BRUNCH MENU
COCKTAILS
Postcard
pineapple rum, lime, honey
jamaican #1 bitters
Salty Dog
vodka, grapefruit cordial, lemon, salt
Jasmine
blanco tequila, aperol
lime, dill
Bloody
tomato, cucumber, horseradish, spices
choice of vodka, tequila, gin or aquavit
Irish Coffee
jameson, vanilla cream
dorothy’s blend
Brown Derby
bourbon, honey
grapefruit, juniper
Corpse Reviver
uncle val’s botanical gin, lemon
cocchi americano, xtabentun
ALL COCKTAILS 11
SIDES
Yogurt and Granola
with fruit
Creamy Spinach
cheese curds
Griddle Hash Brown
House Smoked Bacon*
ALL SIDES 7
SAVORY TO SWEET
Raw Oysters
3 pc. 9 / half dozen 18 / dozen 36
Coppa*
pickled squash, apple butter
pumpkin miso, rugbrød
16
Crab Salad
marinated green papaya, virginia peanut
young coconut, thai basil
16
Winter Greens
hickory nuts, marieke gouda, honey crisp apple, cider vinaigrette
14
Bison Tartare*
harissa aïoli, watermelon radish, cilantro, friend olive
16
Spinach and Caramelized Onion Quiche
frisée 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
Fusilli Pasta
fennel sausage, English peas, chestnuts, parmigiana reggiano
15
Duck Egg Benedict
duck leg pastrami, rye english muffin, beets, bernaise sauce
16
Pork Schnitzel
deviled egg, mustard jus, garden salad
20
Sausage and Biscuits
buttermilk biscuits, bratwurst
scallion gravy, quail egg
16
Buttermilk Waffle
poached pear, vanilla cream
15
Crepe 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