• Starters (Weekend Brunch)

    • Fresh Fruit Cup

      Fresh strawberries, oranges
      (V, VGT, GF)

    • Soup Du Jour (Cup / Bowl)

      Chef’s daily creation

    • Bruschetta

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

    • Zuppa di Cozze

      Mussels, white wine, Roma tomatoes
      (GF)

    • Gambas al ajillo

      Shrimp, shaved garlic, olive oil, smoked pimentón
      (GF)

    • Sandwiches (Weekend Brunch Menu)

      Add a cup of Soup or Petit Salad to any entrée 5.5

    • Panino Rustica

      Roasted chicken, mozzarella¸ roasted peppers, ciabatta, balsamic accompanied with hand-cut fries

    • Blackened Tuna *

      Baby greens, Roma tomato, spicy aioli, ciabatta, accompanied
      with hand-cut fries

    • Broken Egg Sandwich

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

    • Main Salads (Weekend Brunch Menu)

      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)

    • Weekend Brunch Cocktails

    • Mimosa / Bloody Mary / Kir Royale / Guava Bellini

    • Entrees + (Weekend Brunch Menu)

      Add a cup of Soup or Petit Salad to any entrée: (+$)

    • Kale & Mushroom Benedict

      Toasted English muffin, wilted kale, shitake mushrooms, poached eggs, hollandaise, accompanied with crispy potatoes.

    • Duo Eggs Benedict

      Toasted English muffin, Black Forest ham, poached eggs hollandaise, accompanied with crispy potatoes

    • Farmers Special*

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

    • Brioche French Toast

      Accompanied with smoked bacon, and fresh strawberries.

    • Steak Frittes

      Charbroiled market steak, rosemary red wine bordelaise, hand cut fries
      (GF)

    • Kale & Mushroom Quinoa

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

    • Catch of the Day

      Chef’s daily creation

    • Pasta del Giorno (Weekend Brunch Menu)

      Chef’s daily pasta creation. Add a cup of soup or petit salad to your pasta.(+$)

    • Chef’s daily pasta creation.
      Add a cup of soup or petit salad to your pasta.(+$)

    • Kid´s Brunch (Weekend Brunch Menu)

      (for kids 10 years and younger)

    • Scrambled Eggs

      + toast

    • French toast

      + bacon

    • Pasta and cheese

      brocoli

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.