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BRUNCH MENU

COCKTAILS


French 75
pear brandy, lemon
bubbles, mace

Salty Dog
ketel one, grapefruit cordial, lemon, salt

Wallbanger
galliano, carrot, orange
amontillado sherry

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
red wine mignonette, horseradish, hot sauce
3 pc. 9 / half dozen 18 / dozen 36

Crab Salad
green papaya, peanut
haricot vert, thai basil
16

Grilled Baby Beets
cottage cheese, radicchio
sumac, cassis vinegar
13

Butternut Squash Soup
black walnut dukkah
cultured milk, lime
11

Bison Tartare*
harissa aïoli, socca chips, cilantro
16

Spinach and Caramelized Onion Quiche
frisée salad, sherry vinaigrette
9

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

Rye Pappardelle
duck ragu, hen of the woods, basil
pecorino toscano, fried egg
12/19

Pork Schnitzel
deviled egg, green tomato mostarda, garden salad
20

Bison Burger
heirloom tomato, aged cheddar, bibb lettuce, milk bun, fries
18

Buttermilk Waffle
roasted plum, vanilla cream
8

Crepe Cake
6

Chestnut Torte
6

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