Beer-steamed Cockles with sauce vert, cured tomatoes and chickpeas. §§
Smoked Japanese Eggplant with yellow pepper coulis, Fresno chili, honey-sunflower mole and fresh cilantro. §§
Rumaki~ Chicken livers and fresh water chestnuts wrapped in bacon and served in a tamari-sherry reduction. §§
cup 3.75 bowl 6.5
Sweet and Savory Scones ~ two scones served with butter and orange-pistachio marmalade: one oatmeal cranberry and honey, and one bacon cheddar chive.
Ricotta Lemon Waffles with maple syrup and pistachios.
Add house-cured bacon:
French Toast with roasted Willcox gala apples, triple cream brie and maple syrup.
Mocha Pancakes with crème anglaise and fresh berries.
Fishy One-eyed Susans~ReZoNation farm eggs fried into toasted bread, with fried whitebait. Served with sautéed spinach.
Kabocha Rancheros ~ Two poached ReZoNation farm eggs on a corn tortilla with kabocha squash, black beans, bacon and spiced pumpkin seeds. Served with roasted tomato salsa and home fries. §§
Lobster Benedict~ poached farm eggs on house-made English muffins with Maine lobster meat and sauce Hollandaise. Served with sauteed spinach and home fries.
Truffled Celery Root Omelette~filled with truffle oil sautéed spinach, fried celery root and Manchego cheese. Served with home fries. §§
Fresh and Fried lacinato kale and Brussels sprouts with slivered almonds, dates and pomegranates. Tossed in a goat cheese dressing. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Pear and Cauliflower Ravioli with truffled spinach, cream and toasted pumpernickel crumbs.
Seared Sushi-grade Albacore Tuna over housemade papparedelle in a sweet potato broth. Served with sautéed spinach and garnished with fennel-seed butter.
Roulade of Leek-wrapped Chicken Thigh with lavender-honey carrot puree, parsnip biscuit and sautéed broccolini. Brown chicken jus. §§
Grilled Squab Breast and Confit of Leg with pumpernickel bread pudding, fresh plums and braised endive with bacon. Served with dandelion green pesto.
ABC~ Aperol, Bauchant & Cava. Orange twist.
Anjou et Moi~ Belvedere Vodka, Mathilde pear liqueur, lemon and lime.
Bloody Mary~ Stolichnaya vodka, tomato, lime and olive juices, horseradish, celery salt and black pepper. Salad bar garnish.
PB & J Crepes Crepes filled with peanut butter mousse and served with a mixed berry coulis.
Tuscan Hot Chocolate with Tucson marshmallow. §§
Roasted Strawberry Shortcake with whipped cream.
Maple Bundt Cake with roasted hazelnuts.
Chocolate Bar~ White, milk,and dark chocolates spiked with Whiskey, Amaretto and Cassis. Served with a tarragon crème anglaise. §§
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§~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.