Brunch Menu - Spoon and Stable

BRUNCH MENU

COCKTAILS

Postcard
rum, lime, pineapple
jamaican #1 bitters

Salty Dog
vodka, grapefruit cordial, lemon, salt

Jasmine
blanco tequila, aperol
lime, dill

Bloody
tomato, horseradish, spices
choice of vodka, tequila, gin or aquavit

Irish Coffee
jameson, vanilla cream
dorothy’s blend

Sloe Gin Fizz
sipsmith sloe gin
aquavit, lemon

Corpse Reviver
uncle val’s botanical gin, lemon
cocchi americano, xtabentun

ALL COCKTAILS 11

Yogurt and Granola
seasonal fruit

Creamy Spinach
cheese curds

Griddle Hash Browns

Bacon Steak

ALL SIDES 7

Raw Oysters*
3 pc. 9 / half dozen 18 / dozen 36

Dry-Cured Coppa*
mushroom beignet
lime crème fraîche
10

Snap Pea Salad*
parmesan vinaigrette, sunflower seeds
crispy pheasant egg
14

Green Salad
local chèvre, spring vegetables
wild rice croutons, sorghum vinaigrette
14

Bison Tartare*
harissa aïoli, watermelon radish, cilantro, dried olive
16

Spinach and Caramelized Onion Quiche
garden salad, sherry vinaigrette
15

Red Wine Poached Eggs*
wild mushrooms, seeded toast, red wine sauce
16

Croque Madame*
house-made ham, gruyère cheese, sunny-side up egg, brioche
17

Quadrati Ravioli
goat cheese, summer squash, tomato leaf pesto, savory
15

Duck Egg Benedict
duck leg pastrami, rye english muffin, beets, béarnaise sauce
17

Pork Schnitzel
deviled egg, mustard jus, garden salad
20

Sausage and Biscuits
buttermilk biscuits, bratwurst
scallion gravy, quail egg
16

Buttermilk Waffle
roasted rhubarb, vanilla cream
15

Crêpe Cake
8

CHEF AND OWNER / GAVIN KAYSEN
EXECUTIVE CHEF / CHRIS NYE
PASTRY CHEF/ DIANE YANG

*CONSUMING RAW OR UNDERCOOKED MEAT, FISH OR OTHER PROTEINS CAN INCREASE THE RISK OF CONTRACTING A FOODBORNE ILLNESS