mash, fava bean-mint salsita, grilled country levain.
Grilled Asparagus Spears
marcona almonds, bacon-meyer lemon vinaigrette & shaved sonoma dry jack.
Mac N’ Cheese
smoked bacon & parmesan-herb gratin.
Bbq Pork Sliders
chimay braised pulled pork & red cabbage slaw on hawaiian sweet buns.
Mini Burgers
white cheddar & hawaiian sweet buns.
Cheese Plate
a selection of local cheeses, seasonal preserves & toasted cranberry-walnut bread.
Pretzel Braid
smoked cheddar-ipa. dip.
Little Gems & Beets
toasted pistachios, farro verde, ricotta salata & sherry vinaigrette.
Arugula & Chicories
pickled carrots, sourdough breadcrumbs, sonoma dry jack & lemon “caesar” dressing.
Wedge
little gems, roasted cherry tomatoes, smoked bacon, crispy shallots & pt. reyes blue dressing.
Sweet Potato Fries
horseradish-herb aioli.
French Fries
Tater Tots
Perrier-Jouet, Grand Brut, Champagne, France, NV
Laurent-Perrier, Champagne, France 2004
Ousterhout, Russian River Valley, CA 2012
Elena Walch, Alto Adige, Italy 2012
Squealing Pig, Marlborough, New Zealand 2012
Millet Freres, Sancerre, France 2011
Ampleos “Phi,” Santa Ynez Valley, CA 2012
Trefethen, Napa Valley, CA 2011
Fess Parker “Ashley’s,” Sta. Rita Hills, CA 2010
Joseph Drouhin Mersault, Burgundy, France 2009
1/2 Bottle, Au Bon Climat, Santa Maria Valley, CA 2008
Cline, Sonoma Coast, CA 2012
Lafond, Sta. Rita Hills, CA 2012
Morgan, Santa Lucia Highlands, CA 2012
Etude, Grace Benoist Ranch, Carneros, CA 2011
Radio Couteau “La Neblina,” Rus. River Valley, CA 2012
Ottone, Piemonte, Italy 2012
Ceretto “Zonchera,” Nebbiolo, Piemonte, Italy 2009
Mocali, Rosso Toscano, Montalcino, Italy 2011
Badia A Coltibuono, Chianti Classico, Tocana, Italy 2010
Testamatta “Soffocone De Vincigliata,” Toscana, Italy 2009
Eruption, Lake County, CA 2011
Planeta, Sicily, Italy 2006
Mollydooker “The Boxer,” McLaren Vale, Australia 2012
Ampelos “Gamma,” Sta. Rita Hills, CA 2008
Tablas Creek, Patelin De Tablas, Paso Robles, CA 2011
Noster Inicial, Priorat, Spain 2008
Cesari, Bosaon, Veneto, Italy, 2008
William Hill Estate, Napa Valley, CA 2009
Northstar, Walla Walla Valley, WA 2006
I Balzini “White Label,” Supertuscan, Tuscany, Italy, 2009
Medlock Ames, Alexander Valley, CA 2011
Justin “Justification,” Paso Robles, CA 2010
North By Northwest, Columbia Valley, WA 2010
Louis M. Martini, Alexander Valley, CA 2011
Botromagno, Puglia, Italy 2011
Kobler Estate, Dry Creek Valley, CA 2012
Rust Ridge, Napa Valley, CA 2008
Margerum “M5,” Santa Barbara Cty 2011
Wine List
Desserts
Beeramisu
espresso and stout soaked ladyfingers, whipped mascarpone, guiness chocolate sauce.
Pb & J
strawberry gelato, summer berry compote, peanute brittle, brioche breadcrumbs, peanut butter powder.
House-Made Ice Cream Sandos
please ask your server for tonight’s selections.
Whole Roasted Apple Crisp
apple cider caramel sauce, vanilla bean gelato, cinnamon-sugar sage.
Baked Brie D’affinois
strawberry-rhubarb compote, spiced pecan, reduced balsamic, vanilla oil & toasted ciabatta.