Small Plates


 

 

BACON TASTING 9
A selection of three styles of thick cut bacon. Maple bacon, black pepper bacon and duck bacon.

 

DEVILED EGGS w/ FOUR FLAVORS 8
Classic deviled eggs served four ways, topped with crispy bacon croutons, smoked paprika & garlic bread crumbs, pickled pepper relish and mushrooms duxelles. One of each.

 

OYSTERS ON THE HALF SHELL 16
1/2 dozen of the freshest oysters from the East Coast, served w/ red wine mignonette & cocktail sauce.

 

OYSTERS “ROCK YOUR FACE OFF” 14
Fried oysters served on the half shell with a Rockfeller aïoli.

 

TOAST PLATE 6
Seasonal homemade jams and butter.

Eggs


 

THE ENGLANDER 16
Sliced hanger steak and poached egg over a toasted English muffin with Bérnaise sauce.

 

BAKED EGGS w/ TRUFFLE & LEEKS 12
Two eggs baked with melted leeks, truffle butter and parmesean. Served with sourdough toast.

 

BAKED EGGS w/ CHORIZO & MANCHEGO 12
Two eggs baked in spicy tomato sauce with chorizo and Manchego cheese. Served with sourdough toast.

 

OMELETTE 13
Traditional omelette that changes with the market’s best offerings. Served with watercress and toast.

 

COUNTRY BREAKFAST 12
Housemade sausage gravy, potato cakes, sunny-side up egg, choice of bacon and toast.

 

HUEVOS RANCHEROS 12
Cheddar cheese quesadilla with black beans, two eegs over easy salsa roja, avocado, pico de gallo and feta cheese.

 

EGG SANDWICH 13
Grilled sourdough bread, thin sliced prosciutto, garlic aioli, grilled asparagus, shaved Parmesan cheese, sunny-side up egg. Served with greens or crisps.

 

DUCK “HASHBROWN” 14
Duck confit, potato, red bell pepper and onion hashbrown with sunny-side up egg, pickled shallot and chipotle aioli.

 

Alternatives


 

PRIME BEEF BURGER 16
Cheddar-mornay spread, caramelized onions, house pickles and a side of crisps or greens.

 

LAMB BURGER w/ GOAT CHEESE 14
5oz of lean American lamb, served on a toasted roll with sliced onion, chevre goat cheese and crisps or greens.

 

BEET & DILL CURED SALMON  15
Chili whipped avocado, cured egg yolk, chives, lemon creme fraiche, “everything bagel” spice, on brioche toast.

 

PORK n’ GRITS 13
Braised pork served over cheddar Anson Mill grits, topped with a sunnyside-up egg and crispy shallots.

 

TASSO HAM REUBEN 15
Cajun smoked ham, sauerkraut, gruyere cheese and Russian dressing on a ciabatta roll. Served with greens or crisps.

 

CITRUS AMBROSIA SALAD  13
Seasonal citrus fruits, kale, radicchio, pomegranate, fennel, sliced almonds, yogurt-tahini dressing.

 

CROISSANT FRENCH TOAST 11
Seasonal berries, mint, edible flowers, maple syrup.

 

A few sides…


 

 

POTATO CAKES 5
Crispy potato cakes served with a truffle creme fraiche.

 

BUTTERMILK PANCAKES 5
Served with maple syrup.

 

CHEDDAR GRITS 5
Creamy white Anson Mill cheddar grits.

 

SEASONAL GREENS 4
Sherry vinaigrette

 

Dessert


 

BREAD PUDDING 8
Brioche bread pudding served with a bourbon caramel sauce, currants and fresh whipped sweet cream.

 

LIMONCELLO PANNA COTTA 9
Rosemary white chocolate cream, raspberry meringue, caramel basket.

 

CHOCOLATE TRES LECHES CAKE 9
Lemon whipped cream.

 

ASSORTED ICE CREAMS & SORBETS 8
Seasonal flavors. Single scoop $3 or try all 3