Brunch
We pickle, preserve, bake, and ferment everything in house. We hand make all ice cream and many of our vegan and dairy cheeses. We only use 100% organic and stone ground flour and our pizza and bread are naturally leavened with a sourdough starter.
We are passionate about supporting local farmers and sourcing the best dairy products, produce, and local organic ingredients whenever possible.
V+ = Vegan GF = Gluten Free N = Nuts
Sweet Starts
Lemon Cherry Fritters - 10
sourdough cherry fritter, lemon glaze, w/ macarpone whip
Clotted Cream & Jam Biscuit - 10
seasonal jam, clotted cream
Ricotta & Jam Toast - 12
fresh ricotta, seasonal jam, brioche
French Toast Sticks - 14
house-made brioche, vanilla custard soak, cinnamon & sugar, maple syrup on the side
Salads
add soft-boiled egg + 2 add chicken + 4
Vegan Caesar - 16 (v+, n)
kale, radicchio, preserved lemon, fried capers, sourdough breadcrumbs, cashew parm, vegan caesar dressing
Shaved Brussels - 16 (gf, n)
shaved brussel sprouts, kale, pixie crunch apples, currants, pecans, shaved parm, maple mustard dressing
Toasts & Sammies
Soft Scramble Toast - 12
fresh ricotta, two eggs, sea salt, country bread
Egg & Cheese Sammy - 12
two fried eggs, cheddar, chili crisp mayo, focaccia
add benton’s bacon, breakfast sausage, or v+ sausage +2, add hashbrown +3, make it vegan! +3
Good Morning, Vietnam! - 18
roasted pork loin, fried egg, house pickles, carrot, cilantro, spicy chili lime sauce, on english muffin, side salad
Vegan Crab Cake Sammy - 16 (v+)
plant-based hearts of palm & chickpea crab cake, scallion, panko, old bay, maple mustard slaw, tartar sauce, focaccia
Dr. Meg's Hubchub - 16
fried chicken, honey butter, served on buttermilk biscuit
add egg +2 add sausage gravy +2
Bowls & Plates
Chilaquiles - 16 (gf)
fire roasted salsa, blue corn tortilla chips, fried egg, cotija cheese, chipotle crema, scallions
Stuffed Hashbrowns - 17 (gf)
pastrami or pimento cheese, peppers and onions, pickled jalapeno, salsa verde, w/ 2 sunny side up eggs
Turkish Eggs - 17
two poached eggs, Meyer lemon labneh, chili crisp, fresh herbs, pita
Biscuits & Sausage Gravy - 14
housemade buttermilk biscuit, peppery sausage gravy
add egg +2
Pizza
Margie - 16
4-hr tomato sauce, fresh mozz, basil, evoo
add YOLO burrata ball w/ basil oil & garlic chips +6
BEC - 19
folded pie, benton’s bacon, farm egg, aged gouda, sharp cheddar, arugula, garlic, mazi hot sauce, evoo, sea salt
Ham & Brie - 24
asiago, brie, country ham, roasted red onion, poached dates, rosemary, black pepper, honey
Mustard & Cheddar - 22
whole grain and dijon mustard, kale, apple, Cheddar, fontina, cream, salt, evoo
Beekeeper's Lament - 22
4-hr tomato sauce, hot calabrian soppressata, house mozz, local honey
Spud Mckenzie - 22
garlic mashed potatoes, cheddar, fresh mozz, bacon, buttermilk, chives
Temple - 22 (v+, n)
4-hr tomato sauce, numu mozz, cashew-almond ricotta, kale, nooch, garlic, aleppo
Rocket - 22
house mozz, fresh ricotta, garlic, cream, arugula, lemon, aleppo, aged gouda
Brunch Sides
thick cut bacon (gf) - 4
house-made maple breakfast sausage - 4
house-made vegan sausage - 4
buttermilk biscuit - 4
English muffin - 4
sourdough toast - 2.5
hashbrown - 4
side egg - 2
Desserts
Affogato (gf)fennel ice cream, offshore coffee co. espresso - 10
w/ house-made root beer amaro - 14
Milk & Honey Panna Cotta - 10 (gf)
vanilla bean custard, oat amaranth crumble, honey gelée, honeycomb
Cookies & Cream Tiramisu - 14
espresso soaked lady fingers, cookies & cream mascarpone, chocolate cookie crumbles
Cherry Crumb Galette - 15
served warm w/ vanilla ice cream (non-vegan)
Best Damn Pie Ever - 12 (v+)
tahini & cold brew vegan custard, valrhona chocolate bottom, vanilla whip, salted caramel
ask your server for current selection