
OUTDOOR DINING, PICK UP & DELIVERY
SUNDAY, TUESDAY & WEDNESDAY 5PM - 8PM
THURSDAY-SATURDAY 5PM - 9PM
CLOSED ON MONDAY
FOR RESERVATIONS, PICK UP OR DELIVERY PLEASE VISIT:

Menus
STARTERS
COCONUT, CARROT & GARBANZO SOUP $7.5
cilantro syrup
HOUSE MADE RICOTTA $14
rosemary honey, lavosh
SHISHITOS $10
lime, sea salt
HUSH PUPPIES $7.5
house-made avocado ranch
POTATO CROQUETTES $9
bacon, cheddar, spring onion, scallion ranch
SPINACH SALAD $13
baby spinach, beet, fennel, blue cheese, rye crisps, orange vinaigrette
KALE SALAD $14
winter squash, red onion, pistachio, mandarin orange, manchego cheese, pomegranate vinaigrette
ON A BUN
SERVED WITH MIXED GREENS (CRISPY ONIONS +1 OR FRIES +2)
CRISPY CHICKEN $15
roasted garlic aioli, pickle, cilantro slaw
AMERICANA BURGER $18.50
american cheese, causwells sauce, lettuce, pickle, onion
HOT STUFF BURGER $19
pepper jack cheese, spicy aioli, jalapeno, lettuce, onion
VEGGIE BURGER $14
oregano aioli, lettuce, pickle, onion
ENTREES
BBQ ST. LOUIS PORK RIBS
corn bread, cole slaw - half rack $26 / full rack $38
BRAISED SHORT RIBS $28
creamed kale, smashed potatoes
JERK CHICKEN $24
chicken thigh, cilantro rice, glazed carrot
ROASTED CAULIFLOWER $19
red pepper puree, potato, spinach, black olive
SPICY CHICKEN RIGATONI $19
Bayview pasta, pasilla braised chicken, crema, marinated cherry tomato, cilantro
SIDES
CAULIFLOWER $8
kale pistou, savory pine nut crumble
BRUSSELS SPROUTS $8
bacon, chipotle onion, madarin orange
COLE SLAW $5
carrot, cilantro, mint
CORN BREAD $6
butter, honey, jalapeno
FRENCH FRIES $6
CRISPY ONION STRINGS $5
To keep our guests comfortable and warm we have single use blankets available for our guests to use while dining with us. A fee of $4.50 will be added to your check to cover the laundering costs from our linen company. Please ask your server if you would like a blanket.
DESSERT
BANANA BREAD "GRILLED CHEESE" $9.25
chocolate soup
FLOURLESS CHOCOLATE CAKE $8.5
creme fraiche
KIDS MENU
BUTTERED NOODLES $6
butter, parmesan cheese
GRILLED CHEESE $6
five grain bread, american cheese, choice of mixed greens, fruit, or french fries
KIDS BURGER $8
sesame bun, single beef patty, american cheese, choice of mixed greens, fruit, or french fries
*7% will be added for sf health mandates including health care security ordinance, sick days and sf minimum wage ordinance. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. We reserve the right to add 20% gratuity for parties of 6 or more
LO-PROOF COCKTAILS
BOOZY LEMONADE $10 / $36 PITCHER
“vodka”, lo-fi amaro, lemon, orange, simple syrup, sparkling wine
LO-FI SPRITZ $11 / $40 PITCHER
amaro, lemon, sparkling wine
NEGRONI $13
“gin”, lo-fi amaro, sweet vermouth, orange twist
SEASONAL MULE $11
“vodka”, lime, asian pear & mint puree, ginger beer
GRAPEFRUIT MARGARITA $13 / $48 PITCHER
“tequila”, grapefruit juice, agave, lime, blood orange bitters
WINE
BUBBLES & ROSÉ
BRUT ROSE $13/$52
Naveran ‘17 Penendes, SP
SPARKLING SAUVIGNON BLANC $12/$48
