brunch — jason hammel

JANUARY half white grapefruit lime zest, candied seeds. celery root and rutabaga gratin gruyere, radicchio gremolata, four star mushroom salad, sunny side egg. french omelet butternut squash and ricotta, pumpkin seed crumble, with three sistes petite greens and fennel pollen toast. the ‘royale’ (lula breakfast sandwich series) skirt steak, arugula, zesty ranch, gouda, red onion jam, sunny side egg. chorizo and sea island red pea stew confit turnips, fennel-carrot soffritto, poached egg, coriander breadcrumbs. FEBRUARY cardamom bun yuzu curd ‘heart beet’ salad roasted beets, blood orange, rose labneh, pistachio, chamomile

JANUARY three sisters garden spinach salad bartlett pear, celery root crisps, ubriaco rosso, red wine vinaigrette. cannoli french toast ricotta cream, cherry orange marmalade, pistachios, chocolate chips. smoked cod conserva gribiche, fingerling potato chips, herbs. french omelet butternut squash, ricotta, pear mostarda, petit salad, sourdough toast. winter vegetable hash delicata squash, sweet potato, green cabbage, sesame, sunny side egg, tofu aioli. the ‘royale’ (lula breakfast sandwich series) Four Star mushrooms, celery root cream, swiss chard, havarti, sunny side egg. FEBRUARY winter citrus salad pecorino, radicchio, ginger, verjus yogurt. slagel farm pork chop pears, white sweet potato rosti, chicories. coconut banana muffin miso, caramel, banana chips. half white grapefruit candied caraway, fennel seed, poppyseed, coriander, sichuan peppercorn, torn mint. spaetzle smoked rutabaga, calabrian mollica, egg yolk, parmesan. MARCH biscuits and gravy merquez sausage, kumquat-fresno jam, sunny side eggs. the royale (lula breakfast sandwich series) pork collar, black raspberry adobo, house made pickles, idiazabal cheese. white sweet potato rosti jonah crab, pear, sunny side egg, avocado aioli. APRIL newsom’s country ham toast country ham, fresh cream mozzarella, artichoke, fennel relish. french omelet green garlic, burrata, and fingerling potato chips-- with petite greens and fennel pollen toast. biscuits and gravy merguez sausage, charred scallion, kumquat-fresno jam, sunny side eggs. sourdough french toast stracciatella, raspberry rhubarb jam, sesame streusel. the “royale” (lula breakfast sandwich series) spring asparagus frittata, raclette, preserved lemon aioli, banana peppers, house made focaccia. green garlic spaetzle spring onion, calabrian chile breadcrumb, poached egg. MAY blue cheese biscuit praline butter. spring vegetable farro asparagus, pickled ramps, braised kale, chicken liver mousse, sunny side egg. JUNE strawberry almond danish goat cheese and chamomile. french omelet lemon ricotta, garlic scape relish with petite greens and fennel pollen toast. mussels escabeche toast saffron aioli, fennel, summer herbs, publican quality rye.caraway crepe roasted beets, stracciatella, Klug Farm blackberries, sweet fennel soffritto. JULY sourdough french toast lemon creme anglaise, Klug Farm blueberries, white chocolate shortbread crumble. french omelet english pea and liuzu ricotta – with petite greens and fennel pollen toast. the ‘royale’ (lula breakfast sandwich series) smoked ham, raclette, blackberry mostarda, pickled pepper, baked egg, brioche bun. butternut farms spigarello bagna cauda, black raspberry, crispy duck egg, and sourdough toast. cucumber panzanella butternut farms cucumber, rye croutons, klug farm cherries, feta, summer herbs. summer vegetable polenta Froggy Meadows sungolds, Three Sisters sweet corn, shallot-melon vinaigrette, poached egg. panzanella heirloom tomatoes and plums, seeded rye croutons, feta, summer herbs. bombolone malted vanilla pastry cream. AUGUST french omelet stracciatella, sweet carmen peperonata, and chives – with petite greens and fennel pollen toast. sourdough french toast klug farm peaches, tahini hazelnut crumble, creme fraiche. blue cornmeal teacake peaches, mascarpone cream. miso glazed gunthorp pork belly genmai rice, tomatillo, grapes, cilantro, sunny side egg. the ‘royale’ (lula breakfast sandwich series) slagel farm brisket, caraway slaw, gouda, pqb seeded rye, carmen pepper jam, sunny side egg. SEPTEMBER coconut tres leches french toast sourdough, milk crumble, whipped cream. the ‘royale’ (lula breakfast sandwich series) tempesta mortadella, klug farm pear mostarda, gouda, pistachio vinaigrette, sunny side egg. winter squash lumache lacinato kale, capers, garlic, green olive, poached egg, anchovy breadcrumb. OCTOBER fig and almond danish goat cheese, chamomile. french omelet stracciatella, celery root soubise, butter poached turnips, with petite greens and fennel pollen toast. NOVEMBER french omelet stracciatella, sunchoke soubise, sunchoke crisps – with petite greens and fennel pollen toast. dulce de leche french toast PQB sourdough, praline butter, apple cranberry compote, pecan pepita crumble. farro verde red kuri squash, smoky harissa, spigarello, sumac yogurt, pistachio cranberry soffritto, sunny side egg. chocolate chip earl grey coffee cake bartlett pear, buckwheat streusel. orecchiette lamb ragu, parsnip, calabrian chile, parmigiano, poached egg. DECEMBER winter spinach salad three sisters spinach, haus cheddar, guanciale, candied almonds, 9 minute egg. prosciutto meatballs sea island red peas, escarole, parmesan broth. potato ‘nduja tart prairie breeze cheddar, caramelized onion, farm honey.

JANUARY celery root and ricotta omelet winter truffle, petit salad, sourdough toast. french toast earl grey and white chocolate streusel, lemon anglaise, honey chantilly cream. FEBRUARY rye spaetzle maitake mushroom, parsnip, braised kale, citrus aioli, gouda, poached egg. MARCH maritozzi rhubarb, raspberry, chantilly cream. chocolate and almond financier yuzu, genmaicha. mortadella, fennel and gruyere hand pie. smoked whitefish dip dill, horseradish, pickled pearl onion, crostini. the “royale” (lula breakfast sandwich series) green garlic merguez sausage, meyer lemon aioli, fennel, arugula, sunny side egg on a brioche bun. nettle and ricotta omelet petit salad, spring onion vinaigrette, sourdough toast. APRIL spinach and endive salad pecorino, date, spring onion hemp seed dressing. MAY chickpea crepe Klug Farm asparagus, green garlic, radicchio, sunny egg. duck and white bean stew charred rapini, red pepper, garlic toast, poached egg. JUNE sweet pea and stracciatella omelet petit salad, cherry vinaigrette, sourdough toast. the “royale” (lula breakfast sandwich series) crab cake, muenster, shaved cabbage, cilantro zhug, sunny side egg. little gem and endive salad hazelnut crumble, haus cheddar, shaved apples. pretzel fread french toast Klug Farm strawberries, honey chantilly cream. JULY cucumber and robiola toast yuzu vinaigrette, black raspberry, dill, sesame sourdough. heirloom tomato and plum salad hazelnut vinaigrette, ricotta salata, lemony aioli. summer succotash fingerling potatoes, summer squash, corn, green beans, sorrel aioli, pistachio, smoked shallot vinaigrette, poached egg. blueberry cinnamon bun feta frosting, marigold. AUGUST prosciutto and michigan grape toast whipped delice, mostarda, cured egg yolk. sweet corn and ricotta omelet petit salad, stone fruit vinaigrette, sourdough toast. steak and eggs hanger steak, garlicky brown rice, heirloom broccoli, sunny side eggs. SEPTEMBER the “royale” (lula breakfast sandwich series) griddled pork loin, marcona almond romesco, arugula, paprika aioli, sunny side egg. shakshouka carmen pepper sott’olio, Klug Farm grape, olive, goat cheese, chimichurri, poached egg. blueberry french toast whipped creme fraiche, graham cracker crumble. smoked salmon rillettes Klug Farm apples, radish, boiled egg, seeded rye cracker. OCTOBER five spice pumpkin bread pepita streusel, espresso glaze. litchi noir chocolate babka orange, marigold. french omelet leek soubise, maitake, petit salad, apple-ginger vinaigrette, sourdough toast. shrimp and grits Three Sisters squash, prosciutto butter, sweet pepper agrodolce, poached egg. NOVEMBER miso caramel french toast Klug Farm apples, toasted seed medley, creme fraiche. the “royale” (lula breakfast sandwich series) sweet potato and squash fritter, haus cheddar, cabbage, vadouvan aioli, sunnyside egg. rye and fennel crepe roasted cauliflower, sunchokes, sauce mornay, and a sunny side egg. the “royale” (lula breakfast sandwich series) skirt steak, horseradish, black garlic aioli, arugula, fried shallot, aged provolone, sunny egg. pork and beans braised pork shoulder, rancho gordo cranberry beans, winter squash, salsa negra, spiced peanuts, queso fresco, poached egg. DECEMBER rye and fennel crepe roasted cauliflower, sunchokes, sauce mornay, and a sunny side egg. the ‘“royale” (lula breakfast sandwich series) skirt steak, horseradish black garlic aioli, arugula, fried shallot, aged provolone, sunny side egg. pork and beans braised pork shoulder, rancho gordo cranberry beans, winter squash, salsa negra, spiced peanuts, queso fresco, poached egg.

JANUARY half white grapefruit candied seeds, mint, lime. cardamom swirl french toast white chocolate, winter citrus marmalade, yogurt, pistachio. ricotta and escarole handpie. cherry and dark chocolate bun with brillat savarin. MARCH gravlax on rye toast pine nut, pomelo, sorrel. ‘the royale’ (lula breakfast sandwich series) wild nettle pork sausage and egg on a housemade english muffin, fontina, rapini, dill. potato crepe oyster mushroom, roasted apple, aged cheddar, horseradish, fried egg. APRIL custard stuffed brioche french toast mixed berry jam, cocoa nib streusel, licorice root. spring cassoulet braised chicken thigh, tomatillo, watermelon radish, Three Sisters white navy beans, watercress. JULY olive oil glazed donut with chocolate and lavendar. berries and cream coffee cake with lemon thyme. gravlax on sourdough toast cucumbers, sweet cherries, basil. summer squash lyonnaise salad pancetta, rye croutons, hornkuhkäse, poached egg. brioche french toast cashew, Klug Farm raspberries, elderflower. soft shell crab ‘royale’ (lula breakfast sandwich series) sorrel tartar sauce, gouda, poppy seed bun. biscuits and gravy braised pork, rhubarb, spring onion, poached egg. crispy carolina gold rice green bean, green garlic, Blakesville goat cheese, sunny egg. tomato toast Penryn Orchard plums, triple cream, marigold. roasted peach polenta grilled corn, taleggio, anise hyssop, over easy egg. sweet corn roll red pepper jelly and honey butter. AUGUST ‘the royale’ (lula breakfast sandwich series) grilled marinated eggplant, shishito pesto, raclette, arugula, red onion, soft scrambled eggs, PQB sourdough. caramelized french toast milk chocolate, stone fruit, sunflower seed butter. cantaloupe salad papalo chimichurri, burrata, pickled carmen peppers. steak and eggs heirloom tomatoes, white quinoa, sauce choron. SEPTEMBER watermelon salad cascabel chile oil, ricotta salata, pickled carmen peppers. smoked trout on rye toast pickled pearl onion, sunflower seed, Klug Farm grapes. OCTOBER baked apple puff squash and cheddar honeynut squash and ricotta omelet endive and apple salad, sourdough toast, ginger butter. roasted winter squash and adzuki beans braised bacon, oyster mushrooms, crema, white cheddar, poached egg. ‘the royale’ (lula breakfast sandwich series) beef brisket, aged provolone, persimmon mustard, red onion agrodolce, sunny egg on brioche bun. NOVEMBER sesame brioche french toast hazelnut crumble, tahini butter, orange curd. roasted brussels sprouts sweet potato, apple, horseradish creme fraiche, cured egg yolk, walnut. maritozzi lemon curd, espresso, chantilly cream. DECEMBER half white grapefruit candied seeds and mint. pork belly and grits roasted red cabbage, calabrian chile, manchego, sunny side up egg. winter citrus salad castelfranco radiccchio, ginger vinaigrette, dill, lemon.

JULY meyer lemon gnocchi with fennel, snap peas, spring herbs, sunflower, and a sunny side egg. ham and gruyere breakfast ‘royale’ with garlic aioli, rhubarb mostarda, pickled asparagus, and soft scrambled egg. cornmeal and ricotta crepe with lemon curd, candied almond, strawberries, and sorrel. OCTOBER sardine toast gribiche, mandarin, pickled golden beets, sesame sourdough. pear and endive salad pancetta, kohlrabi, gouda, verjus vinaigrette. brioche french toast Ellis Farms golden apples, mascarpone, preserved mandarin, brown butter-ginger streusel. ‘nduja ‘royale’ (lula breakfast sandwich series) focaccia, grape pesto, sunny egg, fontina, rosemary. white cornmeal polenta cakes carmen pepper sott’olio, cauliflower, sunny side egg, hollandaise, dill. NOVEMBER Anson Mills oatmeal chicory, cherry, candied hazelnuts, whipped crème fraîche. french omelet black trumpet mushroom, fromage blanc, leek, petite salad, cardamom toast. DECEMBER brussels sprouts salad mutsu apples, satsuma, salmon roe, hemp seed buttermilk dressing, rye cracker. ‘the royale’ (lula breakfast sandwich series) ham, raclette, currant mustard, pickled red onions, olive tapenade, fried egg. braised duck and spaetzle kabocha squash, swiss chard, dill, poached egg.

