Easter

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We offer ingredient-driven farm/ocean/field-to-fork cuisine that embodies the property’s modern aesthetic and eco-conscious spirit.

– Lucy’s Garden

Brunch

STARTERS

ROYAL STERLING CAVIAR
½ oz royal sterling caviar, traditional garniture, blini, rosti,
meyer lemon crème fraiche 60

STEEL CUT OATS
irish steel cut oats, brown sugar, seasonal compote 11

LUCY’S GARDEN MIXED GREENS
honey-meyer lemon vinaigrette, mandarin orange, green garlic rings 10

CHARCUTERIE & CHEESE                                         
cured meats and artisanal cheeses, whole grain mustard, cornichons 22 

SMOKED SALMON & STURGEON
house made bagels, pickled vegetables 22

FRESHLY DUG CARROT SALAD
confit carrots, carrot chips, carrot fronds, shallot curry dressing 11

 LUCY GARDEN TRIO
carrot, greens, beet 14

ENGLISH PEA SOUP
meyer lemon panna cotta, pea blossoms, crispy pea tendrils 10

OYSTERS ON THE HALF SHELL
half-dozen, champagne mignonette 21

GEORGIA TURTLE-FREE SHRIMP
court bouillon-poached, house-made cocktail sauce 16

M A I N S

CHILAQUILES
ramiro’s house-made chorizo, tortilla chips, spicy tomato sauce, queso fresco, sour cream, sunny side up farm egg 15

SPINACH OMELETTE
glaum organic eggs, bloomsdale spinach, goat cheese, wild mushrooms, crispy fingerling potatoes 17

CROQUE MADAME
house-cured ham, gruyère cheese, fried glaum organic egg, mornay sauce, garden greens 17

DUCK CONFIT HASH
spinach, root vegetables, crispy fingerling potatoes, sunny side duck egg 18

TURKEY OMELETTE
glaum organic eggs, fontina, house-roasted turkey, cispy fingerling potatoes 18

BRIOCHE FRENCH TOAST
house-made brioche, seasonal compote, chantilly mascarpone16

CLASSIC BREAKFAST
glaum organic eggs, grilled bread, hobbs’ applewood smoked bacon, crispy fingerling potatoes 17

NEW ZEALAND LAMB CHOPS
lucy crimson fava leaves, english peas, ramps, roasted david little marble potatoes, mint pesto 35

HOBBS HONEY CURED HAM
napa cabbage, pickled onions and brussels sprouts, whole grain mustard pearl pasta, caramelized pear jus 28

MARY’S CHICKEN
kale, pearl pasta, olive tapenade, marjoram jus 20

ALASKAN HALIBUT
green, white and purple asparagus, baby artichokes barigoule, morel mushrooms 16

BEVERAGES

BUCKS FIZZ
prosecco, orange juice 16

BLOODY MARY
vodka, worcestershire, sriracha, horseradish, tomato juice 14

PEET’S COFFEE
17 ounces french press, 2 cups 6
35 ounces french press, 4 cups 12
americano 5
cafè latte 5
cappuccino 5
espresso 5
mocha 5

VALRHONA HOT CHOCOLATE 5

JUICE 6
fresh squeezed orange or grapefruit
organic tomato, apple or cranberry

MIGHTY LEAF TEA 6
english breakfast organic
bombay chai
green tea passion
earl grey organic, regular or decaff
chamomile citron (caffeine free)
african amber organic (caffeine free)
verbena mint organic (caffeine free)

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

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.

California State Food Code requires us to inform you that consuming raw or undercooked meats,
seafood and eggs may increase your risk of food borne illnesses.

LEED Platinum certified