Bodkin NV NORTH COAST, CA
ROSE $11/$44
Pellehaut ‘19 Cotes de Gasogne, FR
WHITES
VINHO VERDE $9/$36
Adega De Moncao ‘19 Portugal
PINOT GRIS $12/$48
Bodkin ‘18 Suisun Valley, CA
SAUVIGNON BLANC $12/$48
Lucky Rock ‘19 CA
CHARDONNAY $14/$52
Blacksmith '17' Carneros, CA
REDS
PINOT NOIR $14/$56
Ten Acre ‘15 Russian River Valley, CA
TEMPRANILLO $10/$40
Flaco ‘18 Madrid, SP
RED BLEND $14/$56
Love Red, Broc ‘18 North Coast, CA
CABERNET FRANC $12/$48
Haut Poitou ‘18 Loir Valley, FR
ZINFANDEL $12/$48
Bella ‘18 Russian River, CA
CABERNET BLEND $13/$52
Jules ‘14 Napa Valley, CA
BEER + BEV
BOTTLES & CANS
LAGER $6.66
Iron Maiden-Robinson's Brewery - (16oz) 4.8%
PILSNER $6
Sudwerk Brewing - (12oz) 5.3%
HEFEWEISSBIER DUNKEL (DARK HEFEWEIZEN) $9
Weihenstephaner Brewing Germany - (16.9oz) 5.3%
AMBER ALE $6
Anderson Valley Brewing - (12oz) 5.8%
ENGLISH MILD $9
Lil Neil, Ghost Town Brewing - (16oz) 4%
PALE ALE $8
Ohms, Belching Beaver Brewing - (16oz) 5.5%
HAZY IPA $6
Lost Coast Brewing - (12oz) 6.7%
DOUBLE IPA $6
Fog Cutter, Lost Coast Brewing - (12oz) 8.7%
NITRO MILK STOUT $9
Lefthand Brewing- (16oz) 6%
SOUR SESSION ALE $6
Sun Trap, Three Weavers Brewing - (12oz) 4.5%
PEAR CIDER $7
Slogh House Jalapeno, Hemly Cider - (12oz) 5%
NON - ALCOHOLIC BEER $5
Bitburger - (12oz)
Non-Alcoholic
BOTTLED WATER $4
TOPO CHICO SPARKLING WATER $4
MEXICAN COKE $6
DIET COKE $5
STEWART'S ROOT BEER $6
BOYLAN'S GINGER ALE $5
BUNDABERG GINGER BEER $5
HOUSEMADE LEMONADE $3.5
7% will be added for sf employer mandates including health care security ordinance, sick days and sf minimum wage ordinance. We reserve the right to add 20% gratuity for parties of 6 or more.
FOOD
HOUSE MADE RICOTTA $14
rosemary honey, lavosh
HUSH PUPPIES $7.5
house-made avocado ranch
LITTLE GEMS $13
little gem lettuce, brown butter KJ Orchards asian pear, fennel confit, breadcrumb, lemon and parmesan dressing
KALE SALAD $14
roasted TenBrink farm winter squash, red onion, pomegranate, pistachio, manchego cheese, pomegranate vinaigrette
PANCAKES $10
3 pancakes, whipped butter, maple syrup
QUICHE $14
seasonal vegetables, cheese, mixed greens
BUTTERMILK BISCUITS $7
homemade biscuits, whipped butter
SAUSAGE STUFFED BISCUITS $12
homemade breakfast sausage, buttermilk biscuits
SANDWICHES
SERVED WITH MIXED GREENS / ADD $2 FOR FRIES OR TOTS
BREAKFAST SANDWICH $14
egg, aioli, smoked brisket, pickled red onion, cheddar cheese
BRUNCH BURGER $16.50
american cheese, fried egg, bacon, aioli
CRISPY CHICKEN $15
roasted garlic aioli, pickle, cilantro slaw
AMERICANA BURGER $18.50
american cheese, causwells sauce, lettuce, pickle, onion
VEGGIE BURGER $14
oregano aioli, lettuce, pickle, onion
COCKTAILS
MIMOSA $7 / $25 PITCHER
BOOZY LEMONADE $10 / $36 PITCHER
“vodka”, lo-fi amaro, lemon, orange, simple syrup, sparkling wine
BLOODY MARY $9 / $32 PITCHER
“vodka”, housemade bloody mix, olives
tequila +$3 / $12
LO-FI SPRITZ $11 / $40 PITCHER
amaro, lemon, sparkling wine
BLOOD ORANGE MARGARITA $13 / $48 PITCHER