JANUARY sopes tamarind braised pork cheek, salsa macha, peanut, satsuma, poached egg. rye spaetzle milk-braised rutabaga, black maitake, roasted cabbage, crispy egg. “the royale” (lula breakfast sandwich series) poached albacore tuna, sauce gribiche, guanciale, emmenthal, on griddled sourdough. bone broth charred lemon, marash chile. butternut squash dip quince, brown butter hazelnut cracker. FEBRUARY half oro blanco grapefruit candied seeds, mint. potato croquettes crab dip, macadamia crumble, herb salad. stone cut oatmeal pistachio, white sesame, cara cara orange, mint. brioche french toast lemon curd, lavender creme fraiche, white chocolate crumble. MARCH nettle baked eggs lamb sausage, spring salad, sesame toast. pork belly adobo braised chickpeas, sunflower seeds, oyster mushroom, poached egg. “the royale” (lula breakfast sandwich series) yogurt-marinated chicken, walnut pesto, aji aioli, goat gouda, sunny egg on a sweet potato bun.

FEBRUARY parsnip polenta chestnut, leek, fried rosemary, 60 minute egg. citrus salad golden beets, sunflower seed dukkah, ricotta salata, smoked honey. MARCH “the royale” (lula breakfast sandwich series) mortadella, provolone, pickled peppers, anchovy aioli, sunny egg. granola tamarind, pistachio, cardamom, kumquat, greek yogurt. smoked whitefish dip green garlic, sunflower seeds, currants, house melba toast. APRIL frittata di pane spring onion and garlic, sesame, chile. asparagus salad pickled green strawberries, almond, fennel, ubriaco rosso. buckwheat crepe duck confit, turnip, spring onion, burrata, sunny eggs. whole wheat french toast rhubarb compote, mixed seed crumble, caramelized white chocolate creme anglaise. MAY fregola and sunflower seed risotto green peas, rapini, pecorino, poached egg. “the royale” (lula breakfast sandwich series) pan roasted soft shell crab, horseradish, arugula, grape leaf remoulade, sunny side egg. JUNE granola strawberries, rhubarb, cashews, herbs and flowers from lula’s garden, goat’s milk yogurt. JULY nasturtium sformato snap peas, parmesan, spring onion, summer truffle. “the royale” (lula breakfast sandwich series) pork cutlet, smoked gouda, napa cabbage, cherry vinaigrette, sunny side egg. beet and blackberry panzanella radicchio, black olive vinaigrette, sourdough croutons. summer vegetable pozole verde rancho gordo hominy, crispy tortillas, queso fresco, 60 minute egg. AUGUST plums and prosciutto papalo, idiazabal, rye carta di musica cracker. shrimp and sweet corn pancake marinated summer squash, pistachio, bianco sardo. brioche french toast michigan berries, lemon verbena caramel, candied macadamia nut. SEPTEMBER heirloom tomato and watermelon salad calamansi vinaigrette, cascabel chiles, ricotta salata. “the royale” (lula breakfast sandwich series) roast beef smørrebrød, marinated cucumber, horseradish, dill, smoked egg yolk on house rye. sardine toast pine nut, michigan grapes, smoked cipollini, good butter, seeded rye. OCTOBER autumn granola apple, halva, thyme. sweet potato rosti leeks, pear, hazelnut, aged cheddar. charred chinese broccoli mushroom x.o., kuri squash, candied walnuts. brioche french toast cranberry compote, brown butter caramel, coconut streusel. delicata squash and caramelized bacon petite white beans, marinated feta, sunny side egg, za’atar. matsutake, sunchoke, and burrata omelet a simple kale salad and sourdough baguette. NOVEMBER kohlrabi brandade caraway breadcrumbs, gruyere, dill. “the royale” (lula breakfast sandwich series) smoked brisket, taleggio, persimmon mustard, sunny egg on charred onion focaccia. DECEMBER sunchoke and butter lettuce salad winter radishes, creme fraiche “ranch”, manchego, cured egg yolk. red rice and kabocha squash maitake mushrooms, yuba, pomegranate, cashew.

JANUARY egg noodles in mushroom broth bok choy, white carrots, smoked cipollini, yuba, sixty-minute egg ‘the royale’ (lula breakfast sandwich series) celery root parmesan, garlic bechamel, tomato conserva, sunny side egg half white grapefruit candied seeds, lime FEBRUARY brussels sprouts and pomegranate cashews, speck, ricotta salata. coconut brioche french toast banana pastry cream , macaroon, kaffir lime. sweet grain porridge sunflower, blood orange, bee pollen, phoenix artisan soy milk. MARCH potato crepe short rib, cauliflower, confit fennel, manchego, sunny egg. charred carrot ‘hummus’ labneh, almonds, oat sourdough. ‘the royale’ (lula breakfast sandwich series) porchetta, arugula, pecorino, crispy leeks, walnut aioli, sunny side egg. APRIL spring onion grits farm egg, pistachio, green olive, tomatillo. MAY asparagus skyr, burnt orange, crispy grains, soft boiled egg. spanish tortilla shrimp, green garlic, whipped creme fraiche. almond and honey granola green strawberries, ginger yogurt, spring greens. JUNE ‘the royale’ (lula breakfast sandwich series) pork shoulder, ham, aged provolone, rhubarb mustard, zucchini pickles, sunny side egg. carolina gold rice ‘perlo’ shrimp, bacon, chinese broccoli, summer greens, poached egg. JULY summer squash arugula pesto, herbs de provence, walnut, smoked aioli. challah french toast lemon verbena anglaise, Klug Farm berries, sunflower seed crumble. brown butter granola Klug Farm peaches, buttermilk, gooseberries, yogurt. Penryn Orchard plums housemade ricotta, mint zaatar cracker, prairie flower honey. summer omelet sorrel aioli, stracciatella, wax beans, hazelnut toast. AUGUST melon salad pepita, papalo, ricotta salata. ‘the royale’ (lula breakfast sandwich series) marinated sirloin, caciocavallo, cherry mostarda, escarole, sunny side egg. tamale braised chicken, cherry tomato, queso oaxaca, baby kale, sunny side eggs. OCTOBER autumn salad radicchio, delicata squash, pear, pistachio, verjus vinaigrette. fried sunchokes charred chinese broccoli, garlic, soft boiled egg. chickpea panisse cauliflower, cashew apple butter, feta, poached egg. NOVEMBER ‘the royale’ (lula breakfast sandwich series) hen of the woods mushrooms, taleggio, chile honey, fried egg. white sweet potato hash choucroute, smoked pork, mandarin vinaigrette, sunny egg. serrano ham Penryn Orchard persimmons, candied black walnut, celery, orange. DECEMBER buckwheat poundcake french toast dulce de leche, cranberry compote, whipped cream. clothbound cheddar cheese plate pear and hazelnut salad, red onion jam, hard cooked egg, house made seeded rye. brussels sprouts mushroom xo, pickled cranberry, amaranth sesame crumble, soft boiled egg.

JANUARY buckwheat and walnut granola black currants, rosehip, cara cara oranges, house made yogurt. escarole and grapefruit salad winter radish, almond, labneh, grilled flatbread. “the royale” (lula breakfast sandwich series) baked egg with charred escarole, avocado, black lentils, provolone, adobo verde. lemon brioche french toast lemon curd, coconut streusel, mint lime caramel. rolled omelet fromage fort and black truffle. chicken and biscuits candied yams, boiled peanuts, bacon, black pepper gravy, poached egg. MARCH steak salad romaine, nappa, radish, satsuma dressing, sesame breadcrumbs. coffee brioche french toast chicory creme anglaise, frosted pecans. APRIL spring onion and soft tofu scramble maitake mushrooms, kamut, garlic ‘aioli’, spring greens. coddled egg ramp pesto, grits, lamb sausage, grilled bread. MAY chamomile granola and yogurt vanilla poached rhubarb, golden raisins, basil. “the royale” (lula breakfast sandwich series) rhubarb glazed pork shoulder, spring onion creme fraiche, arugula and a sunny egg on house-made brioche. smoked salmon rillettes creme fraiche, asparagus, radish, toasted baguette. rye dutch baby pancake asparagus, bacon, hazelnut, parmesan, poached egg. little gem salad turnips, black quinoa, ricotta salata, cured egg, green garlic green goddess dressing. JUNE red rice salad chinese broccoli, garlic scapes, radicchio, peanuts, sunny egg. ginger brioche french toast sherry pastry cream, raspberries, candied citrus crumble. steak and eggs summer squash, mojo, green coriander, sunny eggs. JULY cucumber panzanella pecorino, grilled cucumber vinaigrette, lula garden herbs and flowers. ‘the royale’ (lula breakfast sandwich series) grilled chicken thigh, raclette, onion jam, black pepper aioli, farm egg on house-made focaccia. stone fruit and berries from klug farm goat cheese, buttermilk biscuit, buckwheat-sumac crumble. sweet corn and grits cherry tomatoes, tropea onions, smoked pasilla oil, parmesan, slow-cooked egg. AUGUST watermelon salad serrano ham, ricotta salata, sesame, black lime. charred tomatoes and ‘nduja bulgur salad, feta, pistachio, poached egg, grilled bread. zucchini bread french toast klug farm blueberries, caramel biscotti, sour cream. SEPTEMBER ricotta and grapes roasted peppers, tahini, thyme, seeded bread. ‘the royale’ (lula breakfast sandwich series) shrimp po’boy, green tomato chow chow, cabbage, fried shallots. OCTOBER gnocchi alla romana red kuri squash, maitake mushrooms, pepita crumble, sunny side egg. chicory salad pears, manchego, charred parsnip vinaigrette. NOVEMBER brioche french toast klug farm apples, white sesame granola, cardamom anglaise. pork and sweet potato hash charred cabbage, pear agrodolce, mustard, poached egg. california persimmons peanuts, yogurt, delicata squash, tatsoi. DECEMBER. tartine crab, pickled cauliflower, blood orange. duck rillette fig jam, whipped brie, cippolini, grilled sourdough.

JANUARY half white grapefruit candied seeds, lime zest. corned beef hash brussels sprouts, confit potatoes, tarragon, sunny side egg. banana bread french toast banana custard, caramelized pecans. olive oil poached sturgeon “niçoise” salad fingerling potatoes, hard boiled egg, olives, dandelion greens. salmon rillette sourdough toast, endive, mustard, blood orange. pozole red chile pork stew, masa dumplings, roasted squash, 60 minute egg, sour orange. smoked sturgeon and avocado toast pickled carrot, blood orange, radish. FEBRUARY steak and eggs brussels sprouts kimchi with pickled walnuts, crispy sweet potatoes, eric’s henry bain sauce, two sunny side eggs. lemon brioche french toast lemon curd, ricotta, white chocolate poppy seed streusel. MARCH “the royale” (lula breakfast sandwich series) slow roasted sweet potatoes, smoked blue cheese, griddled onion, calabrian chile, scrambled egg. spring onion rice porridge caramelized kale, crispy mushrooms, white sesame, 60 minute egg. fried smelts gribiche and spring herbs. APRIL white asparagus salad almond, sherry, duck prosciutto. cinnamon raisin french toast maple anglaise, cinnamon pecans. “the royale” (lula breakfast sandwich series) spring lamb meatballs, ramp relish, arugula, horseradish aioli, stracchino cheese. soft scrambled eggs, smoked blue cheese spring salad, radishes, pancetta, fig toast. MAY pork rillettes grilled ramps, mustard seed creme fraiche, semolina crackers. green garlic grits Klug Farm asparagus, maitake mushrooms, ricotta, 60 minute egg. short rib omelet nettles, white cheddar, watercress, spring onion vinaigrette, fig butter toast. salmon rillettes pistachio mousse, caper dust, sourdough. cornbread french toast rhubarb compote, whipped mascarpone, sweet corn crumble. pork belly and clams creamy parsnips, spring onion, sunny side egg, lovage, white ale. radish toast almond pesto, dried cherry jam, fromage forte. JUNE “the royale” (lula breakfast sandwich series) chicken tinga with spring onion salsa, jack cheese, refried beans, avocado, sunny side egg. snow pea and scallion crepe roasted maitake mushrooms, chinese broccoli, basil, sunflower. fig and burrata toast Penryn Farms first harvest figs, lula garden herbs, lavender honey. strawberry and plum salad crunchy buckwheat, basil, nasturtium, house made yogurt. JULY raspberry and peach salad crunchy buckwheat, basil, nasturtium, house made yogurt. trout rillettes pistachio mousse, caper dust, sourdough. summer frittata zucchini, goat sausage, cherry tomato, buttermilk dressing. duck prosciutto toast blueberry, caramelized whey, juniper. summer melons ricotta salata, lime, cashew dukkah, smoked olive oil. heirloom cucumber salad cumin, lula garden basil, caramelized whey. “the royale” (lula breakfast sandwich series) heirloom tomato, speck ham, fontina, sunny side egg, bibb lettuce, green coriander aioli on house made durum focaccia. summer nicoise olive oil poached swordfish, warm new potatoes, beans, cherry tomatoes, many herbs and greens, hard cooked egg, olive vinaigrette. AUGUST baba ganoush pickled eggplant, plum, black lime. succotash fresh shell beans, late summer vegetables, tomato broth, pumpkin seed, grilled bread, poached egg. cornbread french toast Klug Farm peaches, butterscotch, brown sugar pecans, lemon yogurt. SEPTEMBER cottage cheese and apples fennel, shiso, danish rye. chinese broccoli xo sauce, egg yolk, house made beef jerky. “the royale” (lula breakfast sandwich series) smoked pork loin, kale, winter squash mostarda, n’duja vinaigrette, sunny side egg. cornbread french toast Klug Farm plums, caramelized cinnamon creme anglaise, honey granola. shrimp and grits slab bacon, green tomato and tomatillo, creme fraiche, slow poached egg. OCTOBER pumpkin bread french toast Klug Farm pear, candied walnuts, orange-brandy pastry cream. black pepper spaetzle with winter squash maitake mushroom, creme fraiche, gouda, black walnut pesto, fried egg. Leaning Shed Farm cauliflower tempura batter, xo sauce, ramp vinaigrette. brussels sprouts and short rib cider glaze, pickled squash, crispy amaranth. autumn granola persimmon, apple, candied sesame, house made honey yogurt. NOVEMBER late harvest crepe spaghetti squash, trumpet mushrooms, fingerlings, basil aioli. prosciutto and persimmon salad Genesis Farm greens, creme fraiche, chestnut vinaigrette. brandade toast salt cod, radish, winter greens, sorrel, preserved lemon. gingerbread french toast Klug Farm tart cherries, french almonds, lemon creme fraiche. “the royale” (lula breakfast sandwich series) roast beef, caramelized sauerkraut, taleggio, horseradish mustard, sunny side egg. DECEMBER pozole guajillo broth, roasted pork shoulder, rancho gordo hominy, slow poached egg. celery root “lasagna”egg noodle, ricotta, grilled dates, swiss chard, sunny egg, ras el hanout. cioppino tomato-saffron broth, cod, squid, scallops, grilled sourdough. seafood chowder shellfish from George’s Bank, red snapper, celery root, green tomato oil.

