Dan Smith and Joan Marler’s 30 acre bio-intensive farm grows most of our fresh produce and fruit. Executive Chef Patrick Quillec’s menu supports artisan farmers and ranchers who share our vision of farm to table dining.
Brunch
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Mimosa ~ 9 Bloody Mary ~ 8 Bellini ~ 11
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Crepe des Fruits du Jardin ~ 7
Sweet citrus Laurel Chenel goat cheese filled crepes, berries and cassis coulis
Galette de Ble noir au Nutella ~ 7 (GF)
Nutella filled buckwheat crepe, mascarpone cream, caramelized peaches and strawberries
Omelette Espagnole ~ 14 (GF)
Frittata with sautéed fresh lobster mushroom cheese, parmesan, crème fraiche and chive
Les Oeufs Benedict ~ 15
Two poached eggs, smoked ham, house made ciabatta, hollandaise and potatoes
Brioche French Toast ~ 10
With toasted hazelnuts, warm maple syrup, Santa Rosa plum compote and peaches
Heirloom Tomato Gazpacho cup 6 ~ bowl 8 (GF)
Croque Monsieur ~ 13
Jambon de paris ham & Swiss cheese sandwich on brioche, béchamel sauce & French fries
Tomate et Fromage ~ 11 (GF)
Heirloom tomato, mozzarella di bufala and herb oil
Salade Maison ~ 8 (GF)
Assorted farm lettuces, fresh herbs, cherry tomato and mustard vinaigrette
add chicken 5 ~ add salmon 7 ~ add goat cheese 3 (NGF)
Salade Nicoise ~ 15 (GF)
Seared ahi tuna, soft duck egg, spinach, new potato, olives,
haricot vert and mustard vinaigrette
Crepe de Poissons ~ 14
Buckwheat crepe, rock shrimp, salmon, hen of the woods mushroom in a creamy mustard sauce, and forbidden rice
Betteraves du Jardin ~ 10 (GF)
Roasted beet and carrot, goat cheese, micro greens and beet vinaigrette
Les Sliders ~ 14
Niman Ranch grilled sliders, house made bun, house cut French fries and roasted garlic aioli
L’Agneau Grille ~ 17 (GF)
Grilled Colorado lamb T-Bone, fresh chanterelle, roasted potato and rosemary jus
Melon et Jambon de Parme ~ 11 (GF)
Prosciutto de Parma, Charentais melon, fresh pear, port wine and micro arugula
Sides ~ 4
Cup of fresh fruit ~ Roasted potatoes ~ French fries ~ Bacon ~Toasted brioche with sweet butter & jam
Desserts ~ 8
Trio de Sorbet, ask your server for our selection of the day ~ 7 (GF)
Délice de Prune, Plum Bavarian mousse, almond dacquoise, Santa Rosa plum confit and caramelized plum and vodka ice cream ~ 8 (GF w/ no dacquoise)
Gateau au Chocolat, warm flourless chocolate cake, bittersweet chocolate coulant,
mascarpone ~ 8 (GF)
Crème Brulee Grand Marnier, lavender sugar, meyer lemon zest tuile ~ 7 (GF w/ no tuile)
Charlotte aux Pommes, Gravenstein apple charlotte, rum brioche, calvados caramel applesauce, crabapple pate de fruit and gravenstein apple ice cream ~ 8
(GF) Gluten Free 18% gratuity will be added to parties of 6 or more ~ $ 5 split plate charge
Take home French Garden Farm produce and freshly baked pastries every Sunday
during Brunch.
ALSO TRY OUR "CREPES-TO-GO"!
