Breakfast
breakfast
8am -11am- Monday - Friday
juice bar
carrot orange | 7
50/50 combination of market carrots, naval oranges
great for post workout, high in vitamin a & c, packed with zinc
green meanie | 9
kale, ginger, jalapeño, apple, cucumber, orange, pineapple
great green juice loaded with vitamin c & plant protein, high in fiber, cholesterol lowering abilities
beet friendly| 9
red beets, apple, fresh ginger, meyer lemon
high in potassium, magnesium, phosphorus, iron & folic acid, reduces stomach cramping & purifies the blood
happy trails| 8
pineapple, strawberry, kiwi
vitamin c, bromelain, vitamin a, calcium, potassium, refreshing, anti-inflammatory, improves digestion
breakfast
steel cut irish oatmeal | 9
brown sugar, local seasonal berries
yogurt parfait | 9
muesli, strawberries, whipped cream
lemon-poppy seed pancakes | 15
whipped mascarpone, blueberry compote
traditional eggs benedict | 17
canadian bacon, hollandaise, served with fruit or breakfast potatoes
blue crab & avocado benedict | 18
served with fruit or breakfast potatoes
florentine spinach, tomato, avocado benedict | 17
served with fruit or breakfast potatoes
monte cristo | 16
brioche French toast, ham, white cheddar, eggs, hollandaise, served with fruit or breakfast potatoes
sub crab | 4
two farm fresh eggs | 13
choice of bacon, sausage, or ham, served with toast and fruit or breakfast potatoes
steak and eggs | 19
grilled 8 oz prime flat iron steak, eggs, tomatillo salsa, served with fruit or breakfast potatoes
egg white tacos | 14
mushrooms, cotija cheese, pico de gallo, corn tortillas, served with fruit or breakfast potatoes
artichoke, feta & mushroom frittata | 14
topped with house salad, balsamic vinaigrette
acai bowl | 12
house made granola, bananas, fresh berries, mint
caramelized apple French toast | 14
brioche, caramelized apple sauce, maple syrup, walnuts, whipped cream
Bob Jones burrito| 14
scrambled eggs, bacon, black beans, shredded cheese, potatoes in a spinach tortilla. Served with tomatillo salsa and fresh fruit.
Due to the sourcing of our local and organic product, some of our menu may be substituted whenever necessary
18% gratuity added to parties of 6 or more
Saturday and Sunday Brunch
Saturday and Sunday brunch
8am - 2pm
starters
bottomless mimosa | 13
irish oatmeal | 9
brown sugar, local seasonal fruit
yogurt parfait | 9
muesli, strawberries, whipped cream, almonds
acai bowl | 12
house made granola, bananas, fresh berries, mint
breakfast
classic eggs benedict | 17
canadian bacon, lemon hollandaise and fruit or breakfast potatoes
blue crab and avocado benedict | 18
fruit or breakfast potatoes
florentine spinach, tomato, avocado | 17
fruit or breakfast potatoes
two farm fresh eggs | 13
choice of bacon, sausage, or ham, served with toast, and fruit or potatoes
steak n eggs | 19
grilled 8 oz prime flat iron, two eggs, tomatillo salsa, fruit or potatoes
Sycamore vegetable omelet | 13
tomato, spinach, mushrooms, white cheddar, with a side salad, choice of dressing
chicken and waffles | 17
sous vide chicken leg, thigh and wing, fried in Cajun flour with syrup
lunch
Blueberry and Quinoa Salad | 13
blueberries, spring mix, quinoa, burrata cheese, lemon dressing
Watermelon Endive Salad | 13
watermelon, cherry tomatoes, watercress, arugula, pepita seeds, goat cheese, balsamic glaze
Avocado Toast | 10
hass avocado, arugula, sprouts, olive oil, sea salt, choice of bread
Pork Belly Tacos | 12
pickled cabbage, cucumber, carrots, salsa verde
Pita Breakfast Sandwich | 10
fried egg, ham, avocado, cheddar cheese, tomatillo salsa, served with house salad or breakfast potatoes
Breakfast Burger | 17
bacon, fried egg, pepper jack, shoe string potatoes, house ketchup, served with house salad or fries
Due to the sourcing of our local and organic product, some of our menu may
be substituted whenever necessary.