JANUARY steak omelet hanger steak, charred almond romesco, salted turnips, sunchoke and salsify relish. warm duck and red cabbage salad winter citrus, rye and barley, red wine vinaigrette, soft boiled egg. hanger steak and eggs potato-sunchoke cake, winter root relish, charred almond sauce, sunny side eggs. pecan crusted brioche french toast sweet sour cream, golden apples, ginger creme anglaise. FEBRUARY honey wheat griddle cakes cranberry jam, sunflower seed granola, whipped cream cheese. pecan crusted brioche french toast sweet sour cream, golden apples, ginger creme anglaise. “the royale” (lula breakfast sandwich series) catalpa farm roasted lamb, provolone, sumac red onions, ramp gribiche, fingerling potato. chestnut polenta celery root, celery, swiss chard, parmesan, lime, soft boiled egg. frijoles charros braised pork belly, genesis farm pinto beans, rutabaga, cultured crema, slow poached egg, cabbage, corn tortilla. lemon streusel crusted brioche french toast raspberry jam, ricotta, lemon syrup. peanut butter griddle cakes honey peanuts, coconut custard, coconut honey caramel. MARCH “the royale” (lula breakfast sandwich series) beef short rib, cumin aioli, orange jam, aged cheddar, ‘watercress, farm egg on ciabatta. mixed grains and nettle custard creamed grains, braised nettles, preserved lemon cream, black walnut, salted turnip and radish, beech mushroom, soft boiled egg. macadamia nut crusted brioche french toast brown sugar roasted pineapple, sour cherry syrup. buckwheat pappardelle lamb bolognese, capers, marjoram, bianco sardo, sunny farm egg. rye griddle cakes butterscotch, vanilla creme fraiche, chocolate granola. APRIL fried red rice salad spring onion, yogurt-marinated chicken, chicories, hard cooked egg. caramelized brioche french toast bananas and coffee creme anglaise. MAY almond brioche french toast rhubarb compote, sour cream. overwintered sunchoke hash asparagus, spring onion sofrito, sunny farm egg, burrata, spring salad with sunflower seed vinaigrette. navy bean stew three sister’s garden beans, confit amish turkey, slow cooked egg, creme fraiche, lots of spring greens and herbs. graham cracker brioche french toast seedling farm cherry compote, sweet cream cheese anglaise. spring omelet klug farm asparagus, english peas, lamb belly, ricotta, basil, sourdough toast with chestnut butter. JUNE “the royale” (lula breakfast sandwich series) crispy pork cutlet, chile aioli, spring onion and cabbage slaw, queso cotija, farm egg. coconut crusted brioche french toast klug farm strawberries, greek yogurt. “nearly summer” a mix of braised hearty greens, sorrel cream, sugar snap peas, buttermilk biscuit, pickled rhubarb, soft boiled egg. pistachio crusted brioche french toast klug farm raspberries, white chocolate. brown sugar crusted brioche french toast klug farm cherries, vanilla creme fraiche, mexican chocolate. smoked whitefish cucumber and shishito pepper salad, house made pita. JULY roasted bulgur and eggplant sweet corn, basil, peaches, pine nut vinaigrette, ricotta salata. cornbread french toast plums, honey almonds, white chocolate custard. sopes verdes green chorizo, green tomato and cilantro pico de gallo, two poached eggs, creme fraiche. frittata green beans, smoked almond pesto, heirloom tomato, sourdough croutons, stracchino... and many lula garden herbs. melon and burrata pink peppercorn, lime, nasturtium. “the royale” (lula breakfast sandwich series) country pâté, gruyère, caramelized onion, sauce gribiche, frisée. omelet duck confit, new potatoes, arugula, cheddar and sourdough toast with nasturtium and savory cherry jam. romano beans and short rib nettles and swiss chard, 60 minute egg, marinated tomato, bone marrow polenta, citrus vinaigrette. AUGUST “the royale” (lula breakfast sandwich series) coffee rubbed pulled pork, black bbq sauce, pickled red cabbage, tomato jam, sunny egg. cornbread french toast mixed berries, sweet corn anglaise, coconut streusel. SEPTEMBER cornbread french toast peach compote, pecan granola, vanilla bean cane syrup. boudin blanc kohlrabi, mustard, stone fruit. frittata cauliflower, potatoes, housemade cheese, sweet pepper sofrito, green harissa. grain bowl bitter greens, wood grilled apple, celery, white cheddar, hazelnut vinaigrette, soft boiled egg. OCTOBER cornbread french toast blackberry plum compote, graham cracker streusel, spiced sour cream. genesis farm winter squash maple labna, serrano chiles, pumpkin seeds. mexican rice and seafood stew late summer tomato, grilled prawn, charred green onion escabeche, slow poached egg. cornbread french toast concord grape, caramelized white chocolate custard, peanut praline, white chocolate streusel. pumpkin bread french toast roasted pears, caramel, raisins, spiced walnuts. sweet potato and duck egg roasted onion, hominy, peanut vinaigrette, gouda, mole spices. NOVEMBER “the royale” (lula breakfast sandwich series) turkey leg confit, gruyere cheese, braised bacon, parsley salad, sourdough bread, sunny side egg. marinated brussels sprouts pears, sesame, egg yolk, crispy chicken cracklins. glazed pork shoulder and rice grits adobo roast carrots, turnips, carrot-pork broth, 60 min. egg. pumpkin bread french toast cranberry compote, vanilla mascarpone, gingerbread granola. DECEMBER gingerbread french toast mandarin anglaise, cinnamon apples, almond crunch. “the royale” (lula breakfast sandwich series) crispy chickpea patty, cilantro slaw, mandarin, ciabatta, sunny side egg.

JANUARY omelet beef sirloin, rapini, sunchokes, fried caper aioli, fingerling potato chips, parsley. smoked potato and botarga ricotta, grilled chicory, white balsamic butter. bread pudding french toast satsuma orange, white chocolate, vanilla cherry granola, chantilly cream. “jibarito benedict” smashed plantain, chorizo, nichols farm parsnips, escarole, hollandaise, 2 poached farm eggs. rutabaga gratin gruyere, green sorrel chimichurri, pine and hazelnut granola, maitake mushrooms, sunny side egg. “the (cuban) royale” (lula breakfast sandwich series) roast slagel farm pork neck, ham, swiss cheese, beer mustard, b & b pickles, scrambled egg. peanut butter griddle cakes banana custard, honey, peanut brittle, fresh bananas. FEBRUARY flatbread panzanella kholrabi, sunflower seed pesto, goat cheese, winter greens. winter farro and herb basted egg charred broccoli rabe, fennel, meyer lemon dressing, savory almond crumble. bread pudding french toast pretzels and chocolate, salted caramel, malted whipped cream. “the royale” (lula breakfast sandwich series) or, “2:30am @ the Veselka” beef short rib, beetroot ‘sauerkraut,’ swiss, hard cooked egg, russian dressing--on griddled rye. white pozole broadbent ham, 3 sisters farm hominy, spicy cabbage slaw, 60 minute egg, crispy tortillas. graham cracker griddle cakes roasted pear, maple walnuts, lemon curd. omelet rabbit leg, king trumpet mushroom, ricotta, cauliflower, maitre d’ butter. MARCH crispy celery root cake apple, celery, sheep’s milk ricotta, soft boiled egg, scallion sauce. half white grapefruit with candied seeds. bread pudding french toast brown sugar glazed pineapple, vanilla whipped cream, candied coconut. savory almond crepe jarlsberg cheese, sweet potato, lamb pancetta, grilled chicories, anchovy vinaigrette, sunny side egg. house made rye crackers with quark black currant, herb salad, hazelnut, candied squash. whole wheat griddle cakes candied pecans, caramelized white chocolate custard, whipped brown butter. three grain risotto farro, barley, wheat berries, morita chile, molasses, spring onion, stracchino, bread crumbs, slow poached egg. APRIL bread pudding french toast orange blossom, raspberry jam, pistachio crumble, creme fraiche. grilled romaine panzanella tangerine, walnut pesto, creamy dressing, lardo, cured egg. “the royale” (lula breakfast sandwich series) milk braised pork shoulder, sunny side egg, white cheddar, pecan and spring onion vinaigrette on an english muffin. coconut griddle cakes passion fruit caramel, granola, coconut creme anglaise. omelet roasted texas quail, jarlsberg cheese, sweet potato, almond, grilled chicories, anchovy vinaigrette. buckwheat granola white sesame, date, white grapefruit, goat’s milk yogurt. revueltos scramble of white asparagus, crawfish, sourdough, fingerling potatoes, caper-green garlic butter, aged gouda. spring onion and nettle tamales salsa roja, queso fresco, corn and white bean salad, avocado cream, soft boiled egg. MAY praline bread pudding french toast bananas, candied hazelnuts, coffee whipped cream. cornmeal and brown sugar griddle cakes klug farm rhubarb compote, white chocolate streusel, yogurt. omelet smoked sablefish, asparagus, fingerling potatoes, capers, creme fraiche. the royale” (lula breakfast sandwich series) crispy soft shell crab, white cheddar, ramp tartar sauce, arugula, farm egg, brioche bun, red onion. steak and eggs hanger steak, crawfish butter, klug farm asparagus, crispy quinoa, two sunny side eggs. butterscotch bread pudding french toast klug farm preserved cherries, bittersweet chocolate, buttered pecans. sourdough griddle cakes michigan strawberries, buckwheat graham crumble, sweet cream cheese. JUNE strawberries and ricotta cornmeal cracker, pickled green strawberries, honey gastrique, lula garden flowers. spanish tortilla andouille sausage, butter-poached radish, sugar snap peas, sheep’s milk feta. bread pudding french toast rosewater custard, rhubarb, vanilla syrup, oat crumble, white chocolate ganache. “the royale” (lula breakfast sandwich series) slow cooked pork loin, braised collards, smoked gouda, honey mustard, pickled peppers, and a sunny side egg on an english muffin. almond griddle cakes klug raspberries, almond streusel, sweetened sour cream. buckwheat granola 3 sisters oats, berries, pumpkin seed, greek yogurt. summer squash and farm egg house made garlic toast, sprouted rye berries, radicchio, rapini, hazelnut, honey vinaigrette. JULY lemon bread pudding french toast klug farm blueberries, whipped mascarpone, ginger snap cookie. malt griddle cakes klug farm peaches, brown sugar creme anglaise, crystallized walnuts. spanish tortilla klug farm peaches, speck, green olives, baby romaine, buttermilk dressing. bi bim bop grass fed beef, korean chile aioli, spiced peanuts, sundry summer pickles, sunny side egg. AUGUST cherry tomatoes and ricotta apricots, buttered pecans, birch syrup vinaigrette, ciabatta toast. new potato hash sweet corn, roasted peppers, green coriander, queso cotija, sunny side egg, squash blossom vinaigrette. honey-goat cheese bread pudding french toast apricots, cornmeal streusel, blackberry coulis. “the royale” (lula breakfast sandwich series) maple braised bacon, heirloom tomato, arugula, cabot cheddar, sunny side egg, celery leaf pesto on house made focaccia. buckwheat griddle cakes blueberry compote, white chocolate streusel. peanut butter bread pudding french toast klug farm raspberries, molasses creme anglaise, peanut butter cookie crumble. heirloom tomato and melon salad summer herbs, sprouted rye berries, speck ham, buttermilk. cornmeal griddle cakes plum compote, ginger custard, honey granola. SEPTEMBER cauliflower and gruyere frittata roasted market vegetables, peach and calabrian chile vinaigrette. lamb sausage ‘perlou’ mixed grains and wild rice, braised carrots and roasted onion, padron chimichurri, sunny side egg, shrimp and smoked tomato cream. the royale” (lula breakfast sandwich series) tomato braised chicken thigh, stracchino cheese, ciabatta, eggplant and sweet pepper caponata, sunny egg. brown sugar griddle cakes klug farm fried apples, caramelized seeds, caramel sauce. almond bread pudding french toast klug farm peaches, creme frache, crystallized almonds. butternut squash and sweet potato hash braised pork shoulder, white cheddar curds, black olive tapenade, two sunny eggs, swiss chard. OCTOBER milk chocolate bread pudding french toast raspberry compote, whipped mascarpone, pistachio crumble. rye griddle cakes concord grape preserves, brown sugar roasted pears, goat cheese custard. autumn noodle bowl spaghetti squash, parsnips, pickled chiles, fried leeks, slow poached egg, tomatillo broth. pumpkin bread pudding french toast gianduja fudge, toasted hazelnuts, coffee streusel. end of summer radishes brillat savarin, plum, cornmeal cracker, espelette. “the royale” (lula breakfast sandwich series) sweet capicola, emmental swiss cheese, mustard aioli, brussel sprout slaw, farm egg, kaiser bun. oatmeal griddle cakes klug farm cranberry compote, white chocolate anglaise, coconut granola. omelet braised pork shoulder, sweet potato, arugula, french feta, red wine agrodolce, house made sprouted rye toast with apple butter. NOVEMBER vanilla bread pudding french toast roasted local apples, caramel crunch, cider curd. cornmeal fried green tomato sweet potato polenta, stracchino, spaghetti squash, roasted chiles, two poached eggs. banana griddle cakes fresh bananas, dulce de leche, candied walnuts. omelet swan creek duck leg, balsamic, ricotta, duck fat fingerling potatoes, housemade seeded wheat toast with fig and molasses butter. red pozole braised pork shoulder, 3 sisters hominy, fermented black bean crema, corn tortilla, pickled chiles, 60 minute egg. apple and radicchio salad barley syrup, sweet potato, sumac, mascarpone, pork fat pecans. farmer’s cheese cranberry compote, toasted seeds, rye crisps. DECEMBER coconut bread pudding french toast klug farm cherry compote, sweetened coconut, butterscotch. green pozole braised pork shoulder, 3 sisters hominy, pepitas, lime, avocado crema, slow poached egg, winter radish. creamed red lentils whey and honey glazed winter squash, smoked shallots, honey crisp apple, soft boiled egg, salted cabbage. baked cannelloni celery root, guanciale, sunflower seed, sage, sunny side egg. banana griddle cakes fresh bananas, dulce de leche, candied walnuts. chocolate chip griddle cakes chestnut cream, chocolate streusel, honey and orange syrup. wild salmon and rye toast cured atlantic salmon, housemade rye sourdough, radish, creme fraiche, winter citrus.

