Brunch
We offer ingredient-driven farm/ocean/field to fork cuisine that embodies the properties modern aesthetic and eco-conscious spirit
STARTERS
STEEL CUT OATS
irish steel cut oats, brown sugar, seasonal compote
9
UBUNTU GARDENS MIXED GREENS
k&j orchards pomegranates, fuyu persimmons, pears, pomegranate vinaigrette
12
CHICORY SALAD
smokey blue cheese, citrus walnut vinaigrette, spiced candied walnuts, k&j orchards pear
12
FRESHLY DUG CARROT SALAD
confit carrots, carrot chips, carrot fronds, shallot-curry dressing
12
CREAMY CELERY ROOT SOUP
crème fraîche, herb salad, salute santé lemon grapeseed oil
13
CHARCUTERIE
house-made pâtés, fatted calf cured meats, whole grain mustard, cornichons, grilled bread
18
OYSTERS ON THE HALF SHELL
half-dozen, blood orange and champagne mignonette
16
GEORGIA TURTLE-FREE SHRIMP
court bouillon-poached, house-made cocktail sauce
16
MAINS
BIGEYE TUNA BENEDICT
joseph’s best house-made whole wheat english muffin, jalapeño citrus hollandaise
18
CROQUE MADAME
house-cured ham, gruyère cheese, fried glaum farm organic brown egg, mornay sauce, mesclun salad
14
BRIOCHE FRENCH TOAST
house-made brioche, seasonal compote, chantilly mascarpone
14
SPINACH OMELETTE
glaum farm organic brown eggs, bloomsdale spinach, wild mushrooms, goat cheese
15
DUCK CONFIT HASH
spinach, root vegetables, crispy david little farms potatoes, sunny side up egg
18
CLASSIC BREAKFAST
glaum farm organic brown eggs, grilled bread, traditional accompaniments
13
CRISPY SKIN BLACK BASS
vegetables à la grecque, banyuls vinegar, torn herbs
25 / 33
MARY’S CHICKEN
winter squash, apple balsamic, roasted radicchio, marjoram jus
27
DON WATSON NAPA LAMB CASSOULET
gigante beans, seasonal vegetables, lemon thyme bread crumbs, quail egg
15
LOCAL PETRALE SOLE
braised leeks, fennel, green garlic torpedo onions, granny smith apples, verjus and garden chervi
24 / 33
BEVERAGES
BUCKS FIZZ
schramsberg blanc de blancs, orange juice
15
BARDESSONO BUZZ
kahlua, bailey’s irish cream, frangelico, coffee
12
BLOODY MARY
moon mountain organic vodka, worcestershire, sriracha, horseradish, tomato juice
12
ITALIAN SUNRISE
charbay vodka, orange juice, aperol
12
PEET’S COFFEE
17 ounces french press, 2 cups 6
35 ounces french press, 4 cups 12
americano 3
café latte 4.5
cappuccino 4
espresso 3.5
mocha 4.5
JUICE 5
fresh squeezed orange or grapefruit
organic tomato, apple or cranberry
MIGHTY LEAF TEA 6
english breakfast
earl grey organic, regular or decaf
hoji-cha organic
green tea passion
white lotus
chamomile citron
african amber organic
verbena mint organic
VALRHONA HOT CHOCOLATE 4
SIDES
hobbs’ apple-wood smoked bacon 6
house-cured breakfast ham 8
thick sliced pork belly 8
crispy little farms potatoes 5
herb fries 5
sliced fresh fruit 8
– Lucy’s Garden
Executive Chef Victor Scargle
We use sustainable, organic and biodynamic products whenever possible. A service charge of 18% will be added to all parties of 8 or more.
