Mockingbird Cafe

Our Mockingbird burger and fries ready to go from our take-out window or pre-order here and schedule a pick-up time at checkout. Your burger will be cooked to order and served on a house-made sesame seed bun with all the fixin's aioli, BBQ sauce, honey-mustard sauce, early girl tomatoes, grilled onions, lettuce, and dill pickles.

Two house-smoked salmon cakes with sweet peppers & capers, and a crispy breadcrumb crust; accompanied by a red cabbage slaw, Sungold tomatoes, cucumbers, tzatziki & preserved lemon vinaigrette. Or choose as a sandwich and get one smoked salmon cake and slaw on house-made sesame bun with tzatziki and a side of fries.

An ever-changing fresh salad based on what the farmers market yields. A mixed lettuce base with shaved seasonal vegetables, all coated in a savory lemon tahini dressing. Topped off with chickpeas, crispy quinoa, mixed seeds-sunflower, pumpkin, and sesame.

Roasted Mariquita Farm Early Girl Tomatoes with basil pesto. ALERT: pesto contains pine nuts, garlic, and parmesan cheese Gluten Free & Vegetarian Instructions: Enjoy immediately or gently reheat soup before serving. Garnish with pesto.

We're still over here taking our fries seriously. Made with Kennebec potatoes-side ketchup and aioli included.

Our semi-famous fried Brussels sprouts. Crispy salty Brussels, creamy confit garlic aioli, topped with crumbled blue cheese, fresh thyme, and drizzled with sweet and tangy Saba. We can fry them up ready for you to eat, or let you heat them when you're ready to enjoy. Instructions: Preheat oven to 450 - spread enclosed tinfoil on a sheet tray and top with Brussels - making sure to keep space between the sprouts, we want them to crisp up not steam! Cook about 3-4 min till hot and crispy (you will smell them). Spread aioli on plate and top with Brussels - drizzle with Saba & sprinkle with blue cheese, thyme and finishing salt.

Any hour can be a happy one when these little devils are involved. Classic deviled egg filling with a dash of Worcestershire sauce, pickled onions, herbs, and paprika garnish. 6 halves per order.

Mockingbird signature bread pudding topped with salted caramel sauce & soft vanilla whipped cream. We can send it home with you hot and ready to eat, or let you heat it up when you are ready to enjoy. Vegetarian Instructions: Preheat oven to 400. Place bread pudding on tin foil on a sheet tray and heat for 4-6 min. - Alternatively microwave for 1.5min, but we recommend the oven or toaster oven as you get nice, crispy edges. Top with cream and drizzle all over with caramel. We recommend warming caramel by placing the container in a shallow bowl of very warm water. Facebook Twitter Pinterest Google+

A whole roasted chicken rubbed with Moroccan inspired spices. Served with charred onion-buttermilk sauce on the side for dunking and saucing. Gluten Free Instructions: Preheat oven to 425 - we have done the hard part for you and cut the chicken into 8 pieces. Pull from packing container with provided foil and place on sheet tray. Place in hot oven for approx. 12-15 min.

House-smoked salmon cakes with sweet peppers & capers, with a crispy breadcrumb crust. 4 generous cakes per order. Served with tzatziki, lemon & herbs on the side. Instructions: Preheat oven to 400. Pull from packing container with provided foil and place on sheet tray. Place in hot oven for approx. 5-6 min; long enough to get hot and hear a discrete sizzle, but not sooo long the salmon cake dries out. Serve with lemon wedges & herbs, and tzatziki for dipping.

Roasted lamb and beef meatballs, with everything you can expect from Mockingbird meatballs - lots of hearty herbs, garlic, onions, + breadcrumbs soaked in a bit of milk to ensure a lovely texture. Includes peak season roasted Early Girl tomato broth, Parmesan, & gremolata. 10 pieces per order. Instructions: Preheat oven to 425. Meatballs and their sauce will be packaged in an oven-ready foil tray, ready for you to pop into hot oven for approx. 15-20 mins. Before serving sprinkle meatballs with Parmesan & gremolata. Voila!

Crispy arborio rice balls with all the green things - mixed herbs, spinach, and other green deliciousness we find at the farmers market. 10 pieces per order - served with fresh herbs, roasted cauliflower cream, & fresh tomato sauce. Gluten Free & Vegetarian Instructions: Preheat oven to 425. Pull fritters out of the box with the enclosed foil - set aside the sauces and herbs. Spread fritters out on foil, place on sheet tray, and pop in the oven for about 5 min. Sprinkle with a touch of finishing salt, garnish with herbs, & serve with sauces.

Honeynut squash has a more concentrated, sweet pumpkin flavor than the more well-know butternut variety. Before pureeing, we roast the squash with browned-butter, dates & a splash of sherry vinegar to keep it from overwhelming with sweetness. Our herb mix and pomegranate seeds perfectly accompany this dip-able side. Gluten Free & Vegetarian Instructions: Gently reheat or serve cold as a dip-able snack. Garnish with pomegranate seeds & herbs just before serving.

How lucky we are to be in that perfect cusp season where we see both fall and summer produce at the markets. We are gently cooking sweet corn with poblano peppers, spinach, thyme, lime and a little bit of cream to give this dish an unbeatable autumnal feeling. Gluten Free and Vegetarian Instructions: Can be served warm / room temp or chilled. To warm heat on the stovetop or in the microwave and mix with fresh herbs. Enjoy chilled with some market greens for a fast & delicious veggie lunch.

Tuscan kale simmered all afternoon with sweet onions, garlic, and a few Early Girl tomatoes while we can still get them! Garnished with speck (think smoked prosciutto), and pickled fresno jalapeños. Gluten Free & can be made Vegan by omitting the speck Instructions: Gently reheat before serving

Farro is a nutty, chewy whole grain similar to barley. We are adding roasted sweet potatoes, shallots, ruby streak mustard greens, & a sherry vinaigrette for a hearty salad with colorful, rustic fall vibes. Vegan Instructions: Toss farro & veggies with sherry vinaigrette. Easy!

Roasted carrots, cauliflower, eggplant, tahini, and herbs. Best enjoyed warm or room temp. Gluten Free and Vegan. Instructions: Preheat oven to 500. Spread veggies out on included foil, place on sheet tray and pop into oven for approx. 3 mins. Drizzle with tahini & sprinkle with herbs to serve. Great room temp piled on a thick slice of toasted country-style bread - add some feta or chickpeas and you have one killer lunch!

Keep your larder full of our seasonal sides, they make the perfect lunch or addition to any dinner.

Mockingbird signature bread pudding topped with salted caramel sauce & soft vanilla whipped cream. We can send it home with you hot and ready to eat, or let you heat it up when you are ready to enjoy. Vegetarian Instructions: Preheat oven to 400. Place bread pudding on tin foil on a sheet tray and heat for 4-6 min. - Alternatively microwave for 1.5min, but we recommend the oven or toaster oven as you get nice, crispy edges. Top with cream and drizzle all over with caramel. We recommend warming caramel by placing the container in a shallow bowl of very warm water.

This organic sparkling Chenin Blanc is made by the Traditional Method (the same method used to make Champagne) using 20 year old vines planted on limestone-clay soil. With its crisp acidity, complex, biscuity character and fine, persistent bubbles, this sparkling Chenin Blanc makes a great alternative to Champagne. Perfect for your at-home celebrations.

This organic sparkling rosé is finely beaded and offers notes of red apple, strawberry, and raspberry with cleansing acidity and a persisting finish. Sip out the last days of summer weather with this reenergizing bottle.

Organic and aged in cement tanks, there are lovely zesty grapefruit and lemon sherbet notes here. Similar in style and drive to Chablis. Leopardo Felici is a highly rated Verdicchio producer.

Fermented in 100% neutral oak, this bright, organic, food friendly Chardonnay showcases the unique terroir of Redwood Valley. Pairs great with our Whole Roasted Chicken or Crispy smoked Salmon Cakes.

A crisp, crunchy, keenly balanced, TOTALLY DRY Riesling from multiple sources along the Mosel, including the Saar, Mitelmosel, Enkirch. Vinified in steel. An agreeable bottle for enjoying the changing season.

Floral nose with hints of currants, along with excellent acidity and a mineral core. Biodynamic. Pairs well with our Whole Roasted Chicken or Crispy Smoked Salmon Cakes.

Vivid red fruit and spice. Precision, bright acidity, elegance and fruit-driven silkiness make Santa Barbara Pinot delightfully enjoyable, whether on their own or with a variety of dishes. Confidently pair this bottle with our Whole Roasted Chicken.

This sustainably and organically farmed Cabernet Franc's aromatics read like a spice wish-list of cardamom, green peppercorns, star anise, and bergamot tea accented with blackberry and violets. On the palate sugared violets, roasted jalapeño, and eggplant mix with crushed lilac, charred meats and currants. Pairs deliciously with our Meatballs with Roasted Early Girl Tomato-Basil Sauce.

Bright ruby red color in the glass. Fruity and floral notes of dried rose petals, cherry and blackberry. Soft and fresh with rounded tannins and a long finish. Pair this organic wine with our Meatballs with Roasted Early Girl Tomato-basil Sauce.

Light bodied, reduced and firm in tannin, this is a refreshing take on the variety; juicy and brimming in strong, layered flavors of blueberry and strawberry. Try pairing this bottle with our Whole Roasted Chicken or Meatballs with Roasted Early Girl Tomato-basil sauce.

Cachaça, lime, house-made fig leaf syrup, Byrrh, Punt e Mes. A uniquely refreshing concoction we are excited to share with our old (and new) friends! One of these enjoyed out in the sun can transport you to a poolside tropical retreat; if only for a moment, you deserve it.

Alameda-based Urban Legend red wine, bourbon, lemon, honey syrup, Punt e Mes, seasonal fruit and herbs from our Mockingbird kitchen. Our own spin on a classic refresher, ready to go!

Rittenhouse Rye, housemade Pistachio Orgeat, lemon Juice, Angostura Bitters, dry Curacao Instructions: Just add ice to jar, seal lid and shake. Pour into two glasses prepped with contents of garnish envelope. Makes 2 cocktails

Pisco, house-made "drunken" fig, dry Curacao, Orgeat, lime, rosewater, & cinnamon. A refreshing elixir to get you, and those closest to you, through this and the next season. Makes 2 cocktails. Instructions: Add ice to jar, seal lid and shake. Pour or strain into two glasses and top with contents of garnish envelope.

Mezcal, lime, Ancho Reyes, and house-made tamarind+hibiscus syrup - everything you need for two full-sized cocktails. A little spicy, a little smokey-sweet, a LOT rejuvenating. Instructions: Just add ice, seal lid and shake. Pour into two glasses prepped with contents of garnish envelope.

Jasmine infused vodka, lemon, simple syrup, & red rye beer float. A cocktail with a built in beer back; a classic combination for an instant summer mindset. We recommend following wherever it may take you. Makes 2 cocktails. Instructions: Add ice, seal lid and shake. Top off with beer float to taste.

Treat someone you're fond of (or yourself, of course) to a seasonal bouquet from local floral and event designer Rust and Flourish. Add one of these handmade arrangements onto your order with a bottle of bubbly for the complete Date Night Package. Fresh bouquets will be similar to the ones pictured, but as they are handmade with natural elements they will vary one to the next, and with the season. While we can't provide specifics, we can guarantee they will all be equally beautiful, and seasonally inspired.