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Poached eggs over house-made labneh, chili butter, fresh dill, and grilled sourdough from the farm bakehouse.

Fluffy purple yam pancakes with ube cream, toasted coconut, and a drizzle of local honey.

Three free-range eggs scrambled soft with Oaxacan cheese, seasonal herbs, and charred salsa roja.

Thick-cut multigrain toast, smashed avocado, everything seasoning, pickled red onion, and a soft-poached egg.

House chorizo, crispy potatoes, roasted peppers, and two fried eggs over easy.

Housemade granola, seasonal fruit, Greek yogurt, local honey, and a sprinkle of flaxseed.

Slow-braised lamb barbacoa on brioche, Gruyère mornay, a fried egg on top. Messy and intentional.

Grass-fed ribeye cooked to order, two eggs your way, herb butter, and charred sourdough.

Double smash patty, American cheese, house pickles, caramelized onion, special sauce on a brioche bun.

Atlantic salmon, lemon-caper beurre blanc, roasted fingerlings, and wilted farm greens.

Crispy pounded chicken breast, arugula salad, cherry tomatoes, shaved Parm, lemon vinaigrette.

Hand-rolled pappardelle, wild mushroom ragù, truffle oil, crispy shallots, and aged Pecorino.

Gulf shrimp, andouille sausage, stone-ground cheddar grits, and a spicy tomato cream sauce.

Spanish octopus, charred over live fire, served on smoked paprika romesco, fingerling confit, and micro herbs.

Dry-aged 30 days in-house. Cooked over oak, finished with bone marrow butter. Served with two sides.

Texas Wagyu flat iron, chimichurri, crispy garlic chips, and roasted bone marrow on the side.

Half Maine lobster, fresh tagliatelle, saffron cream, cherry tomatoes, and basil oil.

A rotating selection of the kitchen's best bites — three courses, chef's choice. Ask your server what's in today.

Twice-fried in duck fat, finished with fleur de sel and a side of house aioli.

Whatever is growing this week — dressed simply with red wine vinegar, olive oil, and herbs.

Elbow pasta, four-cheese béchamel, truffle oil, and breadcrumb crust.

Oven-roasted farm vegetables with olive oil, garlic, and fresh thyme. Changes weekly.

Sliced house sourdough with cultured butter and sea salt flakes.

Fried, poached, or scrambled — any style.

18-hour cold brew concentrate, served over ice with oat milk on the side.

Rotating farm juice — orange-carrot-ginger, watermelon-mint, or green apple-cucumber. Ask your server.

House-brewed hibiscus with lime, honey, and a pinch of tajín on the rim.

Ceremonial grade matcha, steamed oat milk, light honey. Hot or iced.

House-filtered still or sparkling with lemon or cucumber.

Blended with whatever fruit is peak-season at the farm. Ask what's in it — it changes weekly.