Brunch- served Sundays from 10:00 am to 3:00 pm
Stuffed Potato Crisps~ crispy potato pinwheels stuffed with fresh avocado and served over a tomato-red pepper-almond relish.§§ 7.5
Pumpkin Custard with cocoa-simmered mirepoix and crispy pork. §§
Grilled Shark Chilaquiles, free-form, with white beans, black garlic, smoked tomatoes and horseradish cream with chives. §§ 9.5
cup 3.75 bowl 6.5
Buttermilk and Sweet Potato Pancakes with toasted pecans, Bourbon butter and spiced maple syrup.
Not-Too-Sweet Banana Bread, griddled, with dates, walnuts, sour cream and brown sugar.
Berry-Rose French Toast Casserole ~ with strawberries, blueberries, rosebuds and mascarpone.
Hair of the Dog~ Tomato-vodka soup with red peppers, lime, a poached farm egg and pulled chicken. Served with grilled bread. 12.5
Dutch Baby ~Individual baked savory pancake filled with house-made sausage, fresh mozzarella cheese and braised leeks, topped with a farm egg. Served with sautéed spinach.
Polenta and Eggs~White polenta with two poached farm eggs, seared pork belly and fried oysters. Served with, fresh oregano vin blanc, home fries and sautéed spinach. §§
Lobster Benedict~ poached farm eggs on house-made English muffins with Maine lobster meat and sauce Hollandaise. Served with home fries and sautéed spinach.
Grilled Sturgeon Salad, served over baby spinach tossed in a creamy horseradish-orange dressing. Garnished with crispy zucchini threads.
Grilled Persimmon Salad with panko-crusted brie, roasted pecans and pomegranates. Served over spinach and arugula in a pecan vinaigrette).
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
House-made Udon Noodles with pork two ways, bird’s eye chili broth, baby bok choy and shiitake mushrooms. 63° farm egg and green onion garnish.
Seed-crusted Boneless Chicken Breast, sautéed and served with chicken fat toast and carrots, leeks and spinach.
Washington Oysters and Scottish Salmon, sautéed and served over a ginger-potato-red pepper hash with Sherry vin blanc, watercress and fried onions. * §§
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.
Chocolate Buttermilk Bombe~ White chocolate buttermilk mousse and buttermilk cake in a chocolate bombe with a citrus-buttermilk anglaise and an almond cookie.
Ricotta-Almond Fritters with aniseed glaze and strawberry-anise preserves.
Passionfruit Panna Cotta with freeze-dried lychee and basil syrup. §§
Dark Chocolate Bread Pudding, studded with pistachio pralines and chocolate chunks. Served with coffee-cardamom 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.