Standard Fare Brunch Menu

Served Saturday

(Toast and Poached Eggs start at 10:00 am)

Saturday Oatmeal:

Stone-Cut Oats, Millet, and Amaranth

Choose Between:

Crispy Quinoa and Seed Topping, Maple, Syrup, and Butter 9.00

(Sesame, Chia, and Pumpkin Seeds)

Cara Cara Oranges,

Seville Marmalade, Mascarpone, and Candied Walnuts

Frittata 8.25

pastured eggs, assorted vegetables, caramelized onions

Buttermilk Biscuit Sandwich 8.50

herb butter, roasted seasonal vegetables and onions, soft-cooked egg, and greens

Housemade Yogurt with Seasonal Fruit and Jam 5.25

Sourdough Waffle with Seasonal Fruit 11.00

Add Pastured Egg 14.50 •• Add Two Eggs 17.50

AVAILABLE AFTER 10 AM

Blood Orange Marmalade and Ricotta Toast 9.50

housemade marmalade and Jersey ricotta on buttered Morel's sesame bread drizzled with rosemary honey

Salad: all the toppings on our garden lettuces with red wine-shallot vinaigrette 16.50

Pink Trout and Ricotta Toast 15.50

Slow-roasted Mcfarland Springs trout, Jersey ricotta, caper-herb oil, and pickled red onions on Morel's sesame bread; with arugula and dukkah salad

Salad: all the toppings on our garden lettuces with red wine-shallot vinaigrette 16.50

Cheesy Scrambled Eggs with Asparagus, Leeks, and Herbs 18.50

Burroughs Family Farms eggs, Toma and Cheddar cheeses, chives, parsley, asparagus, leeks, and crème fraîche; butter-roasted Yukon gold potatoes, and mizuna salad

Garden Lettuce Salad 7.00

Star Route Farms organic lettuces with red wine-shallot vinaigrette

Assorted Pastries

Miso Sweet Potato Biscuit 4.50 •• Cardamom-Malt Sticky Bun 6.75 •• Muffin 4.75•• Scone 4.75 •• Baby Biscuits with Jam and Butter 3.75

Sides

Soft-Cooked Egg 3.50 (with olive oil and Marash pepper )