Presidio Social Club Announces New Menu Offerings Celebrating The Return To Colder Weather

In honor of winter, Presidio Social Club is excited to roll out new winter menus embracing the change of weather, and offering a variety of hearty, and comforting dishes. In keeping with the classic retro vision of the space Presidio Social Club is reviving a special selection of dishes from the 2005 founding menu, maintaining the restaurant’s strong sense of history. In addition to these reprisals, the new menu also showcases delicious innovation and the updated favorites guests have come to expect.

Presidio Social Club Mac & Cheese

New from Founding Chef Ray Tang, and Chef de Cuisine Jay Abrams are selections like Delicata Squash & Melted Crescenza Cheese served with a crispy duck confit ($13), Warm Chicory & Quinoa Salad with a balsamic fried egg and bacon ($12), and the Green Faro Stew with roasted maitake mushrooms, fall squash, and greens ($19). Classic throwbacks taken from the 2005 founding menu are the Grilled Beef Liver & Onions served with mashed potatoes ($17), the Bone in Ribeye for Two offered with a choice of two sides (m.p.), and the Market Whole Fish of the day, offered with a choice of sides (m.p.) With these changes, mainstays like the Smashed Peas with mint oil ($6), the PSC Classic Macaroni & Cheese with herbed bread crumbs ($10), and the Classic Meatloaf with crispy onions, mashed potatoes and pan gravy ($17), among others, are all still available through the winter months.

Crimson strudel

To complement the changing offerings in the savory courses, Pastry Chef Rene Cruz has also revamped the dessert menu with a selection of hand crafted confections drawing on his exceptional style, and Presidio Social Club’s creative whimsy. Delightfully retro dishes like the Starlight Pear Strudel, with frosted walnuts and in-house made vanilla bean yogurt ice cream ($9), Pineapple Upside-Down Cake with brandied cherries and coconut ice cream ($9), the Blackout Sundae with dark chocolate ice cream, chocolate fudge, housemade marshmallows ($9) and the PSC Cookie Plate a selection of handcrafted selections including coconut macaroons, olive oil biscotti, florentines, and spicy ginger cookies ($9) with all be available for a delicious end to a winter meal.

All new menu items are available now at Presidio Social Club, open for lunch and dinner every day.

East West Chicken Dumpling Soup from Presidio Social Club

  • 1 whole chicken
  • 6 qtrs. chicken stock
  • 2 carrots cut 1″
  • 2 ribs celery cut 1″
  • 2 yellow onion cut 1″
  • 2 leeks cut 1″
  • 2 cloves garlic crushed
  • 1 thumb ginger sliced
  • 4 lemongrass stalks
  • 1/2 piece while cinnamon stick
  • 2 cloves
  • 2 bay leafs
  • 2 star anise
  • Pinch chili flakes
  • 1/4 cup fish sauce


Put all ingredients in stock pot except for fish sauce and bring to a boil. Skim the top. Reduce heat and simmer for 10 minutes. Then turn off heat and add fish sauce (*optional) if you’re adverse to fish sauce you can always just use salt. Cover and let stand for 1 hour. After an hour discard skin and bones from the pot, remove chicken and shred meat. Add the meat back to the broth.


  • 2 cups All Purpose Flour
  • 2 cups water (room temperature)
  • 1 Tablespoon Salt
  • 1 Tablespoon Black Pepper
  • 3 Tablespoons chives sniped

Start on your dumplings by adding water to all ingredients until it forms a paste. Let the dough rest for 1 hour. Begin by scooping 1′ pieces into boiling salted water and cook for 10-15 minutes. Then remove and chill in ice bath.

Add the dumplings to the soup and garnish with cilantro, sliced scallions, and wedge of lemon.