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Brunch Menu
Salads
- Blood orange and fennel salad tossed with arugula pine nuts, and a Humboldt fog goat cheese crostini tossed with champagne vinaigrette
- Roasted shitake mushroom and asparagus salad with caramelized red onions tossed in a Lemon and white truffle vinaigrette
- Chopped roasted vegetable salad w/ a house vinaigrette
- Classic Caesar salad w/ Parmesan croutons with or with out chicken breast
- Roasted chicken santa fe salad w/ Black beans, sweet corn, jicima, avocado, and sharp cheddar, finished w/ a house ranch dressing
- Spinach salmon salad w/ chopped bacon, thin red onions and champagne
Bacon mustard vinaigrette
Baby mesclun salad w/ apples, toasted walnuts, and blue cheese
Tossed w/ a balsamic vinaigrette
- Penne pasta salad with fresh vegetables and a lite tomato sauce
- Fresh fruit salad with a drizzle of orange infused honey
- Quiche
Spinach and Mushroom quiche
- Early spring vegetable quiche
- Maple smoked bacon and wild leek quiche
- Asparagus and aged Swiss quiche
Finger Sandwiches
Brie and arugula with a pear butter spread
- Tomato and Mozzarella Panini
- Cucumber and radish sprouts with a goat cheese spread
- Scottish smoked salmon and chive creamed cheese
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Josh Jackson | Head Chef
310.490.4773 |
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