Brunch

Appetizers

 

Kale Salad | 12

Pt. Reyes Blue Cheese, Toasted Cashews,
Pomegranate Vinaigrette

 

Duck Liver Mousse | 16

Grilled Sweet Potato, Cippolini Onions,
Pomegranate Seeds, Sourdough

 

Slow Roasted Rainbow Carrots | 12

Poached Raisins, Almond Crumble, Yogurt,
Espresso Parsnip Puree

 

Short Stack Buckwheat Pancakes | 11

Fresh Berries and Fruit, Maple Syrup

Entrees

 

House challah French Toast | 14

Whipped Cream, Banana Pudding, Maple Syrup

 

Shrimp Caesar Salad | 17

Spinach, Parmesan Cheese, Roasted Red Onion, Caesar Dressing

 

Omelette | 13

Butternut Squash, Shiitake Mushrooms, Baby Kale

 

Fish and Chips | 16

Tempura Fried, Tartar Sauce, Fries

 

Fried Chicken Banh Mi | 16

Grilled Sourdough, Pickled Vegetables,
Jalapeno Aioli, Cilantro, Fries

 

Kobe Burger | 19

Pomegranate Ketchup, Fried Egg,
House-Made Brioche Bun, Fries

A 20% gratuity is included for all parties of 5 or more. please let your waiter know if you have food allergies or concerns. (v) vegetarian (*) can be made vegetarian upon request.
As advised by the local health department, consuming raw or undercooked meat, seafood + eggs may increase your risk of foodborne illness.
Proprietor: Jack Tagmouti
Executive chef: Joe Beninato