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BISTRO
BRUNCH MENU
BRUNCH
FRENCH TOAST
maple syrup and seasonal fruit_________ 10
EGGS ANY STYLE
bacon, ham or chicken apple sausage, two organic eggs, house potatoes_________ 10
EGGS BENEDICT
two soft poached organic eggs, canadian bacon, hollandaise sauce, house potatoes_________ 14
SALMON BENEDICT
two soft poached organic eggs, gravlox, hollandaise sauce, house potatoes_________ 15
STEAK AND EGGS “RANCHERO”
hanger steak, two sunny side up eggs, ranchero salsa, black beans, tortillas_________ 18
HAM AND CHEESE OMELETTE
three organic eggs, ham, cheddar, scallions_________ 12
CALIFORNIA OMELETTE
three organic eggs, olives, onions, tomato, feta_________ 12
BREAKFAST BURRITO
scrambled eggs, ham, bell peppers, onion, tomato, cheddar, black beans, house potatoes_________ 12
MUSSELS & FRIES
white wine, garlic, shallot, roast garlic aioli_________ 17
FISH TACOS
grilled mahi-mahi, spicy aioli, napa cabbage slaw_________ 14
FISH & CHIPS
crispy white fish, lemon caper aioli_________ 14
BAKED TROUT
heirloom tomato, olive, cucumber tzatziki, tabouli_________ 19
FARMS & FIELDS
SCARBROUGH FARMS ORGANIC GREENS
goat cheese, pomegranate seeds, hazelnuts_________ 10
ROASTED CARROT
orange supremes, marcona almonds, red endive, frisee, citrus vinaigrette_________ 10
CAESAR
baby romaine, parmesan-reggiano crouton, crispy capers_________ 10
FOURME D’ AMBERT WEDGE
radish, red onion, french blue cheese dressing, balsamic reduction_________ 10
ARUGULA
roasted beets, pink lady apples, humboldt fog, pickled red onion, apple cider vinaigrette_________ 12
FARMER’S MARKET FRUIT SALAD
seasonal fruit, kaffir lime yogurt_________ 10
JALAPENO RANCH STEAK
hanger steak, cauliflower, asparagus, red pepper, red onion_________ 15
CALIFORNIA COBB SALAD
avocado, heirloom tomato, corn, chicken, bacon, blue cheese, egg, chive, red wine vinagrette_________ 16
TO SHARE
CRISPY SQUID
smoked paprika aioli_________ 10
SHRIMP COCKTAIL
shrimp, avocado, onion, cilantro, tomato_________ 9
OYSTERS
four market oysters, traditionally prepared_________ 10
BBQ PORK SLIDERS
brioche buns, mustard, pickles, onion, tater tots_________ 9
SEASONAL BRUSCHETTA
toasted focaccia, farmer’s market toppings_________ 7
FLAT BREADS
SCARBROUGH FARMS ARUGULA
mozzarella, parmesan, lemon vinaigrette_________ 10
LOCH DUART SMOKED SALMON
cream cheese béchamel, caper, dill, red onion_________ 12
PAMPLONA CHORIZO & ARTICHOKE
spicy tomato, olives, mozzarella, capers, onion_________ 12
BETWEEN BREAD
BURGER
challah bun, roast garlic aioli, carmelized onion* add bacon, danish blue or aged cheddar / 1
_________ 13
GRILLED CHICKEN BLT
wheat toast, basil pesto aioli, apple wood bacon_________ 15
TASTE OF THE SEA
OYSTERS ON THE HALF SHELL
mignonette, lemon, cocktail sauce½ dz _________ 15
1 dz _________ 30
SHRIMP
cocktail sauce, lemon, spicy mustard aioli½ lb _________ 16
1 lb _________ 32
King crab
cocktail sauce, lemon, spicy mustard aioli½ lb _________ 18
1 lb _________ 36
The sunset
½ dz oysters½ lb shrimp
4 green lip mussels
½ lb king crab
lobster salad
68
