BRUNCH MENU
FROM THE SEA
SEAFOOD TOWER*
one-pound whole maine lobster, half-pound alaskan king crab legs, dozen oysters, six jumbo shrimp
250
CHILLED 1/2 LB ALASKAN KING CRAB LEGS
100
(gf)
OYSTERS ON THE HALF SHELL*
half dozen 27 | one dozen 50
(gf)
SOUPE DE POISSON
rich provençal fish stock with rouille, croutons, and grated parmigiano-reggiano
23
FRIED CALAMARI
lightly fried calamari, herb aioli, and fresh lemon
26
TO BEGIN
FOCACCIA & BUTTER
warm rosemary focaccia served with creamy vermont butter
14
(v)
SOUP OF THE DAY
16
HOMEMADE GRANOLA
greek yogurt layered with seasonal berries and a drizzle of honey
16
(v)
STEEL CUT OATMEAL
warm oatmeal topped with dried fruit, blueberries and pistachio
15
(pb)(gf)
LOX & BAGEL*
smoked salmon, ripe sliced tomato, red onions, briny capers, cream cheese, choice of bagel
27
PASTRIES
butter croissant, seasonal fruit danish, pain au chocolat
basket – choice of three 24 | à la carte 9
(v)
GREENS & STARTERS
LITTLE GEM CAESAR
crisp little gem lettuce, parmigiano-reggiano, spanish anchovies, topped with crunchy croutons
19
MIXED GREENS
girl & dug lettuces, parmigiano-reggiano, finished with a drizzle of honey and a lemon vinaigrette
18
(v)(gf)
NIÇOISE SALAD*
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)
CHOPPED CHICKEN SALAD
herbed chicken, mixed greens, radishes, olives, mama lil’s peppers, salami, finished with a red wine vinaigrette
30
WHIPPED RICOTTA
silky whipped ricotta with drizzled honey, served with grilled sourdough
24
(v)
AVOCADO TOAST
creamy haas avocado, layered cherry tomatoes, shaved radish, fresh herbs, on toasted seeded wheat
26
(pb)
FRENCH TOAST
pan de mie french toast, vanilla, cinnamon, topped with berries and whipped cream
20
(v)
DK'S DONUT TREE
six donuts: cinnamon toast crunch, original glazed, white chocolate ganache with pistachio
35
SANDWICHES
served with your choice of fries or salad
SOFT SCRAMBLED EGG SANDWICH*
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
LOBSTER ROLL
chilled maine lobster tossed in drawn butter aioli, shaved fennel, fresh chives, served on a buttery brioche roll
35
GRILLED STEAK SANDWICH*
8oz skirt steak with arugula, salsa verde, horseradish cream, on grilled sourdough
32
ROCKY’S® CHICKEN SANDWICH
tender chicken with creamy haas avocado, ripe tomato, crispy bacon, and herb aioli, on sourdough
26
WAGYU BEEF OR BEYOND BURGER*
melted tillamook cheddar, herb aioli, crisp lettuce, ripe tomato, red onion, on a pan de mie roll
29
MAINS
EGGS BENEDICT*
poached eggs on toasted english muffin with velvety hollandaise
SOUS VIDE BACON 23 | LOBSTER 35
CLASSIC OMELETTE
tillamook cheddar, fresh herbs, served with a peppery arugula salad
26
(v) (gf)
LOBSTER OMELETTE
sweet maine lobster with fresh herbs, heirloom tomatoes, touch of garlic, and arugula salad
42
(gf)
STEAK & EGGS*
grilled 8oz skirt steak paired with two eggs any style and crispy breakfast potatoes
40
LINGUINE ALLE VONGOLE
clams in a white wine sauce with chili flakes and fresh parsley
30
ORA KING SALMON*
miso-honey glazed salmon with tender broccolini and a charred lemon for a bright finish
40
BUCATINI
juicy cherry tomatoes and white wine sauce, garlic, and basil
24 | ADD BOTARGA +5
(v)
SIDES
FRENCH FRIES
traditional | sweet potato
12
(pb)
TRUFFLE FRIES
14
(v)
GRILLED BROCCOLINI
tender broccolini finished with lemon, chili flakes, and garlic
15
SIDE SALAD
10
(gf) (pb)