Hosted every Sunday by the culinary team, led by Executive Chef Umit Kaygusuz, the innovative brunch experience builds off of the restaurant’s use of fresh, local ingredients, with a menu that includes both savory and sweet delights.
Diners can linger over dishes that include Petaluma chicken with lemon orzo salad, olives, local tomatoes, mint and a California pinot sauce; orange pancakes with lemon ricotta, almond, local citrus and maple sauce; Mediterranean-style poached eggs with spinach, yogurt, Marash-pepper butter and country bread; Pig & Poached Egg, featuring smoked ham hock, Canadian bacon, lardons, potato cake and blue cheese hollandaise; lamb bolognaise with pappardelle pasta, parmigiano reggiano, local tomatoes and basil; and smoked salmon accompanied by beets, baby potatoes, organic hardboiled egg, mizuna and pickled mustard vinaigrette. To accompany the creative cuisine, diners can enjoy endless champagne from Dom Prignon, juice, tea and coffee, helping to end the week on a more than pleasant note.
In addition to brunch, the restaurant offers breakfast, lunch, dinner and late-night menus, all of which feature small plates sourced from local fishermen, farmers and growers, accompanied by selections from local wineries and refreshing cocktails. Notable dishes include the Red Quinoa Bowl with farmers vegetables, Marcona almonds and Jerez vinegar; the Cast & Plow Burger, made with all-natural prime beef, provolone cheese, crispy onion and arugula pesto on a ciabatta bun; stone fruit topped with pistachio, shiso, lemon and organic yogurt; and S’mores created with 39% chocolate pudding, Italian meringue, housemade graham and marshmallow.