brunch menu

spring 2010 brunch menu

served sundays from 10:00 am - 2:00 pm

breakfast a la carte

brioche french toast   6

buttermilk pancakes   6

two eggs any style   4 ½

omelette du jour   8

traditional eggs benedict   9

short rib eggs benedict   11

sides

bacon   2 ½

pork sausage   2 ½

home fries   2

house-made cinnamon roll   2

seasonal fruit with honey yogurt sorbet   4 ½

house-made croissant and jams   2 ½

white, wheat or rye toast   1 ½

salads

classic caesar  / romaine / garlic crouton / romano cheese / housemade dressing   7 ½

tuna nicoise / romaine / hard-boiled egg / red onion / tomato / nicoise olive / seared ahi tuna / balsamic vinaigrette   12

spanish salad / serrano ham / frisee and arugula / piquillo pepper / braised artichoke / shellbark goat cheese   9

sandwiches
served with house-made potato chips

cheeseburger sliders / ground sirloin / brioche bun / bacon / cheddar / l.t.o.   9

monte cristo / brioche french toast / turkey / ham /cheddar / maple syrup   8 ½

grilled eggplant / arugula / roasted red pepper / provolone / pesto   7 ½

entrées

chicken cutlet / fingerling potato / frisee / bacon / pommery mustard vinaigrette / fried egg   12

braised lamb shoulder / potato gnocchi / english peas / carrots   14

seared salmon / grilled asparagus / fennel orange salad / blood orange vinaigrette   13

desserts

citrus ricotta cheesecake / meyer lemon sorbet / pistachio sauce   6

trio of ice cream or sorbet   5

chocolate trio / chocolate decadence / warm chocolate beignet / chocolate hazelnut “chipwich“   7

drinks

coffee   2 ½ / cappuccino   3 / espresso   3

apple juice   2 / orange juice   2 / cranberry juice   2

bottomless bloody mary mix   4 ½

menu disclaimer: items and prices are subject to change without notice.