Greens Restaurant

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Marina (at Buchanan) Fort Mason Center, Building A, Building A San Francisco, CA 94123

415-771-6222

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Critics'
Pick
Best Veggie Empanada
Award Winner 2011

Cuisine(s): Health, Vegetarian

Hours: Sun 10:30am-2pm, Daily 5:30pm-9pm, Tue-Fri 11:30am-2:30pm, Sat 11am-2:30pm

Price: $$, $$$, $$$$

Payment Types: All Major Credit Cards
Attire: Casual.

Features: Banquet Facilities, Catering, Private Party, Takeout, Vegetarian Friendly, Water View

Serving: Brunch, Dinner, Lunch

Alcohol: Beer/Wine
Reservations: Accepted, Online Reservations Available

Parking: Free, Lot Available

Description

After 30 years, Greens still delights, with its stunning setting (overlooking the Marina from a Fort Mason warehouse, in a soaring, wood-paneled space) and exemplary vegetarian cuisine, seasonal and sensuous. Wonderful desserts, excellent wine list. A San Francisco classic.

2011 | Best Veggie Empanada

After almost three decades at the helm of Greens restaurant, chef Annie Somerville doesn't need any more accolades to prove that she's a master of vegetarian cuisine -- though we would like to nominate her as queen of veggie empanadas. Venture to the Greens to Go takeout counter on a Sunday morning, and you might be lucky enough to score one of its delectable empanadas ($6.50) before they sell out. The buttery and flaky crust holds an incredibly colorful filling of butternut squash... More »
2004 | Best Vegetarian

What looked and tasted revolutionary in 1979 -- a vegetarian menu that was as concerned with flavor as it was with health and morality -- is now considerably less so, as vegetables are treated with respect all over town. But Greens is still the place to go if you want inventive, delicious, exclusively vegetarian fare (dairy is a big player here, but many dishes can be prepared for vegans, too). Because of its extraordinary, sweeping bay views, Greens is especially pleasant for lunch (the... More »

Greens Celebrates Golden Gate Bridge's 75th Anniversary Via Cookie

By Tamara Palmer | Mon, May 21, 2012

Greens executive chef/owner Annie Somerville collaborated with her pastry chef Sandi Sumaylo to create an official commemorative cookie commissioned by Fort Mason Center for the Golden Gate Bridge's 7... More »
Q&A with Greens Chef Annie Somerville, part 2: Keeping a 33-Year-Old Restaurant Fresh

By Alanna Hale | Thu, April 5, 2012

Annie Somerville, executive chef of Greens Restaurant, came to the world of cooking through unexpected means. Somerville moved to San Francisco in 1973 to study at the San Francisco Zen Center, and be... More »
Q&A With Annie Somerville of Greens, Part 1: From Zen Student to Executive Chef

By Alanna Hale | Wed, April 4, 2012

Annie Somerville, executive chef of Greens Restaurant, came to the world of cooking through unexpected means. A Michigan native, her family moved to California when she was very young. She studied lib... More »
Greens Restaurant's Recipe for Vegan Devil's Food Cake

By Alanna Hale | Tue, April 3, 2012

As part of SFoodie's interview with Annie Somerville, chef of Greens Restaurant, we asked her for a recipe to share with readers (read part one of our Q&A here and part two here). Exemplifying her cla... More »
Hold Me Closer, Tiny Dionysus Offers Welcome Embrace But Doesn't Let Go Soon Enough

By Lily Janiak | Tue, February 21, 2012

Sometimes, the usual career gurus just don't cut it. When you're really down and out, when the recession threatens to quash once and for all your dreams of a career in the arts, you have to look beyon... More »
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Main Menu

First Course

$11.50

Bengali Potato Cakes
with coconut, scallions, chilies, mint-cilantro sauce and daikon-herb salad

$12.75

Roasted Wild Mushrooms
with arbequina olive oil, maldon salt, thyme and sage

$10.50

Fresh Spring Roll
with grilled tofu, carrots, jicama, thai basil, mint and rice noodles. served with peanut sauce, grilled shiitake, beech mushroom and radish salad

