Picnic – Jackson Hole, Wyoming

breakfast

Served from 7am to 3pm daily

HERBED EGG
House-made herbed focaccia, egg soufflé, fresh ricotta cheese, bacon, basil pesto.

JACKSON HIPPIE
GF English muffin, egg white soufflé, goat cheese, roasted kale, beet chips, tomato jam.

BREAKFAST BURRITO
Egg soufflé, avocado, chorizo, black bean salsa, tomatillo salsa, goat cheese, Mexican crema, cilantro.

TOASTS

AVOCADO TOAST
Multigrain, avocado, radish, sundried tomatoes, feta, pepitas, microgreens, smoked salt.

SMOKED SALMON & CUCUMBER TOAST
Rye, smoked Atlantic salmon, tomato cucumber salad, caper, pickled onion, scallion labneh, everything spice.

FRENCH TOAST BREAD PUDDING
Croissant bread pudding, creme anglaise, pomegranate seeds, maple syrup.

PORK & EGGS TOAST
Levain, egg soufflé, smoked tomato butter, SRF pork shoulder, maple cream sauce, goat cheese, sweet drop peppers.

AND

SAVORY SUNRISE BOWL
Tri-colored quinoa, roasted kale, avocado, fried egg, radish, cucumber tomato salad, micro greens, scallion labneh.

BASIC BREAKFAST
Egg soufflé, bacon or sausage, toast, local jam.

SUMMER PARFAIT
Maple skyr, cocoa nib granola, pomegranate seeds, pear slices, honey.

SIDES

Egg soufflé
Egg white soufflé
Sausage
Thick cut bacon
Toast & local jam

sandwiches

Served from 10:30am to 3pm daily

BADA BING:
Capicola, prosciutto, ham, gruyere, spicy peppers, balsamic onion, black pepper aioli, on baguette.

HAM & CHEESE
Ham, gruyere, butter, dijon mustard, on baguette.

SRF CUBAN:
SRF pork shoulder, ham, white cheddar, spicy peppers, pickle, chipotle mayo, on baguette.

CHICKEN ZATAAR PANINI:
Roasted Red Bird chicken, avocado, arugula, bacon, cheddar, heirloom tomato, dijonnaise, on focaccia.

GRILLED CHEESE:
Gruyere, kale, heirloom tomato, basil pesto, on levain.

KID’S GRILLED CHEESE:
Gruyere on levain.

( Add side chips – or – side salad – or – cup of soup )

soups

Served from 10:30am to 3pm daily

housemade soup | served with fresh bread

Chicken & Wild Rice: Everyday

Soup of the Day:

MONDAY: Red Lentil | topped with cilantro
TUESDAY: Roasted Red Pepper | topped with sour cream & cilantro *contains dairy
WEDNESDAY: Chickpea | topped with microgreens & red onion
THURSDAY: Cauliflower | topped with parsley & truffle oil
FRIDAY: Butternut Squash | topped with pumpkin seeds & parsley
SATURDAY: Tomato Basil | topped with baguette croutons & basil oil *contains dairy
SUNDAY: Roasted Red Pepper | topped with sour cream & cilantro *contains dairy

salads

Served from 10:30am to 3pm daily

BEET & GOAT CHEESE:
Spring mix, roasted beets, currants, pistachios, goat cheese, honey dijon dressing.

COBB:
Arugula, SRF ham, chicken, arugula, chickpeas, walnuts, dried cranberries, bacon, smoked blue cheese, crushed egg, buttermilk dressing.

WINTER CHOP:
Kale, roasted butternut squash, Brussels sprouts, pepitas, dried cranberries, pickled red onion, sundried tomato, radish, feta, green harissa, lemon vinaigrette.

PEAR & WALNUT:
Spring mix, fresh pear slices, goat cheese, pomegranate seeds, fennel, walnuts, balsamic dressing.

(all salads served with fresh Persephone bread)
( + add Red Bird all natural Chicken – or – smoked salmon )

pastry

BUTTER CROISSANT

CHOCOLATE CROISSANT

HAM & CHEESE CROISSANT

SEASONAL CROISSANT (chocolate pomegranate)

SPINACH & FETA CROISSANT

KOUIGN AMANN

CINNAMON BRIOCHE

CHOCOLATE HAZELNUT BANANA BREAD

PUMPKIN MAPLE QUICK BREAD

APPLE CIDER BUNDT CAKE

BLUEBERRY MUFFIN

MORNING GLORY GRAIN MUFFIN

GF. RASPBERRY ALMOND MUFFIN

CHEDDAR SCALLION BISCUIT

MAPLE PECAN SCONE W/ CRANBERRIES

DOUBLE CHOCOLATE BUNDT CAKE

CHEESECAKE BROWNIE

CHOCOLATE CHIP WALNUT COOKIE

OATMEAL CRANBERRY TOFFEE COOKIE

GF. CHOCOLATE WALNUT COOKIE

S’MORES COOKIE

GLUTEN/DAIRY FREE CITRUS CAKE

(all pastry is freshly baked the day of by Persephone Bakery, and delivered by 7am. Availability and flavors will vary daily)

teas

Bellocq Atelier Organic

LEMONGRASS *Herbal
Lemongrass, lemon verbena, chamomile, lavender, rose petals, mint, sage.

