A selection of brunch items available on weekends.

Brunch Menu

citrus, thyme, local olive oil; served warm

Olive Medley

A variety of drinks and small bites available at the bar.

Bar Menu

Brioche, spicy mornay, cave-aged cheddar, Kennebec Fries

Maine Lobster Grilled Cheese

botanist gin, aperol, champagne rosé, lemon, poured over 'P.O.G.' sorbet

Scoop! There It Is

Unique cocktails crafted by our skilled mixologists.

Specialty Cocktail Menu

Chips & Dip

A variety of lunch options served during lunch hours.

Lunch Menu

cucumber, serrano, lime, cilantro, chili crisp oil

Local Bluefin Tuna Tiradito

Delicious desserts to satisfy your sweet tooth.

Dessert Menu

A selection of drinks to enjoy before your meal.

Aperitif Menu

fennel tzatziki, heirloom tomato, flatbread

Mediterranean Spiced Lamb Meatballs

crispy puff pastry, caramel milk chocolate, white chocolate chantilly, Coffee Caramel

Milk Chocolate Mille-Feuille

sage hill carrots

Lobster Cognac Sauce, Forest Mushroom, Greens

MAINE LOBSTER STRUDEL

WAGYU WEDNESDAY

Artisanal Cheese Plate

crispy prosciutto, chili thread, white cheddar (gf*/p)

Cajun-Style Shrimp and Heirloom Grits

lo-fi gentian amaro, don fulano reposado, grapefruit, kaffir & lemongrass reduction, prosecco

Holy Spritz

house made tagliatelle, black truffle, Pecorino

Butter Poached Maine Lobster Cacio e Pepe

fennel, leek, fingerling potato, Chanterelle mushroom

Wild Caught Alaskan Halibut

chichicapa mezcal, bulleit rye whiskey, carpano antica, tobacco bitters, smoked hoja santa

SMOKE & MIRRORS

las californias gin, lillet, linie aquavit, luxardo maraschino paired with black pearl caviar

MISTER A'S MARTINI

Whipped Feta, Mozzarella, Poached Egg, Fines Herbes Hollandaise (v) + Prosciutto 9

HOUSE MADE KHACHAPURI

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, combine the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

Make the Batter

Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.

Cook the Pancakes

In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Prepare the Eggs

Melt butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a spatula until the eggs are softly scrambled. Remove from heat and stir in fresh chives.

Cook the Eggs

Chop the banana and combine it with strawberries and blueberries in a large bowl.

Prepare the Fruit

Drizzle honey over the fruit and toss gently to combine. Garnish with fresh mint leaves.

Finish the Salad

All-purpose flour

Baking powder

Sugar

Salt

Milk

Butter

Vanilla extract

Eggs

Black pepper

Chives

Strawberries

Blueberries

Banana

Honey

Mint leaves

In a medium bowl, combine the mixed olives, citrus zest, fresh thyme leaves, and sliced garlic. Toss gently to combine.

Prepare the Olives

In a small saucepan, heat the local olive oil over medium heat. Once warm, add the olive mixture and cook for about 5 minutes, stirring occasionally, until heated through and fragrant.

Heat the Mixture

Remove from heat and season with salt and black pepper to taste. Serve warm in a bowl, garnished with additional thyme leaves if desired.

Season and Serve

Mixed olives (green and black)

Citrus zest (orange and lemon)

Fresh thyme leaves

Local olive oil

Garlic cloves (sliced)

In a shaker, combine vodka, cranberry juice, lime juice, and ice. Shake well and strain into a glass. Top with club soda and garnish with a lime wedge.

Prepare the Drink

Toss cooked chicken wings in buffalo sauce. Serve with celery sticks and blue cheese dressing on the side.

Prepare the Chicken Wings

Open the bag of chips and serve alongside a bowl of guacamole.

Serve the Chips and Guacamole

Vodka

Cranberry Juice

Lime Juice

Club Soda

Ice Cubes

Chicken Wings

Buffalo Sauce

Celery Sticks

Blue Cheese Dressing

Chips

Guacamole

In a saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk continuously for about 1 minute. Gradually add the milk while whisking to prevent lumps. Cook until the sauce thickens, then stir in cayenne pepper, salt, black pepper, and Parmesan cheese. Remove from heat and set aside.

Make the Mornay Sauce

Slice the Kennebec potatoes into fries and soak them in water for 30 minutes. Drain and pat dry. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy. Remove and drain on paper towels, then season with salt.

Prepare the Fries

Butter one side of each slice of brioche bread. On the unbuttered side, layer cave-aged cheddar cheese, lobster meat, and then the spicy mornay sauce. Top with another slice of bread, buttered side up. Grill the sandwich in a skillet over medium heat until golden brown on both sides and the cheese is melted, about 3-4 minutes per side.

