• outdoor dining area with umbrellas
  • view of the bay
  • tablescape of burgers and salad
  • dining room of limewood

limewood logo

 

 The Bay Area’s most exciting dining concept headlines at Limewood; a vibrant, casual gathering place showcasing Chef Joseph Paire’s award-winning cuisine, with standout flavors that marry Californian cuisine and classic Americana. Satisfy your cravings and socialize over cocktails at the bar or take in the San Francisco skyline from our signature hillside terrace.

HOURS

BREAKFAST | Monday – Friday 7:30am-10:00am

BRUNCH | Saturday & Sunday 8:00am – 2:00pm

LUNCH | Monday – Friday  11:00am – 2:00pm

DINNER | Daily 4:00pm – 9:30pm with bar service until midnight

SUNSET LOUNGE | Monday – Saturday from 4pm until closing

Limited Menu offered 2:00pm-4:00pm and 9:30pm – 10:30pm

 

diners choice

LOCATION
41 Tunnel Road
Berkeley, California 94705

chicken burger and fries

Locally Sourced Expertly Crafted

Limewood Bar & Restaurant sources local and seasonal products from some of Northern California’s finest farmers, ranchers, fishermen, bakers and vintners. We are pleased to bring their incredible ingredients to you.

  • Lighter Dishes

    • Seasonal Fruit Bowl
      14
    • Lox & Bagels
      whipped cream cheese, capers, red onion, everything bagel
      25
    • Steel-Cut Oatmeal
      vanilla cream, brown sugar, toasted hazelnuts, cranberries
      15
  • Local Favorites

    • Signature Breakfast
      two eggs any style, country potatoes, biscuit, choice of applewood smoked bacon or chicken apple sausage links
      27
    • *Smoked Salmon Soft Scramble
      sourdough roe, cage-free eggs, crème fraiche
      20
    • *Buttermilk Pancakes
      apple syrup, house made granola, spiced butter
      14
    • Lamb Hash
      roasted potatoes, poached egg, hollandaise
      28
    • Steak And Eggs*
      ribeye steak, eggs, chimmichurri
      27
    • Omelet
      formage blanc, shiitake mushrooms
      18
    • Cherry Blossom Stuffed French Toast*
      almond topping
      22
    • Avocado Tartine
      burrata, citrus, pistachio, sourdough
      24
  • Sides

      • Breakfast Potatoes
        7
      • Bacon
        9
      • Greek yogurt & honey
        9
      • Two eggs any style
        9
      • Warm biscuits & preserves
        8
  • *Items are served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, seafood, poultry or eggs may increase the risk of food borne illness, especially if you have certain medical conditions. Menu revised on 4/5/23; our menus change regularly, please see your server for more details.

    • Seasonal Oysters On The Half Shell*
      apple mignonette
      24/45
    • Crispy Pacific Rockfish*
      hot sauce, buttermilk, pickled onion
      16
    • Baked Laurel
      poached egg, harissa ,roasted tomato, sourdough
      20
    • Vegetable Fritatta*
      garden salad
      18
    • Buttermilk Pancakes
      apple syrup, house made granola, spiced butte
      14
    • French Toast*
      sweet cream, seasonal fruit syrup
      18
    • Berkeley Smash Burger*
      bacon jam, pickled green tomato, mustard aioli, cheddar, fries
      25
    • Smoked Salmon Tartare
      shaved red onion, capers, 6min egg
      25
    • Strawberry Salad
      mixed greens, ver jus vinaigrette, pecorino, pickled strawberry
      16
    • Spring Salad
      pea tendrils, asparagus, sumac almonds, sugar snap, mint vinaigrette
      18
    • Smoked Salmon Soft Scramble*
      salmon roe, cage free eggs, crème fraîche
      20
    • Buttermilk Fried Chicken & Skillet Pancake*
      candied pancetta, toasted almond syrup
      25
    • Omelet
      fromage blanc, shiitaki mushroom, fine herbs
      17
    • Steak & Eggs
      ribeye, eggs, chimichurri
      37
    • Shrimp & Grits
      sweet potato grits, chili, prawns
      28
    • Lamb Hash
      roasted potato, poached egg, hollandaise
      26
  • *Items are served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, seafood, poultry or eggs may increase the risk of food borne illness, especially if you have certain medical conditions. Menu revised on 4/5/23; our menus change regularly, please see your server for more details.

