Mockingbird Whole Roasted Chicken
$45.00
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.
Local King Salmon en Papillote
$55.00
14oz locally caught wild king salmon - wrapped in parchment pouch - lemon - garlic confit - fennel seed -bay leaf - salsa verde. ALERT: Fish will require cooking, keep chilled until ready to bake
Gluten Free
Instructions:
- Preheat oven to 425.
- Place parchment pouch on provided tin foil on a sheet tray.
- Bake approx. 10-12 min for medium (+ or - a couple of mins to cook more or less).
- Let rest about 4 min.
- Open parchment & serve with salsa verde.
Meatballs with Roasted Early Girl Tomato-basil sauce
$40.00
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!
Risotto Verde Fritters
$40.00
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.
Burger To Go
$15.00
Our Mockingbird burger (and fries!) ready to go from our take-out window. 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, & dill pickles. Add Cheddar, Gruyere, or Blue Cheese for $2.00.
French Fries
$6.00
We're still over here taking our fries seriously. Made with kennebec potatoes - side ketchup & aioli included. We will drop them in the fryer a few minutes before your scheduled pick-up time, so they will be hot & ready to eat on your way home.
Gluten Free
Instructions:
- They're fries, they are ready to eat out of the bag!
Deviled Eggs
$10.00
Only a few left!
Any hour can be a happy one when these little devils are involved. Classic deviled egg filling with a dash of Worchestershire sauce, pickled onions, herbs & paprika garnish. 6 halves per order.
Gluten Free
Instructions:
- Deviled eggs are ready to eat straight from the box!
- Arrange on your favorite plate if you're feeling fancy.
Long-cooked Romano Beans
$7.00
Romano beans (think giant flat green beans) slow-cooked with sweet onions, early girl tomatoes & pimentón.
Gluten Free & Vegan
Instructions:
- These beans are great straight out of the fridge, or best gently reheated in a non-stick pan on the stove top. Alternatively, simply pop in the microwave!
Toasted Farro Salad
$7.00
Farro is a nutty, chewy wheat berry similar to barley. Our farro salad is dressed in a sherry-shallot vinaigrette and mixed with crispy cucumbers, cherry tomatoes, & basil.
Vegan
Instructions:
- Toss with dressing and serve.
- This is great as a room temp side. Leftovers make a great addition to a green salad - throw in some feta or add some leftover chicken for something meatier.
Potato & Grilled Summer Squash Salad
$7.00
This bright and bold potato salad features grilled summer squash, scallions, & our house-made dill pickles in creamy & tangy dijon-horseradish sauce, with pickled mustard seeds & fresh herbs.
Gluten Free & Vegetarian
Instructions:
- Best enjoyed chilled straight from fridge, or serve at room temperature. Garnish with pickled mustard seeds & herbs before serving.
Summer Succotash
$7.00
Best of the Summer: sweet peppers - corn - summer squash - fresh shelling beans
Gluten Free & Vegan
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 vegan lunch.
Roasted Vegetables
$7.00
Roasted carrots, cauliflower, eggplant, tahini, & herbs. Best enjoyed warm or room temp.
Gluten Free & 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!
3 sides
$19.00
Keep your larder full of our seasonal sides, they make the perfect lunch or addition to any dinner.
Classic Gazpacho
$9.00 - $17.00
Summer in a bowl. A silky smooth & tangy blend of early girl tomatoes, sweet and spicy peppers, cucumbers, red onion, olive oil, sherry vinegar, and a hint of garlic.
Gluten Free & Vegan
Instructions:
- Shake it / stir it up, add garnish and eat cold!
- Great sipped out of a coffee cup on your afternoon Zoom call.
Mockingbird Fried Brussels Sprouts
$14.00
Our semi-famous fried Brussels sprouts. Crispy salty Brussels, creamy confit garlic aioli, topped with crumbled blue cheese, fresh thyme & drizzled with sweet and tangy Saba.
Gluten Free & Vegetarian
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.
Farmers Market Lettuces
$13.00
An ever-changing 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, & sesame - this vegan salad hits all the notes.
Gluten Free & Vegan
Instructions:
- Toss salad and seeds with dressing and enjoy!
Mockingbird Bread Pudding
$10.00
Mockingbird signature bread pudding topped with salted caramel sauce & soft vanilla whipped cream.
Vegetarian
Instructions:
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.
Stone Fruit Shortcake
$9.00
A classic cream biscuit served with roasted peach jam & of course chantilly cream!
Vegetarian
Instructions:
- Pre-heat oven to 350 - Toast shortcake to reheat for 5-10 min (warm to the touch). Split in half and stuff with jam & cream. Enjoy!
Mt. Tamarind
$22.00
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:
- Cut lime(s) in half and squeeze full lime into jar. Use one lime half to wet the rim of two glasses - empty contents of garnish envelope onto small plate and drag glasses in mixture to coat rim.
- Add ice to jar to top and shake for 10 seconds.
- Divide into the two prepped glasses and top each with dried lime garnish. Cheers, you're now a bartender!
Are We There Yet?
$22.00
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.
Instructions:
- Drop "drunken" fig into jar and lightly muddle - a spoon will work in lieu of a muddler.
- Squeeze lime into jar.
- Add ice to fill and shake for 10 sec.
- Divide into two glasses and garnish each with cinnamon stick and dried fig. Alternatively use lid of jar to strain up or over fresh ice if you prefer less "texture" in your cocktail.
Summer Somewhere
$22.00
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.
Instructions:
- Squeeze whole lemon into jar.
- Add ice to fill and shake for 10 sec.
- Pour into two glasses and top with beer float to taste. Share a toast to summer and enjoy!
On Sale
On Sale
East Bay Cooks cookbook
$32.99
$25.00
This beautiful compilation from James Beard Award-winning writer Carolyn Jung features 80 signature recipes from 40 different iconic East Bay restaurants, including Mockingbird! This lovely cookbook is packed with stories, insights, and tips that celebrate the rich diversity of our region and the bounty of incredible local ingredients.
Chenin Blanc- Vouvray Brut 'Blanc de Chenin' NV Giles Gaudron
$24.00
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.