Wow what a burger!
Mouthwatering perfection with a delicious Grass Fed Burger
We create the
best food.
Get ready to indulge in food magic at Chilly's Deli & Espresso Bar
– where taste and fun collide, making every meal an adventure!
MONTHLY PROMOS
Time for FUn
Indulge in Flavorful Adventures:
Fresh Eats on the Move!
Welcome back Penguins! exciting NEW MENUS FOR CHILLY S DELI AND ESPRESSO BAR, AND THE FOOD TRUCK! COME SAY HI!
WELCOME BACK PENGUINS
Chillys Food truck is back with an exciting new menu and options!
Come join us at Chillys Deli with new hours! now open until 7pm Mon-Fri!
WEEKLY MENU
Jan 22-28
CAFÉ HOURS Breakfast: 7:30 a.m - 9:30 a.m Lunch: 11:30 a.m - 1:30 p.m Afternoon Break: 4:30 p.m - 7:00 p.m Dinner: 4:30 p.m - 6:30 p.m
TODAY’S SOUPS: Chicken Noodle Soup | Roasted Tomato Bisque
MONDAY’S SPECIAL FEATURES: Daily Protein Table 9:00 a.m – 10:00 a.m
BREAKFAST
Hot Cereal | Steel cut Oatmeal | Cream of Wheat | |
Breakfast Grill | Made to Order Breakfast Sandwiches, Burritos, and Omelets (Chef Daily Specials) | ||
Breakfast Booster | Cage Free Scrambled or Cheesy Eggs, Country Potatoes, and Applewood Bacon or Sausage | ||
Breakfast Bistro | Daily Special Seasonal Buttermilk Pancakes, French Toast, and Overnight Oatmeal Bar w/ Yogurt, Granola, Fruit, and Maple Syrup |
LUNCH
Plant Inspired | Greek Veggie Bake with Lemon Potatoes, Feta Cheese, Sun Dried Tomatoes, and Eggplant Served with Spanakorizo with Tomato, Oregano, and Feta Cheese | ||
Global Adventure | Greek Style Grilled Citrus Lemon Chicken in a Honey Lemon Dijon Sauce Served Over Baked Potatoes and Spanakorizo with Tomato, Oregano, and Feta Cheese | ||
Street Food Grill | Made To Order Quesadillas, Grilled Cheese, Smash Burgers, Crispy Chicken Sandwiches and House Cut French Fries | ||
Stone Hearth Oven | Crispy Buffalo Chicken and Blue Cheese Pizza, Margarita Pizza, Three Cheese Pizza | ||
Platillos Latinos | Ground Beef Picadillo Served with Sofrito Rice, Refried Pinto Beans, Pico De Gallo, Sour Cream, and Salsa | ||
Panini | Jalapeno Pepper Grilled Cheese with Cream Cheese, Cheddar, Apple wood Smoked Bacon and Jalapeno | ||
Farmer’s Street | Build Your Own Buddha Bowl or Salad Bar with Seasonal Vegetables, Grains, Protein, Toppings ,House Made Dressings and Sauces |
DINNER
Plant Inspired | Fried Vegetable Tempura with Warm Farro, Butternut Squash Raisens and Arugula | ||||||||||
Global Adventure |
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Market Grill | Made To Order Quesadillas, Grilled Cheese, Smash Burgers, Crispy Chicken Sandwiches and House Cut French Fries (Chefs Daily Especial) | ||||||||||
Stone Hearth Oven | BBQ Chicken Pizza, Pepperoni Pizza, Cheese Pizza | ||||||||||
Platillos Latinos | Barbacoa Beef Nachos, Fresh Toppers, Salsas, Cilantro Lime Rice, Re fried Black Beans |
TODAY’S SOUPS: Vegetarian Gumbo | Cajun Corn Chowder
TUESDAY’S SPECIAL FEATURES: Daily Protein Table 9:00 a.m – 10:00 a.m
BREAKFAST
Hot Cereal | Steel Cut Oatmeal | ||
Breakfast Grill | Cage Free Eggs Made to Order your way or Omelet Station (V) | ||
Breakfast Booster | Cage Free Scrambled or Cheesy Eggs, Country Potatoes, and Applewood Bacon or Sausage | ||
Breakfast Bistro | Huveos Rancheros with Cage Free Eggs, House Salsa, Black Beans and Sour Cream |
LUNCH
Plant Inspired | Portobello Mushroom Etouffee with Sautéed Mushroom in a Dark Roux Sauce and Dirty Rice | ||
Kitchen Table | New Orleans Jambalaya with Andouille Sausage, Free Range Chicken, Cajun Shrimp, Sautéed Okra and Slow Cooked Rice | ||
Market Grill | Fried Shrimp Po’ Boy Sandwiches with Shredded Lettuce, Tomato, and Tartar Sauce, served with Cajun Fries | ||