JANUARY dried cherry sour cream coffee cake with cherry jam. cream cheese stuffed french toast with vanilla bean, creme anglaise, and rhubarb fool. creamy Anson Mills grits and pan roasted hanger steak with chestnuts, white bean, sunny side eggs, and gremolata. strada with apple, butternut squash, leeks, golden raisins, and goat cheese, with Werp Farm lettuces and fresh fruit. crispy seafood crepe with celery root ragout, fennel, poached eggs, and meyer lemon hollandaise. sweet potato and chihuahua enchiladas with black beans, braised cabbage, smoked ham hock, mole, and scrambled eggs. sweet corn cakes with preserved nectarines and clotted cream. omelet with salsify, black olives, pesto, and feta. raspberry cream cheese danish. custard stuffed french toast with concord grape and peanut butter chantilly cream. creamy Anson Mills polenta and housemade goose sausage with mushroom and leek ragu, poached eggs, and grana. strada with Slagel Farm ham, chestnuts, gruyere, and spinach. pan roasted hanger steak with celery root puree, grilled escarole, sunny side eggs, and bearnaise. pozole ‘amarillo’ - butternut squash and hominy stew with cabbage, crispy tortillas, creme fraiche, spiced pepitas, and scrambled eggs. cinnamon griddle cakes with Klug Farm peach jam, streusel, and peach fool with preserved nectarines and clotted cream. tartine of smoked trout, pancetta, white bean, hard boiled eggs, mustard aioli, with a side of chilled lentils. omelet with artichoke hearts, arugula, pine nuts, and whipped goat cheese. buttermilk and chocolate chip scone. apple stuffed french toast with oat anglaise, cinnamon syrup, and streusel. Anson Mills polenta with garlic lamb sausage, poached eggs, baked ricotta, fig, and san marzano tomatoes. strada with sweet peppers, feta, swiss chard, leeks, and sage. smoked ham, chestnut, and cranberry sourdough bread pudding with truffle hollandaise and sunny side eggs. baked chilaquiles with poblano braised chicken, pumpkin seeds, parsnips, pepitas, and scrambled eggs. sweet brown rice porridge with apricot, mascarpone, and hazelnuts. sturgeon gravlax with housemade yogurt, fennel, blood orange, soft boiled egg, and olive oil cracker. french omelet with boudin blanc, creamy leeks, breadcrumbs, sorrel, and chevre. honey ricotta croissant. milk chocolate custard stuffed french toast with Klug Farm cherry jam. omelet with pork belly, black garlic, cilantro, and butternut squash ‘kimchi’. winter root vegetable hash with sourdough croutons, hard boiled egg, capers, sage, and black walnut ailoli. strada with caramelized onion, smoked pork raclette, spinach, and sweet peppers. creamy seafood grits with fennel, golden raisins, winter herbs, and sunny side eggs. cazuela with red chile braised pork shank, Nichols Farm potato, crispy tortillas, jack cheese, avocado, poached eggs. pecan and orange griddle cakes with citrus marmalade, and grand mariner diplomat cream. wild mushroom and tapenade quiche tart with a side of chilled baby beets, blood orange, and chevre. pear and vanilla custard stuffed danish. ricotta stuffed french toast with Klug Farm plum, toasted meringue, ricotta creme anglaise, and plum butter. omelet with boudin blanc, green olives, leeks, and blue cheese. duck confit, raclette, and potato crepe with 60 minute egg, braised cabbage and apples, creme fraiche and brown butter hollandaise. strada with butternut squash, salsify, cipollini, gorgonzola, and sage. skillet cornbread and braised greens with house cured ham, parmesan cream, fennel, and sunny egg. hominy and wild mushroom cazuela with braised pork shank, crispy tortillas, jack cheese, pickled ramps, avocado, and poached eggs. peanut butter pancakes with concord grape preserves, candied peanuts, and milk chocolate chantilly cream. blood orange and beet winter salad with hard boiled egg, frisée, marcona almonds, parmesan, and black olive vinaigrette. FEBRUARY pecan streusel scone with apricot brandy conserva. cinnamon custard stuffed french toast with apple cherry compote, apple jelly, and cinnamon creme anglaise. omelet with wild mushrooms, kabocha squash, whipped brie, and pear. braised Swan Creek Farm brisket with 60 miinute egg, potato latkes, spicy rapini, and horseradish creme fraiche. strada with tapenade, roasted peppers, leeks, and french feta. bi bim bop with housemade kimchi, winter pickles, sunny side egg, steamed rice, and crispy pork shank. creamy Anson Mills polenta with poblano salsa verde, black beans, poached eggs, queso fresco, pickled ramps, and watercress. lemon poppyseed pancakes with last summer’s strawberry jam and meyer lemon curd. grilled olive oil flatbread with house cured ham, gruyere, green olives, arugula, and chopped egg. almond tea cake with plum butter. milk chocolate stuffed french toast with blackberry jam and rosehip creme angliase. omelet with Slagel Farm lamb, oil cured capers, arugula, breadcrumbs, feta, and smoked cherry pepper aioli. seafood and mascarpone crepe with sweet potatoes, braised fennel and almonds, sunny side egg, and black truffle hollandaise. strada with kind oyster mushrooms, roasted cipollini onions, sage, and ricotta salata. pan roasted pork sausage and Anson Mills polenta with 60 minute egg, rapini salsa verde, arugula, and parmesan. winter squash and chestnut tostadas with charred green onions, crispy tortillas, jack cheese, avocado, black beans, and poached eggs. ginger spice pancakes with cranberry compote and orange curd. duck rillettes with grilled sourdough, hard boiled egg, frisée, apples, gruyere, and dijon vinaigrette. rhubarb and cream cheese danish. butterscotch custard stuffed french toast with pecan creme anglaise, streussel, and apricot conserve. omelet with duck confit, rapini, ricotta, brioche, and sage. buttermilk biscuit with creamed collard greens, sunny side eggs, king trumpet mushrooms, and black truffle butter. strada with roasted leeks, goat cheese, spinach, and butternut squash. pottsville scrapple with sweet braised cabbage and prunes, poached eggs, golden turnips, and maple hollandaise. red chile braised lamb stew with 60 minute egg, pickled winter carrots, cardamom, and queso fresco. sourdough blini with chocolate diplomat cream and sour cherry jam. persimmon, pear, and la quercia prosciutto salad with fennel, almond, and spiced honey. cinnamon swirl coffee cake. sweet ricotta stuffed french toast with red plum jam and meyer lemon curd. omelet with hen of the woods mushrooms, red onion, whipped goat cheese, and black currant honey. corned beef hash with 60 minute egg, horseradish aioli, watercress, and grilled cornbread. strada with stinging nettles, leeks, ricotta, and sage. Slagel Farm veal bratwurst with giardiniera, grainy mustard, grilled flatbread, and a sunny side egg. baked chilaquiles with red child braised pork shank, black beans, aovcado crema, pumpkin seeds, and poached eggs. almond pancakes with raspberry-peach jam and toasted almond anglaise. duck breast and artichoke tartine with marinated white beans, hard boiled eggs, dijon, and frisée.

