Brunch

Snack

Housemade Ricotta with fresh sorrel and arugula, extra virgin olive oil, and pickled and fried anchovies. Risotto “croutons.”
8

Buttermilk Panna Cotta, housemade seeded crackers, watermelon, Parmesan and mint.
7.5

Shrimp and hamhock terrine, mustard beer aioli and radishes. §§
9

Today’s Soup             cup 3.75                 bowl 6.5

Sweet Breakfast

Banana-Bacon Doughnuts with banana syrup.
7

Elvis Waffles~buttermilk waffles filled with peanut butter and sautéed bananas.

11

Add house-cured bacon:
14

Cornmeal Cardamom Pancakes with pistachios and sugar-poached orange slices. 
10

Add house-cured bacon:
3

Savory Breakfast

Hair of the Dog~ Tomato-vodka soup with red peppers, lime, a poached farm egg and pulled chicken. Served with grilled bread. §§
12.5

Cauliflower Omelette ~ filled with roasted cauliflower puree, ground caraway seeds, and crispy fried artichoke hearts.§§
11.5

Hangtown Fry~ fried oysters and house-cured bacon in scrambled eggs. Served with sautéed spinach and home fried potatoes.
13

House-Cured Salmon Benedict~ poached farm eggs on house-made English muffins with house-cured salmon and sauce Hollandaise.
13

“Steak and Eggs”~Spice-braised shredded short rib of beef, seared gnocchi and two poached farm eggs. Served with cumin-cayenne-paprika creamed spinach.
14

Lunch

Salad of Seared Gnocchi and English Peas tossed in basil pesto with fresh lemon and crimini mushrooms. Served over mixed greens tossed in a basil pesto vinaigrette.
9.5

12

Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
9

Seared New Bedford Sea Scallops and Fresh Uni, served over blood orange risotto with sautéed mustard greens and sauce Nantua.  Sunchoke chip garnish. §§
23

Tamarind-Glazed Butterfish, nutted wild rice pancakes, annato shrimp and stir-fried vegetables.
23

Grilled and Fried Paillards of Chicken with smashed new potatoes, braised shallots, candied lemon and Castelvetrano olives. Served with sautéed spinach and brown chicken jus. §§
16.5

Beet, Carrot and Asparagus French Toast with citrus mascarpone, kale and black garlic, and tarragon creamed English peas.
14.5

Sip

ABC~ Aperol, Bauchant & Cava. Orange twist.
7

Anjou et Moi~ Belvedere Vodka, Mathilde pear liqueur, lemon and lime.
9

Bloody Mary~ Stolichnaya vodka, tomato, lime and olive juices, horseradish, celery salt and black pepper.  Salad bar garnish.
8.5

Fin

Exploradora~Girl Scout Cookie Shortbread Crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
7

Verrine of rice pudding, golden raisins, pistachio custard, fresh raspberries and cookie crisp. §§
7

Chocolate, Caramel and Raspberry Meringues with Port wine crème anglaise. §§  
7

Flourless Chocolate Cake with ganache and sesame brittle. Served with orange syrup. §§ 
7

Ice Cream We Made Here §§
7

Chocolate Truffle Cookies
.65 each

§§~dishes can be prepared gluten-free.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your riskof foodborne illness.

*a split plate fee of $3.00 applies to split dishes.

*a gratuity of 18% will be added to the check for parties of six or more guests; 20% for six or more with separate checks. Thank you.