OUR STORY Welcome to Fairchilds Public House, the gathering place of the

Village at San Antonio Center!

Fairchilds shares a name with the granddaddy of Silicon Valley technology – fitting, as our menu patents new spins on old favorites – while our public house

heritage is all about local pub as community hub.

We’ve rebooted the beloved pub of yore, encrypting the spirit of camaraderie into space created for locals and visitors alike, a place where

friends – and friends-soon-to-be-made – gather in a celebration of food, fun and fellowship. With an algorithm that’s so much more than breakfast, lunch, dinner

and happy hour, Fairchilds Public House serves as social center of San Antonio Village.

Fairchilds is committed to sourcing ingredients from local and regional partners, infusing California flair into all our fare. Scroll through the next few pages for

our inventive menu of loCALI-focused dishes and drinks.

SOCIAL@FairchildsPublicHouse

WEBSITEFairchildsPublicHouse.com

PUBLIC HOUSEFaIRCHIlDS

CR AF TED COCKTA ILSSMO K ED MAPLE OLD FASH IONED 1 3 Woodford Reserve, Bitters, Organic Maple Syrup, Orange Slice, Cherry

WHISKE Y & G I NGE R SMASH 1 3 Templeton Rye Whiskey, Ginger Syrup, Fresh Lemon Juice, Mint

SPAN ISH G&T 1 3 Hendrick’s Gin, Tonic Water, Juniper Berries, Lemon Wheel, Sprig of Thyme

T HE V IE W 1 3 Bacardi Pineapple Rum, Fresh Pineapple, Simple Syrup, Mint

MO FFE T T M ULE 1 3 Hangar One Vodka, Ginger Beer, Fresh Lime Juice, Lime Wheel

T HE O RC HARD 1 3 The Glenlivet Scotch, Cherry Brandy, Sweet Vermouth, Fresh Orange Juice

ENCRYPT I ON M ARGAR ITA 1 3 Casa Noble Tequila, Cointreau, Fresh Lime Juice, Fresh Orange Juice

T HE G IGAB I T 1 3 Prosecco, Bacardi, Cranberry Juice, Strawberry, Sprig of Rosemary

HOLD THE ALCOHOLHIG H & DRY 1 1 Seedlip Garden, Mediterranean Tonic, Lemon, Thyme

PA LO MA F I Z Z 1 1 Fresh Grapefruit Juice, Rosemary-Infused Simple Syrup, Soda Water, Lime Juice, Rosemary

ALUMINUM BOT TLES 8BUD L IGHT ( 3 . 88%)

MIC HELOB ULTRA (4 . 2%)

HE INEKEN (5 .0%)

CANNED BEER 7BLUE MO ON (5 . 4%)

MODELO NEGRA (5 . 4%)

MODELO ESPEC IAL ( 4 . 4%)

LOCAL CR AF T DR AF T BEER 8

LOCAL CR AF T CANNED BEER ( 12OZ / 16OZ) 9/ 12

18% gratuity will be added to parties of 8 or more

BY THE GL ASSSPARKL ING CAPOSALD O PROSEC C O ( 1 87ML ) 9With persistent bubbles and a fruity aroma of citrus, green apple and acacia blossom.

LE GRAND C OURTAGE BRUT ROSÉ , FRANCE ( 1 87ML ) 1 2Delicate balance of dryness and acidity with flavors of wild berries and pomegranate, alongside soft floral notes. Crisp, light, refreshing with delicate bubbles.

WHITE 6OZ /9OZ /BTL K I M CRAWFORD SAUV IGNON BL ANC , NEW ZE AL AND 1 4 / 19 /62Vibrant acidity with tropical fruit flavors of mango, pineapple and guava.

J . LOHR P INOT GR IS , CAL IFORN IA 1 1 / 1 5 /42Notes of ripe green apple, Meyer lemon and tart pineapple that blend with hints of florals and crisp minerality.

C ONUNDRUM WHITE BLEND , CAL IFORN IA 1 2 / 16 /58Rich, lush, and amazingly versatile, with intriguing tropical notes and natural acidity.

