print the brunch menuliz’s orange current scone
house baked with seasonal fruit preserves 5.5
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caesar salad
whole leaf romaine, shaved parmesan and torn croutons 8
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field green salad
a blend of local organic lettuces in champagne vinaigrette, and roasted marcona almonds 7
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macrina monkey bread pudding
vanilla bean crème anglaise, fresh berries 11.5
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steel cut oats
slow cooked, creamy oatmeal, with your choice of milk, steamed or cold, raisins and brown sugar 8
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house made beignets
sprinkled with powdered sugar 6/12
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