soft scramble with creme fraiche, prosciutto di parma, thinly sliced comte cheese, butter croissant, choice of jam

polenta, asparagus, red onion, parmigiano reggiano, spinach, chili oil, mint + parsley, serrano pepper, prosciutto di parma, two poached eggs

eggs prepared to preference, bacon served with berries & grilled bread

fresh herbs, sea salt served with simple salad, seasonal fruit & grilled bread

egg white, serrano, asparagus, spinach, shallot, zucchini, tomato, avocado, (nut-free) pesto, feta served with simple salad, seasonal fruit

eggs to preference with chili oil, herb blend, citrus, serrano pepper served with simple salad + caper potatoes

zoe’s bacon, over medium eggs, arugula, sundried tomato, nut-free pesto, aioli, served with seasonal fruit

whole egg, bacon, chipotle aioli, serrano, red onion, cilantro leaves, tater tot, vintage white cheddar, avocado, served with seasonal fruit

served with apple, candied walnut, vermont pure maple syrup, cinnamon whipped cream

served with mascarpone, house pomegranate sauce, pure vermont maple syrup

served with matcha whip, pistachio dust, blueberry + basil syrup

seasonal fruit, banana, GF granola, labneh, mint, lemon, honey

cilantro micro greens, pickled red onion, pepitas, citrus, served with bacon & seasonal fruit

shaved fennel, avocado, orange rounds, castelvetrano olives, shallot, serrano pepper, basil, parmigiano reggiano, arugula, pistachio dressing

local baby gem, french radish, watermelon radish, green apple, sugar snap pea, asparagus, toasted bread crumb, herb blend (dill, parsley, chive, tarragon), french feta, haas avocado, serrano pepper – tossed in house yogurt herb dressing, served with filet of wild salmon

served with burrata, pistachio dust, lemony sumac dressing

topped with chili oil, creme fraiche, pepita, marcona almond

garnished w. imported parmigiano reggiano + house (nut-free) pesto

topped with mascarpone

roasted chicken breast, imported havarti, avocado, red onion, house tomato aioli, balsamic vinegar, serrano pepper

poached wild salmon tossed in labneh yogurt, red onion, dill, cucumber, currant, citrus & mustard seed. topped with a jammy egg, dill sprig, flaked maldon salt served open face

imported havarti cheese, pea mash, bacon, house herb blend

house basil oil, crusty bread

with pickled fennel, castelvetrano olive, orange rind, baguette

with pistachio dust, maldon flake salt, dollop of labneh

parmigiano reggiano, and one poached egg

with rosemary, maldon salt, evoo, burrata