“tequila”, blood orange juice, agave, lime, blood orange bitters
Non-Alcoholic
MR. ESPRESSO COFFEE $4
FRESH SQUEEZED JUICE $4.5
DRAFT BEER
GERMAN PILSNER $8
Crispy Bizness, Bare Bottle Brewing - (16oz) 5.3%
SAISON $8
Annette, Fieldwork Brewing - (16oz) 6.0%
WEST COAST IPA $8
As Above So Below, Ghost Town Brewing - (16oz) 6.5%
BOTTLES & CANS
KOLSCH $6
Standard Deviant Brewing - (12oz) 5.3%
LAGER $6.66
Iron Maiden-Robinson's Brewery (16oz) 4.8%
PILSNER $6
Sudwerk Brewing - (12oz) 5.3%
PALE ALE $6
Mt. Tam, Marin Brewing - (12oz) 5.5%
IPA $7
Phantom Bride Belching Beaver Brewing - (12oz) 7.1%
BROWN ALE $6
‘Moose Drool’, Big Sky Brewing Co.- (12oz) 5.0%
OATMEAL STOUT $9
East Brother Beer Co.- (16oz) 5.5%
BERLINER WEISSE $9
Tart Cherry Beer, North Coast Brewing - (12oz) 4.1%
NON - ALCOHOLIC $5
Bitburger - (12oz)
WINE
BUBBLES & ROSÉ
BRUT ROSE $13/$52
Naveran ‘17 Penendes, SP
ROSE OF PINOT NOIR $11/$44
Ion Wines ‘18 Sonoma, CA
WHITES
VINHO VERDE $9/$36
Adega De Moncao ‘19 Portugal
PINOT GRIS $12/$48
Bodkin ‘18 Suisun Valley, CA
RIESLING $13/52
Reeve ‘19 Mendocino County, CA
SAUVIGNON BLANC $12/$48
Lucky Rock ‘19 CA
CHARDONNAY $14/$52
Lioco ‘19 Sonoma County, CA
REDS
PINOT NOIR $14/$56
Ten Acre ‘15 Russian River Valley, CA
PINOT NOIR $60
Blood Root 18’ Anderson Valley, CA
COUNOISE $11/$44
Groundwork ‘19, Santa Barbara, CA
CABERNET FRANC $12/$48
Haut Poitou ‘18 Loir Valley, FR
TEMPRANILLO $10/$40
Flaco ‘18 Madrid, SP
ZINFANDEL $12/$48
Bella ‘18 Russian River, CA
CABERNET BLEND $13/$52
Jules ‘14 Napa Valley, CA
CABERNET PHEFFER $60
Broc Cellars ‘19 Lime Kiln Valley, CA
*7% will be added for sf health mandates including health care security ordinance, sick days and sf minimum wage ordinance. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. We reserve the right to add 20% gratuity for parties of 6 or more
Our smash - style Americana Cheeseburger is beloved, some say it’s the best in the country. stop on by and see for yourself!
PRESS
"Where to Eat Late Night in San Francisco" by
EATER
"The Burger Heatmap: 15 Burgers to Eat Right Now" by
EATER
"San Francisco's top brunch spots worth the wait" by
SF GATE
"The Big Eat 2018: 100 Dishes to Devour in San Francisco" by
7X7
"20 Juicy San Francisco Burgers" by
EATER
"The 25 Best Burgers In SF And Oakland" by
SFIST
"The Most Freakishly Delicious Cheeseburgers in San Francisco" by
7X7
"Where to Find the Best Burgers in San Francisco" by
THRILLIST
"Where to Eat and Drink in the Marina" by
EATER
"Causwells Plots Global Burger Domination With Mission Pop-Up" by
EATER
"The 15 best new burgers of 2014" by
THRILLIST
"The best cheeseburger in SF that you're not eating yet" by
THRILLIST
"Causwells: Bold flavors at new Marina spot" by
SF GATE
"Autumn in the city: San Francisco" by
MASHABLE
"The Bay Area Heatmap: Where To Eat NOW" by
EATER
"Causwells opens in the Marina" by
SF GATE
"Causwells, A Casual American Bistro, Arrives in the Marina" by
EATER

Come and join us for special beer and wine tasting events.
