
OUTDOOR & INDOOR DINING, PICK UP & DELIVERY
FOR RESERVATIONS PLEASE VISIT:
FOR PICK UP PLEASE VISIT:

Menus
brown butter cauliflower soup $9
celery, pine nut, grape
HOUSE MADE RICOTTA $14
rosemary honey, lavosh
half dozen raw oysters $21
angostura mignonette, charred lemon
SMOKED SALMON SLIDERS $13.5
house-made pretzel, smoked salmon, creme fraiche, pickled onion
CLASSIC DEVILED EGGS $7.5
paprika
brussels sprouts $8
brown butter, pickled red onion, sunflower seeds
baby beets $14
baby garnet yam, gribiche sauce, parsley, crispy garlic
ARUGULA SALAD $13
squash, marcona almond, green goddess dressing
octopus $16
white bean hummus, fennel salad, black olive, crispy garbanzo beans
cheesy bread $11
detroit cast iron
‘cali hot’ chicken wings $14
house ranch, celery
causwells mac n‘ cheese $10
4 cheese, toasted bread crumb
strozzapreti pasta $19
spicy tomato, burrata, percorino
add crispy chicken +$6
salmon filet $29
lentils, mustard creme fraiche, fennel, crispy spring onion
pork belly confit $22
johnny cake, sorghum gastrique, green grape
herbed cauliflower $20
wild rice, pasilla pepper, baby carrot
ode to herbsaint $34
duck confit, dirty rice, green beans, orange
sandwiches come with side salad
substitute crispy onions +$1 or fries +$2
CRISPY CHICKEN $18
roasted garlic aioli, pickle, cilantro slaw
AMERICANA BURGER $19.25
american cheese, causwells sauce, lettuce, pickle, onion
VEGGIE BURGER $17
basil aioli, mushroom, pickled red onion, lettuce
burger of the month $19.5
double patty, cheddar cheese, house bbq sauce, pickle, lettuce, red onion, aioli
DESSERT
BANANA BREAD "GRILLED CHEESE" $9.75
chocolate soup
warm brownie ala mode $10
chocolate sauce, walnuts
seasonal sorbet $6
KIDS MENU
GRILLED CHICKEN $8
choice of mixed greens, fruit, french fries, mac & cheese +$3
KIDS PASTA $6
butter, parmesan cheese
GRILLED CHEESE $6
rye bread, American cheese choice of greens, apples, french fries
mac & cheese +$3
KIDS BURGER $8
sesame bun, single beef patty, american cheese, choice of mixed greens, fruit, or french fries, mac & cheese +$3
KIDS VEGGIE BURGER $8
sesame bun, veggie patty choice of greens, apples, french fries, mac & cheese +$3
* 8% 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
COCKTAILS
MAINS
Open Sesame $15
milagro tequila, bianco vermouth, cold pressed poblano, lime, agave, toasted sesame
All Day Bloody Mary $15
reyka vodka, bloody base, farmers market pickled veggies, fresh horseradish
New Sazerac $16
knob creek rye, sorghum, peychauds, angostura, absinthe foam
Savannah Thrill $14
reyka vodka, snap pea, mint infused fino, honey, lemon, strawberry rose, basil oil
Ube-tter bee-lieve it $15
barr hill gin, 2 year cinnamon & pineapple vinegar, clarified ube golden milk, lemon, bubbles, ube foam
Causwells Grasshopper $14
absolute, crème de menthe, crème de cacao, branca menta, cream, shaved chocolate
Cleverest Clover Club $14
argonaut CA brandy, raspberry, dry vermouth, lemon, poppy seed
Deconstructed Pimms Cup $15
pimms, hendricks gin, chareau, cold pressed cucumber & strawberry, lemon, ginger beer