18% gratuity added to parties of 6 or more
Lunch
lunch
11am-5pm Monday-Friday
2pm - 5pm Saturday and Sunday
starters and shared plates
Fried Brussels Sprouts| 13
aioli, Point Reyes blue cheese, toasted almonds, honey mustard vinaigrette
Salmon Avocado Bomb | 14
diced onion, cilantro, chile oil, avocado, salmon, panko bread crumbs, spicy mayo
Black Bean and Chickpea Cakes| 16
served over sweet potatoes and mushroom quinoa hash, with chimichurri
Sauteed Shrimp| 16
fennel, leeks, garlic, cream, lemon and herbs, grilled bread
Bread and Cheese Plate | 18
assorted artisanal cheeses, fresh fruit marmalade, fresh honey, grilled bread
soups and salads
Soup of the Day | 10
Warm Bacon, Beet and Salad | 14
roasted beets, sauteed spinach, and bacon, tossed in a pistachio whole grain mustard vinaigrette, topped with parmesan and poached egg
Butter Leaf Caesar | 12
creamy Caesar dressing, shaved egg, brioche garlic croutons, parmesan cheese
Avocado and Blood Orange Salad | 14
apples, watercress, endive, sesame seeds, jalapeno cilantro yogurt
Add Grilled Chicken | 8 Add Grilled Salmon | 12 Add Steak | 14
mains
Hangar Steak and Frites | 18
hand - cut frites tossed in truffle oil, garlic, parmesan cheese, herbs, served over garlic aioli, and topped with a balsamic glaze
Fried Chicken | 18
sous vide chicken breast battered in buttermilk and Cajun flour, with garlic truffle mashed potatoes, sauteed greens, biscuit and gravy
Classic Bacon Cheeseburger | 18
brioche bun, house-made ketchup, garlic aioli, applewood smoked bacon, cheddar cheese, lettuce, onion, tomato, with fries of salad
Add Fried Egg |2 Add Mushrooms| 2
Fried Chicken Sandwich | 14
fried chicken breast, sliced tomatoes, arugula, jalapeno creme fraiche, brioche bun, with fries or salad
desserts
Flourless Chocolate Cake | 10
chocolate mousse, chocolate glaze, topped with fresh berries
Blood Orange Cheesecake | 11
graham cracker crust
Poached Pear | 9
candied walnuts, balsamic glaze, coconut whipped cream
Due to the sourcing of our local and organic product, some of our menu may be substituted whenever necessary.
