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Brunch

  • February 7, 2016
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  • COCKTAILS   14
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  • Blood orange mimosa
  • Hot toddy with whiskey, lemon, honey, ginger and Angostura-style bitters
  • Sparkling wine cocktail with Cocchi Americano and homemade vin d’orange
  • Gin drink with citrus, cream, egg white and sparkling wine
  • Tomato drink with pilsner, lime, chile, salt and pepper
  • Rum drink with milk, honey and nutmeg
  • Aged rum drink with lemon, grenadine, puerh tea and hibiscus bitters
  • Apple brandy drink with lemon, maple and egg white
  • Mezcal drink with lemon, coffee and sugar
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  • Freedom with plum shrub, citrus and rosemary    7.5
  • Tyler’s homemade hibiscus, lovage and apple soda     6
  • Orange juice    4.5
  • Grapefruit juice    4.5
  • Apple juice    4
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  • Homemade doughnuts with wood oven-roasted apples   10
  • Basket of grilled bread    4.5
  • Sweet condiment plate: sheepsmilk ricotta, walnut butter, dates and homemade Seville orange marmalade    7.5
  • Savory condiment plate: Fiscalini cheddar, duck liver, 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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  • Chicory salad with Camino vinegar, aged sheepsmilk cheese and herbs    13
  • Herb frittata with citrus salad and beets    14
  • Poached eggs with smoky lentils, king trumpet mushrooms, burdock and pounded mint    14
  • Smoked local oyster and black cod stew with grilled scallions and wild nettles    18
  • Grilled lamb shoulder kofte kebab with greens, yogurt, pomegranate, almonds and grilled flatbread    16
  • 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 citrus and yogurt    11