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Brunch

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  • March 29, 2015
  • COCKTAILS   13
  • Blood orange mimosa   
  • 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
  • Blood orange juice    5.5
  • 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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  • Puntarelle and endive salad with aged sheepsmilk cheese and breadcrumbs    12
  • Grilled asparagus with citrus, fresh turmeric and walnuts    14
  • Poached eggs with farro, artichokes and grilled little gems    13
  • Wood oven-baked ling cod brandade with radishes and sorrel toast    15
  • with a poached egg    18
  • Grilled duck wing confit with cauliflower and fennel-celery salad, chiles and preserved lime    16
  • Stoneground oats with brown butter, maple syrup and pecans    9
  • French toast with fruit compote, hazelnuts and crème fraîche    sm. 10    lg. 17
  • Jaggery ice cream with candied pecans    10