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Brunch

  • April 23, 2017
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  • COCKTAILS   14
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  • Blood orange mimosa
  • Brandy drink with lemon, vin de pêche and orgeat
  • Gin drink with grapefruit, cream, egg white and sparkling wine
  • Rum drink with milk, honey and nutmeg
  • Aged rum drink with lemon, grenadine, puerh tea and cocoa nib bitters
  • Mezcal drink with lime, coffee and sugar
  • Tomato drink with tequila, lime, chiles, salt and pepper
  • Gin cocktail with dry vermouth and pickled spring onion
  • Freedom with oolong, lemon, sorrel and gum syrup    7.5
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  • Grapefruit juice    4.5
  • Blood orange juice    5
  • Apple juice   4
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  • Homemade doughnuts with wild huckleberries    10
  • Basket of grilled bread    4.5
  • Sweet condiment plate: lebneh, walnut butter, strawberries
  • and homemade Seville orange marmalade    7.5
  • Savory condiment plate: Fiscalini cheddar, duck giblet confit,
  • pickled vegetables and herb jam    7.5
  • Potatoes roasted in duck fat    6.5
  • Grilled homemade pork and herb sausages    7.5
  • Wood oven-baked egg with herbs and cream    one for 4.5    two for 8.5
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  • Grilled little gem salad with beets and Camino vinegar    14
  • Herb frittata with grilled asparagus and citrus    14
  • Poached eggs with smoky lentils, snap peas, cardoons and wild fennel    14
  • Grilled squid with daikon salad and pickled chiles    16
  • Grilled duck wing confit with Belgian endive salad, pomegranate, chiles and sesame    16
  • Stoneground oats with brown butter, maple syrup and almonds    9
  • French toast with fruit compote, hazelnuts and crème fraîche    sm. 10    lg. 17
  • Tunisian orange cake with dates and yogurt    10