Our Menu
consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. food items may be raw or under cooked. Please only one check per table of 5 or more. 22% gratuity may be added to party of 4 or more. $2 split plate charge. Due To or Limited Space We Kindly Ask you for to limit you time to 1.5 hours for 2 ppl and 2 for 4 or more. thank you for understanding.
Starters and Salads
Crab And Brie Fondue
$30.00
Dungeness Crab, French Brie, Artichoke Hearts, Parmigiano Reggiano, Ciabatta Toast (serves 2 people) $2.00 extra bread
Spanish Octopus Ala Plancha - GF
$28.00
Harissa Potatoes, Avocado Mousse, Mediterranean Salsa, Saba
Cauliflower Steak -GF - VEGAN
$16.00
Frisee, Charred Tomatillo, Yellow Curry Bisque, Golden Raisins, Ras el Hanout
Little Gem Salad
$12.00
Pickled Pineapple, Saffron Poached Pear, Radish, Hazelnuts, Capers, Green Goddess Dressing
Beet Salad
$12.00
Beets, Labneh, Pickled Shiitake, Pickled Mustard Seeds, Watercress, Saba, Herb Oil Powder, Black Lime Caramelized Pistachios
Green Bean Salad
$12.00
Roasted Plum & Figs, Radish, Pea Tendrils, Almond Vinaigrette, Toasted Almonds, Burrata
Main Course
Vegan Lobster Mushroom Risotto
$28.00
Chermoula Roasted Summer Squash and Carrots, Yellow Curry Sauce
Alaskan Halibut
$42.00
Farro, Summer Squash, Corn, Cherry Tomatoes, Limoncello Butter, Citrus Salsa, Charred Lemon
Wild King Salmon
$38.00
Parisian Gnocchi, Coriander Honey Roasted Carrots, Eggplant & Raisin Caponata, Citrus & Dill Creme Fraiche
Sea Scallops
$42.00
English Pea Risotto, Pink Oyster Mushrooms, Apple Ginger Slaw, Beet Emulsion, Pickled Ginger Vinaigrette
Cocoa & Chile Dusted Beef Tenderloin
$40.00
Roasted fingerling Potatoes, Summer Squash, Goat Cheese Fondue, Gremolata, Onion Marmalade, Red Wine Honey
Kurobuta Pork Chop
$34.00
Rye Spaetzle, Apples, Morels, Spinach, Apple Butter, Fennel Cream, Fennel Sauce Vierge
Dessert
Vanilla Bean Crème Brulee
$10.00
Biscotti Cookie
Banana Cream Pie
$10.00
Vanilla Custard, Caramelized Banana, Caramel Sauce
Lemon Cheesecake
$12.00
Banana, Swiss Meringue, Hibiscus. Pepita, Caramel
Strawberry Short Cake
$12.00
Short Bread Cookie, Macerated Strawberries, Lemon Curd, Beet Ice Cream
Vegan Lavender & Rose Panna Cotta
$10.00
Caramel Tuile, Fresh Berries
consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. food items may be raw or under cooked. Please only one check per table of 5 or more. 22% gratuity may be added to party of 4 or more. $2 split plate charge. Due To Our Limited Space we Kindly ask you to limit you time to 1 hour for a 2 ppl party and 1.5 hours to party's of 4 or more . Thank you for understanding .
