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Number Street
1085 Sutter Street
City State Zip
San Francisco CA 94109
Phone
415 441 4232

Weekdays open from 11am

Sat. & Sun. brunch from 10am

To reserve a parlor room for a private gathering, or for general inquiries:
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Hello, friend.

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Miller’s Rest is a neighborhood tavern located at the corner of Sutter & Larkin in San Francisco. We invite you to pull up a chair and enjoy a friendly respite from the hustle and bustle of everyday life.

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Whoever you are, you are welcome here.

The Bar
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Our Story

Miller’s Rest was the name of owner Mark Miller’s childhood lake cabin — a cozy, non-fussy place that serves as the inspiration for this tavern. At the lake, the stress of everyday life always seemed far away. That nostaglia for simpler times is what Miller’s Rest hopes to provide for our guests.

Independently owned by Mark and his wife Teri, Miller’s Rest has been a dream 10 years in the making. One day they hope for their two small sons to work behind the bar.

Find Us
1085 Sutter Street
San Francisco, CA 94109
 
415 441 4232
 
Open weekdays from 11am
Sat. & Sun. brunch from 10am
 
To reserve a parlor room for a private gathering, or for general inquiries:
Hope to see you soon!
From the kitchen
Starters
Boiled Peanuts — 6
"It's the edamame of the South!"; served hot with smoked Maldon Sea Salt
Zucchini and Summer Squash — 9
Sliced thin and tossed with lemon, olive oil, mint and feta cheese
Baby Beets and Burrata — 11
Red and golden baby beets, balsamic reduction, and fresh burrata cheese
Arugula Salad — 12
Dried cranberries, apples, pecans, shaved pecorino, white balsamic vinaigrette
Wedge Salad — 10
Housemade gorgonzola-ranch dressing, bacon, grape tomatoes, green onion
Chopped Salad — 13
Avocado, corn, snap peas, cherry tomatoes, toasted nuts, goat cheese, sweet chili citrus vinaigrette
Parmesan Polenta Sticks — 8
Fried to a golden brown; served with fresh herb salsa verde
Smoked Trout Brandade — 11
Buttery potatoes whipped with smoked trout; served with toasted baguette
Chips and Gravy — 7
House cut fries with peppercorn gravy (add Gruyere cheese +2)
Lakehouse Chili — 8
Freshly ground beef, three beans, Imperial Stout and lots of spice (full bowl +3)
Flatbreads
Pea, Mint, and Pecorino — 14
Hand tossed dough with a mix of spring peas, mint, olive oil and pecorino
Mains
Wild Mushroom Bread Pudding — 15
Chantrelles, Morels, Porcinis, Wood Ears, parmesan cheese; served with fresh greens
Fried Chicken — 18
Served with mashed potatoes and fresh greens
Line Caught Sea Bass — 23
Pan roasted and topped with fresh herb salsa verde, over parmesan black rice
MIller’s House Burger — 15
1/2 lb freshly ground beef, choice of cheese, bourbon dijon aioli; served with handcut fries
Chipotle Macaroni and Cheese — 11
(We do it topped with chili — you should too! +4 )
Hanger Steak — 21
Chimichurri sauce, hand cut fries and fresh greens
Desserts