JANUARY black currant scone with tangerine marmalade. mascarpone stuffed brioche french toast with klug farm apricot preserves and meyer lemon creme anglaise. prosciutto di parma eggs ‘benedict’ with brussels sprouts, balsamico, hollandaise, and poached eggs on sourdough. omelet with rushing waters smoked trout, ricotta, pickled green beans, and soft herbs. strada with spicy eggplant, sweet peppers, goat cheese, mixed greens, and fresh fruit. braised pork and beans over cream anson mills grits, serrano chiles, scrambled eggs, pickled peppers, and cumin crema. winter vegetable and braised chicken farrotto with cardoons and frisee, poached eggs, pickled ramps, and grilled bread. almond-ricotta pancakes with preserved klug farm raspberries, macaroon crumble, and raspberry mousse. caramelized onion, bacon, and fingerling potato tart with frisee salad and a sunny side farm egg. banana sour cream coffee cake with pecan caramel butter. lemon curd stuffed brioche french toast with klug farm blueberry syrup and lemon cream. spanish chorizo eggs ‘benedict’ with sweet pepper tapenade, hollandaise, and poached eggs on sourdough crostini. omelet with brussels sprouts, sheep milk cheese, saba, and soft herbs. strada with duck confit, gruyere cheese, spinach, shallot, mixed greens, and fresh fruit. winter vegetable quesadilla with refried beans, scrambled eggs, pickled cabbage, chipotle crema, and cilantro. buttermilk biscuits and sausage gravy with braised mustard greens and sunny side eggs. oatmeal pancakes with quince-apple compote, caramel sauce, and cinnamon whip cream. parma prosciutto and grana quiche tart with apricot cherry chutney, frisee, and creme fraiche. black raspberry buckle with cashew praline butter. apple compote stuffed brioche french toast with maple cream, apple butter, and oatmeal streusel. house made black pepper and herb pork sausage eggs ‘benedict’ with pickled asparagus, dijon hollandaise, and poached eggs on sourdough crostini. omelet with roasted parsnip, blue cheese, garlic, and arugula. strada with prosciutto di parma, tomato, grana, and balsamico; with werp farm baby lettuces and fresh fruit. rushing waters trout with winter vegetable ‘caldo’ with ancho chile, rice, scrambled egg, pickled carrot, and avocado. gunthorp farm chicken fricassee with buttermilk biscuit and sunny side eggs. peanut butter pancakes with concord grape jelly and chocolate sauce. king trumpet mushrooms, swiss chard, and gruyere crepe with poached farm egg, chicories, and tomato marmalade. blueberry sweet roll with house made preserves and lemon butter. chocolate custard stuffed brioche french toast with red and yellow cherry preserves and pecan chantilly cream. smoked rainbow trout eggs ‘florentine’ with spinach, pine nut relish, hollandaise, and poached eggs on sourdough crostini. omelet with bone marrow croutons, swiss chard, sage, and pecorino. strada with blue cheese, roasted parsnip, caramelized onion, arugula, and preserved sungold tomato; with werp farm greens and fruit. shrimp and grits with sunny side eggs, soft herbs, pickled ramps, and fennel soffritto. ‘pozolo verde’ – gunthorp farm chicken and hominy stew with tomatillos, pickled cabbage, crispy tortillas, and scrambled eggs. arborio rice porridge with tangerine and pomegranate broth. house cured pancetta and marinated feta flatbread with preserved peaches, roasted shallots, and arugula. FEBRUARY white chocolate coffee cake with klug farm brandied cherries. ricotta custard stuffed brioche french toast with pistachio anglaise and apricot syrup. pork confit eggs ‘benedict’ with picholine olives, fennel, sauce choron, and poached eggs on sourdough crostini. omelet with creamed stinging nettles, grana, and brioche croutons. strada with rapini, hot peppers, wild leeks, mozzarella and white anchovy; with werp greens and fruit. braised gunthorp farm chicken tacos with cilantro, borracho beans, cumin rice, pickled radish, and scrambled eggs. white fish hash with winter root vegetables, brussels sprouts, sunny side wggs, and pickled ramp aioli. lemon poppyseed pancakes with strawberry preserves, rhubarb confit, and limoncello zabaglione. pecorino and onion quiche tart with serrano ham, watercress, and pear butter. apple cinnamon muffin with oatmeal streusel and apple jelly. sweet pumpkin and cranberry brioche bread pudding with walnut anglaise and cranberry compote. tomato and fennel eggs ‘florentine’ tarragon, pine nuts, hollandaise, and poached eggs on rye crostini. omelet with celery root, dates, blue cheese, and roasted shallots. strada with stinging nettles, pecorino, oil cured olives, and ramps; with werp farm greens and fruit. shrimp, scallion, and potato enchiladas with refried black beans, jicama and radish salad, scrambled eggs, and ancho salsa. braised pork belly with anson mills grit cakes, collard greens, pickled green tomatoes, and sunny side eggs. ricotta pancakes with raspberry-peach preserves, sliced peaches, raspberry coulis, and whipped cream. rye tart with pancetta, parmesan, melted leeks, watercress, sherry vinaigrette, and apricot chutney. apricot and almond scone with klug farm apricot preserves. spiced apple stuffed brioche french toast with calvados creme anglaise, creamy caramel, and toasted hazelnuts. rushing waters trout eggs ‘florentine’ with pickled green tomatoes, arugula, hollandaise, and poached eggs on sourdough crostini. omelet with brussels sprouts, pecorino, roasted garlic, and balsamico. strada with house made pancetta, roasted shallots, spinach, and ricotta; with werp greens and fruit. ancho braised chicken tostada with refried beans, pickled cabbage, coriander crema, and scrambled eggs. jamison farm lamb stew with cornbread and sunny side eggs. sweet arborio rice ‘porridge’ with strawberry broth, slow poached pineapple, and lemongrass. rapini and red onion quiche tart with grana, pickled ramps, and chicories. watercress, sherry vinaigrette, and apple chutney. lemon poppyseed pound cake with tangerine marmalade. milk chocolate stuffed brioche french toast with peanut butter mousse and concord grape syrup. house made rabbit sausage eggs ‘benedict’ with choucroute, caraway hollandaise, and poached eggs on sourdough crostini. french omelet with crispy sweetbreads, brown butter quince, creamy leeks, and chanterelles. strada with winter root vegetables, comte, and wild leeks; with werp greens and fruit. braised short ribs sopes with chipotle crema, escarole, pickled red onion, scrambled eggs, and black beans. gunthorp farm pork shoulder with farro, spicy tomato broth, poached eggs, watercress, and grilled bread. sweet white corn griddle cakes with raspberry preserves and sabayon. soft boiled farm egg and house made pancetta with toasted brioche, pickled blueberries, and frisee. MARCH sour cream coffee cake with klug farm strawberry preserves.rhubarb preserve stuffed brioche french toast with pistachio diplomat cream and candied pistachio. braised goat eggs ‘benedict’ with celery root puree, pickled ramps, hollandaise, and poached eggs on sourdough crostini. omelet with fromage d'affinois, shallots, dates, and soft herbs. strada with roasted garlic, sunchokes, melted leeks, and arugula; with werp greens and fruit. pozole verde – gunthrop farm chicken and hominy stew with scrambled eggs, lime crema, crispy tortillas, and cilantro. pan seared whitefish with pearl barley risotto, sunny side eggs, and pickled ramp aioli. ricotta pancakes with lemon-thyme anglaise and lemon curd. marinated feta, apricot chutney, and serrano ham flatbread; with watercress, poached farm egg, and sherry vinaigrette. orange and currant scone with tangerine marmalade and lemon butter. key lime stuffed brioche french toast with white chocolate anglaise, whip, and raspberry coulis. egg ‘florentine’ with lake superior whitefish, arugula, roast tomato, sorrel hollandaise, and poached eggs on a sourdough crostini. omelet with ricotta salata, red onion, olive tapenade, and roasted peppers. strada with pork sausage, rapini, and mozzarella cheese; with werp greens and fruit. winter vegetables and chicken fricassee with buttermilk biscuit and sunny side eggs. chilaquiles with ancho salsa, scrambled eggs, pickled carrots, queso fresco, and pinto beans. whole wheat walnut pancakes with candied walnuts, blueberry compote, and whipped mascarpon. goat cheese and pickled ramp quiche tart with serrano ham, radish, hoophouse greens, pear, and sherry vinaigrette. cinnamon tea cake with almond streusel and caramel butter. cream cheese stuffed brioche french toast with chocolate custard, mocha syrup, and preserved cherries. roasted winter root vegetables eggs ‘florentine’ with roasted garlic, poached eggs, wilted spinach, and bearnaise on sourdough crostini. omelet with sunchokes, cipollini onions, comte, and soft herbs. strada with smoked trout, preserved lemon, mascarpone, and arugula; with werp greens and fruit. crispy pork belly with biscuits, country gravy, collard greens, and sunny eggs. yellow corn griddle cakes with black beans, poblano crema, jicama slaw, and scrambled eggs. winter citrus and isreali couscous ‘porridge’ with honey tangerine broth. buckwheat tart of pancetta, raclette, and ramps with cherry mostarda , poached egg, and watercress salad. rhubarb cream cheese coffee cake with cardamom icing. hazelnut custard stuffed brioche french toast with blackberry preserves and frangelico zabaglione crispy serrano ham egg benedict with grilled spring onion, arugula, hollandaise, and poached eggs on sourdough crostini. omelet ‘au gratin’ with smoked pork, cabbage, sage, raclette, and olive oil bread crumbs. strada with feta, marinated tomato, black olive, and swiss chard; with werp greens and fruit. savory buckwheat crepe filled with white asparagus, mustard greens, and farro; with poached eggs and smoked gouda. sweet cornmeal griddle cakes with preserved peaches and creme fraiche. bruschetta of fried sardines and ‘sauce gribiche’ with werp greens and radishes. raspberry-pear danish with house made preserves. concord grape jelly stuffed brioche french toast with whipped ricotta and champagne poached grapes. sauteed arctic char eggs ‘florentine’ with fennel salad, dill hollandaise, and poached eggs on potato pancakes. omelet with braised gunthorp farms chicken, spring onion, ricotta salata, and balsamico. roast pork sausage with escarole, white beans, dijon, grilled bread, and poached eggs. strada with hen of the woods mushrooms, spinach, roasted shallots, and comte; with werp greens and fruit. flank steak with green garlic tomato polenta, scrambled eggs, poblano ‘pico’, and cumin crema. marinated artichoke, white asparagus, and fava bean salad with a soft boiled egg, smoked pine nuts, pecorino, and toasted brioche. APRIL lemon pound cake with creme fraiche and basil. cajeta custard stuffed brioche french toast with poached quince and sweet whipped chevre. eggs ‘florentine’ with white anchovies, tapenade, marinade tomatoes, hollandaise, and poached eggs on sourdough crostini. fried potato and bacon omelet with gruyere and grilled ramps. strada with spinach, white asparagus, fresh herbs, and ricotta salata; with werp greens and fruit. red wine braised brisket with blue cheese potato gratin, sunny side eggs, and celery-radish slaw. ‘huaraches’ with gunthorp farms pork shoulder, guajillo salsa, scrambled eggs, black beans, lime crema, and sauteed peppers and onions. white chocolate pancakes with raspberry preserves and raspberry whipped cream. roasted grape and rosemary focaccia with harb boiled farm egg, sliced serrano ham, fennel, and baby mustard greens. blackberry muffin with raspberry preserves and lemon butter. mascarpone stuffed brioche french toast with rhubarb preserves and whipped cream. corned beef eggs ‘benedict’ with choucroute, hollandaise, and poached eggs on rye crostini. omelet with marinated feta, pine nuts, black olives, and hoophouse oregano. strada with house cured pancetta, ramps, and peas; with werp greens and fruit. ‘croque madame’ – slagel farms smoked ham, raclette, and fig mustard on brioche with sunny side eggs and spring vegetable salad. fish tacos with pickled cabbage, scrambled eggs, queso fresco, refried beans, and chipotle crema. peanut butter pancakes with chocolate ganache and concord grape jelly. spring onion, verpa morel, and stinging nettle tart with ricotta and poached farm egg. dried cherry and almond scone with yellow cherry jam. ricotta stuffed brioche french toast with plum butter and preserves. flank steak egg ‘benedict’ with grilled red onions, herbed hollandaise, and poached eggs on sourdough crostini. omelet with ramps, maitake mushrooms, gorgonzola, and spinach. strada with prosciutto, marinated tomato, green olives, and arugula; with werp greens and fruit. spring vegetable and braised gunthorp chicken farrotto and sunny side eggs. green garlic and chihuahua cheese ‘sincronizada’ with black beans, scrambled eggs, pickled vegetables, and cumin crema. anson mills oatmeal pancakes with apple compote, vanilla anglaise, caramel, and cinnamon chantilly cream. house made english muffins with garlic aioli, smoked ham, raclette, and a fried egg with spring vegetable salad. house made plum preserve and cream cheese danish. mascarpone stuffed brioche french toast with walnut creme anglaise and concord grape from klug farm. eggs ‘florentine’ on crispy whitefish cakes, with green olive tapenade, poached eggs, and wilted dandelion greens. omelet with nettles, braised chicken, pecorino romano, and ramps. strada with bacon, potato, roasted garlic, and arugula; with werp farm lettuces and fresh fruit. open faced braised pork and egg sandwich with pickled vegetables, scrambled eggs, queso fresco, and smoked tomato salsa. sweet lemon israel