18% gratuity added to parties of 6 or more
Dinner
Daily 5 - 9 pm
starters and shared plates
Fried Brussels Sprouts| 13
aioli, Point Reyes blue cheese, toasted almonds, honey mustard vinaigrette
Scallop Risotto| 17
leeks, mushrooms, pancetta, garlic cream, parmesan, served over three diver scallops with gremolata
Salmon Avocado Bomb | 14
diced onion, cilantro, chile oil, avocado, salmon, panko bread crumbs, spicy mayo
Black Bean and Chickpea Cakes| 16
served over sweet potatoes and mushroom quinoa hash, with chimichurri
Sauteed Shrimp| 16
fennel, leeks, garlic, cream, lemon and herbs, grilled bread
Bread and Cheese Plate | 18
assorted artisanal cheeses, fresh fruit marmalade, fresh honey, grilled bread
soups and salads
Soup of the Day | 10
Grilled Peaches and Blueberry Salad | 13
arugula, quinoa, pepita seeds, crispy pancetta, burrata cheese, lemon vinaigrette
Warm Bacon, Beet and Salad | 14
roasted beets, sauteed spinach, and bacon, tossed in a pistachio whole grain mustard vinaigrette, topped with parmesan and poached egg
Butter Leaf Caesar | 12
creamy Caesar dressing, shaved egg, brioche garlic croutons, parmesan cheese
Avocado and Blood Orange Salad | 14
apples, watercress, endive, sesame seeds, jalapeno cilantro yogurt
Add Grilled Chicken | 8 Add Grilled Salmon | 12 Add Steak | 14
entrees
grilled pork chop | 30
warm potato salad with bacon, fennel, garlic, celery, capers, mustard greens, served over aioli, and topped with poached egg
half-stuffed chicken | 32
pan seared and oven-roasted chicken, stuffed with mushrooms, leeks, spinach, garden pesto, served with creamy risotto, topped with a demi-glace
poached salmon | 32
shaved sauteed Brussels sprouts and quinoa, served over carrot cumin puree, with a creamy dill sauce
16 oz bone-in grilled ribeye| 45
twice- baked potato, stuffed with horseradish sour cream, cheddar cheese, and chives, served with roasted broccolini
10 oz pan-seared filet mignon | 37
grilled endive, grilled avocado, blistered cherry tomatoes and roast fingerling potatoes, over chimichurri, drizzled with balsamic glaze
fried chicken| 28
sous vide leg,wing, thigh battered in buttermilk Cajun flour, with garlic truffle mashed potatoes, sauteed greens, biscuit and gravy
classic bacon cheeseburger | 18
brioche bun, house-made ketchup, garlic aioli, applewood smoked bacon, cheddar cheese, lettuce, onion and tomato, with fries or salad
Add Fried Egg |2 Add Mushrooms | 2
house made pasta special | Market Price
desserts
Flourless Chocolate Cake | 10
chocolate mousse, chocolate glaze, topped with fresh berries
Blood Orange Cheesecake | 11
graham cracker crust
Poached Pear | 9
candied walnuts, balsamic glaze, coconut whipped cream
18% gratuity added to parties of 6 or more
Happy Hour
Happy Hour
Available Daily 3-6pm
Wine
Local white | 6
Local red | 6
Cocktails
Black berry Mojito | 7
rum, fresh black berries, mint, lime juice
Strawberry Margarita | 7
tequila, cointreau, muddled strawberries, fresh squeezed citrus, simple syrup
Pineapple or Grapefruit Mule | 7
stoli vodka, ginger beer, muddled mint, choice of pineapple or grapefruit
Hand crafted well Martini | 7
Beer
Draft | 6
Appetizers
Bread and Cheese Plate| 8
Assorted Artisanal Cheeses, Fresh Fruit Marmalade, Fresh Honey, Grilled Bread
Daily Taco Special | 6
Two tacos created daily by Chef Edward
Butter Leaf Caesar | 6
Creamy Caesar Dressing, Shaved Egg, House-Made Brioche Croutons, Parmesan Cheese
Fried Brussel Sprouts | 7
Brussel Sprouts, Garlic Aioli, Crumbled Blue Cheese, Champagne Honey Mustard Vinaigrette
Due to sourcing from our garden and local markets, some ingredients may be subject to change, based on availability
Restaurant Month 2020
4 Courses for $40 | Wine Pairing $15
one selection per course
CHOICE OF SOUP OR SALAD
Soup du Jour
Roasted Beet and Bacon Salad
blue cheese, balsamic reduction, poached egg
CHOICE OF ONE APPETIZER
Pan Seared Diver Scallops
butternut squash puree, sage brown butter sauce
Fried Cauliflower
béchamel sauce, grilled onions
CHOICE OF ONE ENTRÉE
Braised Short Rib
garlic truffle cheddar mashed potato, roasted veggies
Vegan Loaf
house ketchup, sweet potato mash, roasted veggies
CHOICE OF ONE DESSERT
Mascarpone Cheesecake
kiwi, cherries
Vegan Lime Pie
coconut whip, pomegranate seeds