Brunch
<h3>Brunch </h3><p>Coconut Chia Bowl, Seasonal Fruit, Dates, Cacao, Brazil Nuts 15</p><p>Avocado Toast, Sunflower Sprouts, Toasted Sunflower Seeds, Cilantro 16 Add: Poached Egg 3</p><p>Eggs Benedict and Crispy Potatoes 23</p><p>(choice of Berkshire Ham, Spinach or Smoked Salmon)</p><p>Organic Frittata with Delicata Squash, Shiitake Mushrooms and Goat Cheese, Choice of French Fries or Mixed Greens 18</p><p>Buttermilk Pancakes, Market Berries, Vermont Maple Syrup 18</p><p><br></p><h3>Appetizers</h3><p>Butternut Squash Minestrone, Sourdough Croutons and Basil 14</p><p>Burrata with Fig Compote, Aged Balsamic Vinegar, Tarragon 18</p><p>Spicy Yellowfin Tuna Tartare Lettuce Cups, Avocado and Shiso 23</p><p>Warm Seafood Salad, Avocado, Citrus-Shallot Dressing and Parsley 25</p><p>Peekytoe Crab Dumplings, Meyer Lemon-Celeriac Infusion with Ginger 24</p><p><br></p><h3>Salads </h3><p>Add: Grilled Chicken Paillard 13, Seared Salmon 13</p><p>Escarole and Strawberry Salad, Gorgonzola, Basil 18</p><p>Broccoli and Kale Salad, 6 Minute Egg, Parmesan, Mustard Vinaigrette with Herbs 17</p><p>Greek Beet Salad, Feta, Black Olives and Red Wine Vinaigrette 22</p><p><br></p><h3>Fish</h3><p>Pumpkin Crusted Faroe Island Salmon, Almond-Sumac Condiment, Vanilla Oil and Delicata Squash 39</p><p>Roasted Black Sea Bass, Sesame Vinaigrette, Sauteed Mushrooms and Broccoli Rabe 44</p><p><br></p><h3>Meat</h3><p>Crispy Skin Organic Chicken, Lemon and Olive Oil Potatoes, Fried Onions and Potato Skins 34</p><p>Wagyu Beef Tenderloin, Miso-Mustard, Roasted Brussels Sprouts, Parsnip Puree 42</p><p><br></p><h3>Sides </h3><p>Broccoli Rabe, Lemon and Chili 9</p><p>Roasted Brussels Sprouts with Garlic 9</p><p>French Fries with Herbs 8</p><p><br></p>