Brunch Served Sundays 9 a.m. to 2 p.m. 

boards for the table

**house cheese 18  add charcuterie 25

grilled seasonal vegetables w/ romesco and aged balsamic 15

garden

roasted beet w/burrata, citrus, and pistachios 12

fattoush salad w/crisp greens, seasonal vegetables, and pomegranate 12

roasted cauliflower with shallots, herbs and DACC daclette 12

land/water

karage japanese style fried chicken bites w/togarashi mayo  9

grilled hanger steak w/Mexican street corntopped with DACC romano 17.50

thai style pork wrap w/ lettuce leaf, cucumber, and and radish 16

citrus glazed salmon w/hearts of palm, avocado, and radish sprouts 16

grilled achiote shrimp with pickled onion & watermelon 18

seared sea scallops w/fresh corn polenta and smoked tomato butter 20

eggs and such

classic 2 eggs to order w/potatoes and choice of bacon or sausage links 11

baguette style french toast w/house made blueberry syrup 12

eggs benedict w/asparagus and lemon scented hollandaise 14

seasonal vegetable hash w/ 2 eggs to order 12

3 egg omelet of the day w/potato 12

sides

house made scones with butter and jam (plate of 3)   6.50

bacon or sausage 5

real door county maple syrup  3.00

breakfast beverages

mimosa- orange or door county cherry 7                   bottomless mimosa            12

coffee- decaf- hot tea-iced tea-lemonade 3.50           orange juice or cherry juice    6

sake bloody mary  10                                              bottomless pepsi products  3.50

large pelligrino sparkling water  7