Lunch, brunch and dinner menu are currently available for takeout or curbside pickup:

    • Starters (Weekend Brunch Menu - Take Out)

    • Fresh Fruit Cup

      (V, VGT, GF)

    • Soup Du Jour

      Cup / Bowl

    • Bruschetta

      Roma tomato, fresh basil, olive oil.
      (V, VGT)

    • Zuppa di Cozze

       Mussels, white wine, Roma tomatoes
      (GF)

    • Gambas Al Ajillo

      Shrimp, shaved garlic, evoo, smoked pimenton
      (GF)

    • Sandwiches (Weekend Brunch Menu - Take Out)

      Add a Cup of Soup or Petit Salad to any entrée

    • Panino Rustica

      Roasted chicken, mozzarella¸ roasted peppers, balsamic

    • Blackened Tuna*

      Baby greens, Roma tomato, spicy aioli, ciabatta

    • Broken Egg Sandwich

      Black forest ham, baby Swiss cheese, tomato, ciabbatta accompanied with crispy potatoes. + side of bacon

    • Entrees + (Weekend Brunch Menu - Take Out)

      Add a cup of Soup or Petit Salad to any entrée

    • Kale & Mushroom Benedict *

      Roasted English muffin, wilted kale, shitake mushrooms, poached eggs, hollandaise, accompanied with crispy potatoes.
      (V)

    • Duo Eggs Benedict *

      English muffin, ham, poached eggs, hollandaise, crispy potatoes

    • Farmers Special *

      Two eggs cooked to order, bacon, crispy potatoes
      (GF)

    • Brioche French Toast

      Accompanied with smoked bacon, and fresh strawberries

    • Kale & Mushroom Quinoa

      Kale, shitake mushrooms, confit tomatoes + roasted chicken + *Ahi Tuna + shrimp.
      (V, VGT, GF)

    • Steak Frittes

      Charbroiled market steak, rosemary, red wine bordelaise, hand-cut fries. Market price.
      (GF)

    • Catch of the Day

      Chef’s daily creation. Market price

    • Mains Salads (Weekend Brunch Menu - Take Out)

      Add extras to your Entrée Salad: + roasted chicken + *Ahi Tuna + shrimp. Add a cup of Soup to any entrée salad.

    • Kale & Valencia Orange

      Quinoa, pickled red onions, pumpkin seed vinaigrette
      (V, VGT, GF)

    • Niçoise

      Baby greens, marinated tomatoes, olives, hardboiled egg
      (MV, VGT, GF)

    • Bistro

      Spiced pecans, sun dried cranberries, gorgonzola cheese, pickled red onion, balsamic vinaigrette
      (MV, VGT, GF)

Please inform our staff of any special dietary requirements. V: Vegan, VGT: Vegetarian, GF: Gluten Free, M: Modified per request
*These items may be cooked to order or served undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness BYO food and beverage is not permitted in the restaurant without prior consent of the management. Corkage fee is $10. Cake cutting fee is $2. per person for any cake brought in from an outside approved vendor and certified commercial bakery.
An 18% gratuity may be applied to parties of 5 or more.