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Brunch

  • December 4, 2016
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  • COCKTAILS   14
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  • Mimosa
  • Gin cocktail with dry vermouth and pickled onion
  • Gin drink with grapefruit, cream, egg white and sparkling wine
  • Amaro cocktail with vermouth, nocino and sparkling wine
  • Apple brandy drink with rum, lemon, gum syrup and sparkling wine
  • Hot toddy with bourbon, lemon, honey and ginger
  • Rum drink with milk, honey and nutmeg
  • Aged rum drink with lemon, grenadine and puerh tea
  • Mezcal drink with lemon, coffee and sugar
  • Tomato drink with tequila, lime, pickled chile, salt and pepper
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  • Tyler’s homemade soda with Seville orange and licorice root    6
  • Freedom with oolong, sorrel, lemon and gum syrup    7.5
  • Orange juice    4.5
  • Grapefruit juice    4.5
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  • Homemade doughnuts with wild huckleberries    10
  • Basket of grilled bread    4.5
  • Sweet condiment plate: lebneh, walnut butter, poached quince 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
  • Chicory salad with Camino vinegar and persimmons    13
  • Matsutake mushroom frittata with king trumpet mushrooms, puntarelle and sunchokes    15
  • Wood oven-baked eggs with chanterelle mushrooms, roasted radicchio
  •   and grilled flatbread    15
  • Poached eggs with garbanzo beans, greens, chiles and yogurt    14
  • Half a Dungeness crab grilled in the fireplace with radishes, yacón and chile mayonnaise    18
  • Grilled pork leg sandwich with grilled escarole, beets and sauerkraut    16
  • Stoneground oats with brown butter, maple syrup and walnuts    9
  • French toast with fruit compote, almonds and crème fraîche    sm. 10    lg. 17
  • Tunisian orange cake with dates and yogurt    10