EVENTS
COMING SOON. STAY TUNED!
RESERVATIONS
Causwells is open for dinner outdoors.
Tuesday • Wednesday • Sunday 5pm-8pm
Thursday • Friday • Saturday 5pm-9pm
Monday - CLOSED
Tuesday • Wednesday • Sunday 5pm-8pm
Thursday • Friday • Saturday 5pm-9pm
Monday - CLOSED
Causwells
Established in 2014, Causwells is a neighborhood American bistro, rooted in the northern California style of cooking. Chef Adam Rosenblum draws from his diverse background to create a menu that spotlights local, seasonal ingredients influenced by French, Spanish, and Italian flavors.
Our smash-style Americana Cheeseburger is beloved, some say it’s the best in the country — stop on by and see for yourself!
Chef Adam Rosenblum
A native of Maryland, Chef Adam Rosenblum began in the restaurant industry during his high school years as a dishwasher. Furthering his culinary knowledge, Adam attended the Culinary Institute of America in New York. Adam moved to New Orleans to work alongside renowned Chef Donald Link of Herbsaint, where he cultivated a passion for whole animal butchery and working with small farms. Displaced by Hurricane Katrina, Adam opened his first farm-to-table restaurant, Imagine, in Little Rock, Arkansas; taught budding culinary students at Winthrop Rockefeller Institute; and consulted with an array of restaurants in New Jersey. Accepting a position as sous chef of Flour + Water, Adam moved to San Francisco in 2013, where he was immersed in the rustic Italian cuisine of the restaurant and the bounty of local produce. Adam opened Causwells in 2014 and is the owner of Alba Ray’s, a creole brunch spot in San Francisco’s Mission neighborhood.
Our smash-style Americana Cheeseburger is beloved, some say it’s the best in the country — stop on by and see for yourself!
Chef Adam Rosenblum
A native of Maryland, Chef Adam Rosenblum began in the restaurant industry during his high school years as a dishwasher. Furthering his culinary knowledge, Adam attended the Culinary Institute of America in New York. Adam moved to New Orleans to work alongside renowned Chef Donald Link of Herbsaint, where he cultivated a passion for whole animal butchery and working with small farms. Displaced by Hurricane Katrina, Adam opened his first farm-to-table restaurant, Imagine, in Little Rock, Arkansas; taught budding culinary students at Winthrop Rockefeller Institute; and consulted with an array of restaurants in New Jersey. Accepting a position as sous chef of Flour + Water, Adam moved to San Francisco in 2013, where he was immersed in the rustic Italian cuisine of the restaurant and the bounty of local produce. Adam opened Causwells in 2014 and is the owner of Alba Ray’s, a creole brunch spot in San Francisco’s Mission neighborhood.
Tom Patella
A former art teacher from Santa Clarita, California, owner Tom Patella has always held a passion for restaurants. Experienced in the industry, Tom worked his way up through an array of prominent San Francisco restaurants starting at Hillstone as a server and trainer, and continued on to Ruth Chris Steakhouse — where he cultivated his love for wine — and California Wine Merchant. Tom dually owns and oversees the wine programs at Waystone and Causwells.
A former art teacher from Santa Clarita, California, owner Tom Patella has always held a passion for restaurants. Experienced in the industry, Tom worked his way up through an array of prominent San Francisco restaurants starting at Hillstone as a server and trainer, and continued on to Ruth Chris Steakhouse — where he cultivated his love for wine — and California Wine Merchant. Tom dually owns and oversees the wine programs at Waystone and Causwells.
CONTACT
Causwells
415-447-6081
info@causwells.com
Hours
THURSDAY - SATURDAY 4PM - 9PM
BRUNCH
SATURDAY & SUNDAY 11AM - 3PM
Hear about all of our latest happenings, specials and events.