J . LOHR R IVERSTONE CHARD ONNAY, CAL IFORN IA 9 / 1 3 /34Enticing aromas of peach, nectarine, marmalade, yellow floral, baking spices and honey.

S ONOMA-CUTRER RUSS IAN R IVER RANCHES CHARD ONNAY, CAL IFORN IA 1 5 /20 /58Balanced with bright acidity, scents of Bosc pear and Honeycrisp apple accentuated with notes of nougat, roasted nuts, oak spice and a touch of citrus blossom.

B OS CHENDAL “THE ROSE GARDEN” ROSÉ , S OUTH AFR ICA 9 / 1 3 /34Flavors of succulent ripe strawberries, raspberries and mulberries with a hint of spice. Finishes with great balance, freshness and fruit intensity.

RED R AE BURN FAMILY V INEYARDS P INOT NO IR , CAL IFORN IA 1 5 /20 /58A bright focused-fruit aroma of wild strawberries, raspberries and red cherries with notes of spicy oak. A ripe, rich and velvety palate balanced with bright acidity.

BARGET TO P INOT NO IR , CAL IFORN IA 22 /3 1 / 86Well balanced with flavors of cherry cola, plum, black cherry and strawberry, with an earthy minerality.

J . LOHR LOS OS OS MERLOT, CAL IFORN IA 1 1 / 1 5 /42Aromas of black cherry and lilac integrated with a barrel signature of toasted hazelnut, dark chocolate and baking spice.

S EGHES IO Z INFANDEL , CAL IFORN IA 1 4 / 19 /50Tantalizing raspberry, blueberry, classic briary and spicy flavors.

W H I TEHALL L ANE TRE LEON I RED BLEND , CAL IFORN IA 1 4 / 19 /62Elusive and thick in concentrated black fruit and leather, offering massive, assertive tannins and a lasting imprint of dried herb.

J . LOHR SEVEN OAKS CABERNET SAUV IGNON , CAL IFORN IA 1 2 / 1 7/46Layered aromas of black currant, blueberry and cherry accentuated by an authentic barrel bouquet of hazelnut, cocoa powder and dark-roasted coffee.

HES S ALLOMI V INEYARD CABERNET SAUV IGNON , CAL IFORN IA 1 8 /24 / 74Distinct notes of vanilla and oak spice with classic red fruit flavors set off by currant and blackberry along with moderate, well-integrated tannins.

18% gratuity will be added to parties of 8 or more

BY THE BOT TLESPARKL ING B IS O L JE I O PR OS EC C O , I TALY 52Medium-bodied prosecco with lots of lemon and lime character as well as spiced pears, lovely fruit and a fresh finish.

S CHRAM S BE R G MI RABELLE BRUT ROSÉ , CAL IFORN IA 75Generous aromas of watermelon, raspberry and kumquat. Hints of glazed pear and apricot delicately joined by the bright bursting flavors of strawberry and red plum.

B O L L IN GE R C HAM PAGNE GRAND CUVÉE , FRANCE 1 60Lovely complexity that combines high-toned green apple, pear, white flowers and gentle citrus nuances.

WHITE G REY WAC KE S AUV I GNON BL ANC , NEW ZE AL AND 45An aromatic salsa-like fusion of ripe summer fruit and fragrant Asian spices. Nectarines and yellow peaches, rock melon, grapefruit and a splash of passion fruit mingled with ginger and lemongrass, jasmine flowers and cassis.

C AK EBRE AD S AUV I GNON BL ANC , CAL IFORN IA 54Surpassingly fresh, vivid aromas of white flowers, ripe melon and citrus introducing rich, zesty flavors of pink grapefruit, melon and guava, leading to a long, crisp finish.

T R IMBAC H R I ES L I NG , FRANCE 58Delicate bouquet, the fine balance between dry personality, distinguished fruitiness and natural vitality contributing to exceptional richness.

