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Brunch

  • March 1, 2015
  • COCKTAILS   13
  • Blood orange mimosa   
  • Gin drink with citrus, cream, gum syrup, egg white and sparkling wine   
  • Tomato drink with tequila, lime, pickled chile, salt and pepper   
  • Peach brandy drink with rum, lemon, gum syrup and sparkling wine   
  • Aged rum drink with lemon, puerh tea, grenadine and hibiscus bitters   
  • Mezcal drink with lemon, sugar and coffee   
  • Apple brandy drink with lemon, maple syrup and egg white   
  •  
  • Freedom with rosemary, lemon, apple shrub and grapefruit syrup    7.5
  • Blood orange juice    5.5
  • Grapefruit juice    4
  • Apple juice    4
  • Homemade doughnuts with wild huckleberries    9
  • Basket of grilled bread    4.5
  • Sweet condiment plate: sheepsmilk ricotta, walnut butter, dates
  • and homemade blood orange marmalade    7.5
  • Savory condiment plate: Fiscalini cheddar, duck giblet confit, pickled vegetables
  • and herb jam    7.5
  • Grilled homemade pork and herb sausages    7.5
  • Potatoes roasted in duck fat    6.5
  • Wood oven-baked egg with herbs and cream    one for 4.5    two for 8.5
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  • Chicory salad with aged sheepsmilk cheese and Camino vinegar    12
  • Poached eggs with red lentils, greens, chiles and yogurt    13
  • Chanterelle mushroom frittata with smoky lentils, grilled Belgian endive and fennel salad    13
  • Grilled local rockfish with sauerkraut salad, rutabaga, beets and horseradish    17   
  • Duck wing confit with garbanzo beans, radishes and preserved lemon    16
  • Stoneground oats with brown butter, maple syrup and pecans    9
  • French toast with fruit compote, hazelnuts and crème fraîche    sm. 10    lg. 17
  • Puerh ice cream with Cal's sesame cookies    10