Terrene
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.
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.
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.
Terrene Patio
Enjoy dining al fresco on the Terrene patio, located on the Embarcadero waterfront overlooking the Bay Bridge and Ferry Building. Join us from morning to night, dogs are always welcome. Lounge by our outdoor fire pits into the evening and listen to the sounds of our resident DJs on Thursdays, Fridays, and Saturdays.
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.
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.
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
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
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
Chef's Garden
Fresh ingredients for dishes and cocktails grow on the rooftop chef’s garden while on-site beehives facilitate honey production.
Upcoming Events
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