Brunch Food

Question 1

Fresh Fruit Salad

Answer 1

Fruits very, but usually contains a medley of blackberries, raspberries, blueberries, mangoes, oranges, kiwi, pineapple, grapefruit

Question 2

Raita (lunch)

Answer 2

Yogurt sauce with citrus juice and mint julienne.

Question 3

Harissa (lunch)

Answer 3

North African chile paste, with a slight kick.

Question 4

Oatmeal

Answer 4

The oatmeal can be picked up with whole milk, skim, almond, or soy. The base is water, so can be made vegan. Same cognac-stewed fruits that come with the cheese plate: figs, dates, etc.
Almonds are toasted in butter, so vegans would need that to be left off

Question 5

Croissant sandwich

Answer 5

French ham, gruyére cheese, and topped with a fried egg. Side friseé salad with light lemon vin

Question 6

Alsatian omelette

Answer 6

Leeks confit (cooked in oil or sugar water), bacon, fingerling potatoes, herbed creme fresh. With side salad topped with lemon vin

Question 7

Fritatta

Answer 7

Onion fondue, roasted mushrooms, herbs. Topped with small friseé salad

Question 8

vol-au-vent

Answer 8

Eggs cooked “medium-rare,” so slightly more runny, They are placed inside a housemade pastry basket with goat cheese inside and a small friseé side salad

Question 9

Baked Eggs Marocaine

Answer 9

Eggs baked with tomato-based sauce, merguez (lamb sausage), and topped with panisse (housemade chickpea croutons)

Question 10

Salmon benedict

Answer 10

2 poached eggs covered with choron (tomato hollandaise sauce), a bed of spinach and house-smoked salmon, with brioche on the side

Question 11

Pancakes

Answer 11

Pancakes infused with fresh lemon zest, topped with powdered sugar and a berry syrup with fresh fruits usually comprised on blackberries, raspberries, blueberries, and strawberries

Question 12

Waffle

Answer 12

Belgian waffle with nutella and banana

Question 13

Nicoise salad

Answer 13

Classic nicoise salad: Yellow and red peppers cooked in oil with capers, green beans, onions, breakfast radishes, olives, cherry tomatoes, anchovies, atop lettuce. Topped with an anchovy vin, unless request no anchovy, so then replace with red wine vin

Question 14

Brisket burgerq

Answer 14

Burger on a brioche bun with caramelized onions, raclette cheese (semi-firm cow’s, commonly used for melting), and a sherry pepper mayo

Question 15

Dry-aged strip steak

Answer 15

Same as dinner menu; 10 oz steak topped with béarnaise butter and our housemade frites

Question 16

Yogurt

Answer 16

Low-fat greek yogurt topped with our housemade granola, mixed berries and honey. If don’t want honey, can be done without; honey is atop the dish, not actually in the granola

Question 17

Wild goose oysters

Answer 17

Shallow, fresh, plump, West Coast