JO EL GOT T GRUNE R VELTL INER , WASH INGTON 48Aromas of apple, Asian pear, and Meyer lemon with a hint of white pepper. Citrusand tart green apple flavors followed by crisp minerality and a bright, refreshing finish.

A- Z WI NE W ORKS P I NOT GR IS , OREGON 50Initial aromas of stone fruits (peaches, apricots, yellow plum) and hints of pineapple, lychee, lemon meringue, pear marmalade, ripe golden apples, orange zest and ginger.

MINER V I O GN I E R , CAL IFORN IA 40Tropical and stone fruit characteristics with a consistent balance of natural acidity and intense concentration.

T RE ANA BL ANC CE NTRAL C OAST, CAL IFORN IA 60New World Rhone blend with aromas and flavors of pineapple, peach and clementine orange combining with floral notes of honeysuckle and elderflower.

STAG ’S LE AP W I NE CELL ARS KAR IA CHARD ONNAY, CAL IFORN IA 74Medium-bodied, inviting aromas of pear, white peach and honeysuckle; lovely texture and delicate ripe fruit notes with hints of minerality and lemon zest on the finish.

DU MO L CH ARD ONNAY, CAL IFORN IA 7 8Orange zest, white flower, sweet sage and hay aromas yielding to softer peach and apricot.

C HAT E AU MONTE LE NA CHARD ONNAY, CAL IFORN IA 85Green apple, candied orange peel, and baking spices anchored by a panoply of vineyard flavors.

RHYS HORS ES H OE V I NEYARD CHARD ONNAY, CAL IFORN IA 1 40Apple, buttered almonds, lovely soil tones, a touch of spring flowers and vanilla oak.

S O NO MA-C UTR E R R OSÉ OF P INOT NO IR , CAL IFORN IA 52Fragrant fruit aromas of fresh strawberries, red cherry and grapefruit with just a glimmer of hibiscus tea.

18% gratuity will be added to parties of 8 or more

RED J .LOHR FO G ’S RE ACH P INOT NO IR , CAL IFORN IA 65Blue sage and strawberry fruit on the nose and palate, with dried cherry on the finish.

D UT TON-GOLDF IELD DUT TON RANCH P INOT NO IR , CAL IFORN IA 90Baked bread and juicy overtones of cranberry-raspberry layered atop luxuriously toasted oak.

BE LLE GLOS CL ARK & TELEPHONE P INOT NO IR , CAL IFORN IA 1 1 9Fresh, vibrant aromas of wild blackberry, raspberry jam and cedar box accented by rich floral notes, sweet cherry, field-ripened strawberry, cranberry and just-baked gingerbread.

F LOWERS P INOT NO IR , CAL IFORN IA 94Floral expressions of lilac and fresh roses. Fruit flavors of Santa Rosa plum and cranberry. Notes of cedar, clove and baking spice lingering for a long, savory finish.

JAYS ON BY PAHLMEYER P INOT NO IR , CAL IFORN IA 95Floral aromas mingling with notes of plum, black cherry, vanilla, forest floor, and granite. Supported by soft tannins and accented with spice and oak.

R HYS ALES IA P INOT NO IR , CAL IFORN IA 1 05Unabashedly delicious, bursting with fragrant aromas of dried flowers, raspberries, wild plums and sweet forest floor.

S HAT TER GRENACHE , FRANCE 50Aromas of candied cherry, leather and vanilla, red fruit flavors, bright acidity and soft tannins with oaky finish.

NAPA CELL ARS MERLOT, CAL IFORN IA 55Flavors of ripe blackberry and cherries, with nutty vanilla, spice and cedar notes, complemented by smoky oak and tobacco.

E MMOLO MERLOT, CAL IFORN IA 98Expansive, dark berry flavors, a fresh earthiness and smooth, leathery tannins.

S T. FRANC IS RESERVE OLD V INE Z INFANDEL , CAL IFORN IA 85Boldly jammy and plump with black cherry, toasty vanilla and pepper flavors.

