JAZZ BRUNCH MENU: March 25th
BRUNCH MENU
SAVORY
- Cornmeal and buttermilk biscuit with a poached egg, with braised collard greens, and a chipotle hollandaise sauce 15 Add house-made breakfast sausage +3
- Hearty tuscan ribollata soup with veggies, BMB bread and grated parmesan 12 With Pigasso Farms bacon +2
- Huevos divoricados: Two sunny side up eggs on Mi Tierra tortillas, one with red sauce and one with green, with black beans, Chaseholm Farm queso fresco and micro cilantro 15
- House-cured Steelhead salmon gravlax on a potato latke with crème fraiche, fried capers and fresh dill 18
- Savory chickpea pancake with tahini cream, avocado, salsa fresca and shitake bacon (vegan and gluten free) 12
SWEET
- Berle Farm yogurt with housemade brown butter and candied pecan granola and local Pink Lady apples 12
- Warm cranberry clafoutis with SoCo Cinnamon ice cream, whipped cream and candied ginger 12
- Brioche French toast with Old Chatham sheep’s milk ricotta, crumbled toasted hazelnuts and Anarchy Apiary lychee-longhan honey 12
SIDES
- House-made Pigasso Farms pork breakfast sausage 6
- Pigasso Farms bacon 6
- Egg any style 5
- Papas bravas 6
- Equinox Farm mesclun with a curry vinaigrette 5
Chef Laurel Barkan is passionate about local, sustainably-produced ingredients and slow food. She draws inspiration from a variety of world cuisines and uses whatever is fresh and in season to make real food, from scratch. Read More>>>