couscous ‘porridge’ with creme fraiche and basil. grilled ramp and white asparagus tart with herbed goat cheese, watercress, and sunny side farm egg. MAY vanilla pound cake with yellow plum preserves. raspberry ricotta brioche ‘pain perdu’ with house made raspberry preserves and vanilla bean anglaise. whitefish boudin blanc eggs ‘florentine’ with radish, caperberries, and dill hollandaise on sourdough crostini. asparagus omelet with ricotta salata, tarragon, and balsamico. strada with bacon, roasted shallots, great hill blue, arugula; with werp farm lettuces and fresh fruit. swan creek farm flank steak with creamy polenta, grilled asparagus, romesco, and sunnyside eggs. chicken tostada with refried beans, jicama slaw, scrambled eggs, queso fresco, and guajillo salsa. sweet cornmeal pancakes with rhubarb, champagne sabayon, and shortbread. duck liver mousse with crispy flatbread, hard boiled farm egg, rhubarb mustard, and watercress. black currant and blueberry scone with lemon butter. cream cheese stuffed brioche french toast with milk chocolate diplomat cream and white chocolate. flank steak eggs ‘benedict’ with arugula, poached eggs, and green peppercorn hollandaise on garlic crostini. smoked whitefish omelet with brioche croutons, soft herbs, and mascarpone. strada with green garlic, asparagus, and goat cheese; with werp farm lettuces and fresh fruit. spring vegetable hash with spicy aioli, crispy tortillas, scrambled eggs, and tomatillo salsa. duck fat drop biscuit and duck sausage gravy with braised mustard greens and sunny side eggs. sweet bourbon-maple griddle cakes with candied cashews, creamy caramel, and marshmallow cream. buckwheat and herbed ricotta crepes with poached egg, pickled rhubarb, and baby mustard greens. chocolate chip scone with chantilly cream. custard stuff brioche french toast with toasted pecan creme anglaise and salted butterscotch. eggs ‘benedict’ with tomato braised pork shoulder, green olives, arugula, poached eggs, and dijon hollandaise on sourdough crostini. grilled asparagus omelet with marinated feta, red onion, and oregano. strada with rapini, spring onions, garlic, and ricotta; with werp farm lettuces and fresh fruit. shrimp and halibut ‘escabeche’ with black beans, poblano rice, crispy tortillas, scrambled eggs, and crema. gunthorp farm smoked ham with spoonbread, asparagus, sunny side eggs, sweet corn, peas, and young onions. fried chicken liver and fava bean crostini with summer savory and gribiche. cinnamon swirl coffee cake with vanilla creme anglaise. lemon poppyseed and mascarpone stuffed brioche french toast with mascerated strawberries and lemon curd. spring vegetable eggs ‘florentine’ with asparagus, nettles, morels, poached eggs, and pickled radish hollandaise on sourdough crostini. omelet with fava beans, pecorino, fresh mint, and brioche croutons. strada with roast pork, roasted shallots , picholine olives, and baby cavolo nero; with werp farm lettuces and fresh fruit. meatloaf with onion gravy, mashed potatoes, sunny eggs, and buttery peas and carrots. pozole verde – tomatillo, chicken, and hominy stew with tomatillos, scrambled eggs, cumin crema, pickled cabbage, and crispy tortilla. anson mills toasted oat ‘porridge’ with dried cherries, stewed rhubarb, sweet cream, and pistachio. gruyere and onion quiche tart with duck breast, braised fennel, and lamb’s quarters. JUNE pecan sticky buns with salted butter. almond custard stuffed brioche french toast with milk chocolate creme anglaise and almond-brownie streusel. pan seared alaskan halibut eggs ‘florentine’ with snap peas, poached eggs, and caper hollandaise on sourdough crostini. strada with marinated tomato, green garlic, herbed ricotta, and arugula; with werp farm lettuces and fresh fruit. omelet with duck breast, butter braised celery, baby turnips, and dijon duck jus. scarlet ricotta beans and ‘dirty’ rice with spicy pork sausage, red eye gravy, sunny side eggs, and baby mustard greens. sweet ricotta pancakes with mick’s strawberries and stewed rhubarb. gunthorp farms chicken tostada with ancho salsa, cilantro crema, scrambled eggs, refried pinto beans, and pickled asparagus. grilled klug farm asparagus with la quercia speck, grilled bread, watercress, and soft boiled farm egg. cream cheese coffee cake with yellow plum preserves. rhubarb compote stuffed brioche french toast with sweetened sour cream and oatmeal streusel. house-made pancetta eggs ‘benedict’ with living waters farm tomatoes, poached eggs, and green garlic hollandaise on sourdough crostini. strada with klug farm asparagus, gruyere, roasted shallots, and nettles; with werp farm lettuces and fresh fruit. omelet with brandade, oven-dried tomatoes, balsamico, and basil. ham hock and potatoes o’brien with horseradish aioli, sunnyside up eggs, and mustard greens. peanut butter pancakes with klug farm strawberries and peanut butter mousse. three sisters garden corn tamales with poblano salsa, jalapeno crema, scrambled eggs, black beans, and jicama-asparagus slaw. flatbread with roast duck, local sheep’s milk cheese, pickled rhubarb, radish, purslane, and poached farm egg. morning glory muffin with walnuts, apricots, and cream cheese icing. white chocolate custard stuffed brioche french toast with klug farm strawberries and chantilly cream. english pea and bacon eggs ‘benedict’ with pea vines, mascarpone, poached eggs, and hollandaise on sourdough crostini. strada with living waters tomatoes, soppressata, green olives, arugula, and basil; with werp farm lettuces and fresh fruit. omelet with asparagus, pickled green garlic, maitakes, and ricotta cheese. bi bim bop with pickled baby turnips, asparagus, sesame greens, sunny sides, and ginger miso sauce. oatmeal pancakes with almond creme anglaise, oatmeal streusel, and stewed rhubarb. slagel farm pork tacos with pasilla salsa, borracho beans, roasted cabbage, crema, scrambled eggs, and pickled red onions. gunthorp farms chicken liver mousse tart with onion marmalade, frisee, fava beans, and hard boiled farm eggs. JUNE klug farm raspberry roll with ginger butter and icing. dark chocolate stuffed brioche french toast with poached bing cherries, ganache, and chantilly cream. summer squash eggs ‘florentine’ with marinated feta, poached eggs, tomato conserva, and hollandaise on sourdough crostini. smoked wisconsin trout omelet with english peas, cream cheese, pickled spring onion, and basil. strada with nichols farm cauliflower, grafton cheddar, and bacon; with werp farm lettuces and fresh fruit. duck confit crepes with poached eggs, wheat berries, baby carrots, and pleasant ridge reserve cheese. guajillo braised chicken huaraches with black beans, scrambled eggs, pickled cabbage, queso fresco, and romaine. carnaroli rice ‘porridge’ with mick’s blueberries, mascarpone, and lemon balm. quiche tart with la quercia speck, prairie fruits farm chevre, arugula, and pickled blueberries. klug farm blueberry muffins with lemon butter. ricotta stuffed brioche french toast with raspberries and vanilla creme anglaise. eggs ‘florentine’ with la quercia speck, buttered asparagus, arugula, poached eggs, and hollandaise on sourdough crostini. omelet with chopped marinated steak, french feta, spring onions, and green harissa. strada with summer squash, spinach, roasted red peppers, and wisconsin ‘parmesan’; with werp farm lettuces and fresh fruit. black kale and roast pork pozole with scrambled eggs, crispy tortillas, cilantro crema, and pickled cabbage. crispy lake perch with roasted baby beets, green garlic aioli, pea tendrils, and hard cooked eggs. pecan pancakes with farm sweet cherries and candied pecans. house made ricotta and squash blossom crostini with baby fennel, fava beans, mint and purslane NOVEMBER preserved peach danish. custard stuffed brioche french toast with slow poached apples, calvados, hazelnuts, and vanilla creme anglaise. fried skillet bread and crispy pork with sunnyside farm eggs, braised cabbage, rosemary butter. and roasted apple. strada with roast peppers, broccoli, onion, and brie; with werp farm lettuces and fresh fruit. house made merguez – north african lamb sausage with pine nut filo, cauliflower, dates, soft herbs, and hard boiled egg. omelet with jerusalem artichoke, black kale, green olives, and whipped goat cheese. poblano, pumpkin, and jack quesadillas with marinated black beans, scrambled eggs, avocado, clove creme fraiche, and mole amarillo. ginger spice griddle cakes with cranberries, white chocolate, and chantilly cream. chorizo, leek, and chestnut spanish tortilla with a salad of chilled lentils, beets, and sherry vinaigrette. klug farm blueberry scone with cinnamon streusel. eggs ‘florentine’ with smoked trout, capers, green olive ‘salsa verde’, with meyer lemon hollandaise on sourdough crostini. crispy pork belly with brussels sprouts, smoky mustard greens, anchovy butter, pecans, and a fried egg. strada with sweet parsnips, brie, spinach, and roasted garlic; with werp farm lettuces and fresh fruit. pozole ‘amarillo’ – winter squash and hominy stew with braised chicken, cauliflower, crispy tortillas, scrambled eggs and sage. omelet braised duck, creamy leeks, spinach, goat cheese, and dates. malted griddle cakes with raspberry compote, milk chocolate, diplomat cream, and malt creme anglaise. onion confit, arugula, and taleggio tart with a salad of green apple, celery, celery root, marcona almond, and cardamom. klug farm mutsu apple spice cake. custard stuffed brioche french toast with cranberries and white chocolate. stinging nettle and ricotta polenta with arugula, black olive, a poached farm egg, and pine nut hollandaise. strada with swiss chard, wild mushrooms, celery root and blue cheese ; with werp farm lettuces and fresh fruit. house made cotechino – winter pork sausage with a ragu of nichols farm potatoes, smoked trout, parsnips, and hard boiled egg. omelet with duck confit, leeks, brandied cherries, goat cheese, and brown butter bread crumbs. date and chestnut sopes with black beans, jack cheese, marinated brussel sprouts, scrambled eggs, avocado, and pasilla sauce. pear pancakes with toasted hazelnuts, caramel, poached pears, and cinnamon chantilly cream. prosciutto, fromage forte, and fig panino with a salad of market arugula, roasted beets, and pistachios. cinnamon roll with cream cheese icing. apple spice bread pudding with oatmeal streusel, apple compote, and oatmeal creme anglaise. white cornmeal and pork scrapple with cider braised cabbage, sunnyside eggs, sage, hollandaise, and smoked pear. strada with broccoli, butternut squash, melted red onion, and aged vermont cheddar; with werp farm lettuces and fresh fruit. duck confit, arugula, sweet potato crepe with a poached farm egg, mission figs, hazelnuts, and creme fraiche. omelet with red poblano peppers, grilled mushrooms, goat cheese, and cilantro pesto. ancho braised short rib sopes with black beans, jack cheese, roasted winter squash, scrambled eggs, and spiced pepitas. pecan pancakes with white chocolate, praline, and chantilly cream. fried egg sandwich on rye with smoked trout cream cheese, pickles, winter spinach, horseradish aioli, and a side of german potato salad DECEMBER xmas stollen with spice butter. milk chocolate bread pudding with last season’s sweet cherries and mocha diplomat cream. seafood gratin with scalloped potatoes, roasted ramps, poached egg, brown butter breadcrumb, and lobster aioli. strada with apple, white cheddar, pecan, spinach, and white truffle, with werp farm lettuces and fresh fruit. winter panzanella with cranberry bread, buttered baby carrots, golden raisins, pickled cauliflower, hazelnuts, white beans, raclette, and hard cooked egg. flank steak, chihuahua, and winter squash tostadas with black beans, celery root, pumpkin mole, and scrambled egg. ricotta griddle cakes with rhubarb jam, sweet rhubarb, and strawberry fool. omelet with lamb sausage, black currants, feta, and preserved lemon. a salad of endive, fennel, pomegranate, blood orange, and almonds with buttermilk dressing. raspberry jam and cream cheese berry roll. walnut custard stuffed brioche french toast with klug farm plums, candied walnuts, and plum butter. croque madame on fried cranberry sourdough with smoked ham, frisse, pickled shallot, white cheddar, and sunny side eggs. strada with roasted peppers, spinach, redonion, and brie, with werp farm lettuces and fresh fruit. smoked pork sausage with potato and chestnut cakes, poached egg, arugula, and chestnut hollandaise. caramelized butternut squash with fried brown rice, dates, fennel, and poblano peppers, creme fraiche, ancho salsa, and scrambled eggs. omelet with crispy sweetbreads, leeks, capers, dill, and bone marrow croutons. anson mills oatmeal with michigan apples, cinnamon butter, caramel and chantilly cream. green acres farm roasted beet and watercress salad with shaved apple, gorgonzola, marcona almonds, hard boiled eggs, and sherry vinaigrette. dark chocolate swirl tea cake with chantilly cream. mascarpone stuffed brioche french toast with lemond curd and summer’s blueberry jam. duck fat biscuits with mustard greens, poached eggs, leeks, and duck gibllet brown gravy. strada with house cured ham, raclette, spinach, and roasted shallot, with werp farm lettuces and fresh fruit. white bean and salt cod cakes with caperberries, parsley salad, sunny side eggs, and bearnaise. slow cooked chicken and fig quesadillas with crispy parsnips, black beans, ancho salasa, sour cream, and scrambled eggs. bourbon griddle cakes with klug farm peaches, candied pecans, and whipped creme fraiche. omelet with sweet and sour squash, black kale, caramelized red onion, and brie. greek style lamb sausage with olive oil flatbread, blood orange, mint, pine nuts, and chopped egg