HES S C OLLECT ION L ION TAMER RED BLEND , CAL IFORN IA 80Complex layers of blackberries, milk chocolate, black plums and exotic perfume carry throughout a plush texture and a ripe juicy core of black fruits.

PR I S ONER RED BLEND , CAL IFORN IA 1 09Enticing aromas of bing cherry, dark chocolate, clove and roasted fig. Persistent flavors of ripe raspberry, boysenberry, pomegranate and vanilla.

OR I N SWIFT MACHETE RED BLEND , CAL IFORN IA 90Aromatics of plum compote, wild blackberries, crushed gravel, peanut brittle and Tahitian vanilla.

MAR T IN RAY CABERNET SAUV IGNON , CAL IFORN IA 90Deep hues of ripe cherry layered with mulberry and crushed blackberry with underlying savory notes of roasted peppers, kalamata olive and tobacco leaf.

S EQUO IA GROVE CABERNET SAUV IGNON , CAL IFORN IA 95Notes of dark, rich, blackberry and red cherry, followed by savory, peppercorn characters highlighting the signature of the varietal.

CLOS DU VAL CABERNET SAUV IGNON , CAL IFORN IA 1 1 0Classic characteristics of cassis, bramble fruit and blueberry, hints of butterscotch, French oak barrel influence.

CAYMUS CABERNET SAUV IGNON , CAL IFORN IA 1 30Frankly ripe, showing waves of plum and boysenberry compote flavors gliding through, liberally laced with sweet singed vanilla bean and warm anise notes.

18% gratuity will be added to parties of 8 or more

TO SHARE EDAMA ME H UMM US PL ATE 1 3Carrots, Celery, Bell Peppers, Cucumber, Toasted Naan

DEEP - FR I E D CH E ES E CURDS 10Garlic Aioli

MU SHRO OM TOAS T 12Local Wild Mushrooms, Worcestershire, Shaved Reggiano

G O L DEN GATE PRE TZ EL 9House-Made IPA Beer Cheese Fondue

MU SSELS * 15Locally Sourced, Tomatoes, Peppers, Herb Compound Butter, Grilled Artisan Bread

BUT C H E R ’ S B OAR D 26Chef’s Choice of Meats and Cheeses, Breads, Candied Nuts, Honeycomb, Quince Paste, Mixed Olives, Black Caviar

P O K E N AC HOS * 16Hawaiian Bigeye Tuna, Wonton Chips, Shishito Peppers, Maui Onion, Green Onion, Spicy Aioli, Avocado Crema, Sesame Seeds

MA C - N-C HE ES E 12 Crispy Prosciutto, Three-Cheese Blend, Herb Crust

C R ISP Y C AL AMAR I * 15Calamari Tubes, Shishito Peppers, Sea Asparagus, Spicy Aioli, Black Caviar

AV O C AD O TOAS T 1 39-Grain Toast, Avocado, Lemon-Infused Oil, Sea Salt, Watermelon Radish, Heirloom Tomato, Fresh Herbsadd two cage-free eggs $4 | add salmon* $6

WING S * 1 3Kimchi, Choice of Gochujang or Mahogany Sauce

CAL IFORNIA ST YLE P O K E B OW L* 1 7Spicy Hawaiian Bigeye Tuna, Lettuce, Avocado, Shishito Peppers, Sea Salad, Sesame Seeds

F ISH TAC OS * 16Pan-Seared Whitefish, Chipotle Lime Sauce, Slaw, Queso Blanco, Tortilla Chips, Fire-Roasted Salsa

SHO RT R I B TAC OS 18Braised Short Ribs, Chipotle Lime Sauce, Slaw, Queso Blanco, Tortilla Chips, Fire-Roasted Salsa

RA MEN DE LUXE * 14Vegan, Bean Sprouts, Green Onion, Cashews, Furikake, Perfect Eggadd chicken $6 | add beef*$6

MIXED LE T TUC E HE ADS 12Mixed Leaf Greens, Watermelon Radish, Toasted Pumpkin Seeds, Fennel, Avocadoadd chicken $6 | add salmon $7

