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

Eggplant Napoleon~ crisp eggplant chips layered with herbed goat cheese. Served with chunky roasted tomato beurre blanc.
6.5

Today’s Soup       
cup 3.75                   bowl 6.5

Sweet Breakfast

Pear Fritters, served with ginger syrup and fresh berries.
8
Add house-cured bacon:
10

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

Green Eggs and Ham~ Two farm eggs scrambled with fresh basil pesto, served with thinly sliced Prosciutto ham, goat cheese, sautéed asparagus and home fried potatoes. §§
12.5

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

Corned Beef Hash~House-corned beef with potatoes and onions, served with two poached farm eggs and sautéed spinach. §§
12

Lunch

Warm Salad of butterbeans, shishito peppers, fennel and salt cod, tossed with an anchovy vinaigrette and served over Romaine hearts with toasted breadcrumbs. §§
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

Savory Mascarpone Cake studded with English peas and dried cranberries and crusted with pistachios. Served over sautéed pea shoots with a lemon butter sauce and a butternut puree.
14.5

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

Beer S’mores~Shortbread with housemade milk stout marshmallow and hopped chocolate ganache glaze. §§
6.75

Merit Badge~ Lemon butter cake layered with Girl Scouts Savannah Smiles® dacquoise and dulce de leche buttercream.
6.75

Tomato Tart Tatin with star anise ice cream.
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.