JANUARY banana bread with brown sugar butter. mascarpone stuffed brioche french toast with cranberry-apple compote, port soaked raisins, port reduction, and candied walnuts. omelet with garlic croutons, blue cheese, grilled radicchio, and lucques olives. strada with roasted red peppers, spinach, red onion, feta, field greens, and fruit. swan creek farm beef shank quesadillas with black beans, queso fresco, crema, scrambled eggs, and pickled squash. whipped brandade ‘eggs benedict’ with arugula, poached eggs, sesame crostini, and chive hollandaise. plapp farm cornmeal griddle cakes with orange marmalade, vanilla custard, blackberry preserves, and hazelnut brittle. braised pork belly with cornbread, maple baked beans, and sunny side up eggs.prosciutto di parma with date compote, marinated endive, and a soft boiled egg. hazelnut toffee scone with chantilly cream. mascarpone stuffed brioche french toast with blood orange, medjool date-walnut compote, and saffron sabayon. omelet with braised celery root, watercress, garlic croutons, and fromage fort. pozole verde with gunthorp farm chicken, scrambled eggs, crispy corn tortillas, creme fraiche, and pickle parsnip. parma prosciutto ‘eggs benedict’ with arugula, poached eggs, sesame crostini, and herbed hollandaise. sweet corn grilled cakes with blueberry compote, peach preserves, and sweet goat cheese creme fraiche. pan seared cod with rapini, creamy polenta, lucques olives, and sunny side up eggs. black trumpet mushroom tart with blue cheese and melted leeks, red oak lettuce, pickled ramps, and mustard seed vinaigrette. blueberry cream cheese danish. lemon curd stuffed brioche french toast with blueberry compote, blood oranges, and creme anglaise. omelet with prosciutto, roasted garlic, braised treviso, and ricotta salata. pasilla braised chicken with drunken pinto beans, scrambled eggs, queso fresco, jicama slaw, and corn tortilla chips. gunthorp farm cured ham ‘croque madame’ with battered rye toast, sauce mornay, two poached eggs, and pickled ramp salad. plapp farm whole grain pancakes with cranberry compote, hazelnut crumble, vanilla creme fraiche, and hazelnut caramel. winter root vegetable hash with sunny side eggs, chive aioli, watercress, and corn bread. salt cod brandade with a poached farm egg, sesame toast points, baby escarole, and pickled green beans. cinnamon pecan coffee cake. berry mascarpone stuffed brioche french toast with blueberry compote and lemon cream. crispy baccala cakes with sunny eggs, red pepper hollandaise, sesame toasts, and soft herb salad. black trumpet mushroom and blue cheese omelet with lucques, olives, arugula, garlic croutons, and aged balsamic. plapp farm savory corn cakes and black beans with poblano crema, scrambled eggs, and pickled carrot. red wine braised pork stew with winter root vegetables, cavolo nero, poached farm egg, and sourdough garlic toast. israeli couscous ‘porridge’ with figs, golden raisins, spiced walnuts, hot chocolate, and sweet goat’s milk creme fraiche. duck confit toasts with soft boiled heirloom farm egg, tart plum butter, chicory salad and pickled mustard seed vinaigrette. FEBRUARY banana sour cream coffee cake. vanilla custard stuffed brioche french toast with chocolate goat’s milk creme fraiche and dried cherry chutney. hanger steak eggs benedict with lemon hollandaise, arugula, gremolata, and sesame toasts. duck confit omelet with shallot marmalade, white truffle oil, swiss chard, and pecorino romano. spicy housemade chorizo and winter root vegetable hash with scrambled eggs, crispy tortillas, ancho salsa, scarlet runner beans, and coriander crema. mustard glazed pork belly and potato rosti with braised cabbage, sunny side eggs, and watercress. oatmeal pancakes with caramelized peaches, pecan praline sauce, and chantilly cream. caramelized onion and salsify tart with thyme, comte cheese, poached farm egg, and belgian endive salad. cinnamon roll with golden raisins and rum icing. cardamom custard stuffed brioche french toast with white chocolate and pomegranate. black trumpet mushrooms and roasted shallot eggs ‘florentine’ with poached eggs and truffle hollandaise and rosemary crostini. smoked atlantic cod omelet with creamed leeks, diced winter squash, and fried capers. braised beef quesadilla with pasilla salsa, queso fresco, refriend beans, scrambled eggs, and pickled red onions. biscuits with country sausage gravy, sunny side eggs, and braised collard greens. arborio rice ‘porridge’ with sweet fennel cream, blood orange, candied fennel, and pine nuts. grilled flatbread and olive oil poached black fin tuna with a salad of caper berries, hard boiled egg, frisee, and mustard vinaigrette. apricot and almond scone with sweet thyme butter. mascarpone stuffed brioche french toast with blueberry compote and lemon curd. olive oil poached yellowfin tuna ‘florentine’ with poached eggs caper hollandaise, and white bean puree on sesame crostini. walnut pancakes with preserved peaches, honey creme anglaise, and walnut streusel. grilled merguez omelet with sunchoke, shallot, feta, and golden raisins. housemade chorizo and hominy stew with scrambled eggs, roasted poblano salsa, lime crema, and pickled carrots. gunthorp farm pork stuffed cabbage with creamy polenta, sunny side eggs, and watercress. grilled sourdough duck rillettes with mache, soft boiled farm egg, and artichoke-fennel salad. gunthorp farm braised pork shoulder with grits, braised cabbage, sunny side eggs, and watercress. cinnamon tea cake with blackberry preserves and cream cheese. almond cream stuffed brioche french toast with raspberry preserves and cream cheese. brandade eggs ‘florentine’ with poached eggs, pickled ramp hollandaise, and arugula on sourdough toast. israeli couscous porridge with coconut milk, meyer lemon marmalade, blood oranges, and taragon. omelet with braised apple, chestnut, leeks, and gruyere. scarlet runner beans and spicy rice with scrambled eggs, tortilla chips, red chile crema, queso fresco, pickled parsnip. gunthorp farm cured ham and corn bread with caramelized onions, watercress, lucques olives, sauce mornay, and sunnyside eggs. house cured duck breast with pickled green beans, frisee, rosemary ciabatta crostini, and a poached farm egg. MARCH blueberry muffins with lemon thyme butter. sweet ricotta stuffed brioche french toast with orange curd and date-walnut compote. lake trout eggs ‘florentine’ with poached eggs, lemon-thyme hollandaise, caperberries, and arugula on sourdough toast. omelet with taleggio, trumpet mushrooms, and melted leeks. swan creek duck mole tostada with refried beans, scrambled eggs, queso fresco, pickled red onion, and coriander crema. ‘malted’ pancakes with banana cream and dark chocolate sauce. gunthorp farm cured ham with sweet potato boulangere, sunny side egg, and braised collard green. housemade merguez sausage flatbread; current and chicory salad with preserved lemon vinaigrette. olive oil poached yellowfish tuna tartine with gruyere, golden turnips and soft herb salad, with preserved lemon vinaigrette. lemon pound cake with creme fraiche and meyer lemon marmalade. sweet ricotta stuffed brioche french toast with roasted apples, cinnamon creme anglaise, caramel, and walnuts. eggs ‘barigoule’ with braised artichoke, arugula, grana, and preserved lemon hollandaise on sourdough crostini. house-cured duck breast and braised endive omelet with pecorino and soft herbs. green chile-braised skate wing tacos with tortillas, black beans, pickled cabbage, scrambled eggs, and pasilla crema. arborio rice ‘porridge’ with an orange-honey broth and candied pumpkin seeds. braised pork cheeks with chestnut spoon bread, sunny side eggs, and bitter greens. smoked heirloom chicken tart with comte, soft boiled farm egg, cipollini onions, and swiss chard. honey and black walnut scone with herb butter. custard stuffed brioche french toast with lemon curd, raspberry coulis, and almond streusel. house-made lamb sausage eggs ‘benedict’ with caramelized onions, lemon hollandaise, and arugula on sourdough crostini. serrano ham and manchego omelet with sherry glazed cipollini onions, watercress, and toasted pine nuts. savory corn cakes with scarlet runner beans, pasilla salsa, avocado crema, scrambled eggs, and pickled cabbage. rushing waters trout with sunny side eggs and a warm potato salad, pickled green beans, smoked trout, and chicory. ricotta filled crepes with dried fruit compote and spiced creme fraiche. bacon, leek, and gouda tart with a salad of apple, golden raisins, and frisee. almond tea cake with apple butter. custard stuffed brioche french toast with ginger snaps, rum soaked golden raisins, and ginger creme anglaise. monk fish escabeche eggs ‘florentine’ with poached eggs, watercress, and hollandaise on sourdough crostini. caramelized sunchoke and gouda omelet with bitter greens and lucques olives. pozole rojo - chicken hominy stew with scrambled eggs, coriander crema, crispy tortillas, and pickled cabbage. swan creek farm poached egg and crispy country ham with creamy polenta and baby artichoke-treviso salad. plapp farm whole grain pancakes with blackberry preserves, cream cheese, and toasted hazelnuts. duck rillettes with green tomato jam, radish salad, hard boiled egg, and grilled bread. sour cream cake with blackberry preserves. ricotta stuffed brioche french toast with vanilla bean anglaise, dark chocolate sauce, and toasted hazelnut. house made pancetta eggs ‘benedict’ with ramps, rapini, poached eggs, and lemon hollandaise on sourdough crostini. pork confit omelet with manchego, green tomato jam, brioche croutons, and arugula. crispy polenta ‘tamales’ with pasilla salsa, pinto beans, pickled carrots, queso fresco, scrambled eggs, and avocado crema. gunthorp farm heirloom chicken with roasted breast and confit leg, farro, baby turnips, roasted shallots, pea tendrils, and sunny side eggs. middle eastern couscous ‘porridge’ with rhubarb, shaved fennel, pink peppercorns, and meyer lemon. great hill blue cheese tart with apricot chutney, creme fraiche, and mache. APRIL orange pound cake with cardamom icing and sweet cream. brioche bread pudding with brandy butter, rhubarb, and pistachio creme anglaise. pan seared wild striped bass eggs ‘florentine’ with spinach, bacon vinaigrette, poached eggs, and hollandaise on sourdough crostini. gunthorp farm smoked ham omelet with braised leeks, bruges gouda, and creme fraiche. house made chorizo and scrambled eggs with borracho beans, pickled cabbage, poblano salsa, and crispy tortillas. butter poached maine shrimp with green garlic grits, cauliflower, sorrel, and sunny side eggs. sweet corn cakes with blackberry preserves, apricot compote, and sweet sour cream. goat milk ricotta and wild leek crepes with poached farm egg, spring radishes, and frisee. dried fruit and oatmeal scone with sweet thyme butter. ricotta stuffed brioche french toast with blackberry preserves, almond streusel, and chantilly cream. ramp and maitake mushroom egg ‘florentine’ with poached eggs and bearnaise on a potato rosti. creamed stinging nettle and lamb sausage omelet with pickled green garlic, feta, and soft herbs. gunthorp farm beer braised pork and scarlet runner beans with grilled baguette, sunny side eggs, and watercress. chicken mole with spicy red rice, refried beans, pickled cabbage, coriander crema, scrambled eggs, and corn tortillas. sweet rice ‘porridge’ with warm dark chocolate sauce, blood orange, and spiced anglaise. savory corn cakes and fried chicken livers with cipollini onions, poached farm egg, frisee salad, and honey vinaigrette. toffee almond scone with milk chocolate chantilly cream. ricotta stuffed brioche french toast with strawberry preserves, white chocolate custard, and butter cookie crumbles. hanger steak eggs ‘benedict’ with tomato chutney, caramelized onions, sunnyside eggs, and bernaise on sourdough crostini. omelet with serrano ham, ramps, goat cheese, croutons, arugula, and marcona almonds. housemade garlic sausage with creamy polenta, braised greens, and poached eggs. wild mushroom and poblano pozole with scrambled eggs, crispy tortillas, coriander crema, and pickled cabbage. walnut pancakes with spiced creme fraiche, maple syrup, candied walnuts, and dried fruit compote. braised rabbit cannelloni with poached farm egg, rhubarb, parmigiano regiano, and werp farm spring lettuces. lemon poppyseed pound cake with sweet cream. strawberry custard brioche french toast with rhubarb coulis, cream cheese, and shortbread crumble. stinging nettle eggs ‘florentine’ with white asparagus, poached eggs, and pickled ramp hollandaise on sourdough crostini. omelet with organic chicken confit, red wine onions, roasted dates, and great hill blue cheese. pan seared whitefish with middle eastern couscous, preserved meyer lemon, caper aioli, breakfast radishes, and sunny side eggs. braised pork shoulder with roasted green chiles, red beans, scrambled eggs, crispy tortillas, lime crema, and pickled carrots. oatmeal-chocolate pancakes with dried cherries, walnuts, and whipped cream. house made pancetta, gouda, and duck egg tart with cipollini onions, pickled green garlic, and mache. MAY rhubarb cheese danish. pistachio custard stuffed brioche french toast with dark chocolate and chantilly cream. marinated skatewing eggs ‘florentine’ with lucques olive tapenade, poached eggs, arugula, and hollandaise. omelet with hen of the woods, garlic croutons, watercress, and fromage fort. braised beef cheese with crispy polenta, grilled spring onions, poached farm egg, and werp farm greens. ancho chile braised chicken empanada with scrambled eggs, borracho beans, vegetable escabeche, and avocado crema. honey pancakes with cinnamon yogurt, graham cracker, and orange. country pate with deviled farm egg, caperberries, grilled bread, soft herbs, and beer mustard. white chocolate and lavender scone with honey butter. lemon curd stuffed brioche french toast with rhubarb confit and vanilla sabayon. housemade rabbit sausage ‘benedict’ with spring onions, poached eggs, arugula, and green garlic hollandaise. omelet with gunthorp farm crispy bacon, roasted sunchokes, gouda, sherry glazed shallots, and soft herbs. seared duck breast with spring vegetables farroto, smoked tomato vinaigrette, and sunny side eggs. savory corn cakes with spicy scarlet runner beans, vegetable escabeche, scrambled eggs, coriander crema, and salsa roja. arborio rice ‘porridge’ with toasted almond cream, coconut, and dark chocolate. klug farm asparagus salad with prosciutto, arugula pesto, grana padano, aged balsamic, and a hard boiled egg. caramel roll with candied pecans and maple butter. cream cheese stuffed brioche french toast with milk chocolate ganache, candied almonds, and dried currants. marinated alaskan halibut with san marzano tomatoes, grilled ramps, arugula, vegetable sofritto and poached eggs on sourdough crostini. spring onion omelet with sheep milk feta, garlic croutons, salsa verde, and watercress. swan creek farm hanger steak and grilled asparagus salad with potato rosti, sunnyside eggs, and bernaise. tortilla de patatas with housemade garlic sausage, spring vegetable and green olive salad, and manchego. ricotta pancakes with lemon cream, sorrel creme anglaise, and shortbread. wild stinging nettle and fiore sardo quiche tart with smoked duck and fennel-meyer lemon salad. klug farm blackberry and cream cheese danish. custard stuffed brioche french toast with candied pine nuts, caramel, and orange coulis. grilled wild spring leek eggs ‘florentine’ with wilted spinach, poached eggs, and hollandaise on sourdough crostini. klug farm asparagus omelet with prosciutto, manchego, walnut pesto, and watercress. country ham and gruyere ‘croque madame’ with sunny side eggs, sauce mornay, and baby mustard greens in mustard vinaigrette. gunthorp farm pork pozole verde tomatillo and hominy stew with scrambled eggs, crispy tortillas, coriander crema, and pickled cabbage. sweet goat cheese crepes with strawberries, rhubarb, balsamic, and sabayon. cured organic steelhead salmon with housemade bialys, caperberries, fennel salad, and sauce gribiche. JUNE dried fruit and poppyseed scone with blackberry preserves and chantilly cream. lavender custard stuffed brioche french toast with klug farm strawberries, creme anglaise, and toasted almonds. alaskan halibut eggs ‘florentine’ with green olive tapenade, poached eggs, wilted dandelion greens, and hollandaise on sourdough crostini. omelet with stinging nettles, braised veal breast, pecorino romano, and ramps. gunthorp farm braised pork belly with sunny eggs, cornbread croutons, rhubarb, grilled spring onions, rapini, baby turnip, and champagne vinaigrette. green garlic quesadilla with scrambled eggs, black beans, cumin crema, and pickled spring vegetables. oatmeal pancakes with rhubarb coulis, cream cheese, and oatmeal crumble. asparagus and manchego quiche tart with crispy prosciutto and watercress salad. chocolate tea cake with bittersweet ganache and chantilly cream. strawberry mascarpone stuffed brioche french toast with rhubarb compote and vanilla anglaise. klug