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Brunch

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  • April 18, 2015
  • COCKTAILS   13
  • Blood orange mimosa   
  • Rum drink with milk, honey and nutmeg
  • Gin drink with citrus, cream, gum syrup, 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   
  • Apple brandy drink with lemon, maple syrup and egg white   
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  • Freedom with rosemary, lemon, apple shrub and grapefruit syrup    7.5
  • Grapefruit juice    4
  • Apple juice    4
  • Homemade doughnuts with wild huckleberries    9
  • Basket of grilled bread    4.5
  • Sweet condiment plate: sheepsmilk ricotta, walnut butter, dates
  • and homemade blood 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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  • Grilled little gems with roasted beets, Camino vinegar and breadcrumbs    12
  • Poached eggs with smoky lentils, grilled asparagus and wild fennel    14
  • Wood oven-roasted artichokes with farro, burdock and wild nettles    14
  • Slow-cooked lamb ragù with green garlic-Persian mint toast    16   
  • with a poached egg    19
  • Wood oven-baked petrale sole salad with snap peas, radishes and lovage    15
  • Grilled pork leg and Belgian endive sandwich with sauerkraut salad and horseradish    16
  • Stoneground oats with brown butter, maple syrup and pecans    9
  • French toast with fruit compote, hazelnuts and crème fraîche    sm. 10    lg. 17
  • Puerh ice cream with prunes and buckwheat cookies    10