Angie’s Cream Biscuits // 6 V
miso-maple butter
Preserved Heirloom Tomato Pie // 17 // Add Sunny Side Egg // 5 V
sundried tomato aioli, chimichurri, red onion, sweet herbs, caramelized parmesan
Mandi’s Garden Heirloom Tomatoes // 18 V
Burrata cheese, macadamia nuts, garlic scape XO, burgundy aguachile
Chilaquiles // 34 V
truffle-guajillo sauce, poached eggs, “refried oats”, caramelized Uintah chanterelle mushrooms, double sour cream, cilantro stem-pine pico
Three Cheese Fondue Served With House Bread // 27 V
**122° Wagyu Coulotte // 44
soft scrambled local chicken egg, spring onion XO, potato mochi hashbrown, bacon-burgundy sauce, onion arare, aerated tabasco
Kurobuta Pork New York Ramen // 38
ramen cacio e pepe, chili charred shallot, pickled carrot, slow poached egg, shaved jalapeno, sweet herbs, lime, bacon-cotton candy dashi
The “Dip” Burger // 28
house ground wagyu burger, beef cheek duxelles, gruyere cheese, pickles, raw onion, arugula, horseradish mayo, smoked, beef bone au jus, served on a caramelized egg yolk bun with house sea salt potato chips & beef fat hollandaise
Caramelized Corn Cakes // 20 V
whipped butter, shiitake “lardons”, mixed berry-burgundy marmalade, rosemary maple, candied rosemary
Malted Chocolate Miso Pot de Crème // 12
chocolate, corn flakes, miso, malt
**Warm Yeast Donut // 12
peach, milk four ways, hazelnut
Chef Rob’s 4 Course Brunch Tasting Menu // 60
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**Peanut oil is used in frying all or some part. V Vegetarian