Sunday Brunch Menu

Sunday Brunch Menu

May 17, 2015

Sunday Brunch Menu

Sunday, May 17, 2015


mimosa: sparkling wine, fresh orange juice 11

kir royale: sparkling wine, cassis liqueur, lemon twist 11

bloody mary: american harvest vodka, house made spicy tomato mix 11

champagne cocktail: sparkling wine, raw sugar, bitters, lemon twist 11

wake up: american harvest vodka, peach schnapps, fresh orange juice 11

seasonal sangria: red or white wine, fresh fruit 11


almond nectarine crostata - puff pastry, fresh nectarine and almond cake 7

savory scones - canadian bacon, onion and cheddar 7

strawberry brioche – pastry cream and fresh strawberry 7

duo of grilled breakfast meats - house made pork breakfast sausages 12

housemade estate beef and pork salami - chorizo, fermented chili-garlic and saucisson 14

lamb pastrami - pickled onion, rye crisp and coriander 13

black truffle ricotta dip - chevre, sheep’s milk ricotta, sunflower seeds, honey and thyme 14

crab deviled eggs - dungeness crab, toasted fennel bread crumbs, paprika and lemon 13

artisanal cheeses - selection of three 18

point reyes blue, point reyes farmstead, sonoma co, ca, cow’s milk - mild blue, tangy, salty

bermuda triangle, cypress grove, arcata, ca, goat’s milk- double rind, clean, smooth

san andreas, bellwether farms, petaluma, ca, raw sheep’s milk - mild, creamy, tangy finish


roasted beet salad - goat cheese, huckleberry, pistachio and beet vinegar 13

estate beef chili - spiced beef broth, hominy, crème fraiche, cilantro and corn bread 11

spring greens salad - goat cheese, young spring vegetables, radish, tarragon vinaigrette, rye croutons 13

caesar salad - hearts of romaine, garlic croutons and grana padano 12


buttermilk biscuits and gravy - sage pork sausage gravy and two fried eggs 17

vanilla cashew french toast - vanilla bean custard, candied cashews, raspberry, whipped chantilly cream 17

classic eggs benedict - canadian bacon, whole wheat english muffin, hollandaise and fresh fruit 18

bubble and squeak - savory vegetable hash, mustard crème, chicken green garlic sausage, sunny eggs 23

baby gulf shrimp and grits - white corn grits, chorizo gravy, garden greens and two poached eggs 24

steak and eggs - 8 oz. new york strip, rustic potatoes, red wine sauce and two fried eggs 34

blueberry buttermilk pancakes – toasted hazelnut, lemon-ginger butter and maple syrup 14

fried chicken johnny cakes - cornmeal johnny cakes, spiced maple, battered fried chicken and two eggs 24


seared yellow fin tuna salad - butter crunch lettuce, castelveltrano olives, capers and almond salsa rossa 18

tagliatelle - veal bolognese, garden greens, sheep’s milk ricotta, garden oregano and parmesan 24

llano seco ranch pork loin and belly - white corn grits, heirloom collard greens and bourbon-mustard jus 28

swordfish - roasted cauliflower, castelveltrano olives, lemon and pine nut salsa verde 32

grilled grass fed burger - house made bacon, sundried tomato aioli, cheddar, onion, pickles and fries 18

executive sous chef mark duesler, general manager tracy dunne ~ master gardener diane dovoluk


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