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Harvest & Rowe
55 2nd St
San Francisco, CA 94105
Uber
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Main Menu
Custom-made Salads
Additional Basic Toss-ins $0.75. Whole (includes 4 Basic Toss-ins), Half (includes 2 Basic Toss-ins)
Select Green
organic mixed greens, organic baby spinach, romaine hearts, seasonal selection
- Whole $7.75
- Half $5.75
House-made Dressing
anchovy & parmesan, greek, balsamic, honey mustard, tofu miso, sesame mandarin, citrus shallot, sherry olive, creamy gorgonzola, strawberry balsamic, cucumber dill yogurt (non-fat), no-mayo caesar
Custom-made Salads - Specialty Toss-ins
Additional Basic Toss-ins $0.75. Chicken Is All Natural
Avocado
$1.00Nuts
$1.00Bacon
$1.00Cheese
$1.00Lemon Chicken Breast
$1.75Spicy Chicken Breast
$1.75Tofu
$1.75Sushi Grade-a Ahi Tuna
$3.00Flank Steak
$4.00Poached Salmon
$5.00Farm Fresh Salads
Romaine Hearts Caesar
$7.75
romaine hearts, house-made garlic croutons, shaved parmesan, anchovy parmesan dressing
Greek Salad
$8.00
organic mixed greens, cucumbers, feta, kalamata olives, tomatoes, greek dressing
Spinach Salad
$8.25
organic baby spinach, hard-boiled eggs, bacon, blue cheese, house-made croutons, citrus shallot vinaigrette
Insalata Asiatica
$8.75
romaine hearts, snow peas, red bell peppers, citrus segments, cellophane noodles, almonds, sesame mandarin vinaigrette
Farmer's Garden
$9.75
organic baby spinach, carrots, apples, sprouts, red onion, walnuts, goat cheese, tofu miso vinaigrette
Summer Cobb
$10.75
organic mixed greens, apples, walnuts, bacon, lemon-poached chicken breast, blue cheese, hard-boiled eggs, creamy gorgonzola
Ahi Salad
$11.00
organic mixed greens, roasted potatoes, tomatoes, snow peas, kalamata olives, hard-boiled eggs, sushi grade-a ahi, sherry olive vinaigrette
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General Info
Hours
Monday:
7:00am - 3:00pm
Tuesday:
7:00am - 3:00pm
Wednesday:
7:00am - 3:00pm
Thursday:
7:00am - 3:00pm
Friday:
7:00am - 3:00pm
Saturday:
Closed
Sunday:
Closed
About Us
H&R's mission is to make accessible excellently sourced, home-made, clean & gourmet food. Alison Rowe has always loved food and cooking. Summers in her youth were spent eating out of the family vegetable garden, catching blue crabs in the nearby river, selling lemonade on the street corner and mowing lawns. Her dad's gluten allergy had her baking with gluten-free ingredients since she was a kid.