Brunch Menu - Spoon and Stable

BRUNCH MENU

COCKTAILS

French 75
pear brandy, lemon
bubbles, mace

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

Brown Derby
bourbon, honey
grapefruit, juniper

Corpse Reviver
uncle val’s botanical gin, lemon
cocchi americano, xtabentun

ALL COCKTAILS 11

Yogurt and Granola
with fruit

Creamy Spinach
cheese curds

Griddle Hash Brown

House Smoked Bacon*

ALL SIDES 7

Raw Oysters
red wine mignonette, horseradish, hot sauce
3 pc. 9 / half dozen 18 / dozen 36

Cured Superior Herring*
baby beets, tomatillo, plum, nasturtium
14

Burrata
yellow peach compote, dandelion greens, escarole, rugbrød toast
18

Chilled Corn Soup
biscayne bay crab, cantaloupe
cherry tomato, habanero
13

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 Pappardelle
duck ragu, hen of the woods, basil
pecorino toscano, fried egg
12/19

Pork Schnitzel
deviled egg, green tomato mostarda, garden salad
20

Bison Burger
heirloom tomato, aged cheddar, bibb lettuce, milk bun, fries
18

Buttermilk Waffle
roasted plum, 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