Brunch
CHEF’S SELECTION OYSTERS
25 | 45
Rotating selection from East or West Coast served with mignonette & fresh horseradish root
CAVIAR SERVICE
SIBERIAN SUPREME MALOSSOL 100
1 oz
BELUGA HYBRID 250
1 oz
KALUGA HYBRID ROYAL AMBER 350
2 oz
BITES
whipped lemon-dill cream, croissant
HOUSE-SMOKED SALMON 20
Red onion, cucumbers, cherry tomatoes,
whipped lemon-dill cream, croissant
with grilled flatbread
DIP TRIO 18
White bean, beet hummus, smoked guacamole
with grilled flatbread
SALADS
Add Egg 3 | Add Smoked Bacon 5 | Add Grilled Chicken 14 | Add Salmon 20
POWER BOWL 12
Quinoa, arugula, homefries, peas, lemon yogurt dressing
CAESAR SALAD 14
Classic romaine, parmesan, black pepper, croutons
SAVORY
+ with smoked salmon cakes and caviar 24
EGGS BENEDICT 16
Classic poached eggs, fresh hollandaise, homefries, with smoked ham
+ with smoked salmon cakes and caviar 24
+ Add sausage, bacon, ham, smoked salmon 6
OMELET 12
With 3 cheeses, homefries and herbs
+ Add sausage, bacon, ham, smoked salmon 6
+ Add seasonal veggies 3
QUICHE OF THE DAY 12
Rotating seasonal ingredients and side of dressed greens
STEAK & EGGS 22
Potato, onion, & pepper hash, sliced filet and two eggs
+ Add Egg 3
CUT BURGER 22
½ pound Wagyu blend, bacon-onion jam, sharp cheddar, homefries
+ Add Egg 3
BRISKET & GRAVY 20
Cheddar buttermilk biscuits, braising gravy, two eggs, homefries
SWEETS
HOUSE-MADE CINNAMON ROLL 16
Vanilla bean whipped cream cheese & powdered sugar
BANANAS FOSTER PANCAKES 16
With house-made cinnamon caramel, roasted bananas and candied pecans dusted with powdered sugar