Brioche Parker House Rolls // 8 V
miso-maple butter
Warm Banana-Nut Bread // 14 V
caramel banana, malted streusel, barrel aged maple
Preserved Heirloom Tomato Pie // 20 V
sunny side local egg, sundried tomato aioli, sweet herbs
**Furikake Donut // 17
burnt honey cured Japanese yellowtail, salted caramel, jicama namasu, nori
Green Curry Caesar // 22 GF
puffed rice, petite romaine, toasted young coconut, anchovy XO, Rockhill montasio cheese, Thai basil
**Crispy Brussel Sprouts // 16 GF V
tarragon, aged parmesan, apple cider vinegar reduction, almonds
Three Cheese Fondue Served With House Bread // 27 V
**Slow Cooked Wagyu Coulotte // 54
heirloom grits, nuoc cham plum, asparagus, black vinegar jus, allium crunch, caramel onion
**Vodka Battered California Rockfish Sandwich // 28
fish sauce cucumber, ramp tartar sauce, raw sweet onion, American cheese, arugula, caramelized egg yolk bun, sweet & sour russet potato chips
Ballard Farms Heritage Hog Belly & Corn Cake Benedict // 25
spruce tip maple, salted butter, spruce tip-chili crunch, poached local eggs, hollandaise, Tobasco scented strawberry
Crispy Smashed Yukon Gold Potato // 10 GF V
spiced yogurt, butter fried peanut, chives
Grilled House Cured Duroc Pork Lomo // 20 GF
melted fennel sauce gribiche, fronds
Sunny Side Local Eggs // 12 GF V
flake salt, spring onion olio
Franck’s Breakfast // 32 GF
grilled house cured Duroc pork lomo, crispy smashed Yukon gold potato, sunny side local eggs, malted fennel sauce gribiche, caramel onion
“Pina Colada” // 14 V
coconut cake, mirin cheesecake, caramelized pineapple, miso pot de crème, rum caramel, young coconut, lime simple
Cereal Milk Gelato // 10 V
crystalized corn flake, sea salt-blueberry jam
Chef Rob’s Brunch Tasting Menu // 60
thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of food borne illness.
** — Peanut oil is used in frying all or some part V — Vegetarian GF — Gluten Free