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Brunch

  • August 23, 2015
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  • COCKTAILS   14
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  • Mimosa
  • Gin drink with citrus, cream, 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   
  • Absinthe drink with cream, orgeat, mint and egg white
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  • Orange juice    4.5
  • Grapefruit juice    4
  • Apple juice    4
  • Freedom with white tea, lemon, hibiscus and mint   7.5
  • Homemade doughnuts with wood oven-baked Gravenstein apples    10
  • Basket of grilled bread    4.5
  • Sweet condiment plate: sheepsmilk ricotta, walnut butter, pluots
  • and homemade Seville 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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  • Butter lettuce salad with Camino vinegar and herbs    12
  • Poached eggs with shellbeans, tomato confit and mint    14
  • Wood oven-baked eggplant and tomato gratin with basil    12
  • with a poached egg    15
  • Grilled local squid with yellow finn potato, beets, cucumbers and anise hyssop    16
  • Grilled duck leg confit with farro, corn, roasted tomatillos and chiles    17
  • Stoneground oats with brown butter, maple syrup and pecans    9
  • French toast with fruit compote, hazelnuts and crème fraîche    sm. 10    lg. 17
  • Tunisian orange cake with dates and yogurt    10