Tsar Nicoulai farm-raised osetra caviar
½ ounce 45.
One ounce 80.

Small
Scones with preserves 3.50

Cinnamon sticky bun 2.50

Seasonal fruit plate 6.75

House made granola and fresh fruit 6.75
with whole milk and yogurt

Oatmeal 5.75
served with brown sugar, steamed milk, and dried apricots

Warm creamy polenta sml 3.25 lrg 6.25
with mascarpone, Vermont pure maple syrup, banana and toasted walnuts

Soft boiled egg 4.50
with sage croutons and sea salt

Local Ohlone smoked salmon 12.75
with fried capers, crème fraîche, and grilled levain toast points

Pickled anchovies and Manchego cheese 9.25
with roasted red peppers and arbequina olives

Steamed and chilled Dungeness crab
with white-truffle-scented butter and house-pickled sea beans
half crab 15.
whole crab 30.

Sandwiches
Grilled eggplant sandwich 9.75
with couturier goat cheese, and roasted bell-pepper on focaccia and served with mixed greens and gaufrette potatoes

Croque Monsieur l0.
toasted Niman Ranch smoked ham and Gruyère cheese on levain bread
Croque Madame with over easy egg 11.
Croque Mademoiselle with tomato 11.

Absinthe hamburger 10.50
with Niman Ranch ground-beef, aïoli, romaine lettuce, and red onions on a fresh herb bun
with Gruyère add .75
with sautéed mushrooms and garlic add .75
with fried egg and spicy onions add 1.
with Gorgonzola and spicy onions add 1.
with marinated tomatoes add 1.

Soup & Salads
French onion soup gratinée 6.75

Caesar salad 9.25
with grilled chicken breast add 5.

Arugula salad 9.75
with Bosc pear, toasted walnuts, and crottin goat cheese

Brunch Specialties
Two eggs cooked any style 9.75
with rosemary-roasted potatoes and house-made link sausage, apple-wood-smoked bacon, or grilled Portobello mushroom

Omelet 12.00
with Golden chanterelles, Fontina, and sage

Fresh herb-scrambled eggs 11.50
with cherry tomato and caper salad and rosemary roasted potatoes

Absinthe corned-beef hash 11.75
with poached eggs

Banana-blueberry-soufflé pancakes 9.75
with maple syrup and whipped cream

French toast 9.75
with orange-ricotta filling, fresh berry compote, and maple syrup

Main
Grilled New Zealand bluenose sea bass 24.
with fresh-herb vinaigrette, brandade toast points, and ratatouille vegetables

Steak frites 18.
grilled rib-eye steak with French fries and mesclun greens
with Niman Ranch rib-eye add 4.

Sides
Grilled levain bread 2.75
with house-made preserves

Niman Ranch apple-wood-smoked 2.75
bacon

Link of the day 3.

Rosemary-roasted potatoes 5.

French fries 5.
with choice of aïoli, mustard, malt vinegar or ketchup%C

- Please note that all menus change daily -