Brunch

Appetizers

  • SWEET & SAVORY BREAD BASKET | 11

    marmalade and butter

  • FRUIT SALAD | 12

    Fresh melon in mint vinaigrette with prosciutto and parmesan cheese

  • CORN & SERRANO BEIGNETS | 8

    cilantro & basil pesto

  • OLIVES | 6

    house cured Mediterranean olives

  • CAESAR | 11

    baby romaine, Parmiggiano, egg, herbed crostino

  • CAPRESE | 10

    house made mozzarella, heirloom tomato, olive oil

Sandwiches

  • CRISPY CHICKEN BISCUIT | 14

    mozzarella, fried egg, prosciutto, rosemary hollandaise, fingerlings

  • NEW YORK STRIP PANINI | 15

    Scamorza goat cheese, caramelized onions, piquillo pepper, chimichurri

Pasta

  • GREEN EGGS & HAM | 14

    fresh tagliatelle, herb crusted poached egg, mushrooms, prosciutto

  • SHRIMP SPAGHETTI | 14

    tomato, brandy

  • FETTUCINI NERI | 20

    calamari, nduja arrabiata

  • LASAGNA | 21

    beef, béchamel, house made mozzarella

Eggs

(all eggs served with potatoes or salad)

  • UOVO PURGATORIO | 12

    eggs basted in spicy tomato sauce, grilled bread

  • ITALIAN SAUSAGE & PEPPER OMELET | 13

    mozzarella cheese

  • FRESH FARM OMELET | 12

    fresh seasonal veggies, mozzarella cheese

  • SMOKED SALMON BENEDICT | 13

    hollandaise, house cured salmon, capers, poached eggs

  • PROSCIUTTO BENEDICT | 11

    rosemary hollandaise, Prosciutto di Parma, poached eggs

Entrees

  • LOBSTER HASH | 16

    corn, tomato, tarragon, basil, brandy

  • CINNAMON AND RAISIN BRIOCHE FRENCH TOAST | 13

    macerated blackberries, whipped cream

  • PASTRAMI HASH | 11

    whole grain mustard, caramelized onions, chives

  • FLAT IRON STEAK AND EGGS | 18

    chimichurri

  • SMOKED SALMON HASH | 12

    zucchini, onions, dill, creme fraiche

  • DUCK HASH | 12

    braised duck leg, swiss chard, shallot, sweet potato, duck jus

Sides

  • FRUIT | 5


  • POTATOES | 5


  • SAUSAGE | 4


  • BACON | 4


Beverages

  • BOTTOMLESS BLOODY MARY | 15


  • BOTTOMLESS MIMOSA | 15


  • FRESH SQUEEZED OJ | 5


  • CAPPUCCINO | 4


  • COFFEE | 3


Since
1979