  • Starters

    • Chili Garlic Prawns*
      lemon chili, garlic
      22
    • Strawberry Salad
      mixed greens, ver jus vinaigrette, pecorino, pickled strawberry
      16
    • Grilled Carrots
      agro dulce, citrus gremolata
      16
    • Seasonal Oysters*
      mignonette, fermented chili sauce
      24/45
    • Blistered Shishitos
      buttermilk sauce, pistachio
      13
    • SpringSalad
      pea tendrils, asparagus, sumac almonds, sugar snap, mint vinaigrette
      18
    • Add-ons
      • Rotisserie pulled chicken
        15
      • Garlic prawns
        22
      • Smoked salmon
        20
      • Grilled rib eye
        25
  • Entrees

    • Berkeley Smash Burger*
      bacon jam, tomato, mustard aioli, cheddar, fries
      27
    • Crispy Rockfish Sandwich*
      dill caper aioli, pickled onion, iceberg lettuce
      22
    • Grilled Chicken Sandwich
      house-made ciabatta, cabbage slaw, garden salad
      22
    • Roasted Cauliflower
      cabbage stew, farro, spiced walnuts
      22
    • Mushroom Omelet*
      fromage blanc, fine herbs, summer salad
      20
    • Chop Salad
      baby artichoke, gem leaves, scarlett quinoa, toy box tomato, salami, bocconcini, red wine vinaigrette
      28
    • Pan Roasted Branzino*
      hoppin' john, roasted tomato butter sauce
      35
    • Sweet Pea Ravioli
      english peas, maitake, spring onion pesto, brown butter crumble, pea shoots
      36
    • Steak Frites
      ribeye, black garlic aioli
      52
  • *Items are served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, seafood, poultry or eggs may increase the risk of food borne illness, especially if you have certain medical conditions. Menu revised on 4/5/23; our menus change regularly, please see your server for more details.

  • For the Table

    • Cheese Board*
      selection of artisan cheeses, honey, preserves, grilled sourdough
      28
    • Charcuterie*
      house selected artisan meats, pickles, preserves, grilled sourdough
      30
    • Parker House Rolls
      chives, bone marrow butter
      15
  • Starters

    • Crispy Rockfish*
      hot sauce, buttermilk, pickled onions
      16
    • Blistered Shishitos
      buttermilk sauce, pistachio
      13
    • Chicken Wings
      pistachio, fennel, adobo caramel
      22
    • Brussels Sprouts
      caramelized onion, strawberry balsamic
      16
    • Grilled Carrots
      agro dulce, citrus gremolata
      16
    • Young Onions
      tempura, calabrian chili oil
      15
    • Spring Salad
      pea tendrils, asparagus, sumac almonds, sugar snap, mint vinaigrette
      18
    • Strawberry Salad
      mixed greens, ver jus vinaigrette, pecorino, pickled strawberry
      16
    • Mussels
      tamarind broth, roasted garlic butter
      28
    • Avocado Tartine
      burrata, citrus, pistachio, sourdough
      24
    • Asparagus
      sauce mimosa
      16
    • Steak Slider (Great for Sharing)
      shaved prime rib, black garlic aioli, mushroom escabeche, fiscalini cheddar
      36
  • Raw Bar

    • Sunset Platter*
      dozen oysters, chilled spiced prawns, mussels, ceviche, apple mignonette, fermented chili sauce
      125
    • Oysters
      mignonette, chili sauce
      24/45
    • Hamachi Crudo*
      harissa, citrus, crispy shallots
      26
    • Steak Tartare*
      house potato chips, egg yolk
      25
    • Spiced Chilled Prawns
      horseradish remoulade
      30
    • Ceviche*
      rockfish, aguachile
      22
    • Tuna Poke*
      black garlic, strawberry shoyu, sea beans
      32
    • Scallop Esqueixada
      ponzu, crispy peas, sea beans
      25
  • Entrees

