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