Brunch
We offer ingredient-driven farm/ocean/field-to-fork cuisine that embodies the property’s modern aesthetic and eco-conscious spirit.
– Lucy’s Garden
STARTERS
STEEL CUT OATS
irish steel cut oats, brown sugar, seasonal compote 11
UBUNTU GARDEN’S MIXED GREENS
meyer lemon and honey vinaigrette 13
ASPARAGUS SALAD
zuckerman farm’s asparagus, morel mushrooms, crescenza cheese, herb croutons, apple balsamic 13
FRESHLY DUG CARROT SALAD
confit carrots, carrot chips, carrot fronds, shallot curry dressing 13
GREEN GARLIC, POTATO & LEEK SOUP
english pea and mint “panna cotta” 13
CHARCUTERIE
Pâtés and fatted calf cured meats, whole grain mustard, cornichons, grilled bread 22
OYSTERS ON THE HALF SHELL
half-dozen, rangpur lime and champagne mignonette 21
GEORGIA TURTLE-FREE SHRIMP
court bouillon-poached, house-made cocktail sauce 16
MAINS
WILLIE BIRD BENEDICT
joseph’s best house-made whole wheat english muffin, willie bird turkey bacon, avocado, dawson smoked tomato hollandaise 18
CROQUE MADAME
house-cured ham, gruyère cheese, fried glaum organic egg, mornay sauce, garden greens 17
BRIOCHE FRENCH TOAST
house-made brioche, seasonal compote, chantilly mascarpone 16
SPINACH OMELETTE
glaum organic eggs, bloomsdale spinach, goat cheese wild mushrooms, crispy fingerling potatoes 17
DUCK CONFIT HASH
spinach, root vegetables, crispy fingerling potatoes, sunny side duck egg 18
TURKEY OMELETTE
glaum organic eggs, fontina, house-roasted turkey, crispy fingerling potatoes 18
CLASSIC BREAKFAST
glaum organic eggs, grilled bread, hobbs’ applewood smoked bacon crispy fingerling potatoes 17
MARY’S CHICKEN
yukon potato and sunchoke gratin with yuzu kosho, garden choy, broccoli, lucy rau ram jus 27
LOCAL PETRALE SOLE
braised leeks, fennel, green garlic torpedo onions, granny smith apples, verjus and garden chervil 26 / 33
SIDES
hobbs’ applewood smoked bacon / 8
house-cured breakfast ham / 8
thick sliced pork belly / 8
crispy fingerling potatoes/ 5
herb fries / 5
sliced fresh fruit / 8
BEVERAGES
BUCKS FIZZ
prosecco, orange juice 16
BARDESSONO BUZZ
kahlua, bailey’s irish cream, frangelico, coffee 14
BLOODY MARY
moon mountain organic vodka, worcestershire, sriracha, horseradish, tomato juice 14
ITALIAN SUNRISE
charbay vodka, orange juice, aperol 14
PEET’S COFFEE
17 ounces french press, 2 cups 6
35 ounces french press, 4 cups 12
americano 5
café latte 5
cappuccino 5
espresso 5
mocha 5
VALRHONA HOT CHOCOLATE 4
JUICE 6
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
Executive Chef Victor Scargle
We use sustainable, organic and biodynamic products whenever possible. A service charge of 20% will be added to all parties of 6 or more.
