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Brunch

  • October 19, 2014
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  • 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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  • 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
  • Butter lettuce salad with homemade vinegar and herbs    9
  • Herb frittata with roasted eggplant, radishes and preserved lemon    10
  • Poached eggs with farro, grilled escarole and chermoula    10
  • Grilled local squid with flageolet beans, fire-roasted peppers and pickled chiles    14
  • Grilled duck confit with Belgian endive, cucumbers and pomegranate    14
  • Stoneground oats with brown butter, maple syrup and almonds    7
  • French toast with fruit compote, walnuts and crème fraîche    14
  • Tunisian orange cake with roasted grapes and yogurt    8