easter brunch to share appetizers entrées spirit free

EXECUTIVE CHEF
ADAM SOBEL
SOMMELIER
DAVID CASTLEBERRY
EASTE R
BRUNCH
GENERAL MANAGER
LUCAS RIEMENS
TO SHARE
A S S O R T E D PA S T R I E S & P R E S E R V E S | 11
D E V I L E D Q U A I L E G G S | 10
CHIVE CRÉME FRAÎCHE GOUGERES | 6
T R I O O F " W E L L N E S S " S H OTS | 9
W I L D M U S H R O O M TA R T | 14
J A R D I N I È R E V E G E TA B L E TA R T I N E | 9
1 / 2 D O Z E N W E S T C O A S T OY S T E R S | 21
F R I E D C A U L I F L O W E R , U N I A I O L I | 12
APPETIZERS
SPIRIT FREE WARMUP
BUTTER LETTUCE SALAD
Fresh Goat Cheese, Radish, Fine Herbes Vinaigrette | 14
THE ELDERFLOWER
Sparkling Elderflower Soda
GRILLED DELTA ASPARAGUS
Burrata, Bagna Càuda, Crispy Sunchoke | 15
TART STRAWBERRY PIMM'S
Strawberry, Lemon, Soda
SPRING PEAS & LITTLE GEM LETTUCE
Satsuma Orange, Avocado, Basil, Woodlands Bacon | 15
LEMON-ARTICHOKE SOUP
Grilled Gulf Shrimp, Toasted Almonds | 16
HOUSE MADE ORANGINA
Mandarin Orange, Lemon , Agave, Club Soda
MIMOSA BAR
PASTRAMI-STYLE SALMON TARTARE
Warm Brioche, Dill Crème Fraîche, Herb Salad | 15
BUBBLE SELECTION
TASMANIAN OCEAN TROUT CRUDO
Chilled Tomatillo-Mezcal Broth, Green Strawberry, Wild Herbs | 17
Champagne, Robert Moncuit Brut Grand Cru, Le Mesnil-Sur-Oger Nv | 28
HAND MADE CARAMELLE PASTA
Dungeness Crab, Sweet Carrot Cream, English Peas, Uni Butter | 19
Orange, Grapefruit, Guava, Pineapple, Strawberry, Mango
ENTRÉES
BLOODY MARY BAR | 12
STRAWBERRY PAIN PERDU
Pistachio Butter, Strawberry-Rhubarb Jam, Sage Breakfast Sausage | 18
CHOOSE FROM EACH CATEGORY
SPIRIT:
Vodka, Gin, Tequila, Mezcal, Or Cachaca
PAN SEARED ARCTIC CHAR
Carrot & Ginger Purée, Coconut Creamed Kale, Cashew | 25
SPICE:
Mild, Medium, Hot
ROASTED PETRALE SOLE
Roasted Cauliflower, Black Olive Vinaigrette, Blood Orange | 26
PICKLE:
CROQUE MADAME
Slow-Cooked Pork Belly, Fried Farm Egg, Sauce Mornay | 17
GARNISH:
GRILLED MARY'S CHICKEN PAILLARD
Green Garlic Polenta, Asparagus Panzanella | 23
COCKTAILS FOR BRUNCH | 12
PORK SCHNITZEL
Arugula, Fuji Apple, Whole Grain Mustard | 22
SPICY LAMB BURGER
Red Onion Labneh, Roasted Tomato, Arugula | 19
COMTE AND BLACK TRUFFLE OMELETTE
Toasted Brioche, San Daniele Proscuitto, Pommes Dauphine | 22
Sparkling, Jean-Charles Boisset Cremant 'No.21', Burgundy Nv | 14
WITH YOUR CHOICE OF...
TOMATO JUICE:
Red Or Green
Cucumber, Onion, Pepper, Carrot, Mushroom
The Whole Salad
Celery, Bacon, Lime
OAXACAN 75 Glass Sparkling Wine, Mezcal Back
MICHELADA Lager, Tomato, Lime, Hot Sauce
SUNDAY SANGRIA Cuvee Michael Mina, Orange, Apple
SPRING SPRITZER 'White Zinfandel', Strawberry, Soda
HOLY WATER Vodka, Gin, Kina L'avion, Salt
A 4% SURCHARGE WILL BE ADDED FOR ALL FOOD AND BEVERAGES FOR SAN FRANCISCO EMPLOYER MANDATE