BRUNCH MENU

COCKTAILS


French 75
letherbee vernal gin
lemongrass, bubbles

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

Paper Plane
jw dant, amaro nonino
rhubarb, lemon

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

 

Cured Superior Herring*
baby beets, green tomato, plum, nasturtium
14

Burrata
rhubarb-strawberry compote, dandelion greens, escarole, rugbrød toast
18

Chilled Carrot Soup
amaranth, coriander, habanero, ginger
yukon gold potato, roe
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 Garganelli
duck ragù, parmesan
english peas, fried egg
12/19

Pork Schnitzel
deviled egg, capers, lemon, garden salad
20

Lamb Shawarma
falafel, cucumber raita, tahini, naan
16

Buttermilk Waffle
rhubarb, 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