Brunch Menu

Two organic poached eggs served over sautéed jumbo green asparagus, topped with smoked guanciale hollandaise sauce and sliced Parmigiano-Reggiano cheese.

Flatbread with smoked mozzarella, sliced tomato and crispy guanciale, topped with a sunny-side-up egg, arugula and sliced parmiggiano.

Emilia-Romagna traditional flat bread roll, filled with two organic scramble eggs, Fontina cheese, Italian ham, served with side of spring mixed salad.

Traditional Italian-quiche puff pastry with fontina cheese and asparagus, served with an organic mixed-green salad.

French toast topped with mixed berries, served with organic maple syrup.

King Salmon plate, softened cream cheese, topped with shred hard boiled eggs, diced red onion, chives, crispy capers, served with toasted sourdough bread.

Two organic poached eggs, served over daily made focaccia bread, topped with Italian ham, Provolone cheese and smoked Guanciale Hollandaise.

Sliced flat iron steak, marinated with honey, maple syrup, mild paprika served with red radicchio salad Parmigiano-Reggiano cheese, cucumber, avocado and crispy guanciale. Tossed with Red vinegar and Italian EVOO.