RED ROOIBOS *Herbal
Rooibos, cacao nibs, ginger, cinnamon, spearmint, rose petals, vanilla bean.

NOCTURNE *Herbal
Chamomile, lavender, mullein flower, mint.

GREEN BLEND
Dragonwell, jasmine silver needles, flower petals.

ENGLISH BREAKFAST
Indian, Chinese, and Ceylon black tea.

EARL GREY
100% organic Ceylon tea, natural Sicilian bergamot essence, organic cornflowers.

WHITE WOLF
Organic white tea, cedar, vanilla, star anise, black currant leaf, mint.

MAJORELLE MINT
Organic Chinese gunpowder green tea, organic mint, organic marigold petals, and natural citrus.

Intelligentsia

GREEN GINGER PEACH
Jasmine green tea, ginger, dried peach, jasmine blossom.

coffee

INTELLIGENTSIA DRIP
Rotating coffee by Intelligentsia
CAFE AU LAIT
AMERICANO
ESPRESSO / DECAF
MACCHIATO
CORTADO
CAPPUCCINO
LATTE
FLAT WHITE
BREVE
MOCHA
CHAI LATTE
MATCHA LATTE
TUMERIC LATTE
LONDON FOG
HOT CHOCOLATE
NITRO COLD BREW

seasonal drinks

GINGERBREAD LATTE
WHITE CHOCOLATE PEPPERMINT MOCHA
ESPRESSO SPRITZER
WILD TRIBE FRAP

extras

SYRUPS:

Vanilla bean, dark chocolate mocha, salted caramel, hazelnut, white chocolate

MILKS:

Reed’s Dairy whole milk, Reed’s Dairy skim milk, Reed’s half & half, housemade almond milk, Oatly oat milk

OTHER:

Triple shot, quad shot, extra foam, no foam, extra hot

The food. The friends. The sun. The setting. The adventure. The vastness. As if by magic, all the world feels aligned at a picnic. The outdoors. Ourselves. To conjure more of these moments, we—the folks who brought you Persephone—created Picnic, a new outpost in West Jackson.

MENU

Our mission is simple: Offer good food, made fresh, all day, every day. We know everyone’s busy, so we cater to on-the-go lifestyles. Our takeaway lunches are perfect midday companions on both floats and meetings. Our treats elicit smiles everywhere they appear, from trailheads to board rooms.

A packed day shouldn’t preclude a tasty breakfast. Picnic stocks locals’ favorite pastries handmade by our Persephone Bakery (think croissants and kouign amanns), as well as our versions of coffee shop classics like brownies and biscotti. Tapping Teton appetites, we make to-go breakfast burritos. For those with more time, we invite them to sit and enjoy an egg sandwich or one of our toasts, piled high with fresh ingredients. Come high noon, we cater to confabs with fresh salads and veggie and meat sandwiches served on our freshly baked bread.

And of course, we do coffee, in every form imaginable. As kindred addicts, we take our caffeine seriously. We offer a custom organic blend from Jackson’s own Snake River Roasters (on drip and for sale), and we host a rotating roster of guest roasters—the best of the U.S. from the likes of Intelligentsia, MadCap and Four Barrel. We brew organic teas from Bellocq. And for summer, we blend frozen coffee drinks.

Less hectic than its downtown sibling, our everyday Picnic offers the best of Persephone—tasty treats, fresh fare, stylish ambiance and outdoor seating—with fewer lines and easier grab-and-go options. Opened in 2015, Picnic has won over Jackson locals, who voted it best new restaurant, best lunch spot and best baked goods.

DESIGN

Every element of Picnic pays tribute to only-in-Jackson Hole moments. We channel the spirit of this place, its invitation to be more relaxed yet attentive, joyful and grateful. To be present in place, to be aware of pattern, texture, color, contour. The café design, artfully done by local firm E/YE Design, draws on the layered lives we live outside: the worn leather of saddles; the faded denim of the JH uniform; the splintered beauty of fallen timber. Nature transposed indoors; an interior transporting us to memories outdoors.

Picnic: a noun, a state of mind, and now, a café.