Brunch

Snack

Braised Pork Belly with quince glaze, grilled Romaine lettuce and coriander tomatoes. §§
8

Lobster, Corn and Scallion Bread Pudding, served with Parmesan cream sauce.
8

Artisan Cheeses and Spanish chorizo with dried fruits, nuts and Ines Rosales olive oil torta. §§
14

Today’s Soup       
cup 3.75                   bowl 6.5

Sweet Breakfast

Elvis Waffles~buttermilk waffles filled with peanut butter and sautéed bananas.
11
Add house-cured bacon
14

French Toast with roasted Willcox gala apples, triple cream brie and maple syrup.
12.5

Granola Pancakes~ buttermilk pancakes studded with housemade granola, served with maple syrup and fresh berries.
10

Savory Breakfast

Croque Madame~grilled sandwich of ham, gruyère and Dijon mustard topped with sauce Mornay and a fried farm egg. Served with sautéed spinach .
12.5

Lobster Benedict~house-made English muffin with lobster, poached farm eggs and sauce Hollandaise. Served with sautéed spinach and home fries.
16

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

Wakame and Mushroom Farm Egg Omelette~ seaweed salad, wild mushrooms, fresh ginger and scallion omelette with jasmine rice sautéed bok choy. §§
9.5

Hash of carnitas, leeks, sunchokes and soybeans, served with two poached farm eggs and sautéed spinach. §§
12

Lunch

Crispy Duck Salad~ Mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy shredded duck. §§
10

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

Bouillabaisse~ classic tomato-saffron soup with mussels, shrimp, scallops, lobster meat and sea bass. Garnished with toast points and rouille. §§
20

Red Lentil-Crusted Monkfish served over black olive spoonbread with roasted cara cara, Marcona almonds and haricots verts and a sauce vert.
20

Local Cassoulet~ Native Seeds SEARCH brown tepary bean cassoulet with braised lamb, Swiss chard and roasted sweet potato. Garnished with candied pumpkin seeds. §§
17.5

Winter Squash Fritters served with cavolo nero, cauliflower purée, with bay leaf beurre monté and limoncello beet sauce. 13.5

Sip

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

Mimosa~ Pascual Toso Brut Sparkling wine with fresh squeezed orange juice.
7

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

Fin

Vanilla Goat Cheese Flan with fresh berries. §§
6.75

Cinnamon-Cocoa Roulade with Keemun-cassis cream filling and berry syrup. §§
6.75

Banana Caramel Chocolate Bar with Bourbon whipped cream
6.75

Madeira-poached Pear with burrata cheese and griddled gingerbread.
6.75

Ice Cream We Made Here §§
6.75

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.