BRUNCH MENU
OYSTERS
on the half-shell (gf/df)
3pc 12 | half dozen 24 | dozen 44
BISON TARTARE*
harissa aïoli, watermelon radish, cilantro, dried olive, socca (gf/df)
21
CAULIFLOWER SOUP
sour cherry compote, fennel, marcona almond (gf/df/veg)
15
CHICORY SALAD
winter citrus, candied walnuts, gorgonzola piccante, sherry vinaigrette (gf/veg)(df available)
15
OMELETTE
smoked sturgeon, ricotta, vermouth cream, green salad (gf)(veg/df available)
18
SPINACH & GRUYÈRE QUICHE
side salad, sherry vinaigrette (veg)
16
BRIOCHE FRENCH TOAST
smoked cream, cinnamon, whipped mascarpone (veg) 19
with foie gras +14
SOURDOUGH BIGOLI
pancetta, black pepper, duck egg yolk, pecorino cheese (gf/veg available)
19
FRENCH ONION BURGER*
caramelized onions, gruyere cheese, aïoli, french onion soup
choice of fries or side salad
20
CONFIT DUCK LEG*
wild rice, tamarind glaze, bok choy, sunny side up egg (gf)(df/veg available)
20
PORK SCHNITZEL*
sauce charcuterie, deviled eggs, green salad (df available)
20
ROPA VIEJA
braised beef, polenta, fried egg, roasted peppers (gf)(df available)
20
SORGHUM WAFFLE
seasonal fruit, vanilla cream (gf/veg)
16
SIDES
CREAMY SPINACH
cheese curds
12
BRUSSELS SPROUTS
green curry, bacon, shiitake mushroom, peanuts
13
FRENCH FRIES
béarnaise powder, parmesan, fines herbes
12
BACON STEAK
maple-bourbon glaze
12
BRATWURST SAUSAGE
12
PASTRIES
PECAN PULL-APART
5.00
CROISSANT
5.00
CINNAMON CROISSANT ROLL
5.00
PAIN AU CHOCOLAT
5.00
GOAT CHEESE & BEET DANISH
5.00
COCONUT PINEAPPLE CRULLER
5.00
CHOCOLATE ALMOND CROISSANT
5.00
BANANA BREAD (gf/df)
5.00
YUZU LEMON CURD
6.00
VANILLA CRÊPE CAKE
8.50
COCKTAILS
BLOODY MARY
choice of: vodka, tequila, gin, or aquavit
11, add beer back +3
MIMOSA
fresh squeezed orange, cava
11
SALTY DOG
vodka, grapefruit cordial, lime, soda
11
GRASSHOPPER
cognac, rum, branca menta, cacao, coconut cream
11
SPRITZ
aperol, comoz blanc, lemon, raspberry balsamic shrub, bubbles
11
* These items are raw or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, fish or other proteins can increase the risk of contracting a foodborne illness.
CHEF & OWNER | GAVIN KAYSEN
EXECUTIVE CHEF | CHRIS NYE
CHEF DE CUISINE | BEN MØNSTER
EXECUTIVE PASTRY CHEF | ALEXANDRA MOTZ
SOUS CHEF | MASON MCDANIEL
SOUS CHEF | JOSH PETERSON
SOUS CHEF | VANUS ERICKSON