Stone Hearth Oven | Epicurean Four Cheese Pizza, Grilled Chicken Pizza with Bell Peppers, or Artichoke, Spinach, and Pesto Pizza | ||
Platillos Latinos | Slow Braised Carnitas with Black Beans and Spanish Rice | ||
Panini | New Orleans Muffuletta Sandwich with Ham, Salami, Mortadella, Provolone, and Olive Spread | ||
Farmer’s Street | Local and Organic Produce with Artisan Toppings and House-made Dressings |
DINNER
Plant Inspired | Vegan Mushroom Stroganoff with Egg Noodles | ||
Slow Beans | Ham and Chicken Cassoulet with Slow White Beans and Roasted Toybox Carrots | ||
Market Grill | Our Daily Selection of Our Grilled to Order Menu | ||
Stone Hearth Oven | Epicurean Four Cheese Pizza, Grilled Chicken Pizza with Bell Peppers, or Aritchoke, Spinach, and Pesto Pizza | ||
Farmer’s Street | Local and Organic Produce with Artisan Toppings and House-made Dressings |
TODAY’S SOUPS: Classic Chicken & Dumpling Soup | Roasted Cauliflower Bisque
WEDNESDAY’S SPECIAL FEATURES: What’s Hot What’s Not 12:30 p.m – 1:30 p.m
BREAKFAST
Hot Cereal | Steel Cut Oatmeal | ||
Breakfast Grill | Cage Free Eggs Made to Order your way or Omelette Station (V) | ||
Breakfast Booster | Cage Free Scrambled or Cheesy Eggs, Country Potatoes, and Applewood Bacon or Sausage | ||
Breakfast Bistro | Roasted Tomato, Sausage, and Spinach Strata Bake |
LUNCH
Plant Inspired | Wildwood Tofu Curry with Saffron Basmati Rice, Roasted Eggplant and Lentil Dal | ||
Passage to India | Free Range Chicken Tikka Masala with Saffron Basmati Rice, Kashmiri Style Dweley Farms Eggplant, and Naan Bread | ||
Market Grill | San Francisco Patty Melt, Grilled Onions, Thousand Island Dressing, and Swiss Cheese, with Garlic Fries | ||
Stone Hearth Oven | Epicurean Four Cheese Pizza, Classic Pepperoni Pizza, or Deluxe Vegetarian Pizza | ||
Platillos Latinos | Steak Ranchero with Bell Peppers, Jalapenos, and Onions, with Spanish Rice and Refried Beans | ||
Panini | Ham and Cheddar Panini on Whole Wheat Roll, or Sautéed Mushroom, Spinach, and Provolone Cheese on Ciabatta | ||
Farmer’s Street | Local and Organic Produce with Artisan Toppings and House-made Dressings |
DINNER
Plant Inspired | Vegan Lemongrass Qunioa Bowl with Black Rice, Green Onions, Red Cabbage, Shredded Carrots and Lemongrass Dressing | ||
Kitchen Table | Roasted Carved Turkey with Yukon Gold Potato, Cornbread Stuffing, Giblet Gravy, Cranberry Sauce and Roasted Fitz Farm Brussels Sprouts | ||
Market Grill | Our Daily Selection of our grilled to order menu | ||
Stone Hearth Oven | Epicurean Four Cheese Pizza, Classic Pepperoni Pizza, or Deluxe Vegetarian Pizza | ||
Farmer’s Street | Local and Organic Produce with Artisan Toppings and House-made Dressings |
TODAY’S SOUPS: Chef’s House Chili | Organic Garden Vegetable
THURSDAY’S SPECIAL FEATURES: Daily Protein Table 9:00 a.m – 10:00 a.m
BREAKFAST
Hot Cereal | Steel Cut Oatmeal | ||
Breakfast Grill | Cage Free Eggs Made to Order your way or Omelet Station (V) | ||
Breakfast Booster | Scratch Made Waffles with Driscoll Farm Strawberries and Fresh Whipped Cream (V) | ||
Breakfast Bistro | House made Biscuits and Gravy |
LUNCH
Roost Houston | Fried Cauliflower “Steak” Drizzled with Miso Dressing and topped with Furikake Seasoning | ||
Killen’s Houston | Slow Smoked BBQ Pork Ribs with Sweet Honey Baked Beans and Creamed Jalapeno Corn | ||
Taqueria Del Sol | Torta de Barbacoa: Tender BBQ Beef with Little Gem Lettuce , Tomato, Guacamole, and Sour Cream | ||
Stone Hearth Oven | Epicurean Four Cheese Pizza, Chorizo and Cilantro Pizza, or Nacho Cheese with Pico De Gallo Pizza | ||
