Brunch

Sundays 11 a.m. - 3 p.m.

WINTER 2016 SAMPLE MENU

MOLLETES

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

2015 Paul Jaboulet Aîné, ‘Paralléle 45,’ Côtes du Rhône Rosé, Rhone, France

or

YOGURT & FRUIT

coconut-poppy seed granola, yogurt mousse, passion fruit jam

2014 Weingut Dr. Fischer Ockfen, Riesling, Mosel, Germany

  

OATMEAL

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

NV Casa Martelletti, Brachetto d’Aqui, Piedmont, Italy

or

BUTTERMILK PANCAKES

whipped butter, brown sugar, apple, thyme maple syrup

NV Eric Bordelet, Poiré L’Authentic, Pear Cider, Normandy, France

 

CHILAQUILES

crispy tortilla, chile cascabel, queso cotija, fried egg

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

2013 Luciano Arduini, Valpolicella Ripasso, Classico Superiore, Veneto, Italy

or

HUEVOS PESCADOR

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

2014 Thevenet & Fils ‘Saint-Veran,’ Chardonnay, Burgundy, France

 

Three Courses    39

Beverage Pairing    19

 

SIDES

twice-cooked bacon with piloncillo glaze     5

crispy potatoes, roasted onions, torreados, queso     5

 

BEVERAGES

sparkling wine flight with seasonal juices   17

Wilson coffee pot    6 / 10

agua fresca or juice    4

mimosa or michelada    8

sangria, mule, or margarita    9

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