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
CHILLED PEA SOUP
pickled green strawberries, spearmint, fava beans, jalapeño curry (gf/df/veg)
15
SNAP PEA SALAD
crispy pheasant egg, daikon, sunflower seeds, parmesan vinaigrette (gf/veg)(df available)
15
OMELETTE
goat cheese, mushroom conserva, chimichurri, green salad (gf/veg)(df available)
18
SPINACH & GRUYÈRE QUICHE
side salad, sherry vinaigrette (veg)
16
BRIOCHE FRENCH TOAST
bananas brûlée, rum caramel, whipped mascarpone (veg) 19
with foie gras +14
GIGLI
braised duck, green garlic, asparagus, ricotta salata, sunflower seeds (gf/df/veg available)
21
FRENCH ONION BURGER*
caramelized onions, gruyere cheese, aïoli, french onion soup
choice of fries or side salad
20
GRAVLAX TARTINE*
brioche, gravlax, dill, crème fraîche, sesame
20
PORK SCHNITZEL*
sauce charcuterie, deviled eggs, green salad (df available)
20
STEAK AND EGGS
flat iron, asparagus, green garlic, béarnaise, hash brown (gf)
25
SORGHUM WAFFLE
seasonal fruit, vanilla cream (gf/veg)
16
SIDES
CREAMY SPINACH
cheese curds
12
GRILLED ASPARAGUS
lemon sabayon, portabella mushroom (gf)(df/veg available)
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
ROASTED CARROT DANISH
5.00
ALMOND CROISSANT
5.00
BERRIES N’ CREAM CRULLER
5.00
BANANA BREAD (gf/df)
6.00
MARSHMALLOW KEY LIME CROISSANT
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