Sunday Brunch Menu

Sunday Brunch Menu

April 19th, 2015

Brunch Menu

April 19th, 2015

Starters for the Table

banana bread muffin - blueberry and candied almond butter 7

savory scones - canadian bacon, onion and cheddar 7

strawberry tartlet - butter pastry, fresh strawberry and cream cheese 6

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

Soup and Salad

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

warm carrot soup -baby fennel, cara cara orange, lemon grass and cilantro 11

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

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

Breakfast

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

bubble and squeak - savory vegetable hash, mustard crème, pork chorizo sausage and sunny eggs 23

baby gulf shrimp and grits - white corn grits, cider sauce and two poached eggs 24

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

blueberry buttermilk pancakes – candied almond, lemon-ginger butter and maple syrup 14

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

braised pork belly sandwich - scrambled egg, provolone, brioche bun, and spicy aioli 17

Main Courses

yellow fin tuna salad - butter crunch lettuce, castelveltrano olives, fennel, capers and almond 18

pappardelle- veal bolognese, garden greens, garden oregano and grana padano cheese 24

llano seco ranch pork chop - heirloom beans, wild mushrooms, kale and parsnips 33

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

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