Menu / Price List

Sopes & fried eggs, perched on rancheros potatoes, made with fresh local tomatoes, garlic & peppers, topped with sliced avocado, cotija cheese crumble, jalapeño & cilantro  (g/f) (v)

Artisan bread, sliced, battered & browned, with local maple syrup & topped with seasonal fruit & Chantilly cream  (gf/v)

A rotating culinary showcase featuring the chef’s latest inspirations & seasonal creations. Each dish is crafted to highlight fresh ingredients, bold flavors, & innovative techniques 

Shakshuka- Garlic & tomato stew, basted eggs, topped with gremolata, served with garlic bruschetta (g/f) (v)

Jumbo house-made beef, lamb & pork, from Big Mamou Farm, stuffed with fresh mozzarella, house-made tomato & garlic sauce, served with garlic bruschetta (g/f)

Mole dusted burrata, on a bed of roasted honey-nut squash & apple butter, topped with toasted pepitas & pumpkin seed oil, house-made chili garlic oil, served with garlic bruschetta slices 

Knife & fork French toast sandwich, with slow roasted turkey & smoked gouda, Inglehoffer aioli, topped with a basted egg, served with a petite salad & house-made berry jam 

Artisan greens, tossed with house vinaigrette, topped with sweet peppers, grilled artichokes, pepperoncini, olives, feta cheese  (g/f) (v)

Chef’s selection of seasonal ingredients on artisan flatbread

Two basted eggs, house bacon & breakfast potato (g/f) (v)

Jumbo lump crab & diced potatoes, topped with basted eggs, hollandaise sauce with, seasonal vegetable  (gf)

Deviled eggs garnished with Chef’s choice of accoutrements (g/f) (v)

Seasonal 

Rich vanilla custard, dusted with sugar, caramelized, topped with wine caviar (g/f) (v)

Rich chocolate cake, with crème anglaise (gf) (v)

 Weekly featured dessert  (v)

Classic French dessert of Fromage frais & sweet cream, with a mirror of seasonal fruit coulis (gf) (v)

Rotated weekly