Brunch

Appetizers

 

Frisee Salad | 12

Turnips, Port Reyes Blue Cheese,
Pickled Mustard Seed, Dried Cherry Vinaigrette

 

Bacon Beignets | 8

Maple Hot Sauce

 

Grilled Sweet Potatoes | 12

Pecan Crumble, Ginger Creme, Sherry Emulsion

 

Short Stack Buttermilk Pancakes | 11

Fresh Berries, Maple Syrup

 

Ceviche | M/P

Chefs Daily Preparation

Entrees

 

OHS French Toast | 14

Whipped Cream, Banana Pudding, Maple Syrup

 

Shrimp Caesar Salad | 17

Spinach, Parmesan Cheese, Roasted Red Onion,

Caesar Dressing

 

Omelette | 13

Braised Leeks, Cippolini Onions, Ricotta Salata

 

Fried Chicken Sandwich | 16

Toasted Baguette, Spinach, Buttermilk Ranch, Fries

 

OHS Burger | 19

Provolone, Red Onions, Pickles, Horseradish Aioli, 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