Brunch Menu

PASTRIES

CROISSANT
6.00

PAIN AU CHOCOLAT
6.50

BANANA BREAD
(gf/df)
6.50

CARDAMOM MONKEY BREAD
7.00

LEMON RICOTTA CRÈME BRÛLÉE
nectarines, pistachios (gf, veg)
10.75

WEEKLY SPECIAL

INTRODUCTION

OYSTERS*
on the half-shell (gf/df)
3pc 13 | half dozen 26 | dozen 47

CUCUMBER GAZPACHO
tomatillo, pickled cucumber, fermented radish, marinated shrimp
(gf/df)(veg available)
18

HEIRLOOM TOMATO SALAD
stracciatella, watermelon, salsa macha, chili lime vinaigrette
(gf/veg)(df available)
20

BISON TARTARE*
harissa aïoli, cherry belle radish, cilantro, dried olive, socca (gf/df)
23

BRUNCH CLASSICS

BUTTERMILK PANCAKE
roasted peaches, whipped vanilla mascarpone, oat crumble
(veg)
16 / 22

OMELETTE
smoked trout, sprouting broccoli, sheep’s milk ricotta, dill beurre blanc
(gf)(df/veg available)
21

WAFFLE
seasonal fruit, vanilla chantilly
(gf/veg)
21

EGGS BENEDICT
crab cake, arugula, sauce choron, english muffin, poached egg
(gf available)
28

BISCUITS AND GRAVY
breakfast sausage, mushroom gravy, scallion, sunny-side up egg
(veg available)
22

SIGNATURE DISHES

TALLADEGA BURGER*
griddled onion, american cheese, dill pickle, fancy sauce
19

FRENCH DIP
roast beef, pan de cristol, horseradish, caramelized onion, gruyere, au jus
(df available)
22

Choice of chips or side salad
(substitute fries +4 or hash brown +6)

SPINACH & GRUYÈRE EGGBAKE
croissant, green salad, sherry vinaigrette
(veg)
21

FUSILLI
“cacio e pepe”, pecorino, crushed black pepper, white wine butter
(veg)(gf available)
20

BRAISED DUCK
sushi rice, bok choy, tamarind glaze, furikake
(gf/df)
26

PORK SCHNITZEL
tennessee hot, tender sweet cabbage, honey mustard vinaigrette, fried egg
(gf/df)
24

SIDES

CREAMY SPINACH
cheese curds (gf/veg)
13

FRENCH FRIES
parmigiano, fines herbes, béarnaise powder (gf/veg)
13

HASH BROWN
spiced crème fraîche (gf)
11

BACON STEAK
maple-bourbon glaze (gf/df)
13

BREAKFAST SAUSAGE
sage, poblano (gf/df)
13

COCKTAILS

BLOODY MARY
choice of: vodka, tequila, gin, or aquavit
14, add beer back +4

MIMOSA
fresh squeezed orange, cava
14

CARAJILLO
licor 43, cold brew, chai spices, honey
14

CORPSE REVIVER
tequila blanco, lime, tomatillo, roasted masa, cointreau, chilies
14

SPRITZ
aperol, chamomile orange cordial, cava, seltzer
14

PIMM’S CUP
pimm’s no. 1, cranberry, aloe, mint, cava
14

SALTY DOG
vodka, grapefruit cordial, lime, soda
14

* 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.

A 21% gratuity will be automatically added to the bill for parties of 8 or more.

BRUNCH MENU