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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