Saturday & Sunday
11 a.m. – 2 p.m.
vegetables 6 ea. / 3 for 15
carrots, caraway, honey
sunchokes, miso, scallion
brussel sprouts, anchovy vinaigrette, walnut
pulled chicken, beluga lentils, yukina savoy, poached eggs 17
smoked salmon, potatoes, leeks, crème fraiche, poached eggs 16
heirloom grain risotto, squash, kale, salsa verde, poached eggs 16
brioche, taleggio, roasted apples, pickled shallots, poached eggs 16
roasted cabbage, mitake mushrooms, caramelized whey, poached eggs 16
sides & sweets
bread, jam & butter 5
buttermilk biscuit, jam 4
eggnog ice cream, olive oil cake, rum caramel 6
As we pride ourselves on placing a premium on the availability and seasonality of all ingredients, the brunch menu is subject to change.