BRUNCH

SUNDAY, FEBRUARY 19
Menu changes daily

 

     OYSTERS

Church point, WA*    3

 

     CHARCUTERIE & SALUMI

Pork salami: anise     12

Lamb merguez salami     12

French country salami     12

Felino: anise and clove     12

Mortadella     14

Pork pâté: fermented cayenne     14

Chef's selection of four     28

 

    SMALL

Beignets with chocolate rum sauce 8

Little pork sausages     10

Grilled flatbread with cured trout, Sierra Nevada cream cheese and sesame*     16

 

    BIG

Scrambled eggs with braised artichokes and wild arugula 16

Fried eggs with butter beans, savoy spinach and meyer lemon     16

Poached egg with cabbage, leeks and fermented turnips in chicken broth 16

Grilled Dungeness half crab with dandelion greens and house-made vinegar 28

Crispy pork belly with fried potatoes, grilled escarole and chermoula     18

French toast with rum raisins, walnuts and whipped cream     14

 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Please note a 5% surcharge will be added to each check to support San Francisco employer mandates

20% gratuity will be added to parties of seven or more

Cake fee $5 per person