$16.75

Winter Sampler
farro salad with hamada farm fruit, citrus and ginger; hummous; grilled artichoke with lemon oil and mint; three beet salad; spicy tomato jam; grilled pita; olives

$10.00

Roasted Hamada Farm Figs And Buratta
on grilled walnut levain with arugula and red endive salad

$14.50

Artisan Cheese Plate
andante dairy minuet and crottin; nancy’s camembert; fennel and herb salad; olives; warm italian bread

$9.75

Warm Mariquita Farm Cauliflower Salad
with crisp capers, pine nuts, mint, tarragon mustard vinaigrette and shaved pantaleo

$10.00

Mariquita Farm Little Gems, Ancho Cress And Treviso Radicchio
with cara cara and blood oranges, oro blanco grapefruit, pistachios and citrus vinaigrette

Cup $7.50
Bowl $8.50

Minestrone
with lacinato kale, herb croutons and arbequina olive oil

Main Course

$24.00

Butternut Squash And Sweet Potato Gratin
with poblano chilies, grilled onions, smoked cheddar and fromage blanc custard. served with tomatillo sauce, cashew cream, grilled polenta, knoll farm rainbow chard and heirloom organics kale with pumpkin seeds

$20.00

Warm Italian Butter Beans
with zuckerman’s farm asparagus, broccoli di ciccio, fava leaves, artichokes, carrots, mariquita farm cauliflower and herb butter

$22.00
Small $18.00

Red Curry
winter vegetables with coconut milk, lemongrass, ginger, galanga, chilies and thai basil. served with cashew jasmine rice and asian cabbage slaw

$18.50

Orecchiette
with county line broccoli di ciccio, sun dried chelsea tomatoes, spring onions, pine nuts, green garlic gremolata, arbequina olive oil, breadcrumbs and grana padano

$17.00

Asparagus Pizza
with spring onions, knoll farm green garlic, feta, asiago, meyer lemon, pepper flakes and italian parsley

$21.00
Single Brochette $17.00

Mesquite Grilled Brochettes
mushrooms, yellow finn potatoes, peppers, sweet potatoes, fennel, red onions and tofu with charmoula, brown and red rice with almonds, moroccan carrot slaw

Sides

$7.00

Hummous
with grilled pita, spicy tomato jam and olives

$7.00

Grilled Artichokes
with lemon oil and mint

$7.00

Knoll Farm Rainbow Chard And Heirloom Organics Kale
with pumpkin seeds

$7.00

County Line Broccoli Di Ciccio
with pine nuts and pepper flakes

Desserts

$8.75

Meyer Lemon Ice Cream Sandwich
with tangerine shortbread, blood orange caramel and citrus supremes

$9.00

Chocolate Hazelnut Torte
with frangelico crème anglaise and hazelnut honeycomb

$8.75

Coconut Lime Pot De Crème
with mango compote and sesame seed cookies

$9.00

Banana Caramel Cake
with toasted almonds and milk chocolate ice cream

$8.75

Huckleberry Pear Crisp
with walnut streusel and cinnamon soy gelato

$8.75

Mango, Coconut And Passion Fruit Sorbets
with lemon pistachio biscotti

Looking for another city?

Greens Restaurant

Marina (at Buchanan) Fort Mason Center, Building A, Building A San Francisco, CA 94123

415-771-6222

Description

75th Anniversary of the Golden Gate Dinner Celebration

5:30 p.m. May 27

2011 | Best Veggie Empanada

2004 | Best Vegetarian

Greens Celebrates Golden Gate Bridge's 75th Anniversary Via Cookie

By Tamara Palmer | Mon, May 21, 2012

Q&A with Greens Chef Annie Somerville, part 2: Keeping a 33-Year-Old Restaurant Fresh

By Alanna Hale | Thu, April 5, 2012

Q&A With Annie Somerville of Greens, Part 1: From Zen Student to Executive Chef

By Alanna Hale | Wed, April 4, 2012

Greens Restaurant's Recipe for Vegan Devil's Food Cake

By Alanna Hale | Tue, April 3, 2012

Hold Me Closer, Tiny Dionysus Offers Welcome Embrace But Doesn't Let Go Soon Enough

By Lily Janiak | Tue, February 21, 2012