Mexican Revolver $15
fistful bourbon, pasilla infused amaro montenegro, panela, tobacco bitters
Monkey Business $15
brown butter washed monkey shoulder scotch, cold pressed carrot, salted vanilla, dry vermouth, lemon
Flat White Espresso Martini $16
orange jameson, flor de caña coffee liqueur, espresso, chocolate bitters, not milk foam
Freezer Martinis $14
large format (serves 4) $52
Spicy Tequila Martini
don nacho silver, dry vermouth, guindilla pepper brine, cherry tomato
White Caus-mopolitian
absolute, lillet blanc, clarified lemon, white cranberry, peach, orange bitters
Gin 50/50
hendricks, dry vermouth, fino, house pickled pearl onion, castelvetrano olive
Spritzes $15
Figgie Smalls
mommenpop aperitif, kumquat, green walnut, fig leaf cordial, sparkling wine
* contains nuts
Nice N’ Easy
basil & sichuan infused flor de caña rum, watermelon, citrus, sparkling wine
Nutcase
coconut infused pisco, banana, hibiscus, citrus, sparkling wine
Swizzles $15
Cantélope Cruz
cantaloupe, reyka vodka, lillet blanc, honey, ricotta, lemon, fresh ground black pepper
Cucumber Blossom
hendricks gin, cucumber, passionfruit curd, lemon, orange blossom
La Piña
vida mezcal, chareau, cold pressed pineapple, chartreuse, lime, aromatic bitters, mint
N/A Cocktails $13
Blood Orange NAH-perol Spritz
blood orange, n/a aperitif, n/a sparkling, verjus
N/A Gin & Tonic
n/a gin, lemon, botanicals, herbs, tonic
WINE
BUBBLES & ROSÉ
BRUT ROSE $13/$52
J. Laurens, NV Cremant de Limoux, FR
ROSE $12/$48
Dancing Crow Vineyard '21, Lake County, CA
SPARKLING WINE $18/$72
Chateau de Passavant Crémant de Loire, '15, FR
WHITES
SAUVIGNON BLANC $13/$52
Lucky Rock, ‘19 CA
VINO VERDE $12/$48
Anjos de Portugal, ‘20 PR
ALBARINO $13/$52
Castineira, '21 Rias Baixas, SP
SANCERRE $21/$84
Alphonse Mellot Sauvignon Blanc, La Moussière Blanc '21, FR
CHARDONNAY $16/$64
Alfaro, '21 Santa Cruz Mountains, CA
CHARDONNAY $18/$72
Les Penitents, ‘'19 Cotes de la
Charite Loir, FR
Chenin Blanc $16/$64
Aperture, '21 Clarksburg, CA
REDS
CARIGNAN $15/$60
Lioco '19 Mendocino, CA
MONDEUSE $16/$64
Maison Yves Duport '20 Bugey, FR
PINOT NOIR $18/$72
Domaine Eden, '18 Santa Cruz Mtns, CA
CABERNET FRANC $14/$56
Baudry Dutour 20
"Le Pin" Chinon, FR
CABERNET SAUVIGNON $14/$56
Heritage ' 20
Colombia Valley, WA
ZINFANDEL $17/$68
Limerick Lane, '20 Russian River Valley, CA
SYRAH $16/$64
Lacuna, '18 Carneros, CA
CABERNET SAUVIGNON $23/$92
Keenan, '17 Napa Valley, CA
Beer & N/A Beverages
BOTTLES & CANS
PILSNER $7
Sudwerk Brewing - (12oz) 5.3%
IPA $11
Phantom Bride, Belching Beaver Brewing- (16oz) 7.1%
HAZY IPA $7
Dust Bowl Brewing - (12oz) 6.3%
SOUR ALE $9
Sour Monkey, Victory Brewing - (12oz) 9.5%
CIDER $7
Brightcider, 2 Towns Ciderhouse (12oz) 6%
NON - ALCOHOLIC BEER $5
Kolsch, Best Day Brewing (12oz)
Non-Alcoholic
SARATOGA SPARKLING WATER (12oz) $4
SARATOGA SPARKLING WATER (750mL) $8
MEXICAN COKE $5
DIET COKE $4
BOYLAN'S ROOT BEER $6
COCK N' BULL GINGER BEER $5
FIVE MOUNTAINS ICED TEA $4.5
HOUSEMADE LEMONADE $3.5
* 8% 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.
