Mockingbird Cafe - Oakland, CA

A whole roasted chicken rubbed with Moroccan inspired spices. Served with charred onion-buttermilk sauce on the side for dunking and saucing. Choose two accompanying sides. 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.

House-smoked McFarland Springs Steelhead cakes with fennel & capers, with a crispy breadcrumb crust. 4 generous cakes per order. Served with Meyer lemon aioli, lemon & herbs on the side. Choose two accompanying sides. Instructions: Preheat oven to 400. Pull from packing container with provided foil and place on sheet tray. Place in hot oven for approx. 5-6 min; long enough to get hot and hear a discrete sizzle, but not sooo long the salmon cake dries out. Serve with lemon wedges & herbs, and tzatziki for dipping.

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.

Mockingbird signature bread pudding topped with salted caramel sauce & soft vanilla whipped cream. We can send it home with you hot and ready to eat, or let you heat it up when you are ready to enjoy. 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.

Horseradish vodka, lemon, simple, dill, celery & cherry tomatoes. Savory for sure, with a hint of sweetness. Probably won't bring actual tears to your eyes, but you will be forever changed by the experience. Instructions: Add ice to cocktail and shake for at least 10 seconds. Use the lid to strain into a glass, and garnish with cherry tomatoes.

Vodka - Byrrh - coffee liqueur - lemon - simple. This 2021 appropriate cocktail will help you get your year off to an energetic start. Because we could all use a little added boost right now! Instructions: Add cocktail to provided ice and shake for 10-15 seconds. Strain into a fancy glass, or drink out of the to-go cup, we're not judging!

Rye whiskey, Jelínek Fernet, orange, cinnamon. A wintery take on the classic Old Fashioned. Instructions: Pour cocktail into cup of ice, stir, and strain using the lid into a fancy fresh glass or over a king cube in a tumbler. Or just sip it out of a mug, who's going to see you?

Black rum, Luxardo, lime, absinthe. Feel fancy at home sipping on this one. Instructions: Add ice to cocktail and shake for at least 10 seconds, use lid to strain into desired glass and garnish with provided cherries. Cheers!

Cognac, apricot liqueur, lemon. A pleasant little twist on a classic. Instructions: Use lemon wedge to wet the rim of your glass. Empty contents of garnish envelope onto shallow dish and drag glass in mixture to coat rim. Add ice to cocktail and shake for at least 10 seconds, use lid to strain into prepped glass. Cheers!

Blanco tequila, lime, agave, Julio's blessing. It's back! The margarita you have been craving for the last 9 months... Instructions: Use lime wedge to wet the rim of your glass. Empty contents of garnish envelope onto shallow dish and drag glass in mixture to coat rim. Add ice to cocktail and shake for at least 10 seconds and dump into prepped glass. Cheers!

Alameda-based Urban Legend red wine, bourbon, lemon, honey syrup, Punt e Mes, seasonal fruit and herbs from our Mockingbird kitchen. Our own spin on a classic refresher, ready to go!

Jasmine tea infused vodka, lemon, Aperol, dry Curaçao, simple syrup. We don't know who Arnold is or what his palmers have to do with anything, but we do know this will be one of our go-tos, disguised as the old familiar half and half concoction.

Rye, Angostura, lemon, Orgeat, dry Curaçao, vanilla, with a salty-sweet pistachio rim. A deceptively refreshing, cooling, nutty treat. Do you really need to question whether you deserve this after the year you've had? This is a kit with everything you need to make two cocktails. Instructions: Just add ice to jar (or use your own shaker if you have one), seal lid and shake for 15 seconds. Pour into two glasses prepped with contents of garnish envelope. Makes 2 cocktails

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.

This organic sparkling rosé is finely beaded and offers notes of red apple, strawberry, and raspberry with cleansing acidity and a persisting finish. Sip out the last days of summer weather with this reenergizing bottle.

Organic and aged in cement tanks, there are lovely zesty grapefruit and lemon sherbet notes here. Similar in style and drive to Chablis. Leopardo Felici is a highly rated Verdicchio producer.

A crisp, crunchy, keenly balanced, TOTALLY DRY Riesling from multiple sources along the Mosel, including the Saar, Mitelmosel, Enkirch. Vinified in steel. An agreeable bottle for enjoying the changing season.

Floral nose with hints of currants, along with excellent acidity and a mineral core. Biodynamic. Pairs well with our Whole Roasted Chicken or Crispy Smoked Salmon Cakes.

This sustainably and organically farmed Cabernet Franc's aromatics read like a spice wish-list of cardamom, green peppercorns, star anise, and bergamot tea accented with blackberry and violets. On the palate sugared violets, roasted jalapeño, and eggplant mix with crushed lilac, charred meats and currants. Pairs deliciously with our Meatballs with Roasted Early Girl Tomato-Basil Sauce.

Bright ruby red color in the glass. Fruity and floral notes of dried rose petals, cherry and blackberry. Soft and fresh with rounded tannins and a long finish. Pair this organic wine with our Meatballs with Roasted Early Girl Tomato-basil Sauce.