    • 1/2 Or Whole Fried Chicken*
      crispy sprouts, potatoes, spiced honey
      30/56
    • Scallops
      english pea, mint chimichurri, crispy shallots
      44
    • Heritage Pork Shank
      sweet potato grits, sauce charcutiere
      38
    • Pappardelle
      lamb sugo, fine herbs, ricotta salata
      42
    • Corvina
      hoppin' john, roasted tomato butter sauce
      39
    • Center Cut Ribeye Steak
      scalloped potatoes, confit allium, demi
      55
    • Berkeley Smash Burger*
      bacon jam, tomato, mustard aioli, cheddar, fries
      25
    • Whole Grilled Fish*
      salsa verde, confit fennel
      55
    • Cauliflower
      ancho pesto, farro, poblano pepper confit
      32
  • *Items are served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, seafood, poultry or eggs may increase the risk of food borne illness, especially if you have certain medical conditions. Menu revised on 4/5/23; our menus change regularly, please see your server for more details.

  • Cocktails

    • Karl the Fog
      bols genever, luxardo, lemon juice, lime
      18
    • Rosa Mexicano
      tequila, agave syrup, prickly pear puree, lime juice, egg white
      18
    • Orgeat Outta Here
      hendrick's gin, campari, orgeat, pineapple, lime
      18
    • Hennessy Smash
      hennessy, orange, blackberries, simple syrup, angostura bitters
      18
    • Claremont Sunshine
      finalndia vodka, lime juice, simple syrup, mango puree, jalapenos, tabasco
      18
    • Serenade
      bulleit burbon, kahlua, orange bitters
      18
  • Featured Wines

    • Veuve Clicquot
      champagne brut premier, reims
      35/130
    • Sauvage
      brut sparkling, new mexico
      17/65
    • Schramsberg
      mirabelle brut rose sparkling, north coast
      19/72
    • Bravium
      rose of pinot noir, anderson valley
      18/65
    • Mason
      sauvignon blanc, napa valley
      18/65
    • Soujourn
      chardonnay, sonoma coast
      22/77
    • Kistler
      chardonnay, napa valley
      35/140
    • Bella
      zinfandel, sonoma
      17/65
    • Martinelli
      pinot noir, sonoma coast
      22/85
    • Matanzas
      merlot, sonoma county
      17/68
    • Hill Estate
      cabernet sauvignon, napa valley
      25/97
  • Bottled Beer

    • Lagunita's A Little Sumptin' Ale
      9
  • Rotating Draft Beer

    • Fieldwork Coast IPA
      12
    • Trumer Pils
      12
    • Barebottle Brewing Co. Hazy IPA
      12
    • Anchor Lager
      12
    • Fieldwork West Coast IPA
      12
    • Altamont "Shot Away" WC IPA
      12
  • *Items subject to change

  • Served from 2:00pm - 4:00pm and 9:30pm-10:30pm

    • Cheese Board
      Selection of Artisan Cheeses Honey, Preserves, Grilled Sourdough
      28
    • Charcuterie
      House Selected Artisan Meats Pickles, Preserves, Grilled Sourdough
      30
    • Oysters
      Apple Mignonette, Chili Sauce
      24/45
    • Berkeley Smash Burger
      Bacon Jam, Tomato, Mustard Aioli, Cheddar, Fries
      27
    • Truffle French Fries
      Fine Herbs, White Truffle Oil
      13
    • Grilled Gem Salad
      Acorn Squash, Mushroom Escabeche
      16
  • Menus subject to change. *Items are served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, seafood, poultry or eggs may increase the risk of food borne illness, especially if you have certain medical conditions.

Menus are seasonal and subject to change.

long table in an alcove

East Bay Events

Host your next celebration in the Limewood Private Dining Room, a beautiful semi-private space featuring stunning décor and Bay views just off the main dining room. The Private Dining Room can accommodate up to 25 guests for a plated dinner and is perfect for birthdays, holidays, corporate events and more.

Executive Chef JOSEPH PAIRE, III

Chef Paire brings over 20 years of culinary experience to his role as Executive Chef. “I enjoy bringing my passion, creativity, innovation and high energy to the kitchen every day,” says Chef Paire. “I have an eye toward sustainable produce and love working with local purveyors. Along with my talented team, we provide a thoughtful dining experience for our guests that is modern yet humble and focuses on Northern California’s bountiful harvests.”