Join us every Sunday from 11am to 3pm for Brunch at the 1881. We’ve created a unique menu with our signature dishes and some classic favorites!

To Begin

Burrata, Green Strawberries, Kalamata Olives, TOMATO SALAD, Croutons, Basil Vinaigrette. 17
Organic DEVILED EGGS, Osetra Caviar, Herb Bread Crumb 12
Delta Asparagus, Sieved Eggs, ASPARAGUS MIMOSA, Jamon, Champagne Vinaigrette 17
CHARCUTERIE PLATE, Chef’s Selection of Premium Cured Meats, Pickles, Grain Mustard, Bread 29
Membrillo, Honey Comb, Bread, CHEESE BOARD, Selection of Imported and Domestic Cheese 28
Head Lettuce, GARDEN SALAD, Endive, Radish, Beets, Baby Carrots, Red Wine Vinaigrette 14
Local Greek Yogurt, Comanche Creek Summer Berries, House Made GRANOLA 15

Mains

Caramelized Bananas, Rum, Chantilly Cream, FRENCH TOAST 18
A5 Wagyu, House Made Bread, Arugula, EGGS BENEDICT, Hollandaise, Gremolata 25
EGGS ANYWAYS, Breakfast Sausage, Smoke Bacon, Potato Croquette 25
Marble Potatoes, OMELETTE, Garnish du Jour, Mixed Salad 24
The 1881 BRUNCH BURGER, Bacon, Avocado, Onions, Egg, Pickles 25
Jambon de Paris, Gruyere, CROQUE MONSIEUR, Cornichon, Bechamel, Garden Salad 24
SALAD NIÇOISE, Tuna, Garden Lettuce, Niçoise Olives, Piquillo Peppers, Potatoes, Haricot Vert 27
House Made Honey Ricotta, SALMON BAGEL, Shallots, Capers, Chives 23

Executive Chef Roberto Bonefont Jr.  
Beverage Director Sergio Blandon
Manager Thomas Goodreau

20% gratuity is applied to parties of six or more.
4% surcharge is added for San Francisco Employer Mandates 
Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness.