60 4th Street, Point Reyes Station (map) 

Farm to table dining in
Point Reyes Station

Our menu features slow-cooked meats, juicy spice-rubbed rotisserie chicken and artfully prepared organic vegetables. You’ll love our fresh, wholesome suppers, salads & sandwiches. We source ingredients from best-practice purveyors with health, sustainability and deliciousness in mind.

Roast chicken, sauces and sides.

Hours

Wednesday – Friday
9am-6pm
Saturday – Sunday
11am-6pm
CLOSED: Monday and Tuesday

HEATED PATIO DINING, INDOOR DINING & TAKE-OUT
We only accept reservations for parties of 10 or more guests

Woman with face mask and disposable gloves taking orders on a computer.

Take-out

Order at our take-out window or by phone 415-663-0303. Our phone lines are limited, so please, if we don’t catch your call it means we’re on the line taking another order — please give us a call right back!

Patio dining.

Patio Dining

Order at the window and take a seat on our dog friendly patio. We’ll bring your order out to you. Outdoor dining is available when the weather permits.

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May 14

Open
Happy Mother’s Day! . #sidestreetkitchen #pointreyes

Happy Mother’s Day!
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#sidestreetkitchen #pointreyes ...

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Mar 19

Open
Join us! This Thursday. 3/23, all day. 20% of sales will be donated to our local kids. Come eat your share of Apple Fritters…meet a friend for lunch…grab a Family Meal to go…(order ahead for evening pick-up). We’re looking forward to seeing you! . #ittakesavillage #environmentaleducation #pointreyes #pointreyesnationalseashore #thinklocal #marinfoodie #sidestreetkitchen #donate

Join us! This Thursday. 3/23, all day. 20% of sales will be donated to our local kids. Come eat your share of Apple Fritters…meet a friend for lunch…grab a Family Meal to go…(order ahead for evening pick-up). We’re looking forward to seeing you!
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#ittakesavillage #environmentaleducation #pointreyes #pointreyesnationalseashore #thinklocal #marinfoodie #sidestreetkitchen #donate ...

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Mar 17

Open
We’re in luck! Chef’s making a traditional Corned Beef & Cabbage with Yukon Gold potatoes & baby carrots for St. Patrick’s Day. It’s delicious! Starts at 11am today and runs while it lasts. Dine in or take out. See you soon! . #happystpatricksday #luckotheirish #pointreyes #sidestreetkitchen #pointreyeseats

We’re in luck! Chef’s making a traditional Corned Beef & Cabbage with Yukon Gold potatoes & baby carrots for St. Patrick’s Day. It’s delicious! Starts at 11am today and runs while it lasts. Dine in or take out. See you soon!
.
#happystpatricksday #luckotheirish #pointreyes #sidestreetkitchen #pointreyeseats ...

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Join the Side Street Kitchen team.

Let’s talk!

sidestreetprs@gmail.com
415-663-0303

Served Wednesday – Friday, 9-11am

MAINS

Hot Apple Fritters 6
with a nod to “The Big 4 Inn”, Arcata, California
Granola, Yogurt, Fruit 8
Straus organic plain yogurt, diced apple, granola with walnuts
Sunny Side Quinoa Bowl 14 
farm egg, sunny-side up; arugula, tomatoes, feta, black olives, vinaigrette
-add avocado or additional egg 3
-add smoked pork belly or tri-tip beef 6
Seared Pork Belly & Egg Sandwich 15
on toasted ciabatta roll, butter lettuce, harissa aioli
Wild Mushroom & Point Reyes Toma Cheese Scramble 15
three farm eggs, chives; served with breakfast potatoes 
Cold Smoked Salmon & Farm Egg 19
griddled rustic batard bread, poached egg, fresh farm cheese, capers & a salad of pea-shoots
Baked Shakshuka & Pita 17
poached farm egg, tomato, chickpeas, onion, garlic, fennel, feta cheese, garden herbs; served with warm pita
-add tri-tip beef, smoked pork belly or two eggs 6
Sourdough French Toast 14
sourdough baguette soaked in a vanilla cream with warm maple syrup
-add tri-tip beef, smoked pork belly or two eggs 6

SIDES

Two Eggs 6
poached, over easy, scrambled
Breakfast Potatoes 5
baby Yukons tossed in a sweet spice blend
Warm Ciabatta Roll 3 
sweet butter & smoked salt
Duroc Pork Belly 6
heritage bred, house cured, smoked, then seared
Angus Tri-Tip Beef 6
dry rubbed & slow-roasted

BEVERAGES

Organic French Press – Regular or Decaf 
single serving 4 | large pot 6.5
*Thanksgiving Coffee Co., Mendocino*
House Brew Coffee 3
organic Sumatra, medium roast
*Thanksgiving Coffee Co., Mendocino*
Iced Chicory & Cream Coffee 4.5
chicory cold brew, sweet cream
*New Orleans style*
Mimosa 
Canella Prosecco, d.o.c.g. 187ml, organic orange juice 

Matcha Latte 4.5
iced or hot, made with oat milk
Hot Tea 3
English Breakfast, Masala Chai, Lavender Mint, Jade Cloud green tea, Elderberry Healer, Quince Eucalyptus, Turmeric-Ginger
*organic botanicals*
Aqua Panna 5
natural spring water, still
Orange or Apple cold-press juice
sm 3.5 | lg 5

11am-6pm

Sandwiches

Pork Belly, Lettuce, Tomato “BLT” 16
pork belly, caramelized jalapeño-onion, tomato, lettuce, goat cheese-aioli, ciabatta
Rotisserie Tri-Tip Beef 16
wild arugula, red-onion jam, harissa aioli, smoked portobello, feta, rosemary foccacia
Open-Faced Veggie Sandwich 14 
hummus, cucumbers, tomato, avocado, pumpkin seeds, toasted sesame & almond on rustic batard
Falafel 14
crispy herb chickpea cakes on pita bread, cherry tomato, red onion, cucumber, pea shoots, tzatziki
add feta 1
add avocado 2

Salads

 add Roti Chicken or Tri-Tip 6 

Organic Little Gem Salad 7 / 11
cherry tomatoes, herbs, herbed buttermilk dressing
Quinoa Salad 11
feta cheese, black olives, wild arugula, tomatoes

Brunch

Available 11-2

Veggie “Hash” 14
roasted potatoes, vegetables, smoked portabella, chimichurri & soft boiled egg
add pork belly or tri-tip 6
Granola, Yogurt, and Fruit 8
Straus organic yogurt, diced apple, granola & walnuts
Pork Belly Eggs Benedict (weekends only) 18
house-cured pork belly, arugula, red-onion jam, hollandaise

Small Bites & Sides

Chicken Liver Pâté 10
Citrus & Herb-Marinated Olives 5
Buttered Asparagus 10
Bread & Butter 3
Mac & Cheese 9
Crispy Brussels Sprouts 9
parmesan, espelette pepper, coriander
Roasted Baby Yukon Potatoes 7
Smoked Pacific Oysters 10
3 oysters, chilled; black-garlic aioli, organic gem lettuce
Sauce Board 4
salsa verde, chimichurri rojo, and curried yogurt

Entrees

Rotisserie Chicken & Potatoes 19
half chicken, roasted baby Yukon Gold potatoes + choice of sauce: salsa verde, chimichurri rojo or curried yogurt
Spice Seared Rock Cod 18
butter lettuce, asparagus, cherry tomatoes, radishes, arugula with salsa verde
make it vegetarian with fried tofu instead of fish: 15
Chilled Lentil Salad 14
baby kale, roasted cauliflower, cherry tomato, shaved fennel, fresh mozzarella, salsa verde

à la carte

Roasted Chicken 16 half / 28 whole
1/2 chicken served with your choice of sauce: Salsa Verde, Chimichurri rojo or Curried Yogurt
Whole chicken served with all 3 sauces
additional sauce: 1.50 each
Sauce Board 4
Salsa verde, chimichurri rojo, and curried yogurt

FAMILY-MEAL SPECIAL

Weekdays 3PM-5PM 47
serves 2-4, dine in or takeout
Whole rotisserie chicken, roasted Yukon Gold potatoes, Organic Little Gem Salad and Side Street Sauce Board

Kids Menu

Chicken Quesadilla 9
roasted chicken, cheddar & Monterey Jack
Cheese Quesadilla 7
cheddar, Monterey Jack
add a quesadilla sauce, 1.50 ea or 4. for all three: salsa verde, chimichurri rojo, sour cream

Dessert

Apple Fritters 6
with a nod to “The Big 4 Inn” Arcata, California
add whipped cream + 2
Butterscotch Pudding 7
whipped cream
Freshly Baked Cookies 2.5 for each or 3 for 7
assorted flavors