farm asparagus and morel mushroom eggs ‘florentine’ with poached eggs, arugula, and bearnaise on sourdough crostini. omelet with pancetta, fava beans, watercress, and herbed chevre. smoked house made kielbasa hash with sunny side eggs and baby mustard green salad. ancho braised chicken enchiladas with refried beans, scrambled eggs, pickled cabbage, and queso fresco. ricotta pancakes with fresh figs, honey, candied walnuts, and sabayon. farm egg salad and rushing waters smoked trout with caper berries, early summer greens, and rye cracker. cinnamon roll with cream cheese icing. strawberry-rhubarb stuffed brioche french toast with sweet buttermilk, candied lemon zest, and sable cookie crumbles. house made hunter sausage eggs ‘benedict’ with poached eggs, dijon, hollandaise, and arugula on sourdough crostini. omelet with grilled asparagus, radicchio, fiore sardo, and aged balsamic. anson mills white grits and maine sweet shrimp with sunny sides, escarole, pickled radishes, and creme fraiche. spring onion and gunthorp farm chicken quesadilla with scrambled eggs, cumin crema, and pickled cabbage. sweet rice ‘porridge’ with horchata, cinnamon syrup, milk chocolate, and candied pumpkin seeds. artichoke and morel mushroom stuffed grape leaves with smoked trout rillettes, grilled flatbread, aioli, and mizuna. rhubarb bread with strawberry preserves and lemon butter. almond custard stuffed brioche french toast with espresso anglaise, candied almonds, and chocolate cookie. grass fed veal breast confit eggs ‘benedict’ with grilled escarole, poached eggs, fried eggs, fried capers, and preserved lemon hollandaise. omelet with english peas, capriole farm chevre, spring onions, and tarragon. cornmeal crusted walleye with bacon braised market greens, sunny side eggs, crispy potato cake, horseradish remoulade. roasted pork shoulder with fried plantains, black beans, lime crema, scrambled eggs, pickled spring onions and jalapeno mojo. house made liverwurst with a hard boiled farm egg, rye toast, beer mustard, cornichons, and mizuna salad. JUNE blueberry muffin with raspberry butter. kirsch mascarpone stuffed brioche french toast with poached red and white cherries, vanilla anglaise, and hazelnut streusel. house cured steelhead salmon eggs ‘florentine’ with mizuna, crispy potato cake, pickled red onion, poached eggs, and caper hollandaise. omelet with pancetta, heirloom cauliflower, fromage forte, and fine herbs. grass-fed veal meatloaf sandwich on sourdough toast with poached eggs and wild mushroom ragout; with baby mustard and turnip green salad. spring vegetable hash with scarlet runner beans, roasted tomato salsa, avocado crema, queso fresco, scrambled eggs, and pickled jalapenos. toasted oat pancakes with klug farm strawberries, raspberries, and whipped brown sugar creme fraiche. english pea, capriole farm chevre, and bacon quiche tart with radicchio, frisee, and champagne vinaigrette. klug farm cherry scone with brown sugar butter. golden plum and vanilla bean brioche bread pudding with sweet cream, blueberry syrup, and bourbon hard sauce. eggs ‘benedict’ with suckling pig confit on savory corn cake, with peach mostarda, hollandaise, baby mustard greens, and poached eggs. omelet with house made basil sausage, radicchio, ricotta, and garlic. green acres summer squash tostada with refried beans, queso fresco, smoked tomato salsa, lime crema, scrambled egg, and pickled cauliflower. cornmeal crusted lake perch with nichol’s farm broccoli and potato hash, sunny side eggs, remoulade, and white radish vinaigrette. sweet grits with black raspberry preserves, apricot jus, and creme fraiche. smoked sable fish with rye crackers, hard cooked farm egg, herbed chevre, mizuna, and pickled baby beets. sweet corn bread with black raspberries and creme fraiche. vanilla custard stuffed brioche french toast with mocha mousse, chocolate crumbles, and ganache. gunthorp farm smoked ham eggs ‘benedict’ on buttermilk biscuit with arugula, hollandaise, spring onion marmalade, and poached eggs. omelet with green acres zucchini, basil, feta cheese, and smoked pine nuts. tomatillo braised chicken tacos with pickled cabbage, black beans, cumin crema, scrambled eggs, flour tortillas, and poblano salsa. summer bean cassoulet with house made fennel sausage, baby mustard greens, poached eggs, and grilled baguette. plapp farm whole wheat blueberry pancakes with raspberries, maple walnuts, and sabayon. duck confit crepes with pickled cherries, frisee, soft boiled eggs, and preserved lemon. AUGUST blueberry streusel bread with raspberry preserves. cinnamon custard stuffed brioche french toast with poached peaches, pecan caramel sauce, and sabayon. prosciutto di parma eggs ‘benedict’ with werp farm baby squash, pesto, hollandaise, and poached eggs. omelet with suckling pig confit, roasted shallots, apricot-cherry chutney, and watercress. gunthorp farm roast pork with black beans, scrambled eggs, ancho salsa, grilled zucchini, queso fresco, and cumin crema. bi bim bop with brown rice, seasonal pickles, sunny side farm egg, and spicy miso sauce. stone ground wheat pancakes with klug farm plums, lemon anglaise, fig syrup, and spritzer cookie crumble. cyprus grove goat cheddar and broccoli quiche tart with baby mustard green salad and breakfast radish. pecan caramel rolls with brown sugar butter. vanilla custard stuffed brioche french toast with poached sour cherries, apricots, and sweet creme fraiche. whitefish mousse eggs ‘florentine’ with fried green tomatoes, basil hollandaise, and poached eggs. omelet with nichols farm heirloom broccoli, tropea onions, and fromage forte. gunthorp farm chicken ‘tinga’ with sweet corn and cherry tomato bean salad, patty pan squash, scrambled eggs, queso fresco, and roasted tomato salsa. arborio rice porridge with chevre, peaches, anise hyssop, and candied pistachios. olive oil poached white tuna with red and yellow tomatoes, baby fennel, and hard boiled farm egg. blueberry buckle with sweet lemon butter. yogurt custard stuffed brioche french toast with roasted plums, fresh lemon balm, and clotted cream. lake superior whitefish eggs ‘florentine’ with eggplant caponata, arugula, poached eggs, and caper hollandaise. prosciutto di parma omelet with market broccoli, pecorino romano, soft herbs, and px sherry vinegar. tomatillo-braised pork sopes with lime crema, caramelized red kale, refried beans, scrambled eggs, and queso fresco. seared duck breast with creamy polenta, tomato braised romano beans, arugula, sunny side eggs, and pickled radish. whole wheat and walnut pancakes with klug farm white grapes, maple whipped cream, and chocolate fudge. heirloom melons and marinated feta cheese with breakfast radish, hard boiled farm egg, and sourdough crostini. honey-nut strudel with orange butter and nichols farm strawberries. berry custard stuffed brioche french toast with creme fraiche and blackberries. house smoked ham and sweet summer corn eggs ‘benedict’ with tropea onions, poached eggs, and hollandaise on a corn muffin. omelet with chevre, poached baby fennel, summer apples, and soft herbs. gunthorp farm chicken and grilled pepper tostadas with heirloom purple tomatillo pico de gallo, refried beans, scrambled eggs, and queso fresco. grilled atlantic swordfish with middle eastern couscous, eggplant, yellow tomato, and a poached farm egg. ginger spice pancakes with klug farm plums, peaches, and chantilly cream. house cured lomo with cranberry beans, cipollini onion, manchego, grilled bread, soft boiled farm egg, and mizuna. SEPTEMBER nectarine scone with lemon balm butter. ricotta and peached stuffed brioche french toast with caramel, blueberries, candied walnuts, and creme anglaise. lamb and white bean rillettes eggs ‘benedict’ with arugula, poached eggs, sourdough crostini, and hollandaise. omelet with rabbit sausage, chanterelles, baby leeks, and pecorino. trout and whitefish tacos with salsa verde, black beans, guacamole, queso fresco, scrambled eggs, and market lettuces. moulard duck stew with smoked duck breast, sweet corn pickled okra, braised collard greens, pepper relish, and sunny side eggs. sweet polenta cakes with butter roasted plums, toasted almonds, mixed grapes, and creme fraiche. heirloom tomato and mozzarella with a poached farm egg, borlotti beans, and crostini. sweet berry roll with blackberries, raspberries, and vanilla butter. blueberry bread pudding with nectarines, sweet corn anglaise, and hard sauce. house smoked ham eggs ‘benedict’ with russian red kale, sour summer apple, poached eggs, buttermilk biscuit, and hollandaise. heirloom potato, corn, and green bean omelet with goat cheese, pine nuts, and sweet pepper sofritto. ancho braised chicken thigh with pickled cauliflower, scrambled eggs, brown rice, and black beans. sauteed lake superior whitefish with heirloom tomatoes, cucumbers, quinoa, sunnyside farm egg, aioli, and mizuna. honey-buckwheat pancakes with poached pears and candied almonds. basil sausage and manchego cheese quiche tart with baby mustard green salad. chocolate peanut butter bread with concord grape jelly. spiced custard stuffed brioche french toast with apple compote, caramel creme anglaise, and streusel. steelhead eggs ‘florentine’ with market succotash, poached eggs, arugula, and basil hollandaise on cornmeal griddle cakes. roasted pear and maytag blue cheese omelet with aged balsamico and soft herbs. vegetable hash with black beans, pickled cabbage, scrambled eggs, cilantro, aioli, and crispy tortillas. gunthorp farm pork meatballs with poached farm eggs, celery root puree, braised lobster mushrooms, grilled bread, and fennel. sweet sticky rice porridge with asian pear, sweet ginger and lemongrass broth, and candied sesame. pate grand'mere and brie de meaux with toasted brioche, mizuna, hard boiled egg, and pickled ground cherries. first fall apple danish. ricotta stuffed brioche french toast with roasted concord grapes and champagne sabayon. creamy brandade eggs ‘florentine’ with tomato confit, salsa verde, poached eggs, and hollandaise on sourdough crostini. roasted beet and goat cheese omelet with brioche croutons, px sherry gastrique, and soft herbs. braised pork shoulder tostadas with black beans, avocado crema, pickled watermelon radish, scrambled eggs, and guajillo salsa. buckwheat crepe with duck confit, roasted parsnip, shallots, sunny side farm egg, and fromage d’affinoise. sugarloaf squash pancakes with candied chestnuts, poached pear, and chestnut cream. parmesan and wild mushroom alsatian tart with black kale and poached farm egg. OCTOBER market apple bread with mint jelly and sweet lemon butter. custard stuffed brioche french toast with butternut squash and brandied plum-walnut conserve. eggs ‘florentine’ on steelhead trout cakes with celery root soffrito, preserved lemon hollandaise, arugula, and poached eggs. omelet with house made rabbit sausage, gruyere, curly endive, and brioche. sweet corn tamales with braised adobo chicken, roasted poblanos, borracho beans, scrambled eggs, and pickled cabbage. gunthorp farm smoked ham and fall vegetable hash with sunny side eggs and collard greens. chocolate pancakes with red wine poached pears and chantilly cream. pancetta and manchego quiche tart with farm lettuces and beauty heart radish. apricot and white chocolate scone with toasted almond butter. ginger custard brioche french toast with pumpkin and ginger snaps. eggs ‘benedict’ on soft pretzel roll with smoked hunter sausage, sauerkraut, dijon hollandaise, and poached egg. omelet with roasted fall vegetables and fromage di’affinois. gunthorp farm chicken pozole with poblano peppers, scrambled eggs, crispy tortillas, pickled cabbage, and cumin crema. ‘rouladen’ - flank steak stuffed with pickles and bacon with spaetzle, braised cabbage, sunny side eggs, and mustard greens. apple pancakes with whipped creme fraiche, oatmeal streusel, and caramel. country smoked ham and black fig flatbread with pleasant ridge reserve, caramelized tropea onions, and soft boiled egg. milk chocolate scone with house made strawberry preserves. custard stuffed brioche french toast with poached pears and spiced anglaise. hanger steak eggs ‘benedict’ with caramelized onions, tomato marmalade, bearnaise, and poached eggs on sourdough crostini. omelet with braised lamb, feta cheese, pine nuts, and roasted market peppers. gunthorp farm chicken tacos with chipotle crema, pickled parsnips, black beans, and queso fresco. smoked salmon hash celery root remoulade, sunny side eggs, and chicories from shooting star. sweet cornmeal griddle cakes with preserved peaches and pecan caramel. prosciutto and grana padano quiche tart with roasted cippolini onions, balsamico, and werp farm baby lettuces. NOVEMBER apple streusel muffin with sweet cinnamon butter. white chocolate custard stuffed brioche french toast with dark chocolate, chantilly cream, and caramel. braised lamb eggs ‘benedict’ with carrots, leeks, poached eggs, and hollandaise on toasted soda bread. omelet with roasted autumn vegetables and irish cheddar cheese. gunthorp farm chicken enchiladas with borracho beans, scrambled eggs, cumin-lime crema, market peppers, ancho chile and tomatillo salsa. house made garlic sausage with white beans, bacon, brussels sprouts, and a poached farm egg. ricotta cheese stuffed buckwheat crepes with baby mustard greens, pickled wild mushrooms, and poached farm eggs. pear-raspberry danish with brandy glaze. apple brioche bread pudding with cranberry compote, cinnamon cream, and whiskey hard sauce. house made corned beef eggs ‘benedict’ with sauerkraut, whole grain mustard, and hollandaise on rye toast. omelet with roasted sunchokes, manchego, px sherry vinegar, and arugula. al pastor sopes with gunthorp farm pork shoulder, black beans, scrambled eggs, chipotle salsa, pickled red onions, and avocado crema. fish stew with chorizo, poached eggs, bitter greens, and sourdough rusk. hazelnut griddle cakes with medjool dates, preserved peaches, and spiced anglaise. pancetta, roasted apple, and leek alsatian tart with capriole farm julianna, sunny side farm egg, and werp greens. apple and cream cheese coffee cake with cinnamon streusel. maple custard stuffed brioche french toast with poached pears, pecan caramel, and bourbon creme anglaise. roasted pork eggs ‘benedict’ with pickled asparagus, poached eggs, tomato confit, and hollandaise on sourdough toast. omelet with roasted brussels sprouts, balsamic, soft herbs, and sheep’s milk feta. spanish tortilla with white beans, chorizo, manchego, pickled sunchokes, px sherry vinegar, and mizuna. beef stew with roasted fall vegetables, poached egg, and cheddar biscuit. israel couscous porridge with cranberry broth and candied orange. chestnut, cavolo nero, and chanterelle strudel with soft boiled farm egg and werp farm autumn greens. DECEMBER klug farm peach-frangipane tart. vanilla custard stuffed brioche french toast with orange curd and cranberry compote. hanger steak eggs ‘benedict’ with pickled asparagus, poached eggs, and bearnaise on buttermilk biscuit. omelet with figs, pancetta, balsamico, arugula, and ricotta. chipotle glazed walleye with black beans and rice, pickled winter vegetables, scrambled eggs, and queso fresco. house made pork sausage with creamy anson mill grits, rapini, tomato ragu, and poached eggs. ginger spice pancakes with pear-raisin compote, walnuts, and eggnog anglaise. parsnip and golden apple quiche tart with medjool dates, chicories, and banyuls vinaigrette. ‘christmas stollen’ with almond and dried fruits. cream cheese stuffed brioche french toast with orange marmalade, cranberry syrup, and spiced custard. smoked mackerel eggs ‘florentine’ with fennel, poached eggs, and hollandaise on sourdough crostini. omelet with celery root, brioche, roasted apple, and great hill blue cheese. roast pork shoulder and poblano tamales with black beans, scrambled eggs, pumpkin, pickled winter vegetables, and cumin crema. pan roasted trout with cauliflower, capers, creamy grits, sunny side eggs, and brown butter. chocolate pancakes with white chocolate, peppermint, and chocolate diplomat cream. parma prosciutto with poached farm egg, cherry mostarda, grilled bread, and frisee. pecan tea cake with spiced caramel butter. sweet ricotta stuffed brioche french toast with red and yellow cherry preserves and dark chocolate sabayon. braised fennel eggs ‘florentine’ with tomato marmalade, arugula, poached eggs, and roasted garlic hollandaise on sourdough crostini. omelet with prosciutto, caramelized sunchokes, grana, and sherry gastrique. gunthorp farm chicken pozole rojo – hominy stew with guajillo chiles, pickled cabbage, scrambled eggs, and queso fresco. braised pork shoulder with sweet potato, chanterelles, black trumpets, chestnuts, cavolo nero, and sunny side eggs. isreali couscous porridge with coconut, lemongrass, tangerine, and ginger. chicken livers with potato cakes, heirloom apple, endive, hard boiled farm egg, and creme fraiche dressing. smoked mackerel with potato cakes, heirloom apple, endive, hard boiled farm egg, and creme fraiche dressing.

dinner

pastry