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Eight Bar and Patio
Mortadella, provolone, arugula, grilled sourdough.
Pepper conserve, pecorino, avocado, home fries and house bacon.
Brioche French toast with seasonal compote, maple syrup and house bacon.
Buttermilk biscuits, sausage gravy and scrambled egg.
Chorizo, queso fresco, avocado and fried egg.
English muffin, spinach, smoked salmon, poached egg, hollandaise.
Smoked tomato butter and lemon.
Soft cooked egg on baguette.
Salsa verde, heirloom tomatoes and basil with baguette.
Ponzu, spring onion, sesame and radish.
Bubbling gruyere and sourdough croutons.
1/2 lb. wild blue prawns, cocktail sauce, drawn butter, and aioli.
Sauce bordelaise and rosemary.
Grilled baguette and creme fraiche.
Giardiniera, chihuahua and chiles veracruz.
Cucumber salad, fresno and white soy vinaigrette.
Barbeque salt and garlic aioli.
Rosemary and Parmesan.
Sesame and miso aioli.
Garlic butter and chili oil.
Gem lettuce, champagne vinaigrette, sunflower and herb.
Radish, cucumber, mint and basil.
Rosemary roasted almonds, green apple and whipped goat cheese.
Lemon, Parmesan and savory sprinkles.
Avocado, egg, blue cheese, bacon, onion, tomato and ranch.
Butter lettuce, avocado, grapefruit and citron vinaigrette.
Cheddar cheese, pickles, red onion, dijonnaise and fries.
Shallot, bordelaise, crispy potatoes and arugula.
Spring onion, whipped potatoes, garlic confit, rosemary and chicken jus.
12 Ounces filet mignon with garlic confit and entrecote sauce.
Spicy marinara, mozzarella cheese and basil.
Hot sauce and pepper syrup.
Chanterelles, turnips, apples and mustard greens.
Confit tomato, basil and burrata.
Candied hazelnuts and vanilla ice cream.
Vanilla ice cream, pecans, whipped cream and cherry.
Graham crust, coconut custard and rum chantilly.
Menu for Eight Bar and Patio provided by Allmenus.com
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