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MENU

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AVOCADO TOAST  16

prosciutto | arugula | aleppo pepper | parmesan

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DEVILED EGGS   18

Sterling caviar | Aleppo pepper | baby kale

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STRAWBERRY TURNOVERS 15

chocolate glaze | powdered sugar| whipped cream

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FRENCH TOAST & FRIED CHICKEN    32

bacon gravy | maple syrup | mixed berries

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CHILAQUILES    30

roasted tomato salsa | braised brisket| black bean puree | queso fresco | crema | cilantro | sunny eggs

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FRITTATA  24

sun dried tomatoes | mozzarella |basil | spinach | breakfast potatoes 

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FARMERS BREAKFAST    24

breakfast sausage | bacon | ham | tater tots | 2 eggs 

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BLACKENED CHICKEN SANDWICH  28 

avocado | arugula | tomatoes | havarti | bacon | carmalized onions |cajun remoulade | ciabatta | bread | fries

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6 oz FILET 44

sunny side eggs | truffle fries | black garlic and herb compound butter 

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LOBSTER LOUIE SALAD 28

Iceberg lettuce | dill | asparagus | arugula | blistered tomatoes | hard boiled egg | louie dressing 

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kids MENU

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FRENCH TOAST 15

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KIDS CHICKEN 15 

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KIDS EGGS AND BACON 15 

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Corkage fee 20     Split plate charge 7      Outside dessert fee 2.50 per person    

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 Executive Chef Rebecca Pasqual