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Back to Home PageBrunch, Lunch and Dinner menusBrunch Menu BRUNCH MENUThree Egg OmeletSparbo heirloom eggs, cheddar, jack, green chile, spinach, mushroom, onion and tomatoes, roasted Yukon and sweet potatoes, house made toast Whole Wheat or Blueberry Whole Wheat PancakesVermont maple syrup: choice of turkey sage sausage or honey-cured bacon Classic Eggs BenedictPoached eggs with red chile hollandaise “Texas Toast” Pistachio French Toastwith apricots and crème fraiche, pure Vermont maple syrup Open Face Eggplant Parmesan SandwichMozzarella, Pesto, Baby Greens Salad Chicken Caesar SaladRoasted onion croutons, Parmesan Reggiano Organic Beef BurgerWhole-wheat bun, spicy cumin fries or salad, cheese Ginger Poached SalmonGrilled Baby Bok Choy, Root Vegetable Gratinee, Lemongrass Wild Mushroom RavioliRoasted Shallots, Sherry Cream Sauce, Parmesan Reggiano Beverages & SidesToasted Brick Fire bagel with cream cheese and jam 4 Side of honey cured bacon or turkey sage sausage 2.75 Orange, apple, cranberry or grapefruit 3 Sunrise Smoothie: Orange, apple, mango, banana, raspberry LUNCH MENUSMALLCrab and Roasted Corn Flanpiñon vinaigrette 11 Salt and Pepper Calamaricitrus basil vinaigrette and baby arugula 10 Wild Mushroom Soupfried bread and ancho chili crema 8 Garlic Taro fritterslime, caper and green olive guacamole 8 Greens and Grilled Pearsmaytag blue and marcona almonds 7 LARGEGrilled Caesar and Hibiscus Chickenavocado and fried capers 12 House Cured Salmon and Friseefennel, crème fraiche and wild salmon caviar 11 Duck Confit and Goat Cheesebaby greens, pistachios and passion fruit vinaigrette 12 Organic Harris Ranch Beef Burgercheese, wheat bun, cumin fries or small salad 10 Grilled Prawnssmoked paprika potatoes, arugula and chimichurri 14 Grilled Wild Salmonfennel, citrus salad and haricot vert 15 Pepita Crusted Portobellored chili cous cous and eggplant agro dulce 12 DINNER MENUSMALLCrab and Roasted Corn Flanpiñon vinaigrette 13 Yellowtail Tuna “crudo”fennel red onion salad, arugula sorbet, truffle oil and toasted pepitas 12 Wild Mushroom Soupfried bread and ancho chili crema 8 Garlic Taro fritterslime, caper and green olive guacamole 8 Grilled asparagustruffle oil and ikura 11 Salt and Pepper Calamaricitrus basil vinaigrette and baby arugula 10 SALADWhole Leaf Caesar Saladtraditional or grilled 8 Greens and Grilled Pearsmaytag blue and marcona almonds 7 House Cured Salmon and Friseefennel, crème fraiche and wild salmon 12 LARGEChile Rubbed Organic Harris Ranch Beef Tenderloinsmoked paprika potatoes, goat cheese chili relleno and chimichurri 27 Pan Seared Wild Salmontruffled squash risotto cake, crispy sweet potatoes, green apple , Ponzu vinaigrette 23 Pepita Crusted Portobellored chili cous cous and eggplant agro dulce 18 Maple Cured Kurabuto Pork Tenderlointruffled boniato and miso cider jus 25 Duck Confit and Wild Boar Sausagehominy stew, smoked piquillos and pancetta 24 Pan roasted Free Range Chickenbutternut squash and roasted garlic flan, thyme mustard jus 22 LARGE
A gratuity of 20% will be included on all parties of six or more, thank you.
In addition to being proud supporters of Farm to Restaurants and the Slow Food International Association, we are committed to using local, organic and natural products, whether from our own organic gardens planted with heirloom seeds or from our neighboring farmers and ranchers. Chef Eric A. Laslow |
"Beautiful setting – the food was delicious and so beautifully presented." Gretta, Colorado
"It’s nice to get away for the weekend, specially to a place like this one. We love the atmosphere & music." Fernanda & Esteban, Texas
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