Saturday & Sunday | 11:00am - 4:00pm
Current offerings are subject to seasonal changes.
one-pound whole maine lobster, half-pound alaskan king crab legs, dozen oysters, six jumbo shrimp
250
100
(gf)
half dozen 27 | one dozen 50
(gf)
rich provençal fish stock with rouille, croutons, and grated parmigiano-reggiano
23
lightly fried calamari, herb aioli, and fresh lemon
26
warm rosemary focaccia served with creamy vermont butter
14
(v)
16
greek yogurt layered with seasonal berries and a drizzle of honey
16
(v)
warm oatmeal topped with dried fruit, blueberries and pistachio
15
(pb)(gf)
smoked salmon, ripe sliced tomato, red onions, briny capers, cream cheese, choice of bagel
27
butter croissant, seasonal fruit danish, pain au chocolat
basket – choice of three 24 | à la carte 9
(v)
crisp little gem lettuce, parmigiano-reggiano, spanish anchovies, topped with crunchy croutons
19
girl & dug lettuces, parmigiano-reggiano, finished with a drizzle of honey and a lemon vinaigrette
18
(v)(gf)
seared ahi tuna with olives, fingerling potatoes, organic egg, green beans, cherry tomatoes, and mixed greens, dressed in a classic red wine vinaigrette
30
(gf)
herbed chicken, mixed greens, radishes, olives, mama lil’s peppers, salami, finished with a red wine vinaigrette
30
silky whipped ricotta with drizzled honey, served with grilled sourdough
19
(v)
creamy haas avocado, layered cherry tomatoes, shaved radish, fresh herbs, on toasted seeded wheat
26
(pb)
pain de mie with crushed hazelnuts, fresh strawberries, and a dusting of powdered sugar
16
six donuts: cinnamon toast crunch, original glazed, white chocolate ganache with pistachio
35
organic egg, thick cut bacon, creamy haas avocado, gem lettuce, sun dried tomato and cheddar, on a seeded pan de mie bun, served with breakfast potatoes
25
chilled maine lobster tossed in drawn butter aioli, shaved fennel, fresh chives, served on a buttery brioche roll
35
12 oz grilled steak, peppery arugula, salsa verde, horseradish cream, on grilled sourdough
42
thick cut bacon and tomato with roasted turkey breast on pain de mie
26 | ADD AVOCADO +5
melted tillamook cheddar, herb aioli, crisp lettuce, ripe tomato, red onion, on a pan de mie roll
29
poached eggs on toasted english muffin with velvety hollandaise
SOUS VIDE BACON 23 | LOBSTER 35
tillamook cheddar, fresh herbs, served with a peppery arugula salad
26
(v) (gf)
sweet maine lobster with fresh herbs, heirloom tomatoes, touch of garlic, and arugula salad
39
(gf)
thick-cut bacon, sharp cheddar, sweet caramelized onions, and chives
28
mussels in a saffron-infused white wine broth with garlic parsley, and lemon, serves with french fries
32
miso-honey glazed salmon with tender broccolini and a charred lemon for a bright finish
40
juicy cherry tomatoes and white wine sauce, garlic, and basil
24 | ADD BOTARGA +5
(v)
traditional | sweet potato
12
(pb)
14
(v)
tender broccolini finished with lemon, chili flakes, and garlic
15
10
(gf) (pb)
