Brunch Menu
Saturday + Sunday: 9 AM – 2 PM
Cocktails
LUBA’S FAVORITE | 7
champagne + strawberries on ice
CUCUMBER MINT MIMOSA | 7
BELLINI OR RASPBELLINI | 7
sparkling wine + white peach or fresh raspberry purée
LIMONCELLO MULE | 10
lemon vodka, limoncello, lemon juice, ginger beer
BE MY CLEMENTINE | 10
vodka, clementine sparkling water, orange blossom water, mint, lemon juice
BLOOD ORANGE MARGARITA | 10
El Jimador tequila, St. Elder blood orange liqueur, blood orange purée, vanilla agave, lime juice, chili lime salt rim
THE SMOKED RUBY | 10
Banhez Mezcal, grapefruit juice, lime juice, agave, Ancho Reyes, smoked black lava salt
ENCHANTED SEVENTY-FIVE | 10
rose infused gin, lemon juice, simple, Avive sparkling grapefruit rosé
POMEGRANATE GINGER MARTINI | 10
vodka, pomegranate juice, lemon juice, ginger, orgeat
YOU’RE MY JAM | 10
vodka, Carpano Bianca, lemon juice, basil, strawberry preserves
BURNT FASHIONED | 12
Old Forester bourbon, burnt sugar, muddled orange, Angostura bitters, rosemary smoke rinse
BLOODY MARY | 8.5
vodka, house made mix, pickled veggies + bacon
Appetizers
CHEESE BOARD | 15
dolce gorgonzola, Mediterranean herb gouda, manchego cheeses, toasted artisan bread, lavender local honey, marcona almonds,
dried cranberries, fresh berries, candied pecans, and olives
+ charcuterie | 8
PEAR + FIG RICOTTA SPREAD | 10
whipped lemon ricotta, poached pears, white Turkish figs, spiced pumpkin seeds, thyme, and honey, served with toasted ciabatta bread
CRISPY ARTICHOKES | 8
crispy artichoke hearts, shaved parmesan, dill jalapeño sauce
PEAR GORGONZOLA ROSEMARY TART | 10
puff pastry, green d'anjou pears, dolce gorgonzola, rosemary, arugula, scallions, walnuts, 18-year aged balsamic
GEORGE FRIES | 12.5
hand cut fries, andouille sausage, cremini mushrooms, parmesan, feta, rosemary, sea salt, served with curry ketchup, basil aioli, roasted red bell pepper aioli
HEIRLOOM TOMATO + BURRATA | 12
burrata, yellow + red tomatoes, 18-year aged balsamic, basil oil, artisan toast
BEEF CARPACCIO* | 15
thinly sliced filet mignon, shaved parmesan, arugula, pickled onions, watermelon radishes, tomatoes, scallions, white truffle horseradish aioli, 18-year aged balsamic
SHORT RIBS MAC + CHEESE | 18
orecchiette pasta with sharp cheddar, mozzarella, creamy alfredo sauce, and our 48-hour braised short ribs
+ egg | 1.5
Classics
COASTAL OMELETTE | 18
crab, shrimp, tomatoes, scallions, gruyère cheese, topped with avocado cilantro lime jalapeño sauce and fresh pico de gallo, served with berry melon salad, along with a choice of mixed greens salad, grits, or hand cut rosemary sea salt fries
GARDEN OMELETTE | 15
grilled asparagus, spinach, red bell peppers,
mushrooms, caramelized onions + goat cheese, served with berry melon salad, along with a choice of mixed greens salad, grits, or hand cut rosemary sea salt fries
+ side of thick cut bacon | 3.5
+ side of honey maple cayenne sausage | 3.75
QUICHE | 17
parisian ham, bacon, and sharp cheddar in a puff pastry shell, served with berry melon salad along with a choice of mixed greens salad, grits, or hand cut rosemary sea salt fries
FILET + EGGS | 28
6 oz filet mignon, 2 eggs any style, served with hand cut rosemary sea salt fries, mixed greens salad, and Chef George’s chimichurri sauce and herbed butter
LOCAL GROUPER | 35
seared local grouper, brown butter roasted spaghetti squash, honey lavender glazed tricolor carrots, corn + leek emulsion, parsley oil
CRAB CAKES EGGS BENEDICT* | 22
lump crab cakes topped with poached eggs, grilled asparagus, roasted red bell pepper cayenne aioli, served with berry melon salad along with a choice of mixed greens salad, grits, or hand cut rosemary sea salt fries
SAVORY BREAD PUDDING BENEDICT* | 17
biscuit + baguette bread pudding made with bacon, leeks, thyme, gruyère cheese, poached eggs, chive cayenne hollandaise, served with berry melon salad along with a choice of mixed greens salad, grits, or hand cut rosemary sea salt fries
SMOKED SALMON POACHED EGGS* | 17
smoked salmon, cucumbers, capers, dill, scallions, cream cheese, artisan toast, served with berry melon salad, along with a choice of mixed greens salad, grits, or hand cut rosemary sea salt fries
VERY BERRY FRENCH TOAST | 14.5
artisan challah bread with vanilla bean + brown sugar mascarpone, topped with raspberry and blueberry sauce, house-made caramel and berries
+ side of thick cut bacon | 3.5
+ side of honey maple cayenne sausage | 3.75
BONITA’S LOBSTER ROLL | 19
Maine lobster, basil aioli, cucumber, micro greens, lettuce, served with hand cut rosemary sea salt fries or mixed greens salad
SHRIMP + GRITS | 17.5
parmesan cheese grits, blackened shrimp, andouille sausage, cremini mushrooms, olive oil
+ poached egg* | 1.5
Salads
WILD BLACKBERRY + STRAWBERRY FIELDS SALAD | 15
baby arugula, Arcadian mixed greens, radicchio, endives, fennel, candied pecans, strawberries, blackberries, pickled onions, watermelon radishes, goat cheese, scallions, 18-year aged balsamic, blackberry gastrique
+ grilled chicken | 4.5
+ grilled shrimp | 4.5
+ blackened shrimp | 4.5
+ salmon | 5
HARVEST SALAD | 15
roasted butternut squash, spinach, endives,
scallions, dried cranberries, dolce gorgonzola,
candied pecans, toasted pumpkin seeds, maple cider balsamic creamy dressing
+ grilled chicken | 4.5
+ grilled shrimp | 4.5
+ blackened shrimp | 4.5
+ salmon | 5
AVOCADO POWER BOWL | 15
kale, tricolor quinoa, avocado, black beans, red
bell peppers, hard boiled egg, radishes, pickled
onions, pumpkin seeds, avocado cilantro lime
jalapeño dressing
+ grilled chicken | 4.5
+ grilled shrimp | 4.5
+ blackened shrimp | 4.5
+ salmon | 5
