Sunday, May 12, 2019, 11:30am-3pm 3 Courses, $59 per person $29 for children under 12
APPETIZERS
House-made Greek Yogurt Parfait granola & fruit
Lemon Verbena Crepes strawberry compote
Chilled Cucumber Dill Soup salmon ceviche, pickled ramps, rye croutons
Baby Romaine Salad Caesar style, house-cured anchovies
Tuna Tartare pickled mushrooms, cippolini onion, bottarga
Fried Calamari Oceana tartar sauce
Gulf Shrimp & Grits coddled egg, organic grits, ‘bay’ seasoning
Egg in a Hole poached egg, hen of the wood mushrooms
Telepan Ham asparagus, honey mustard
SIDES
Shrimp Fried Rice 20
Grilled Asparagus 14 pistachios, lemon egg sauce
Gnocchi & Wild Mushrooms 16
Creamed Spinach 14 roasted garlic, crème fraîche
ENTRÉES
Avocado Toast sunnyside eggs, scallion, herb aioli, sourdough
Omelette (egg whites available) spinach, feta cheese, bacon, cheddar, mushroom, scallion
Buttermilk or Oatmeal Pancakes choice of blueberry, strawberry, or chocolate chip
Crab Cake Benedict
Lobster Croque Madame or Monsieur
House-smoked Salmon Latkes scrambled eggs, crème fraîche, traditional garnishes
Cobb Salad derby style, with shrimp or chicken
Ricotta Ravioli peas, parmigiana basil broth
Local Trout spinach salad, bacon, pine nuts
Scottish Salmon asparagus, spring onion, rosemary, polenta
Niman Ranch Hanger Steak ‘Frites’
Pea Pancakes spring vegetables, mushrooms, pea purée
DESSERT
Trio of Desserts from Chef Douglas Hernandez
Raw bar items also available on Mother’s Day. Regular a la carte dinner menu available from 4pm-8pm.
