Hawks Provisions and Public House

06/15/2026

☀️ Summer in a bowl! Our new Potato Gnocchi brings together grilled corn, blistered cherry tomatoes, and Parmesan for a dish that tastes like the best parts of the season. Bright, vibrant, and full of flavor, it’s the kind of meal that feels right at home on a warm summer evening.

And if Mondays are calling for something a little more indulgent, don’t forget it’s Fried Chicken Monday too. 🍗

Whether you’re craving something fresh or something crispy, we’ve got dinner covered.

06/13/2026

☀️ It’s our summer glow-up.

Chef Frank has refreshed the menu with a handful of new dishes inspired by the best flavors of the season. From Mussels with Sofrito + White Wine Cream to Potato Gnocchi with Grilled Corn + Blistered Cherry Tomatoes, these are the dishes we’re craving right now.

Join us and see what’s new!

06/12/2026

🍝 Some dishes are more than a recipe.

From slowly simmering our Pork + Rosemary Ragù to housemade fresh Rigatoni and finishing each bowl with Fennel Pollen and Parmigiano Reggiano, this is a dish built with patience, technique, and a whole lot of heart.

A guest favorite for good reason.

🍝 Rigatoni
Pork & Rosemary Ragù, Fennel Pollen, Parmigiano Reggiano

Available for lunch, happy hour, and dinner.

06/09/2026

☀️Summer squash season is here, and Chef Frank is making the most of it.

Our new Fusilli Alla Nerano brings together Twin Peaks Summer Squash, silky Parmesan Fonduta, and a touch of Pink Peppercorn for a pasta that’s simple, elegant, and full of flavor.

The kind of dish that pairs perfectly with a glass of wine, a seat on the patio, and a lingering summer evening.

06/07/2026

We’re proud to celebrate Hawks Public House Chef de Cuisine Francisco Rivera’s selection as one of the lead chefs for the 2026 Tower Bridge Dinner.

An event that showcases the very best of our region’s food community, the Tower Bridge Dinner brings together farmers, ranchers, artisans, and chefs for an unforgettable evening on the bridge. As Chef Francisco shared, this recognition represents more than a career milestone, it reflects the cultural roots, migration, hard work, and evolution that shape so many stories in hospitality. Congratulations, Chef. A well-deserved honor.

Both Chef Francisco and Chef Mike look forward to seeing you on the Bridge!

📸:

06/02/2026

🍹Meet “Stick It To Me”

Tequila, coconut, sticky rice, mango, orange, and piña come together in one seriously fun cocktail you’ll learn to make at our upcoming Art of Agave Cocktail Class.

We’ll cover the foundations of tequila and mezcal, cocktail balancing, mixing techniques, and a lineup of agave-forward drinks that deserve a place in your home cocktail rotation.

Come thirsty. Leave smarter.

🎟️ Reserve your seat via the link in our bio. Tickets are $135 per person and include all cocktails, small bites, tax, and gratuity. Guests must be 21+ to attend.

05/29/2026

Friday lunch has its own vibe. You’re flirting with the weekend, the work week slows down a bit, and you’re in the mood for something satisfying. We’ve got you covered. Check out our newest Lunch sandwiches…

🍗 Fried Chicken Cordon Bleu
Rosemary Ham, White Cheddar, Dijonaise, Arugula and Pickles

🐠 Fried Cod Sandwich
Purple Cabbage Slaw + Remoulade

Come on by!

05/26/2026

🍑 We’re realizing peach season looks pretty good on us and thanks to Twin Peaks Orchards, we have the absolute best.

Our new Peaches & Cream Pain Perdu brings together caramelized pain perdu, juicy Twin Peaks peaches, vanilla gelato and brown butter streusel for a dessert that tastes like summer on the patio.

Warm, cold, crunchy, creamy - every bite hits just right.

05/25/2026

05/23/2026

Feels like summer on a plate! Our new Ahi Tuna Crudo layers silky tuna with avocado mousse, juicy Twin Peak’s peaches, crispy capers and pickled Fresno chile for the kind of bite that disappears faster than you planned.

Bright, cool, salty, sweet with just enough heat.