BRUNCH MENU

 BRUNCH MENU OCTOBER 31, 2017

STARTERS

OYSTERS
daily selection, red wine mignonette, cocktail sauce, based on availability
6 for 18   | 12 for 34

BURRATA TOAST
jalapeno | pico de gallo | avocado | blue corn tostada | 15

BURRATA TOAST
ciabatta | kale | burrata cheese | fried egg | sauce vert | 14

GREEK YOGURT
granola | figs | mixed berries | maple | basil | 13

GREEK YOGURT
granola | dried fruit & nuts | toasted coconut | peaches | 11

TRUFFLE FRIES
parmesan  |  lemon aioli  |  7

HOUSE-MADE BISCUITS
maple butter  |  7

KALE & QUINOA SALAD
currants | pine nuts | persimmon | parmesan | lemon dressing | 12

BRUSSELS SPROUTS
balsamic  |  fried egg  |  sauce gribiche  |  12

LEMON + RICOTTA PANCAKES
honey blueberry sauce  |  12

APRICOT FRENCH TOAST
crème anglaise | pomegranate molasses |  12


Entrée

DRY-AGED BURGER
brioche bun | mustard relish | cheddar | gruyere | lettuce | tomato | 16

OMELETTE
herbed goat cheese | mixed green | roasted baby heirloom tomato | 15

BACON + CHEDDAR FRITTATA
braised leeks  | scallion  | jalapeno crema  |  potatoes  |  14

SMOKED SALMON
potato rosti | poached egg | crème fraiche | mixed green | 17

SHAKSHUKA
tomato  |  bell pepper  |  garlic  |  egg  |  harissa  |  feta  |  15

EGGS BENEDICT
poached eggs  | smoked duroc pork loin  |  hollandaise  |  16

PORK BELLY HASH
bacon  |  potatoes  |  brussels sprouts  |  herbs  |  feta  |  fried egg  |  17

FRIED CHICKEN
mary’s farms chicken  |  waffle  |  maple butter  |  bourbon syrup  |  19

STEAK AND EGGS
grilled flat iron steak  |  2 fried eggs  |  fingerling potato  |  chimichurri  |  22


BREAD 2 / SINGLE EGG  2 / POTATOES 4 / BACON  4 / FRENCH FRIES 5 / BERRIES 6


20% Service Charge for all parties of 6 or more


CLIFF’S EDGE PROUDLY SERVES
organic cage free eggs | free range chickens | grass fed beef