Drinks

Iced Hibiscus Herbal Tea 3.5
(unsweetened)
Iced Mango Black Tea 3.5
(unsweetened)
Yerba Mate 4.5
Orange Exuberance
*non-carbonated, organic*
Aqua Panna 5
Topo-Chico 5
sparkling mineral water
San Pellegrino 4
organic Limonata 200ml
*sparkling lemonade*
Orange or Apple cold-press juice sm 3.5 | lg 5.
Sparkling Organic Botanicals by Rishi Tea 5
Dandelion Ginger – or – Grapefruit Quince
*carbonated water, organic fruit, natural botanicals*
Revive Tangerine-Peach Sparkling Kombucha 6
*certified organic, probiotic*
Classic Coca-Cola (12oz) or Diet Coke (8oz) 3
Mexican Coke 5
glass bottle
Maine Root 4
root beer
Clover Sonoma Whole Milk sm 2 | lg 4

Coffee & Tea

Iced Chicory & Cream 4.5
Chicory cold brew and sweet cream
*New Orleans style*
Hot Chocolate 4.5
made with Tcho bittersweet chocolate, San Francisco
*served plain or with cinnamon or smoked salt sprinkles*
Organic French Press Coffee
single serving: 4. large pot: 6.5
* Thanksgiving Coffee Co., Mendocino*
House Brew 3
organic Sumatra, medium roast
* Thanksgiving Coffee Co., Mendocino*
Iced Matcha Latte 4.5
made with oat milk
Hot Tea 3
English Breakfast, Masala Chai, Lavender Mint, Jade Cloud green tea, Elderberry Healer, Quince Eucalyptus, Turmeric-Ginger
*organic botanicals*

Beer & Cider

Lagunitas “Hoppy Refresher” 
non-alcoholic
*zero sugar, zero calories*
Athletic Brewing Co.
Upside Dawn-golden ale style
non-alcoholic
Sudwerk “The People’s Pilsner” 5.3%
PBR – Pabst Blue Ribbon 4.6%
Sincere Cider (16 oz) 5.6%
dry apple
Glutenberg IPA (16 oz, gluten-free) 6%  
Lagunitas IPA (19oz) 6.2%
Offshoot “Relax” Hazy IPA (16oz, gluten free) 6%
Almanac Boost Coffee Stout (16oz) 9%
Almanac Sunshine & Opportunity (16oz) 5.6%
sour ale
Allagash White (12ox) 5.2%
Belgian-style wheat beer
Anchor Brewing Co. “San Pancho” (12oz) 4.9%
Mexican Style Lager with a hint of lime

wine & bubbly

Mimosa 
Canella Prosecco, D.O.C.G., 187ml, organic orange juice 
Canella, Prosecco 187ml
Conegliano Valdobbiadene, extra dry, D.O.C.G., Italy
Laurier Pinot Noir
2019 Sonoma Coast
*exudes maraschino cherries, strawberry and plum*
Fellow Sauvignon Blanc
2021 Clarksburg
*tropical fig and lemon zest with a note of fresh cut grass and a crisp finish*
Campuget Rosé
2019 Rhône Valley, France (Grenache Noir, Syrah)
Champagne POMMERY  187 ml.
“POMMERY POP”
*from the heart of Champagne, Reims-France*
Alexander Valley Vineyards
2018 Alexander Valley Cabernet Sauvignon
Rickshaw
2020 California Chardonnay
*tasty layers of flavor from white peach to Anjou pear moving to a creamy finish*

A 4% surcharge will be added to all orders; it is not a tip. Gratuities are appreciated & shared among the entire staff.

Dining room with barstools and counter.

Server holding a tray of drinks.

Sunny patio seating with sun umbrella.

Fresh, Local & Organic

Ingredients Matter. Fresh, local and organic ingredients are featured throughout our menu – we invite you to taste the difference. Our chicken, beef, and pork are from excellent sources, raised on chemical-free pastures without hormones or antibiotics. We choose local produce at every opportunity and when the season is right.

OUR FARMERS & PRODUCERS

Our Story

This has been a labor-of-love as we have worked to remodel the space after 63 years of continuous restaurant operations in Point Reyes Station. Sheryl Cahill, the owner of Station House Cafe  decided to remodel the space and open Side Street Kitchen. You will find the same original charm inside – in fact, we have saved the 1950’s counter and stools – but the structure is all new, fresh and definitely built to last. Our newly remodeled space features a lovely outdoor patio and mural by local artist Isis Hockenos. Come join us for lunch or dinner any day of the week!

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