House-cured smoked salmon, whipped ricotta, dill oil, and pickled red onions on toasted sourdough, topped with fresh cucumber ribbons and caper berries.

Charred sourdough topped with smashed avocado, preserved lemon, shaved radish, and a soft-boiled egg, finished with aleppo pepper and micro greens

Crispy shaved Brussels sprouts with burrata, roasted hazelnuts, and a light Meyer lemon vinaigrette

A selection of house-made pastries, including rosemary scones, lemon-ginger muffins, and flaky croissants, served with whipped butter and seasonal preserves

Poached eggs and tender braised short ribs on house-made English muffins, smothered with charred poblano hollandaise and served with a side of crispy breakfast potatoes

Three organic eggs, stuffed with goat cheese, avocado, heirloom cherry tomatoes, and fresh basil, served with a side of arugula salad and grilled toast

Buttermilk pancakes cooked in duck fat for a crispy edge, served with salted maple syrup, a dollop of whipped mascarpone, and fresh huckleberries

A warm bowl of farro and quinoa, roasted sweet potatoes, charred broccolini, avocado, and pickled red cabbage, topped with tahini-lime dressing and toasted sesame seeds

Creamy white cheddar polenta with smoked trout, crispy shallots, a poached egg, and a drizzle of hot honey

Maple-Glazed Bacon

Lavender Honey Latte

Kale, cucumber, green apple, and mint

Carrot, orange, ginger, and turmeric

A trio of mimosas featuring orange, blood orange, and grapefruit juices, paired with California sparkling wine.

Vodka infused with house-smoked tomatoes, served with a pickled vegetable garnish and a splash of sherry.

Prosecco, turmeric-honey syrup, and a dash of orange bitters.