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Brunch menu, served Sundays from 10 am to 3 pm.

Snack

Duck bao~ Steamed bun sandwiches with gingered duck, fried pickles, spinach and hoisin.
9

Artisan Cheeses with fresh and dried fruits, Spanish chorizo, nuts and olive oil torta. ◊
17

Sautéed octopus and crawfish tails, served over fingerling potatoes and haricots verts in gremolata.   ◊
11

Today’s Soup                     cup  4.5      bowl   7.5

Sweet Breakfast

Buttermilk and Sweet Potato Pancakes with toasted  pecans, Bourbon butter and spiced maple syrup.
12

Crêpes filled with house-made ricotta cheese, served over cardamom sautéed pears, with lemon zest and fresh berries. Crispy pear garnish.
12

Coconut French toast with banana-mango syrup.
12

Savory Breakfast

Eggs Benedict~ house-made English muffin with Canadian bacon, poached eggs and Hollandaise sauce.  Served with crispy potatoes and sautéed spinach. *
13
Substitute lobster for Canadian bacon:      16

Squash and eggs~ panko-crusted butternut squash with poached eggs, sautéed asparagus and a leek soubise.
13

Steak and eggs~ shaved ribeye and poached eggs on potato cakes with roasted peppers and bay leaf butter. ◊
14.5

Cream cheese scramble~ Scrambled farm eggs with capers, Kalamata olives, red onion and cream cheese.  Served with crispy potatoes and sautéed spinach.  ◊
12
With smoked salmon:   15

Lunch

White salad~ salad of shaved fennel, kohlrabi, Tête de Moine cheese and Castelfranco in a creamy Sherry vinaigrette.  Served with Speck and pickled seeds.  ◊
16

Grilled Mexican white shrimp, served over a salad of epazote, mizuna and spinach in a chipotle-walnut dressing, with marinated mushrooms. Crispy sweet potato garnish.   ◊
17

Grilled Mahi sandwich with scallions, sweet chili-tobikko aioli, nappa cabbage and red peppers. Served on a curried brioche bun with a side of mixed greens.
13

Feast grilled cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll.  Served with mixed greens.
11.5

Roast onion upside-down cake, served with Cabrales blue cheese cream sauce, shaved Brussels sprouts, roasted golden apples and pine nuts.
18

Sautéed redfish with spaghetti squash waffle,  pipián-tossed green beans and huitlacoche cream.  ◊
28

Sip

ABC~ Aperol, Bauchant & Cava. Orange twist.
7

Gilded Lily~ Le Contesse Rosé of Pinot Noir , Brut, Fallen Pony Blended Gin, raspberry-infused St. Germain, served over ice, mint sprig.
12.5

Bloody Mary~ Stolichnaya vodka, tomato, lime and olive juices, horseradish, celery salt and black pepper. Salad bar garnish.
8.5

Fin

Steamed date pudding with walnut ice cream and salted caramel sauce.
9

Lemon custard with today’s fruit.  ◊
9

Millionaire’s shortbread~ brown sugar shortbread layered with caramel and dark chocolate ganache. Garnished with smoked sea salt.
9

Orange and white chocolate coffee cake with rosemary and sugared cranberries.
9

Buttermilk tiramisú with caramelized pears.
9

Ice cream we made here ◊
8.5

Chocolate truffle cookies
.80 each

◊~dishes can be prepared gluten-free.

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

-a split plate fee of $3.00 applies to split dishes.

-a gratuity of 20% will be added to the check for parties of six or more guests; 20% for six or more with separate checks. Thank you.