K ALE & QU I NOA S AL AD 1 7Dried Cranberry, Ricotta Salata, Toasted Pumpkin Seeds, Pesto Vinaigretteadd chicken $6 | add salmon* $7

FA IRC H I LD S CH OPPE D SAL AD 1 8Romaine, Grilled Chicken, Avocado, Heirloom Baby Tomatoes, Edamame, Pumpkin Seeds, Asiago Cheese, Spicy Mango Vinaigrette

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

V EGE TAR I AN GLUTEN-FREE AVA IL ABLEV GF

18% gratuity will be added to parties of 8 or more

BY HAND WITH FR IES , FRU IT OR SAL AD PUBL IC HOUSE BURGER* 1 88oz Grass-Fed Burger, Brie, Bacon, Garlic Aioli, Brioche Bun

BE YOND BURGER 1 8Vegetarian Patty, Lettuce, Tomato, Onion, Garlic Aioli, Brioche Bun

AD OB O STE AK SANDWICH* 19Sliced Painted Hills Natural Ribeye Steak, Havarti, Lime Cream Sauce, Brioche Bun

S P I CY CH ICKEN SANDWICH 1 7Mary’s Free-Range Chicken, Pickle Chips, Spicy Slaw, Brioche Bun

VEGAN GR ILLED CHEESE 14Wilted Spinach, Vegan Pesto, Daiya Cheese, Fresno Peppers, Whole Wheat Bread

PL ATES PAN SE ARED SALMON* 27Wild-Caught Salmon, Local Vegetables, Roasted Potatoes, Lemon-Dill Cream Sauce

HE R B-ROASTED CH ICKEN* 26Mary’s Free-Range Chicken, Brussels Sprouts, Crispy Prosciutto, Roasted Potatoes, Sweet Onion Demi-Glace

BR A ISED SHORT R IB 34IPA-Braised Short Rib, Roasted Root Vegetables, Mac-N-Cheese, Beef Au Jus

R I BEYE STE AK* 3614oz Painted Hills Natural Ribeye Steak, Brussels Sprouts, Roasted Potatoes, Chimichurri Sauce

VEGAN PAD THA I 16Green Onion, Carrots, Bell Peppers, Cilantro, Tamari Sauce

SODA 3PE PS I D I E T PEPS I D R PEPPER S I E RRA MIST LE MONADE S TUBB ORN RO OT BEER G I NGER ALE I CE D TE A

SIDESROASTED BABY POTATOES 5 HO NE Y- GL AZED BABY HE IRLO OM CARROTS 5

L IGHTLY FR IED BRUSSELS SPROUTS , PROS C IUT TO 6

SE AS ONED FRENCH FR IES 5Truffle-Asiago Fries add $2

MAC-N-CHEESE 6

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18% gratuity will be added to parties of 8 or more

DESSERT MA K E YOUR OW N S ’ MORES 12Marshmallows, Hershey Bar, Graham Crackers

WILD BE RRY BRE AD PUDD ING 8Mix of Wild Berries, Vanilla Bean Ice Cream, Brandy Caramel Sauce

C O O K IE S UND AE 1 1Warm, Fresh Cookie, Vanilla Ice Cream

FL O U RLES S CH O C OL ATE MOUSSE 1 1

I CE C RE AM Van ill a Be an Two Kinds of Natural Vanilla 7Salte d But ters c otcH Brown Sugar Ice Cream, Salt and Pure Vanilla 7Trop ical Sunset S orbet Mango, Guava and Pineapple 7

AF TER MEAL DR INKS LUC ANO AMAR O 12 A . HAR DY VS OP 10

B&B 12 FO NSECA B I N 27 12

FO NSECA R UBY 16

COFFEE ESP RES S O 2 .50 AMER ICANO 3add Baileys or Jameson $5

C AP P UC C I NO 4 FL AT W HI TE 4

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18% gratuity will be added to parties of 8 or more