Daytime 9am-3pm

BLUE MACHINE SMOOTHIE • 7 FRIED EGG BRIOCHE SANDWICH • 14

Pudwill Farms Blueberries, Walnut, Almond Milk Amercian Cheese, Tender Belly Bacon,
Lettuce, Tomato Confit
CHIA SEED PUDDING • 8
Mango, Mint BREAKFAST RICE BOWL • 14
Kale, Scrambled Egg, Crispy Yams, Broccolini,
YOGURT AND FRUIT BOWL • 10 Curry Aioli
Sweet Tree Farms Stone Fruit, Blueberry Syrup 
QUINOA SALAD • 14
AVOCADO TOAST • 10 Farro, Pea Tendrils, Poached Eggs, Serrano,
Crushed Avocado, Frisée, Arugula, Salsa Verde Avocado, Radish
*Add Gioia Burrata • 4
FRIED CHICKEN & TOAST • 15
FUNFETTI PANCAKES • 10 Pickles, Tenderbelly Pork Gravy 
Vanilla Icing, Vermont Maple Syrup 
KING CRAB BENEDICT • 19
CRÈME BRÛLÉE FRENCH TOAST •14 Sourdough, Tomato Confit, Hollandaise 
Seasonal Fruit, Whipped Cream, Maple Syrup  
SAUSAGE EGG SANDWICH • 14
FARM EGG BENEDICT • 14 Soft Scramble, Chive, American Cheese
Sourdough, Tender Belly Bacon,
Tomato Confit, Hollandaise  BREAKFAST SIDES
Pork Sausage Patty • 4 | Tender Belly Bacon • 4
Two Eggs • 5 | Grilled Sourdough • 2 | Avocado • 4
Potatoes • 4 | Seasonal Fruit • 7

Following Items Available 11:00am • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

JAPANESE EGGPLANT DIP • 7 LOBSTER CEVICHE • 18

Sunchoke Chips, Cilantro Cucumber, Avocado, Onion, Shrimp Chips,
Cilantro, Peruvian Chili
PICKLED POTATOES • 9
Crème Fraîche, Onion WAVERLY SANDWICH • 14
Redzikowski Bread, Fra’mani Turkey, Sprouts,
ROASTED BABY CARROTS • 12 Cucumber, Tofu-Aioli, Pickled Red Onion
Avocado, Cumin, Sunflower Shoots,
Humboldt Fog Cheese CHICK FILET SANDWICH • 15
Tomato, Lettuce, Honey Mustard BBQ, Fries
BELGIAN ENDIVE SALAD • 15
Walnut Granola, Gouda, Pecorino, Orange PIG MAC BAO • 14
*Add: Grilled Chicken • 7 | Grilled Shrimp • 9 Pork Belly, Pickle, Lettuce, Cheese, Onion, Special Sauce

KALE SALAD • 14 DOUBLE DOUBLE• 17

Parmesan, Almonds, Golden Raisins, Two Beef Patties, Cheddar, Arugula,
Apple, Lemon-Pepper  Tomato Confit, Onion, Fries 
*Add: Grilled Chicken • 7 | Grilled Shrimp • 9
RICOTTA AGNOLOTTI • 25
WILD SALMON AUTUMN BOWL • 17 Roasted Squash, Wild Mushrooms, Black Truffle Jus
Carolina Gold Rice, Fall Vegetables, Lemon
EXTRAS
BAJA RICE BOWL • 16
Chicken • 7 | Shrimp • 9 | Avocado • 4 | Fries • 6
Tempura Bass, Avocado, Cotija Cheese,
Corn Chip, Black Beans, Chipotle Aioli

* Please notify your server if you have any allergies or special dietary
needs. Consuming raw or undercooked meats, poultry, seafood,

Dessert shellfish or eggs may increase your risk of foodborne illness, especially
if you have certain medical conditions.

