Beneath the yellow tablecloths that brighten Judy’s Café, tables groan under the weight of homestyle breakfast, brunch, and lunch dishes loaded with organic ingredients. The menu of recipes devised by owner Charles Bain’s mother has satisfied the stomachs of San Franciscans, tourists, and celebrities who gaze down from photographs and cryogenic capsules. Breakfast poses a choice of overstuffed three-egg omelets and cut-to-order fruit, while lunch presents appetites with sandwiches of Dutch Crunch bread and nine-grain wheat toast enclosing Cajun, Italian, and American cargo. House-made salsa graces the contents of Mexican wraps before heading off to make an appearance at a high-profile fiesta.
Cajun Chicken zesty chicken breast with lettuce, tomato and mayo on dutch crunch bread
$10
Club triple decker breast of chicken, bacon, lettuce, tomato and mayo on 9 grain wheat toast
$10
Balt triple decker bacon, avocado, lettuce, tomato and mayo on 9-grain wheat toast
$8.5
Tuna Melt tuna salad, jack and cheddar cheeses on grilled 9-grain wheat toast
$9.95
Quesadilla two flour tortillas filled with melted jack and cheddar cheese, avocado on a bed of romaine, topped with salsa and sour cream, vegetarian or add grilled chicken, ground chuck, italian or chicken apple sausage
1-5 of 18 Drink items
$3
Homemade Blueberry Muffin
$5
Bacon
$5
Chicken Apple Or Italian Sausage
$5
Ham
$3
Homemade Pumpkin Loaf
$2
Warm Flour Tortillas (2)
$2
English Muffin
$2
9 Grain Wheat Toast
1-5 of 18 Drink items
$11
Fruit N Cheese melon, watermelon, orange, strawberries, jack and cheddar cheese, and your choice of bread
$8
Small Fruit Plate sliced melon, watermelon, oranges, strawberries
1-5 of 18 Drink items
$11
Cream Cheese French Toast farm style egg bread stuffed with cream cheese, sprinkled with powered sugar, and covered with bananas. topped with fresh strawberries
$11
Sourdough French Toast sourdough french bread grilled in butter, sprinkled with powdered sugar and topped with bananas. topped with fresh strawberries
$10.95
Cheese Bilntzes judy kay's family recipe, served with sour cream and strawberry preserves
