Restaurant Week Brunch
Restaurant Week Brunch Menu
Download PDF2026 Winter Restaurant Week Brunch $35 Per Person
three-course brunch menu, one choice per coursebartender cocktail pairing $25
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Warm Banana Bread
caramel sauce, chantilly cream
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Mixed Greens, Green Apple & Fennel Salad
pita crisp, za’atar labneh, sumac vinaigrette
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Warm Blueberry Muffin
almond streusel
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Garbanzo Falafel
whipped labneh, pickled turnips, baby greens, harissa
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Za’atar Fries
lemon, harissa aioli
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Caramelized Cauliflower
tahini, lemon, garlic, mint, toasted pine nuts
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Fresh Ricotta
red grapes, Really Raw honey, olive oil, grilled bread
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Sunnyside Eggs with Chorizo & Potato Hash
smokey romesco sauce
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Soft Scrambled Eggs with Wild Mushrooms
whipped goat cheese, fine herbs
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Norwegian Salmon
mustard spaetzle, king oyster mushrooms, potato confit, lemon-garlic labneh
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San Francisco Garlic Noodles
shiitake, cremini, parmesan, lemon, scallions
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Penne Pasta with Pork Bolognese
sofrito, thyme, pecorino romano
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Crispy Lemongrass Chicken
jalapeno emulsion, jasmine rice, peanuts, cabbage slaw
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Spiced Lamb Burger
$23potato roll, lettuce, tomato, red onion, za’atar fries, garlic labne
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Coconut Chia Pudding
strawberry, banana, mango, honeyed oat & pumpkin seed crumble
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Warm Chocolate Hazelnut Cake
salted caramel ice cream, hazelnut crunch, espresso sauce
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Lemon Poppy Seed Cake
blueberry sorbet, labneh cream
Please inform your server about any allergies. No substitutions. Menu subject to change.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
*20% gratuity is added to parties of 7 or larger.
*Corkage fee is $35 per 750 ml, maximum 2 bottles or 1.5L.
*Cake fee is $6 per person.