Caramelized onions, gratineed with gruyere.

Roasted mushrooms,? goat cheese, garlic-parsley butter, and ciabatta.

Creole remoulade, whole grain mustard gastrique, and pickled okra.

Kimchee, sriracha aioli, and soy-chili mignonette.

House-smoked white fish, saltines.

Buttermilk ranch dip.

Grilled sourdough, avocado dill cream cheese, smoked salmon, cucumber, tomato, and pickled red onion.

Served with a petite sage salad.

Served with a petite sage salad.

Pumpkin, warm spices, cocoa toasted pepitas, maple whipped cream, and grilled sausage.

Poached eggs, roasted tomato, smoked ham, English muffin, sauce marchand de vin, hollandaise, and sauteed vegetables.

Crispy pork belly, blue cheese caramelized onions, house Worcestershire, Dijonnaise, on a challah bun, served with potato chips. Add a fried egg for an additional charge.

Mixed lettuces, tomatoes, cucumber, shaved onion, red wine vinaigrette or miso ginger vinaigrette, choice of herb grilled salmon, oak-fired chicken breast, 4 jumbo grilled shrimp.

Romaine hearts, garlic croutons, shaved Parmesan-Reggiano, choice of herb grilled salmon, oak-fired chicken breast, 4 jumbo grilled shrimp.

House corned beef, crispy home fries, bell peppers, onion, and 2 poached eggs.

Romaine hearts, roasted tomatoes, hard-cooked eggs, bacon, blue cheese crumbles, avocado, red onion, and buttermilk ranch dressing.

Savory herbs, cream cheese, served with a petite sage salad. Add king crab and lobster for an additional charge.

Pickle brined fried chicken, white American, lettuce, heirloom tomato, served with rosemary fries and a petite sage salad.

Poached eggs, creole tomato sauce, sauteed vegetables, and tasso hollandaise.

House ground shrimp patty, key lime tartar, lettuce, tomato, red onion, on challah bun, served with rosemary fries and a petite sage salad.

Caramelized onions, gratineed with gruyere.

Buttermilk ranch dip.

Roasted mushrooms,? goat cheese, garlic-parsley butter, and ciabatta.

Smokey plantain crema, roasted tomatillo and avocado salsa, and plantain chip.

Kimchee, sriracha aioli, and soy-chili mignonette.

Mixed lettuces, tomatoes cucumber, shaved onion red wine vinaigrette or miso ginger vinaigrette. Add herb grilled salmon, 4 jumbo grilled shrimp, chargrilled sirloin for an additional charge.

Romaine hearts, garlic croutons shaved Parmesan-Reggiano. Add herb grilled salmon, 4 jumbo grilled shrimp, chargrilled sirloin for an additional charge.

Mixed lettuces, candied walnuts, goat cheese, white balsamic vinaigrette. Add herb grilled salmon, 4 jumbo grilled shrimp, chargrilled sirloin for an additional charge.

Romaine hearts, roasted tomatoes hard-cooked eggs, bacon, blue cheese crumbles, avocado, red onion, and buttermilk ranch dressing.

Mixed lettuces, blue cheese, grapes, house-made granola, and white balsamic vinaigrette.

Olive oil-poached yellowfin tuna, mixed lettuces, haricot vert, tomatoes, hard-cooked eggs, shaved red onion, olives, red potatoes, and lemon pepper dressing.

Grilled halloumi, pink lady apples, caramelized butternut squash, marinated kale, escarole, and pumpkin seed vinaigrette.

Black forest ham, gruyere, Dijon, mornay sauce, on griddled sourdough served with a petite sage salad. Add a fried egg for an additional charge.

Crispy pork belly, blue cheese caramelized onions, house Worcestershire, Dijonnaise, on a challah bun, served with potato chips. Add a fried egg for an additional charge.

Pickle brined fried chicken, white American, lettuce, heirloom tomato, pickle, and rosemary fries.

House ground shrimp patty, key lime tartar, lettuce, tomato, red onion on a challah bun, served with rosemary fries and a petite sage salad.

Roasted peppers, arugula, roasted garlic aioli, served with rosemary fries and petite sage salad.

Served with a petite sage salad.

Served with a petite sage salad.

6 oz. oak-grilled steak, pomme frites, marinated shiitakes, arugula, and red wine reduction.

Roasted potatoes, haricot vert, exotic mushrooms, and toasted almond brown butter sauce.

Glazed root vegetables, crispy Brussels, blood orange, and shaved fennel salad.

Gouda grits, braised collards, pickled pepper relish, and house Worcestershire.

Caramelized onions, gratineed with gruyere.

Chef's choice of garnish.

Kimchee, Sriracha tartar sauce, and soy-chili mignonette.

Smokey, plantain crema, roasted tomatillo and avocado salsa, and plantain chip.

Roasted mushrooms, goat cheese, and garlic-parsley butter.

With accouterments and black pepper crostini.

Beef and pork, queso fresco, jalapeno crema, charred corn and herb salad, and queso.

Exotix mushroom conserva, sauteed leeks, and charred bread.

Mixed lettuces, tomatoes, cucumber, shaved onion, and red wine vinaigrette or miso ginger vinaigrette.

Romaine hearts, garlic croutons, and shaved Parmesan-Reggiano.

Mixed lettuces, candied walnuts, goat cheese, and white balsamic vinaigrette.

Arugula, radish, carrots, tomato, pickled red onion, roasted pistachio-jalapeno vinaigrette, and shaved manchego.

Farro, pearl onion, kale, fig, pecan, sumac yoghurt, and pomegranate.

Fregola sarda, kale, marinated turnips, carrot-ginger puree, and chicken chicharrons .

Red wine-braised chicken breast, pearl onions, carrots, herb roasted mushrooms, lardons, and roasted garlic mash potatoes.

Crispy cauliflower, red curry aioli, and black garlic puree.

Sea-island red pea hoppin' John, collard greens, and hot sauce beurre blanc.

Miso grilled asparagus, furikake onion rings, and gochujang glaze.

Loaded twice baked potato, red wine sauce.

Crispy pork belly, blue cheese caramelized onions, house Worcestershire, Dijonnaise, on a challah bun, served with potato chips. Add a fried egg for an additional charge.

Cornmeal fried catfish, keylime tartar, and grilled lemon.

Hoison, sesame seeds, scallions, and sunomono.

White cheddar, sliced apples, bourbon onion bacon jam, and arugala.

House-smoked white fish, saltines.

Blue cheese fondue.

Spiced, crispy fried tots, bravas sauce, and lemon garlic aioli.

Chorizo vinaigrette, queso fresco.

Chocolate sauce, olive oil-chocolate fluff, and whipped cream.

Graham crust, poached cranberries, and brown butter streusel.

Coffee toffee sauce, malt crème anglaise, and salty pretzel crunch.

Dark chocolate -cocoa nib shortbread.

Hot toddy caramel, white chocolate milk crunch, and meyer lemon spuma.

Vanilla, chocolate malt, or brown butter almond.

Dark chocolate, passion fruit, or raspberry.

Mexican coke and choice of 2 scoops.

Sparkling water 800 ml.

500 ml.

500 ml.

200 ml.

Aromatic, smoky, spicy, medium body.

Dark chocolate, floral, medium body.