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Scotland Yard
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Avocado Serrano cream with sliced avocado and oven-roasted cherry tomatoes topped with dill pickle salt and herbs.
Di Stefano buratta, house ricotta, seasonal jam, honey and chopped herbs.
Belgium waffle with Captain Crunch encrusted chicken thighs, black pepper maple caramel and bread and butter pickles.
Toasted peanutes, shaved radish and cilantro.
Poached egg and crispy potato strings.
Roasted pear vinaigrette and herbed ranch.
Dill and caper spiked cream cheese and Italian prosciutto.
House-made pork belly sausage, poached egg, Worcestershire marinated tomato and Hollandaise on a Panorama English muffin. Served with your choice of side.
Korean marinated steak, 2 eggs and baked beans. Served with your choice of side.
Weber Ranch beef, bone marrow aioli, cornichon remoulade, aged cheddar and American cheese. Served with your choice of side.
Over easy egg, bacon, American cheese, Worcestershire marinated tomato, Thousand Island and Serrano Sriracha. Served with your choice of side.
Gochujan fried chicken, B&B pickles bahn mi aioli, aged cheddar, and American cheese.
Lemon curd, poached strawberries, and maple syrup.
Sauteed mushrooms, oven roasted tomatoes, yard salad and baked beans.
Dungeness crab, charred truffled corn, piquillo peppers, and roasted tomatoes.
Buttermilk biscuits, pork belly gravy and Californian gold flake.
Toasted almonds, shaved radish and cilantro.
White truffle oil.
Lemon remoulade, champagne mustard, poached quail egg, and crispy chicken skin.
Rice noodles, pickled daikon, and avocado crema.
Bahn mi aioli and mango coulis.
Poached egg and crispy potato strings.
Pickled grapes and crispy wonton.
Puffed beef tendon, strawberries, chili oil, and black garlic ranch.
Italian prosciutto, calabrese salami, puffed beef tendon and chicken liver mousse toast.
Brillat savarin, beemster 18 mo. Gouda, humboldt fog and Point Reyes foam.
Red pepper romesco and shaved Gouda.
Toasted pepitas and parsnip puree.
Bone marrow aioli, aged cheddar and cornichon remoulade.
Carrot-caramelized onion puree and chimichurri.
Green garlic mash and Dijon honey glaze.
Charred truffled corn, Dungeness crab, piquillo peppers and roasted cherry tomatoes.
Garlic confit and buerre noisette.
Honey butter.
Herb aioli and house ketchup.
Squid ink tartar, avocado, and butter foam.
Menu for Scotland Yard provided by Allmenus.com
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