BRUNCH

SANDWICHES

Braised pork with fried egg, grilled red onions, aïoli, tomato and frisée on grilled ciabatta  • 9

1/2 pound certified Angus® hamburger grilled with arugula,tomatoes, St Andre triple cream and aïoli  • 10

Croque monsieur with bayonne ham and gruyère cheese  • 10

Smoked salmon with cucumbers, radishes, hard-boiled egg, arugula, capers and sweet mustard on toasted sourdough  • 11

SALADS

Warm duck confit salad with haricots verts, frisée, tomato, lardons, crispy potato and poached egg   • 10

Mesclun salad of Bing cherries, Marcona almonds, buttermilk blue cheese and sherry vinaigrette   • 7

Fresh seasonal fruit and whole milk maple yogurt  • 6

Spinach salad with friseé, Roquefort cheese, roasted cherry tomatoes, bacon lardons, shaved shallots, sieved egg and toasted bread crumbs with roasted shallot-mustard vinaigrette  • 10

Charcuterie plate soprasetta, prosciutto, saucisson, duck liver mousse, crostini and cornichons  • 11