Presidio Social Club

Welcome back for Weekend Brunch and Dinner on our newly expanded patio.

For brunch, Chef Ray Tang and his team will offer a range of seasonal comfort fare, like Brioche Beignets, Scrambled Eggs with Asparagus, Goat Cheese and Herbs, East-West Chicken Noodle Soup, Shrimp and Avocado Toast and Ray’s Power Greens Porridge. For dinner, PXC aficionados will find refreshed favorites like Rigatoni and Cheese, a French Onion Burger and a weekly Prime Rib, plus seasonal newcomers like Spring Onion Flatbread and Spice Fried Cornish Hen. Wine and beer from hyper local producers will be freshly available on tap.

Brunch will be served Saturdays and Sundays 10-3 and dinner Thursdays, Fridays and Saturdays 5-8. Lunch will start in May.