WEEKEND BRUNCH MENU

french butter and jam, 8/12

seasonal selection, 13

straus organic yogurt, farmer’s market fruit, wildflower honey, 16

oat milk, coconut milk, farmer’s market fruit, almond, wildflower honey, 16

market tomatoes, cucumber, breakfast radish, serrano chili, cilantro, 18

persimmon, honey roasted pear toasted pistachio, wildflower honey, 17

farmers market berries, vermont maple syrup , 18

vermont maple syrup, 19

gruyère cheese, fines herbes, baby green salad, 19

 neuske’s applewood smoked bacon, avocado, arugula, calabrian chili hollandaise, soft poached eggs, 21

smoked salmon, salmon roe, hollandaise, dill, soft poached eggs, 22; kaluga caviar supplement, 46

wood oven-baked tomatoes & peppers, farm eggs, black kale, chickpeas, yogurt, baguette, soft poached eggs, 18

bacon steak, fingerling potatoes, baguette, french butter, jam, eggs any style, 22

house-cured ham, gruyère cheese, baby green salad, fried egg , 21

pork belly sausage, mayonnaise, american cheese, fried egg, 16

black beans, oaxacan cheese, avocado, morita chili sauce, fried egg 23

mushrooms , zucchini blossoms, black beans, oaxacan cheese, avocado, crema, salsa, fried egg, 22

house-cured ham, spinach, hollandaise, red wine sauce, scrambled eggs, 22

beef short rib, pickled radish, sesame seeds, soft poached eggs, 22

seasonal vegetables, baby green salad, 14

brccolini, roasted pepper, tomatoes, green beans, onions, goat cheese, arugula, 22

anson mills grits, calabrian chilies, pork belly sausage, hooks cheddar, fried egg, 26

queso fresco, sour cream, fried egg, 19

rotisserie pork, house-cured ham, gruyère, garlic mojo, dijon mustard, pickles, 21

bell peppers, sweet onions, fontina cheese, dijon mustard, arugula salad, 21

american cheese, caramelized onions, special sauce, fries (no substitutions), 21

persimmon, hazelnuts, goat cheese, lemon vinaigrette, 19

SUBSTITUTIONS OR MODIFICATIONS ARE POLITELY DECLINED. THANK YOU.

freshly squeezed orange juice, prosecco, 14/22/30

white wine, apple, hibiscus, brandy 12/22/30

vodka or mezcal, smoked tomato, celery, sriracha, harissa, 14

sherry, pear eau de vie, citrus, soda 14

sommariva NV veneto, italy, 12/54

rené geoffroy mv extra brut 1er cr, champagne, 35/158

grand cuvee 169 eme edition, champagne, 170 half bottle / 350 bottle

prequ’ile 201, santa barbara county, 15/60

peyrassol rose 2021, cuvee des commandeurs, cotes de provence 16/72

jean foillard 2019, beaujolais villages, 16/72

bavik super pils – belgium [11.2 oz/5.3% abv], 8

weihenstephaner – germany [12oz/5.4% abv], 8

societe ‘the pupil’ IPA – california [12oz/7.5% abv], 10

arnett farms citrus, 8

kale, green apple, cucumber, parsley, celery, ginger, 9

carrot, beet, pomegranate, ginger, mint, 9

pineapple, beet, carrot, ginger, orange juice, turmeric, 9

kale, green apple, cucumber, parsley, celery, avocado, pineapple, dates, 9

pineapple, banana, dates, blueberries, orange juice, coconut cream, 9

6

6

6

regular or decaf, 12oz / 16oz (no refills to-go), 4/5 cup

5

double ristretto, regular or decaf, 3.5

4

4

5

5.5

sweetened with condensed milk, 6.5

6.5

6.5

7

turmeric, ginger, almond milk, 7

6

6

6

sweetened with condensed milk, 7

6

6

sweetened with condensed milk, 7

citrus chamomile, rooibos, 5

genmaicha select, jade osmanthus, butter oolong, english breakfast, 5

4

6.5