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Weekend Brunch

10:00am - 2:00pm
Sat & Sun

Starters

BREAD BASKET                                                            12

house parker rolls, croissants,

marigold butter, house peach jam

CHICKEN LIVER MOUSSE                                        16

strawberry, cornichons,

Toscano Bros baguette

BUTTERMILK FRIED CHICKEN                             16

sous vide thigh meat, calabrian chili aioli

HOUSE YOGURT BOWL                                         15

whole milk yogurt,

oatmeal-almond streusel, market fruits

TOMATERO FARMS HEIRLOOM TOMATO      17

mission figs, buttermilk ranch dressing,

crispy rice + amaranth

BURRATA DI ANDRIA & HUMMUS                     19

heirloom cherry tomatoes, cucumber,

fried chickpeas

From the Griddle

FRENCH TOAST                                                        17

custard house pain de mie,

apple marmalade, tarragon-condensed milk    

add scrambled eggs & bacon              +10

BUCKWHEAT PANCAKES                                     17

lemon-anise hyssop curd,

strawberry compote

add scrambled eggs & bacon               +10

Main Plates

CROQUE MADAME                                               25

house pan de mie,

Devils Gulch black pepper bacon, comte cheese, sunny side egg, truffle cheese fries

AVOCADO TOAST                                                    17

house pain de mie, avocado cream,

sunny side egg

add Palermo deli sliced prosciutto       +7

add Smoked Salmon Rillette                   +10

BAKED EGG SKILLET                                             30

house lamb merguez sausage,

yellow bell peppers, house hash,

San Marzano tomato sauce, baguette toast

FISH & CHIPS                                                           19

tempura fried Pacific rock cod, fries,

house tartar, malt vinegar

JAPANESE BREAKFAST                                       32

koshihikari rice,

summer corn & cabbage miso soup,

shell poached “hot spring” egg, stewed hijiki,

oven roasted salmon, fermented cabbage,

miso marinated corn, trout roe

(NOT AVAILABLE VEGETARIAN)

DUCK LEG CONFIT SALAD                                   29

chicory greens, shallot confit,

plum - tarragon vinaigrette, fried egg

MUSSELS & FRIES                                                     28

PEI mussels, classic with white wine and butter, fries

FRIED CHICKEN SANDWICH                               23

on house steamed buns, coleslaw,

calabrian chili aioli, fries, hijiki ranch

add fried egg                                                      +5

add avocado cream                                      +5

add natto                                                           +3

Desserts

CHOCOLATE MOUSSE                                        14

fennel pollen touille, strawberries,

meringue crunch

PEACH MELBA                                                           14

crème anglaise, raspberry, blood orange sorbet

Please inform us of any food allergies and dietary restrictions that you have.

When the allergies are deadly, we may not be able to serve you.

We do our best to accommodate your request when possible and when integrity of the dishes are not compromised.

SF Ordinance Surcharge of 5% and Service Fee of 20% will be added to your check in place of traditional tips,

pooled and split equally among entire staff and to pay for benefits.

Please kindly limit up to 2 credit cards per table splitting equally.

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