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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
terrene fondue

Northern Lights at Terrene

We’re bringing the Northern Lights to San Francisco with our Nordic-inspired takeover of the Terrene patio. Experience our overhead lighting installation after dark. Dine on a curated menu of seasonal bites and festive sips including the color-changing “Aurora Borealis,” hot cocktails, and zero-proof offerings, along with Cowgirl Creamery fondue served with Acme bread. Our covered and heated patio is decked out for the season in festive décor channeling a winter forest.

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christmas at terrene

Christmas at Terrene

Join us this Christmas Eve & Christmas Day for a festive dining experience at Terrene. The menu includes a delicata squash salad, baby kale salad, a carved New York Strip au poivre, Skuna Bay salmon, and a rosemary honey almond tart and chocolate pistachio torte for dessert.

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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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