Brunch

Served Saturday and Sunday from 11 am to 3 pm

FRUITS DE MER

TSAR NICOULAI CAVIARYukon Gold blinis, crème fraîche, hard-boiled egg, chives1 oz. estate 60 / 1 oz. reserve 78 / 1 oz. golden reserve 150

OYSTER SELECTIONmignonette, lemonBeausoleil - E. Coast / sweet 4.5, Kumamoto - W. Coast / briny 4.5

ENTREES

SOUPE À L'OIGNONonion soup gratinèe15.

SWEET PEA SOUPbacon, pea tendrils14.

MIXED GREENS SALADmustard vinaigrette, fines herbs12.

ARUGULA & APPLE SALADLaura Chenel goat cheese crostini, chicories, herbs, walnut vinaigrette16.

DUNGENESS CRAB SALADavocado mousse, ruby grapefruit, watermelon radish, crème fraîche29.

PLATS PRINCIPAUX

QUICHE LORRAINEbacon, leek, gruyère, mixed greens salad17.

PAIN PERDU FRENCH TOASThuckleberry jam, mascarpone cream, orange zest20.

EGGS BENEDICTpain de mie toast, spinach, bacon, crispy potatoes23.

SALADE LYONNAISEduck confit, soft-cooked egg, mushroom, frisee, warm bacon vinaigrette19.

PETRALE SOLE MEUNIEREcapers, butter, lemon, turmeric, potato purée34.

ABSINTHE BLACK TRUFFLE CHEESEBURGER7oz. Niman Ranch beef patty, Pt. Reyes Tomatruffle cheese, garlic aioli, grilled onions, chicories, pommes frites29.

STEAK FRITESharicot vert, bearnaise, pommes frites37.

GARNITURES

POMMES FRITESaioli, ketchup8.

WARM ACME BREADsalted whipped butter6.

ROASTED ROOT VEGETABLESpersillade10.

YUKON GOLD POTATO PUREEgruyère gratinèe8.