Assemble and Grill the Sandwich

Brioche bread

Cave-aged cheddar cheese

Cooked Maine lobster meat

Unsalted butter

Whole milk

Cayenne pepper

Grated Parmesan cheese

Kennebec potatoes

Vegetable oil

In a mixing bowl, combine passion fruit puree, orange juice, guava juice, sugar, and water. Stir until the sugar is fully dissolved.

Make the Sorbet Base

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. If you do not have an ice cream maker, pour the mixture into a shallow dish and freeze for about 4-6 hours, stirring every 30 minutes until it reaches a sorbet consistency.

Chill and Freeze

In a cocktail shaker filled with ice, combine the botanist gin, Aperol, and lemon juice. Shake well until chilled.

Mix the Cocktail

Scoop the P.O.G. sorbet into a glass and pour the cocktail mixture over the sorbet. Top with chilled champagne rosé and serve immediately.

Serve

Botanist Gin

Aperol

Champagne Rosé

Lemon Juice

Passion Fruit Puree

Orange Juice

Guava Juice

Water

In a cocktail shaker, combine gin, elderflower liqueur, fresh lemon juice, and simple syrup. Fill with ice and shake well until chilled.

Strain the mixture into a highball glass filled with ice. Top with tonic water and gently stir.

Strain and Serve

Garnish with fresh mint leaves and a lemon wheel on top.

Garnish

Elderflower Liqueur

Fresh Lemon Juice

Simple Syrup

Tonic Water

Fresh Mint Leaves

Lemon Wheel

In a food processor, combine artichoke hearts, fresh basil, cream cheese, sour cream, garlic powder, lemon juice, and sea salt. Blend until smooth and creamy.

Blend the Ingredients

Taste the dip and adjust seasoning if necessary, adding more salt or lemon juice to your preference.

Taste and Adjust

Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Chill the Dip

Serve the chilled artichoke basil dip with a side of potato chips for dipping.

Artichoke hearts, canned or frozen

Fresh basil leaves

Cream cheese, softened

Sour cream

Garlic powder

Lemon juice

Sea salt

Potato chips

Spread mayonnaise on two slices of bread. Layer with turkey, lettuce, tomato, and cheese. Top with the remaining slices of bread. Cut in half and serve.

Assemble the Sandwich

In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, and toss to combine.

Mix the Salad

In a large pot, sauté onion and garlic until fragrant. Add carrots and celery, cooking for another 5 minutes. Pour in the chicken broth and bring to a boil. Add thyme, salt, and pepper, reduce heat, and simmer for 20 minutes.

Cook the Soup

Whole grain bread

Sliced turkey breast

Lettuce leaves

Tomato, sliced

Mayonnaise

Cheddar cheese, sliced

Mixed greens

Cherry tomatoes, halved

Cucumber, diced

Olive oil

Balsamic vinegar

Pepper

Chicken broth

Carrots, diced

Celery, diced

Onion, diced

Garlic, minced

Dried thyme

Begin by finely dicing the Local Bluefin Tuna and placing it in a mixing bowl. Thinly slice the cucumber and set aside. Remove the seeds from the serrano peppers, then finely chop them.

Prepare the Ingredients

In a small bowl, squeeze the juice of the limes and mix in the chopped serrano peppers and chili crisp oil. Stir well to combine.

Make the Dressing

Pour the lime and serrano dressing over the diced tuna, add the sliced cucumber and chopped cilantro. Gently toss to combine all the ingredients. Adjust seasoning with additional lime juice or chili crisp oil to taste. Serve immediately.

Combine and Serve

Local Bluefin Tuna

Cucumber

Serrano Pepper

Lime

Fresh Cilantro

Chili Crisp Oil

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

Combine Wet Ingredients

Gradually add the wet mixture to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.

Combine and Mix

Fold in the chocolate chips gently into the batter.

Brunch Menu

Olive Medley

Bar Menu

Maine Lobster Grilled Cheese

Scoop! There It Is

Specialty Cocktail Menu

Chips & Dip

Lunch Menu

Local Bluefin Tuna Tiradito

Dessert Menu

Aperitif Menu

Mediterranean Spiced Lamb Meatballs

Milk Chocolate Mille-feuille

Sage Hill Carrots

Maine Lobster Strudel

Wagyu Wednesday

Artisanal Cheese Plate

Cajun-style Shrimp And Heirloom Grits

Holy Spritz

Butter Poached Maine Lobster Cacio E Pepe

Wild Caught Alaskan Halibut

Smoke & Mirrors

Mister A's Martini

House Made Khachapuri