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Brunch

  • December 20, 2014
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  • Sparkling wine cocktail with vin d’orange and Cocchi Americano    10
  • Absinthe drink with cream, orgeat, mint and egg white    14
  • Gin drink with citrus, cream, gum syrup, egg white and sparkling wine    11
  • Tomato drink with tequila, lime, chile, salt and pepper    10
  • Apricot brandy drink with rum, lemon, gum syrup and sparkling wine    12
  • Aged rum drink with lemon, puerh tea, blackberry and hibiscus bitters    12
  • Mezcal drink with lemon, sugar and coffee    11
  • Apple brandy drink with lemon, maple syrup and egg white    11
  • Freedom with black tea, lemon and pluot syrup    6
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  • Grapefruit juice    3.5
  • Orange juice    3.5
  • Apple juice    3
  • Homemade doughnuts with wild huckleberries    7
  • Basket of grilled bread    3.5
  • Sweet condiment plate: sheepsmilk ricotta, walnut butter, Barhi dates and homemade Seville orange marmalade    6 
  • Savory condiment plate: Fiscalini cheddar, duck giblet confit, pickled vegetables and herb jam    6
  • Grilled pork and herb sausages    6
  • Potatoes roasted in duck fat    5
  • Wood oven-baked egg with herbs and cream    one for   3.5
  •                                                                        two for   6.5
  • Chicory salad with Camino vinegar and aged sheepsmilk cheese    10
  • Bitter greens frittata with red lentils, puntarelle salad and citrus    11
  • Poached eggs with king trumpet mushrooms, grits, burdock and rutabaga    11
  • Half a Dungeness crab grilled in the fireplace with radishes and pickled chiles    18
  • Smoked quail with garbanzo beans, yacón and fresh turmeric    14
  • Grilled cider-cured ham and sauerkraut sandwich with fennel salad and mustard seed    14
  • Stoneground oats with brown butter, maple syrup and almonds    7
  • French toast with fruit compote, hazelnuts and crème fraîche    14
  • Tunisian orange cake dates with yogurt    8