Orange Bennet
Gin, Lime Cordial, Orange, Bitters
Red Herring
Sherry, Green Chartreuse, Tomato, Spice
Bittered Coffee Cocktail
Coffee, Amaro Averna, Bourbon, Cinnamon
4
Bibb & Red Oak Leaf Lettuces 19
Gruyère, Dijon Vinaigrette, Sourdough Croutons
Fritto Misto 24
Calamari, Cod, Peppers, Broccoli
Anson Mills Polenta 17
Crescendo, Maitake Mushrooms, Pesto
House Cured Gravlax* 20
Tater Tots, Horseradish Cream, Soft Boiled Egg
Market Salad 18
Fresh Chickpea Falafel, Lemon Yogurt
Tasmanian Sea Trout Crudo* 22
Green Apple, Celery, Jicama
Sat-Sun 11AM-3PM Brunch
Ricotta Gnocchi 23
Tomato-Basil Passatina, Pecorino Romano
Candele 26
Carrots, Fresno Chilies, Greek Yogurt, Pancetta
Tagliatelle 27
Roasted Artichokes, Maitake Mushrooms, Garlic Broth
Chitarra 24
Broccoli, Anchovy, Preserved Lemon
Spaghettini 23
Duck Liver Ragu, Aged Balsamic
Heritage Pork Cappelletti 24
Spring Garlic Butter, Parmigiano
Add an egg 6
USC PASTRIES
6
Citrus Danish • Butterscotch Glazed Donut
Apple Spice Cake • Pain Au Chocolat
6 each
21 whole selection
Executive Chef Carmen Quagliata
Chef de Cuisine Amanda Wilson
Quiche Lorraine 19
Pea Shoot Salad
Pancakes 23
Pineapple, Coconut, Rum Syrup
Brioche French Toast 25
Rhubarb, Vanilla Cream
Crispy Chicken Liver Sandwich 23
Hard Boiled Egg, Deviled Cream Cheese, Pickles
Duck Confit Rice Bowl 28
Broccoli, Slow Poached Egg, Chili Mayo
Steak & Eggs 37
Roasted Potatoes, Salsa Verde
Omelette 31
Hot Smoked Salmon, Pea Leaves, Crème Fraiche
MAIN COURSES
Roasted Chicken 26
Chicory & Apple Salad, Walnut Raisin Vinaigrette, Pecorino Romano
USC Burger 29
Beecher’s Flagship Cheddar, Bacon, Brioche, French Fries
Grilled Shrimp 27
Avocado, Citrus, Serrano Vinaigrette
Yellowfin Tuna Burger 33
Tomato, Roasted Peppers, Olive Aioli, Brioche
Rainbow Trout 29
Farro Salad, Pistachios, Brown Butter
Lamb Chops Scotta Dita 39
Gruyere-Potato Gratin, Swiss Chard
Spinach • Brussels Sprouts and Cauliflower
Bacon • Home Fries
13