CHEESE COURSE • 14 A 3% SURCHARGE WILL BE

ADDED TO ALL GUEST CHECKS
Humboldt Fog, Blue, Honey Comb, to help cover increasing costs and in our support
Quince, French Toast, Walnuts of the recent increases in minimum wage and
benefits for our dedicated Team Members.
BUTTERSCOTCH PUDDING • 10
Caramel, Crème Fraîche, Maldon Sea Salt

EXECUTIVE CHEF • Brian Redzikowski | CHEF DE CUISINE • Nick DeVries | GENERAL MANAGER • Chris Simmons
 Evening 5pm-10pm

JAPANESE EGGPLANT DIP • 7 BRAISED SHORT RIB • 18

Sunchoke Chips, Cilantro Crispy Kale, Potato Purée , Meyer Lemon,
Red Pearl Onion
TWO FORKS FARM
SHISHITO PEPPERS • 10 SPICY SHRIMP • 15
Garlic Chips, Bonito, Ponzu Frisée, Arugula, Shiitake Mushroom, Chipotle Aioli

PICKLED POTATOES • 9 DUCK MEATBALL • 15

Crème Fraîche, Onion San Marzano Tomato, Grits

ROASTED BABY CARROTS • 12 BEEF TENDERLOIN TOAST • 15

Avocado, Cumin, Sunflower Shoots, Caramelized Onion, Crispy Onion, Raclette
Humboldt Fog Cheese
WILD SALMON AUTUMN BOWL • 17
KALE SALAD • 14 Carolina Gold Rice, Fall Vegetables, Lemon
Parmesan, Almonds, Golden Raisins,
Apple, Lemon-Pepper RICOTTA AGNOLOTTI • 25
*Add: Grilled Chicken • 7 | Grilled Shrimp • 9 Roasted Squash, Mushrooms, Black Truffle Jus

BELGIAN ENDIVE SALAD • 15 ROYAL RED SHRIMP NOODLES • 27

Walnut Granola, Gouda, Pecorino, Orange
*Add: Grilled Chicken • 7 | Grilled Shrimp • 9
BIG-EYE TUNA TART • 15
Red Onion, Truffle Oil, Shiso
Wild Mushrooms, Spinach, Brussels, Parmesan 
SEABASS “EN PAPILLOTE”  • 35
Carolina Gold Rice, Wild Mushroom,
Winter Squash, Lemon 

SPICY CRISPY SHRIMP “TACOS” • 14 ROASTED CHICKEN • 28

Kohlrabi, Frisée, Arugula, Chipotle Potato Purée, Turnip, Onion, Salsify, Salsa Verde,
Garlic Purée  
LOBSTER CEVICHE • 18
Cucumber, Avocado, Onion, Shrimp Chips, AUSTRALIAN LAMB CHOPS • 34
Cilantro, Peruvian Chile Caesar Salad Croutons, Basil, Carbone Sauce

PIG MAC BAO • 14 40oz MEYERS RANCH BONE-IN RIBEYE • 90

Pork Belly, Pickle, Lettuce, Cheese, Onion, Special Sauce
FRIED CHICKEN & TOAST • 15
Pickles, Tender Belly Pork Gravy
Fried Onions, Roasted Root Vegetables,
Crispy Potato, KEX A1 (please allow 60 minutes)
EXTRAS
Chicken • 7 | Shrimp • 9 | Avocado • 4 | Fries • 6

Dessert
CHEESE COURSE • 14 REESE’S • 10
Humboldt Fog, Blue, Honey Comb, Chocolate Gelato, Peanut Butter Mousse
Quince, French Toast, Walnuts
CHOCOLATE CAKE• 12
BUTTERSCOTCH PUDDING • 10 Chocolate Galette, Oreo McFlurry
Caramel, Crème Fraîche, Maldon Sea Salt

* Please notify your server if you have any allergies or

special dietary needs. Consuming raw or undercooked
A 3% SURCHARGE WILL BE
ADDED TO ALL GUEST CHECKS
meats, poultry, seafood, shellfish or eggs may increase to help cover increasing costs and in our support of the
your risk of foodborne illness, especially if you have recent increases in minimum wage and benefits for our
certain medical conditions. dedicated Team Members.

EXECUTIVE CHEF • Brian Redzikowski | CHEF DE CUISINE • Nick DeVries | GENERAL MANAGER • Chris Simmons