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Lunch

Tables seated 11:30am through 1:30pm weekdays

 

today’s soups / 8

king oyster mushroom “carpaccio” / 9
sweet onions, arugula, salsa verde

warm brandade de morue / 9
persillade, toast

salad greens / 9
almond purée, herb vinaigrette

persian-style bison meatballs / 18
rice, yogurt sauce, smokey beets

house-smoked trout “okonamiyaki” / 18
apple “guacamole”

pulled duck confit in crispy rice crêpe / 18
watercress, pear, sesame, pistachio, daikon sauce

fregola sarda / 17
preserved orange, mint, coriander, seeds, nuts, feta, charred eggplant

salade geante / 17
warm Paillot de Chèvre, fiddleheads, house cured guanciale, potato crips

scallop schnitzel / 20
warm asparagus & smoked potato salad, horseradish mayo


Brunch

Tables seated 11am through 1:30pm Sundays

 

buttermilk drop biscuits / 5
orange-herb butter

today’s soups / 8

king oyster mushroom “carpaccio” / 9
sweet onions, arugula, salsa verde

warm brandade de morue / 9
persillade, toast

salad greens / 9
almond purée, herb vinaigrette

house-smoked trout tarte flambé / 17
leek, potato, coddled egg, crème fraiche, arugula, red onion

breakfast “cassoulet” / 20
lamb Merguez, confit-braised beans, poached eggs, brioche toast

pork & eggs / 20
smoked peameal bacon, hashbrowns, fried eggs, roasted tomato,
roasted portobello, maple mustard

pulled duck confit in crispy rice crêpe / 18
watercress, persimmon, sesame, pistachio, daikon sauce

scallop schnitzel / 20
warm asparagus & smoked potato salad, horseradish mayo

persian-style bison meatballs / 18
rice, yogurt sauce, smokey beets

fregola sarda / 17
preserved orange, mint, coriander, seeds, nuts, feta, charred eggplant


Dessert

rhubarb & berry eton mess / 8

warm lemon soufflé tart / 8

hart house farm maple syrup crème brulée / 8

warm bittersweet chocolate soufflé cake / 8
pecan-cocoa nib ice cream

house-made ice creams & sorbets / 8