Brunch

Sundays 11 a.m. - 2:30 p.m.

SUMMER 2018 SAMPLE MENU

MOLLETES

grilled bread, refried beans, queso fresco, salsa tatemada, huitlacoche butter

or

YOGURT & FRUIT

amaranth-pepita granola, yogurt mousse, raspberry jam

OATMEAL

Anson Mills slow-roasted oatmeal, ember strawberries, vanilla butter

or

BUTTERMILK PANCAKES

whipped butter, peaches, thyme maple syrup

 

CHILAQUILES

crispy tortilla, chile cascabel, queso cotija, fried egg

(with chicken confit, grilled hanger, or mushroom chorizo)

or

HUEVOS PESCADOR

Passmore Ranch smoked sturgeon, brioche, poached egg, dashi hollandaise

Three Courses    39

 SIDES

twice-cooked bacon with piloncillo glaze     7

crispy potatoes, roasted onions, torreados, queso     5

 

BEVERAGES

Wilson coffee pot    6 / 10

agua fresca or juice    5

michelada  9

paloma, mule, or margarita  12

We support our local farmer’s markets, purveyors of natural and humanely raised meats, and sustainable fishing practices.