Houston Platillos Latinos | Grilled Free Range Chicken Fajitas with Flour Tortilla, Pinto Beans, and Cilantro Rice | ||
Panini | House Roasted Beef and Pepper Jack Cheese on Dutch Crunch or Peanut Butter, Nutella, and Banana on White Bread | ||
Farmer’s Street | Local and Organic Produce with Artisan Toppings and House-made Dressings |
DINNER
Plant Inspired | Vegan Tofu Quinoa Fajita Bowl with Red Quinoa, Bell Peppers, Wildwood Tofu, Corn, Black Beans, and Fried Tortilla Strips | ||
Route 66 Adventure | Ozark Mountains: Ozark Mountain Beef Stew w/ Buttermilk Mashed Potatoes and Roasted Toy-box Carrots | ||
Market Grill | Our Daily Selection of our grilled to order menu | ||
Stone Hearth Oven | Epicurean Four Cheese Pizza, Chorizo and Cilantro Pizza, or Nacho Cheese with Pico De Gallo Pizza | ||
Farmer’s Street | Local and Organic Produce with Artisan Toppings and House-made Dressings |
TODAY’S SOUPS: New England Clam Chowder | Classic Vegetable Minestrone (V)
THURSDAY’S SPECIAL FEATURES: Daily Protein Table 9:00 a.m – 10:00 a.m
BREAKFAST
Hot Cereal | Steel Cut Oatmeal | ||
Breakfast Grill | Cage Free Eggs Made to Order your way or Omelet Station (V) | ||
Breakfast Booster | Scratch Made Waffles with Driscoll Farm Strawberries and Fresh Whipped Cream (V) | ||
Breakfast Bistro | Apple Cinnamon French Toast with Fresh Whipped Cream (V) |
LUNCH
Plant Inspired | Tofu Burritos with Green Chile, Salsa Fresca and Organic Black Beans | ||
Global Adventure | Jerk Spiced Seared Chicken with Tarata Farm Tomato and Avocado Salsa with Steamed Brown Rice and Sauteed Ratto Ranch Zuchinni | ||
Market Grill | Free Range Turkey Avocado Melt: House Roasted Turkey, Swiss Cheese, Garlic Aioli, and Fresh Avocados on a Ciabatta Roll, served with Onion Rings | ||
Stone Hearth Oven | Epicurean Four Cheese Pizza, Sausage and Mushroom Pizza, or Tomato and Basil Pizza | ||
Platillos Latinos | Pork Chile Verde with All Natural Pork, Organic Black Beans and Spanish Rice | ||
Panini | Slow Roasted Pork and Ham Cubano Sandwich, with House Pickles, Mustard, and Swiss Cheese | ||
Farmer’s Street | Local and Organic Produce with Artisan Toppings and House-made Dressings |
DINNER
Plant Inspired | Chickpea and Corn Fritters with Roasted Red Pepper Couliss Sauce and Charred Brussels Sprouts | ||
Kitchen Table | Slow Roasted Prime Rib w/ DU Baked Potato Bar and Bloomsdale Creamed Spinach | ||
Market Grill | Our Daily Selection of our grilled to order menu | ||
Stone Hearth Oven | Epicurean Four Cheese Pizza, Sausage and Mushroom Pizza, or Tomato and Basil Pizza | ||
Farmer’s Street | Local and Organic Produce with Artisan Toppings and House-made Dressings |
ABOUT EPICUREAN GROUP
Epicurean Group is a Food Service Management Company, headquartered in Northern California dedicated to sustainable dining. We specialize in corporate and campus restaurants, fine arts, and distinctive community dining and provide exceptional catering services for discerning customers.
At Epicurean Group, we live our passion for providing great food and excellent service. We look for people with food skills and management talent who are dedicated to great dining and service. Then, we instill them with Epicurean Group’s “fresh. honest. local.” food philosophy until we know they meet the standards to serve our customers.
"One cannot think well, love well, sleep well, if one has not dined well."
Virginia Woolf
Stay Connected
Stay in the Loop with Chilly's Deli & Espresso Bar:
Connect, Savor, Repeat!
CONTACT
- Oscar Garro, General Manager
- 415-635-8046
- oscar@epicurean-group.com
- 415-257-0140
- Jesus Zaragoza, Executive Chef
- jesus@epicurean-group.com