Grandma Pearl's Caramel Rolls — 8
Taking cinnamon rolls to a whole new level
Blackberry Buckle — 8
Topped with brown sugar streusel and served warm with vanilla ice cream
Chocolate Pot de Creme — 8
Creamy custard made with Valrhona chocolate
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
House Cocktails
All cocktails — 10 each
Smoked Maple Old Fashioned
Laphroaig Single Malt Scotch, Knob Creek Smoked Maple Bourbon, Demerara, Angostura Bitters, crispy bacon
Cabin Fever
Sailor Jerry Spiced Rum, blackberry syrup, lime, ginger beer, Cruzan Black Strap Molasses Rum float
Valley View
Tito’s Handmade Vodka, wildflower honey, citrus juices, Stirring's Blood Orange Bitters, toasted sage
The Forager
Lavender-infused Sipsmith Gin, lemongrass-thyme syrup, cucumber-lime juice, soda water
Lakeshore
Partida Blanco Tequila, eucalyptus infused agave, lime, housemade citrus shrub
Wine by the glass
Sparkling
Prosecco — 9
Mionetto, Treviso, Italy, (NV)
Brut Rosé — 11
Anna de Codorniu, Catalonia, Spain, (NV)
White
Sauvignon Blanc — 10
Patient Cottat, Loire Valley, France, 2016
Albariño — 11
Raimat, Costers del Segre, Spain, 2016
Chardonnay — 12
Wente "Eric's Vinyard", Livermore Valley, CA 2016
Rosé
Rose — 9
Mulderbosch, Stellenbosch, S. Africa, 2016
Red
Pinot Noir — 12
La Crema, Monterey, CA, 2016
Tempranillo — 11
Viña Zaco, Rioja, Spain 2015
Malbec — 9
Septima, Mendoza, Argentina, 2015
Draft Beer
Coors Light / Lager / 5
Coors Brewing, Golden, CO 4.2%
Kalifornia Kölsch / Kölsch / 5
Magnolia Brewing, San Francisco, CA 4.8%
Allagash Saison / Saison / 7
Allagash Brewing, Portland, ME 6.1%
Park Beer / Hoppy Wheat / 7
Fort Point Beer, San Francisco, CA 4.7%
Total Domination / IPA / 6
Ninkasi Brewing, Eugene, OR 6.7%
Black House / Coffee Stout / 8
Modern Times Brewing, San Diego, CA 5.8%
Cans
Pabst Blue Ribbon / Lager / 4
Pabst Brewing, LA, CA 4.7%
Olympia / Lager / 4
Pabst Brewing, LA, CA 4.8%
Pub Beer / Pale Lager / 6
10 Barrel Brewing, Bend, OR 5.0%
American Kölsch / Kölsch / 6
Boulevard Brewing, KC, MO 4.6%
Holy Gose / Gose / Tart Ale / 6
Anderson Valley Brewing, CA 4.2%
Dale's Pale Ale / Pale Ale / 6
Oskar Blues, Lyons, CO 6.5%
Boont / Amber Ale / 7
Anderson Valley Brewing, CA 5.8%
Westfalia / Red Ale / 7
Fort Point Brewing, SF, CA 5.6%
Wolf Pup / Session IPA / 6
Golden Road Brewing, LA, CA 4.5%
Proving Ground / IPA / 7
Magnolia Brewing, SF, CA 7.0%
Bite Hard / Dry Cider (16 oz) / 8
Boonville Cider, Boonville, CA 6.9%
Bottles
Budweiser / Lager / 5
Anheuser-Busch, St. Louis, MO 5.0%
Bud Light / Lager / 5
Anheuser-Busch, St. Louis, MO 4.2%
Molson Canadian / Lager / 5
Molson-Coors, Etobicoke, ON, CAN 5.0%
Trumer Pils / Pilsner / 6
Trumer Brauerei, Berkeley, CA 4.8%
Watermelon Wheat / Fruity Wheat / 6
Lost Coast Brewery, Eureka, CA 5.0%
Tank 7 / Saison / Farmhouse Ale / 8
Boulevard Brewing, KC, MO 8.5%
Pacific Rain / Pale Ale / 7
Ninkasi Brewing, Eugene, OR 5.4%
Sour Monkey / Sour Ale / 8
Victory Brewing, Downingtown, PA 9.5%
Fathom / IPA / 7
Ballast Point, San Diego, CA 6.0%
Apocalypse / IPA / 6
10 Barrel Brewing, Bend, OR 6.8%
Old Rasputin / Imperial Stout / 8
North Coast Brewing, Ft. Bragg, CA 9%