Benedicts
Smoked Ham Benedict
$16.00
House Made Portuguese or English Muffin, Smoked Ham, Poached Fresh Farm Eggs, Hollandaise, Country Potatoes or Farm Greens with Champagne Vinaigrette
Cured Salmon and Avocado Benedict
$20.00
House Made Portuguese or English Muffin, Cured Salmon, Avocado, Poached Fresh Farm Eggs, Hollandaise, Country Potatoes or Farm Greens with Champagne Vinagrette
Dungeness Crab Cake Benedict
$28.00
House Made Portuguese or English Muffin, Dungeness Crab Cake, Poached Fresh Farm Eggs, Country Potatoes or Farm Greens with Champagne Vinaigrette
Brunch Favorites
Pork Tenderloin Schnitzel
$20.00
Leek, Potato & Cremini Mushroom Hash, Lemon Caper Butter Sauce, Fresh Farm Eggs *
Chilaquiles Rojos - GF
$18.00
Carnitas, Crema, Queso Fresco, Escabeche, Fried Fresh Farm Eggs*
Fritatta
$18.00
Wild Mushrooms, Spinach, Swiss Cheese , Spring Greens, Radish,Cumin Vinaigrette
Classic Breakfast
$16.00
Bacon or Sausage, Country Potatoes, Toast, Eggs
Chef's Hash - GF
$16.00
Chorizo, Carrot, Potato, Queso Fresco, Crema, Radish, Cilantro, Pickled Onion, Tomatillo Salsa, Eggs
Buttermilk Biscuits and Gravy
$16.00
Italian Sausage Gravy, Eggs
Shrimp & Grits - GF
$18.00
Scallion & Andouille Sausage Grits, Cajun Gravy, Wilted Greens, Fresh Farm Eggs*
Steak & Eggs - GF
$26.00
Filet Mignon, Wild Mushrooms, Winter Squash & Fingerling Potato Hash, Tomatillo Salsa, Farm Fresh Eggs
Smoked Salmon Toast
$18.00
Beet Mousse, Avocado, Cucumber, Radish, Greens, Champagne Vinaigrette, Poached Fresh Farm Egg*
Sweets
Challah French Toast
$16.00
Warm Bourbon Caramel, Warm Huckleberry Compote, Bacon, Vanilla Bean Gelato
Lemon Ricotta Pancakes
$16.00
Lemon and Coconut Curd, Warm Huckleberry Compote, Chantilly Cream, Warm Maple Syrup, Bacon
Brunch Cocktails
Mimosa Carafe
$50.00
Bottle of Flama D'OR Cava, 2 Small Juices of Your Choice. (Fresh Orange Juice, Grapefruit, Cranberry, Pineapple)
Mimosa
$11.00
Fresh Squeezed Orange or Grapefruit Juice, Cava Brut
Limoncello Raspberry Mimosa
$12.00
Limoncello, Raspberry, Cava Brut
Pomegranate Mimosa
$12.00
Pomegranate Liquor, Pomegranate Juice, Cava Brut
Tropical Mimosa
$12.00
Pineapple and Mango, Cava Brut
Bloody Mary Bar
$11.00
Vodka, Tequila, or Gin, Pickled Vegetables. Add Mayer's Meats Bacon. Make it Spicy, House Made Pepper Infused Vodka or Tequila
Spanish Coffee
$13.00
Cafe Umbria Drip, 151 Rum, Kahlúa, Chantilly Cream, Cinnamon
Irish Coffee
$12.00
Cafe Umbria Drip, Jameson, Chantilly Cream
Grey Hound
$13.00
Tito's and Fresh Grapefruit Juice
Screwdriver
$13.00
Tito's and Fresh Squeezed Orange Juice
Mojito
$14.00
Barcardi, Mint, Lime, Simple & Soda Water
Kids
Izzy Sandwich
$14.00
Bacon, Lettuce, Tomato, Rustic Toast, Fresh Farm Egg
Alex Breakfast
$12.00
One Plain Pancake with Syrup, Bacon, Fresh Farm Egg, Potatoes or Fruit
Chef's Table Tasting Menu Dinner on Thursday, August 18th
Six Course Chef's Tasting Menu
First Course
Ahi Tuna Tostada, Black Bean, Chorizo, Cactus Salad, Tomato Preserve, Chipotle & Nori Aioli, Serrano and Radish
Second Course
Coffee & Ancho Chile Braised Carrot, Pork Belly Pibil, Quinoa, Mole Amarillo and Pickled Shallots
Third Course
Beef Tartare, Potato Croquette, Cured Duck Egg, Caper Berry, Truffle Aioli, Salsa Macha and Green Garlic
Fourth Course
Lamb Chop Al Pastor, Creamed Mexican Corn, Mole Verde and Charred Pineapple
Fifth Course
Duck Breast, Mole Negro, Farro, Collard Greens, Figs and Smoked Sweet Potato
Sixth Course
Lemon & Blue Berry Tart and Corn Husk Meringue