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Hotel Number:
415.278.3700
Reservations:
833.602.7111
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Inspired by the locality of San Francisco, Terrene’s menu is rooted in an abundance of local, organic and sustainably sourced ingredients. Fresh ingredients for dishes and cocktails grow on the rooftop chef’s garden while beehives facilitate on-site honey production. 

Terrene’s beverage offering highlights an extensive collection of organic agave mezcal and tequila spirits, zero-waste cocktails, ingredients sourced within 50-miles, and cocktails inspired by San Francisco’s neighborhoods and landmarks. Additionally, the menu features a variety of local breweries and wineries with a selection of sustainable, organic, and Napa Green certified wines.

Breakfast | Daily
7am - 11am
Lunch | Monday - Friday
11am - 2pm
Dinner | Daily
4pm - 10pm
Bar & Bites | Daily
2pm - 10pm
Brunch | Saturday & Sunday
11am - 2pm
thanksgiving at terrene

Thanksgiving at Terrene

Celebrate the flavors of the season and the spirit of the holiday with a harvest dining experience. Join us for a special Thanksgiving menu of locally sourced fare by Chef Eric Marting. The menu includes a crispy sweet potato pavé, za'atar parker house rolls, turkey breast roulade with cornbread stuffing, smashed potatoes, charred broccolini, and a pumpkin basque cheesecake. Dishes will be available prix fixe and a la carte. A portion of proceeds will be donated to the San Francisco-Marin Food Bank.

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seafood tower

Brunch at Terrene

Join us on Saturdays & Sundays for weekend brunch at Terrene. Enjoy brunch favorites like our shakshuka flatbread, eggs benedict, sweet potato waffles, steak and eggs, and more. Indulge in decadent specials like our seafood tower for two, including a Tsar Nicoulai sustainable California caviar add-on.

Terrene dining room

Biophilic Design

Dine under a canopy of green at Terrene, where you'll be surrounded by the calming effects of biophilic design. Immerse yourself in nature in our light and greenery-filled space.

Chef Eric Marting

Executive Chef Eric Marting

As Executive Chef, Eric Marting oversees all daily operations of the restaurant and is the driving force behind Terrene, which focuses on ingredients sourced within 100 miles. For nearly 15 years, Eric has worked at top restaurants across the country from Dallas to New York City. At Terrene, Eric creates dishes that showcase the best of Northern California’s local produce. His passion for cooking began at a young age, inspired by his grandmother's homemade dishes. Taking the menu one step beyond farm-to-table, Eric puts zero-waste initiatives into practice by utilizing creative culinary techniques.

Several bunches of carrots on display

Meet Our Local Purveyors

Supporting local farmers and growers is essential to our sustainability efforts. Our purveyors provide us with the freshest, ethically sourced ingredients to ensure a mindful dining experience.

A basket full of Amish paste heirloom tomatoes

Farm-to-Table Produce

Northern California farmers provide us with quality, fresh produce so that you can savor seasonal flavors as we reduce our footprint by sourcing locally.

Iacopi Farms – Half Moon Bay, CA
Star Route Farms – West Marin, CA  
Dirty Girl Produce – Santa Cruz, CA 
Far West Fungi – Moss Landing, CA
Ouroboros Aquaponics – Half Moon Bay, CA 

 

Two grilled meat skewers complimented by a side of roasted peppers and a glass of red wine

Responsibly Sourced

Our meat, fish and seafood partners are committed to growing and sourcing the best products with a minimal environmental footprint.

Llano Seco – Chico, CA
Mountain Ranch – Mountain Ranch, CA

 

A breakfast burger with side salad, roasted potatoes, and coffee

Raised Thoughtfully

We ensure that our dairy and eggs come from animals that are cared for and ethically raised.

Cowgirl Creamery – Point Reyes Station, CA
Achadinha Cheese Company – Petaluma, CA 
Farmer Joy – Petaluma, CA 

 

Tomato plant

Chef's Garden

Fresh ingredients for dishes and cocktails grow on the rooftop chef’s garden while on-site beehives facilitate honey production.

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