Sunday Brunch Menu

Brunch
May 2013

featured cocktails
champagne cocktail – sparkling wine, raw sugar, bitters, lemon twist 11.00
mimosa - sparkling wine, orange juice 11.00
bloody mary - american harvest vodka, housemade spicy tomato mix 11.00
kir royale – sparkling wine, cassis liquor, lemon twist 11.00

starters and appetizers
homemade monkey bread with brioche, pecans and caramel 6.25
bittersweet chocolate cherry scones 5.00
ricotta dip with goat cheese, mascarpone, truffle, honey, pine nut and grilled focaccia 10.25
house made breakfast charcuterie – bacon, sage pork sausage and chorizo with maple syrup 13.50

soup and salads
prosciutto and escarole soup with roasted garlic, fava beans, focaccia croutons and grana padano cheese 8.50
salad of asparagus, red quinoa, spring greens, tarragon and crispy celery root with pine nut aioli 10.00
dungeness crab with salsa verde, white gazpacho vinaigrette, almonds and smoked paprika 14.00
caesar salad with hearts of romaine, garlic croûtons and vella dry jack cheese 10.50
beet salad with rhubarb, cardamom spiced ricotta, saba and pistachio 10.75
butter lettuces with sweet peas, fried shallot, goat cheese and poppy seed vinaigrette 9.50

mains
eggs benedict with canadian bacon, whole wheat english muffin, hollandaise and rustic potatoes 17.25
buttermilk biscuits with chicken sausage gravy and two fried eggs 17.oo
poached shrimp cobb salad with egg, bacon, spring onion and green goddess dressing 21.00
risotto with english peas, spring onion, garden fava leaves and lemon confit 21.50
buttermilk pancakes with maple syrup and candied walnut and almond butter 13.50
grilled cheddar beef sausage with white corn grits and poached eggs 17.25
beef chorizo wrapped rock cod with roasted garden kale, cayenne and spring onion-saffron broth 29.00
smoked hampshire pork chop with spring vegetables a la grecque, fava beans and polenta 32.50
grass fed burger with cheddar cheese, house made bacon, steak onions and fries 16.50

executive chef matt greco ~ general manager tracy dunne ~ master gardener diane dovholuk
FAMILY OWNED. ESTATE GROWN. SUSTAINABLY FARMED.
consuming raw or undercooked food may increase your risk of food borne illness
18% gratuity will be added to parties of six or more guests