BRUNCH HOURS
FRIDAY 11AM - 3PM
SATURDAY - SUNDAY 10AM - 3PM
brioche french toast bites $9
butter seared banana bread $7
whipped butter
biscuit and sausage gravy $10
classic deviled eggs $7.50
paprika
smoked salmon sliders $13.50
house-made pretzel, smoked salmon, crème fraîche, pickled onion
half dozen raw oysters $21
angostura mignonette, charred lemon
salmon dip $15
cream cheese, everything lavash, red onion, dill
arugula salad $13
squash, marcona almonds, herb dressing
Ivan's chilaquiles $14
tomato and guajillo salsa, tortilla chips, crema,queso fresco, red onion
add egg +$2
cochinita hash $16
pork, poached egg, pickled red onion, radish, cilantro
market veggie hash $15
seasonal veggies, poached egg, radish, parsley
breakfast jambalaya $14
rice, cajun seasoning, chicken, sausage, sunny side up egg
grapefruit brûlée $11
yogurt, granola, berries, mint
breakfast sandwich $14
house made pretzel bun, 2 soft scrambled eggs, bacon, wisconsin cheddar, side salad only
22 available per day
brunch burger $18.50
american cheese, fried egg, bacon, aioli
comes with side salad; substitute crispy onions +$1 or fries +$2
americana burger $19.25
american cheese, causwells sauce, lettuce, pickle, onion
comes with side salad; substitute crispy onions +$1 or fries +$2
Dessert
banana bread “grilled cheese” $9.75
chocolate soup
warm brownie ala mode $10
chocolate sauce, walnuts
seasonal sorbet $6
Freezer Martinis $14
large format (serves 4) $52
Spicy Tequila Martini
don nacho silver, dry vermouth, guindilla pepper brine, cherry tomato
White Caus-mopolitian
absolute, lillet blanc, clarified lemon, white cranberry, peach, orange bitters
Gin 50/50
hendricks, dry vermouth, fino, house pickled pearl onion, castelvetrano olive
Highballs $15
Oopsie Daisy
coconut infused pisco, banana, faux lime, seltzer, beet, mint
Fig News
mommenpop, kumquat, green walnut, fig leaf cordial, sparkling wine • contains nuts
Nice N’ Easy
basil & sichuan infused flor de caña rum, cold pressed watermelon, lime, saline, tonic
Swizzles $15
Cantélope Cruz
cantaloupe, reyka vodka, lillet blanc, honey, ricotta, lemon, fresh ground black pepper
Cucumber Blossom
hendricks gin, cucumber, passionfruit curd, lemon, orange blossom
La Piña
vida mezcal, chareau, cold pressed pineapple, chartreuse, lime, aromatic bitters, mint
* 8% 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
Happy Hour
TUESDAY - THURSDAY 5PM - 6PM
FRIDAY - SATURDAY 3PM - 6PM
SUNDAY 3PM - 9PM
FOOD
Oyster on the Half Shell $1.50 /each
angostura mignonette, charred lemon
DRINKS
Dirty Tequila Martini $7
tequila, dry vermouth, pepper brine
White Caus-mopolitian $7
vodka, combier orange, white cranberry, clarified lime
Gin 50/50 $7
gin, dry vermouth, sweet vermouth
* 8% 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
"Our Favorite San Francisco Brunch Spots" by
Restaurant Clicks
"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

RESERVATIONS
FOR RESERVATIONS PLEASE VISIT:
Causwells is open for dinner & brunch both outdoors and indoors
HOURS
TUESDAY - THURSDAY 5PM - 10PM
FRIDAY 11AM - 11PM
SATURDAY 10AM - 11PM
SUNDAY 10AM - 9PM
LUNCH
FRIDAY 11AM - 3PM
BRUNCH
SATURDAY - SUNDAY 10AM - 3PM
HAPPY HOUR
TUESDAY - THURSDAY 5PM - 6PM
FRIDAY - SATURDAY 3PM - 6PM
SUNDAY 3PM - 9PM
MONDAY - CLOSED
HOURS
TUESDAY - THURSDAY 5PM - 10PM
FRIDAY 11AM - 11PM
SATURDAY 10AM - 11PM
SUNDAY 10AM - 9PM
LUNCH
FRIDAY 11AM - 3PM
BRUNCH
SATURDAY - SUNDAY 10AM - 3PM
HAPPY HOUR
TUESDAY - THURSDAY 5PM - 6PM
FRIDAY - SATURDAY 3PM - 6PM
SUNDAY 3PM - 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 Red Window, a spanish dinner & brunch spot in San Francisco’s North Beach 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 Red Window, a spanish dinner & brunch spot in San Francisco’s North Beach 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
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