Lunch/Brunch Menu
FIRST COURSE
SALT COD CROQUETTES
7
GARDEN LETTUCE VINAIGRETTE
8
ROASTED BONE MARROW, PARSLEY AND SHALLOT SALAD
10
ESCAROLE, RED ONION AND WALNUT SALAD
9
SPICY MARINATED MONTEREY BAY SARDINES, AVOCADO AND SCALLION
10
HOUSE MADE CHARCUTERIE:
ONE SELECTION -7
TROTTER TORCHON
VEAL TONGUE
HEAD CHEESE
DUCK PROSCIUTTO
SECOND COURSE
COUNTRY STYLE PARMESAN OMELET
9
BLACK PEPPER PASTA
11
RICOTTA AND SWISS CHARD GNOCCHI, BROWN BUTTER, SAGE
13
PASTA CARBONARA WITH HOUSE CURED PANCETTA
14
Pan Roasted Sanddabs “Grenobloise”, Fingerling Potatoes
16
SATURDAY AND SUNDAY ONLY
BUTTERMILK STRAWBERRY SCONE
8
RICOTTA AND PEAR PANCAKE, BACON
12
SORREL AND FINE HERB OMELET
12
BEEF TONGUE OMELET
12
