sustain | brunch menu

1
For your convenience, an 18% service charge is added to parties of 6 or more Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-born illness Our menu changes with the seasons. It is our mission to provide consumers with the purest and finest local ingredients and to support farmers who take such great pride and passion in their work. brunch porchetta hash / two fried eggs - 10 wood-oven baked farm eggs / duck confit / sage / fontina – 12 poached egg / wild cured salmon / foccacia / béarnaise - 11 frittata / egg whites /spinach / mushrooms / feta / “50 mile salad” - 11 two eggs / country sausage or house-cured bacon/ cheese grits or potato pancake / roasted tomato / buttermilk biscuit -12 B I T E S P I Z Z A S F R O M T H E W O O D O V E N S W E E T S & S A N D W I C H E S S T A R T E R S S A L A D S M A I N S E G G S pigs in a blanket / spicy mustard - 5 french toast sticks / berry compote - 4 cinnamon buns / glaze - 5 deviled eggs - 5 zeppole - 5 ricotta pancakes / orange compote - 7 brioche french toast / caramelized apple bananas / maple syrup - 8 dutch baby / strawberry syrup - 10 house made hot dog / pickled onions / potato roll - 8 burger / smoked bacon / cheddar cheese / caramelized onions / potato roll - 10 fried egg / cheddar / house-made pork sausage / buttermilk biscuit - 8 montecristo sandwich / house smoked turkey / benton’s smoked ham / gruyere / mixed berry compote - 10 “green eggs & ham” pesto / egg / porchetta sausage / tomato / mozzarella / roasted peppers / basil / onions / pecorino - 14 apple-smoked bacon / brussel sprouts / white cheddar / farm egg - 13 spinach / ricotta / roasted garlic / oregano / fresh chlies - 11 tomato / mozzarella / basil - 10 house charcuterie board (pork rillette, country pate, bentons country ham) / pickled vegetables / house made mustard / grilled ciabatta - 16 florida stone crabs piment d’esplette aioli – MP/each beer-steamed mussels house cured bacon / fries - 12 winter fruit salad citrus / grapes / lemon-thyme syrup - 8 maple and honey roasted granola local honey / yogurt - 7 avocado & cucumber soup florida stone crab salad / olive oil – 10 romaine bacon lardons / croutons / tomato / buttermilk vinaigrette – 7sm/12lg local heirloom tomatoes basil / pickles mushrooms – 7sm/12lg “50 mile salad” wood oven roasted beets / pickled onions / paradise farms brassica / feta cheese - 9sm/16lg florida lobster salad hearts of palm / avocado / orange oil / crispy shallots - 15 tagliolini rock shrimp / pistachios / orange / tarragon - 16 “steak & eggs” skirt steak / wood oven baked egg - 16 fried chicken braised greens / mac and cheese – 14 wood oven roasted half poulet rouge chicken cumin-honey glazed squash / maple-vinegar sauce -16 grilled swordfish spelt / watermelon / tomatoes / mint / arugula / lemon-thyme vinaigrette - 18 S I D E S B R E A D S smoked bacon country sausage cheese and spinach grits potato hash buttermilk biscuit english muffin

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Sustain | Restaurant + Bar | opening brunch menu

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Page 1: Sustain | Brunch menu

For your convenience, an 18% service charge is added to parties of 6 or moreConsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-born illness

Our menu changes with the seasons. It is our mission to provide consumers with the purest and finest local ingredients and to support farmers who take such great pride and passion in their work.

b r u n c h

porchetta hash / two fried eggs - 10wood-oven baked farm eggs / duck confit / sage / fontina – 12poached egg / wild cured salmon / foccacia / béarnaise - 11frittata / egg whites /spinach / mushrooms / feta / “50 mile salad” - 11two eggs / country sausage or house-cured bacon/ cheese grits or potato pancake / roasted tomato / buttermilk biscuit -12

b i t e s

P i Z Z A s F R O M t H e W O O D O V e N

s W e e t s & s A N D W i C H e s

s t A R t e R s

s A L A D s

M A i N s

e G G s

pigs in a blanket / spicy mustard - 5french toast sticks / berry compote - 4cinnamon buns / glaze - 5deviled eggs - 5zeppole - 5

ricotta pancakes / orange compote - 7brioche french toast / caramelized apple bananas / maple syrup - 8dutch baby / strawberry syrup - 10house made hot dog / pickled onions / potato roll - 8 burger / smoked bacon / cheddar cheese / caramelized onions / potato roll - 10fried egg / cheddar / house-made pork sausage / buttermilk biscuit - 8montecristo sandwich / house smoked turkey / benton’s smoked ham / gruyere / mixed berry compote - 10

“green eggs & ham” pesto / egg / porchetta sausage / tomato / mozzarella / roasted peppers / basil / onions / pecorino - 14apple-smoked bacon / brussel sprouts / white cheddar / farm egg - 13spinach / ricotta / roasted garlic / oregano / fresh chlies - 11tomato / mozzarella / basil - 10

house charcuterie board (pork rillette, country pate, bentons country ham) / pickled vegetables / house made mustard / grilled ciabatta - 16florida stone crabs piment d’esplette aioli – MP/eachbeer-steamed mussels house cured bacon / fries - 12winter fruit salad citrus / grapes / lemon-thyme syrup - 8maple and honey roasted granola local honey / yogurt - 7avocado & cucumber soup florida stone crab salad / olive oil – 10

romaine bacon lardons / croutons / tomato / buttermilk vinaigrette – 7sm/12lglocal heirloom tomatoes basil / pickles mushrooms – 7sm/12lg“50 mile salad” wood oven roasted beets / pickled onions / paradise farms brassica / feta cheese - 9sm/16lgflorida lobster salad hearts of palm / avocado / orange oil / crispy shallots - 15

tagliolini rock shrimp / pistachios / orange / tarragon - 16“steak & eggs” skirt steak / wood oven baked egg - 16fried chicken braised greens / mac and cheese – 14wood oven roasted half poulet rouge chicken cumin-honey glazed squash / maple-vinegar sauce -16grilled swordfish spelt / watermelon / tomatoes / mint / arugula / lemon-thyme vinaigrette - 18

s i D e s b R e A D s

smoked baconcountry sausagecheese and spinach grits potato hash

buttermilk biscuitenglish muffin