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Brunch

  • August 17, 2014
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  • Gin drink with citrus, cream, gum syrup, egg white and sparkling wine    11
  • Tomato drink with pilsner, lime, chile, salt and pepper    9
  • Peach brandy drink with rum, lemon, gum syrup and sparkling wine    12
  • Aged rum drink with lemon, puerh tea, grenadine and hibiscus bitters    12
  • Mezcal drink with lemon, sugar and coffee    11
  • Whiskey sour with lemon, Angostura-style bitters and egg white    11
  • Freedom with lemon, grapefruit, apple shrub and rosemary    6
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  • Orange juice    3.5
  • Grapefruit juice    3.5
  • Apple juice    3
  • Homemade doughnuts with wild peaches    7
  • Basket of grilled bread    3.5
  • Sweet condiment plate: yogurt, walnut butter, blackberries 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
  • Butter lettuce salad with homemade vinegar and herbs    9
  • King trumpet mushroom frittata with grilled summer squash and mashed beets    11
  • Poached eggs with fresh shellbeans, grilled escarole and tomato    10
  • Grilled local squid with fire-roasted peppers, new potato and olives    14
  • Grilled pancetta and tomato sandwich with cucumber salad and basil    14
  • Slow-cooked lamb and beef ragù with garlic and mint toast    13
  • With a poached egg    15
  • Stoneground oats with brown butter, maple syrup  and almonds    7
  • French toast with fruit compote, hazelnuts and crème fraîche    14
  • Tunisian orange cake with dates and yogurt    8