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
SIDES
Yogurt and Granola
seasonal fruit
Creamy Spinach
cheese curds
Griddle Hash Browns
Bacon Steak
ALL SIDES 7
SAVORY TO SWEET
Raw Oysters*
3 pc. 9 / half dozen 18 / dozen 36
Heirloom Tomato
buckwheat tart, superior herring, charred eggplant, bronze fennel
14
Chilled Corn Soup
biscayne bay crab, cantaloupe, yellow tomato, habanero
12
Green Salad
local chèvre, market 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
Pea Leaf Fusilli
braised lamb, english peas, wild mushroom, parmigiano reggiano
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
blueberries, 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