brunch
to start
-
green chickpea hummus
mint, pita and crudité
$23
-
california dates
whipped coconut yogurt and tahini, lemon, crunchy sea salt, pistachio, mint, sicilian olive oil
$17
-
smoked fingerling potatoes
preserved lemon aioli, dill
$12
-
tender sautéed pole beans
fermented tomato, avocado, meyer lemon
$19
fresh & bright
-
avocado lettuce cups
toasted cumin, serrano and lime, pepitas
$23
-
market beets
avocado purée, flavors of tartare
$24
-
wild blueberry bowl
toasted oats, maple peanut butter, dried & fresh seasonal fruits
$21
-
endive & castelfranco radicchio
jicama, asian pear, green peppercorn ranch, tarragon
$22
-
fresh market berries
yogurt, rhubarb compote, granola
$23
toasted & griddled
-
avocado on toasted sourdough
shiso walnut pesto, market ginger, crunchy quinoa
$21
-
fluffy semolina pancake
stone fruit compote, vanilla hazelnut butter
$21
-
almond flour pancakes
banana whipped cream, maple syrup
$22
-
dosa
turmeric sambal, cheddar, egg, dill, mint
$27
-
dosa
yogurt, avocado, sprouts
$24
warm & sustaining
-
soft scrambled eggs
aged alpine cheese, broccoli, dill
$20
-
seared mushrooms
poached farm eggs, shallots and herbs
$23
-
beluga lentils sautéed in black vinegar and aromatic chili oil
lemon braised fingerling yam, broccoli & cilantro stems
$27
-
roasted murasaki & purple majesty yams
lemon scented almond milk, smoked chili & saffron, herbs
$23
-
pressed focaccia sandwich
marinated pepper and eggplant, basil, tomato, olive tapenade, tomato jam, cucumber salad
$25
additions
-
farm egg
fried or soft poached
$7
-
half avocado
$8
-
plain dosa
$12
-
wild blueberry matcha muffin
$7
please ask about dairy alternatives, vegan and gluten free options. consuming raw or undercooked eggs may increase your risk of foodborne illnes