Brunch

fall
ricotta doughnuts with quince marmalade
sticky buns with rum raisins and walnuts
chicory salad with fuyu persimmon and house-made vinegar
poached yellowtail with citrus, punterelle and mint
scrambled eggs with wild mushrooms, and fried sage
fried eggs with dungeness crab, farro, radicchio, meyer lemon and cilantro
a poached egg in chicken broth with turnips and greens
slow-cooked brisket with grits and grilled escarole
French toast with pomegranate, whipped cream, clove and pink peppercorn
Fried butterball potatoes with aioli
House-made slab of bacon with sea salt

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