Menu

Sunday Brunch

ASSORTED PASTRIES

apricot escargot~ cannoli danish~ white chocolate croissant 3.25

RAW BAR

OYSTERS 3 each
gazpacho vinegar

SCALLOP CRUDO 10
fermented parsley

TO START

KALE SALAD 10
pear, charred onion, pecorino, creme fraiche

BRAISED PORK 13
creamy grits, brocolli rabe

CRAB-APPLE SOUP  13
peekytoe crab, honey crisp apples, bay leaf

HOUSE CURED CHAR & EVERYTHING BIALY 13
cream cheese, dilled cucumbers

PORK CROQUETTE 10
white beans, dandelion greens


BRUNCH CLASSICS

FRENCH TOAST 13
house-churned butter, warm maple syrup

BENEDICT 16
house made english muffin, country ham, aji dulce hollandaise

DUCK CONFIT SALAD 16
spring greens, pole beans, toasted almonds

TOAD-IN-THE-HOLE 15
grilled anadama, mushroom ragout, bacon

SMOKED PASTRAMI 18
horseradish cheddar biscuit, cauliflower, black pepper gravy

STEAK & EGG 21
strip steak, sunny-side up egg, salsa verde

 

SIDES – apple wood smoked bacon 5 • castle valley mills polenta 5 • smothered potatoes 5 •sauteed greens 5