Light bodied, reduced and firm in tannin, this is a refreshing take on the variety; juicy and brimming in strong, layered flavors of blueberry and strawberry. Try pairing this bottle with our Whole Roasted Chicken or Meatballs with Roasted Early Girl Tomato-basil sauce.

Call it breakfast, call it brunch, heck even call it dinner, this sandwich has everything no matter what time of day it is. A toasted Boichik bagel with hash browns, fried egg, pancetta, and cheddar cheese. We even give you house-made hot sauce on the side if you like it spicy! Available on Saturdays only...while they last!

Two house-smoked McFarland Springs Steelhead cakes with fennel & capers, and a crispy breadcrumb crust; accompanied by pink lady apple & cabbage slaw, Meyer lemon aioli, fresh herbs & lemon. Or choose as a sandwich and get one smoked Steelhead cake on house-made sesame bun with slaw, fries & Meyer lemon aioli on the side.

Your favorite deviled eggs smashed on an Acme torpedo roll with a little extra mustard, pickles and french fries on the side. A little weekday party in a sandwich; grab a napkin (and probably a fork) and enjoy!

Roasted chicken on a house-made sesame bun with hearty greens, pickled jalapeño, balsamic aioli & a side of french fries. Lunch is back on!

Don't let the name fool you, this a vegetarian option! Fried mushrooms on a house-made sesame bun, with buttermilk & grilled onion sauce, dill pickles, yellow mustard, shredded lettuces, & french fries. A savory and satisfying veggie lunch. Vegetarian

Enjoy our plant-based version of the classic Italian meat sauce; it hits all the classic flavor notes you expect! Hearty herbs, red wine and mushrooms all work together to make this a happy veggie takeout option. Choose to take it home hot and ready to eat, or cold to reheat when you are ready. Vegetarian/ (Vegan w/o Parmesan garnish) Instructions: Remove lid and reheat in 400 degree oven for approx. 15 min, till hot. Garnish with provided Parmesan cheese. Pro tip: get an extra one cold to tuck into your freezer to enjoy another day!

Crispy arborio rice balls with honeynut squash & spinach. 6 or 12 pieces per order - served hot with fresh herbs, aioli & winter herb pesto. Can also be easily reheated at a later time. Gluten Free upon request & Vegetarian, Vegan w/out pesto.

This classic Cobb Salad checks all the "hearty salad" boxes! Gem lettuces with pulled-roasted chicken, pancetta, avocado, hard-cooked egg, and of course blue cheese! Plus a sherry-shallot vinaigrette. Just dress your salad and enjoy this classic power lunch!

A colorful arugula salad with super seasonal mandarins, Manchego cheese, dates, pomegranate seeds & sherry vinaigrette. Vegetarian (can be Vegan without Manchego cheese)

We're still over here taking our fries seriously. Made with Kennebec potatoes-side ketchup and aioli included. Gluten Free upon request

Our semi-famous fried Brussels sprouts. Crispy salty Brussels, creamy confit garlic aioli, topped with crumbled blue cheese, fresh thyme, and drizzled with sweet and tangy Saba. We can fry them up ready for you to eat, or let you heat them when you're ready to enjoy. Gluten Free upon request 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.

Any hour can be a happy one when these little devils are involved. Classic deviled egg filling with a dash of Worcestershire sauce, pickled onions, herbs, and paprika garnish. 6 halves per order.

Mockingbird signature bread pudding topped with salted caramel sauce & soft vanilla whipped cream. We can send it home with you hot and ready to eat, or let you heat it up when you are ready to enjoy. 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. Facebook Twitter Pinterest Google+

It's back! Our warming artichoke dip is here to fill your weekend snacking needs. Made with artichoke hearts, three types of cheese, and a bit of lemon. Garnish with pickled Fresno jalapeños. Bagel chips from local fav Boichik Bagels. Vegetarian Instructions: Preheat oven to 400. Dip will will be packaged in an oven safe foil tin ready for you to pop into a hot oven to reheat, approx. 15-20min or until golden and bubbly. Garnish with parmesan & pickles & enjoy with bagel chips.

This is one of our crew's favorite green veggie preparations! A combination of broccoli di ciccio and broccoli, sautéed quickly with garlic, lemon, and hot pepper. We can (and do!) eat this all day. GF/Vegetarian (no parm = vegan) Instructions: Gently reheat broccoli and garnish with provided parmesan. Also delicious enjoyed "antipasta" style - at room temperature.

Sea Island red pea ragu simmered with pork confit, garlic, sage & rosemary. Garnished with semi-dried cherry tomatoes. Gluten Free Instructions: Gently reheat beans and garnish with provided cherry tomatoes

They're back! Creamy, buttery mashed potatoes with cheddar cheese, green onions, & sour cream. Serves at least 2. Gluten Free & Vegetarian Instructions: Preheat oven 400. Potatoes are packaged in an oven safe foil tray, ready for you to remove lid & pop into hot oven to reheat, approx. 25-30min, until hot and "puffed".

Roasted carrots, cauliflower, Brussels sprouts, tahini, and herbs. Best enjoyed warm or room temp. Gluten Free and 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!

Keep your larder full of our seasonal sides, they make the perfect lunch or addition to any dinner.