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Brunch

  • September 25, 2016
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  • COCKTAILS   14
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  • Mimosa
  • Gin cocktail with dry vermouth and pickled onion
  • Sparkling wine cocktail with Cocchi Americano and homemade vin d’orange
  • Gin drink with grapefruit, cream, egg white and sparkling wine
  • Brandy drink with milk, orgeat and nutmeg
  • Apple brandy drink with rum, lemon, gum syrup and sparkling wine
  • Aged rum drink with lemon, grenadine and puerh tea
  • Mezcal drink with lemon, coffee and sugar
  • Tomato drink with tequila, lime, chile, salt and pepper
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  • Tyler’s soda with apple, mint and juniper berry    6
  • Freedom with rosemary, lime, grapefruit and strawberry shrub    7.5
  • Orange juice    4.5
  • Grapefruit juice    4.5
  • Apple juice    4
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  • Homemade doughnuts with wild huckleberries    10
  • Basket of grilled bread    4.5
  • Sweet condiment plate: lebneh, walnut butter, strawberries and homemade Seville orange marmalade    7.5
  • Savory condiment plate: Fiscalini cheddar, duck liver, 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
  • Butter lettuce salad with Camino vinegar and herbs    13
  • Scallion frittata with smoky lentils and carrot salad    14
  • Poached eggs with fresh shellbeans and tomato confit    14
  • Wood oven-baked ling cod brandade with fennel salad and garlic-lovage toast    16
  • with a poached egg    19
  • Roast duck consommé with celtuce and wild nettles    14
  • Grilled duck wing confit with kohlrabi salad, pomegranate, chiles and sesame    16
  • Stoneground oats with brown butter, maple syrup and walnuts    9
  • French toast with fruit compote, almonds and crème fraîche    sm. 10    lg. 17
  • Tunisian orange cake with dates and yogurt    10