Brunch at the Larder
Saturday & Sunday 10:00am – 2:30pm

Breakfast
Housemade granola with milk or yogurt 8 add berries 11
Pumpkin pancakes with toasted pecans and spiced syrup 14
French toast with caramelized apples and cider 15
Smoked fish with toasted rye & redwood hill goat cheese 16
Soft-scrambled eggs with fontina and crème fraîche 14
Wild mushroom frittata with spinach and cheddar 16
Chorizo and Eggs with sofrito and fried potatoes 15
The tavern “benedict” with prosciutto and meyer lemon 16
Brisket hash with fried eggs and horseradish cream 17

Breakfast Sides
Vande rose bacon, ham or country pork sausage patties 5
Toast basket with butter and seasonal jam 4
Fried potatoes 4
Market fruit 6 Market berries 8

Salad
Autumn fruit, arugula and local walnuts13
Wheat berry salad w/ arugula pesto, roasted vegetables, feta, pinenuts 14
Little gems, shrimp, crab, avocado and green goddess dressing 20
Chopped chicken, apple, bacon, mustard, blue cheese 16

Sandwiches
The American in Paris-iowa ham, oregon butter, radishes, arugula 12
The Mediterranean-chickpea puree, roasted vegetables, ricotta salata, olive 14
The Pilgrim-turkey, cranberry, stuffing, mayonnaise 15
The Niçoise-Spanish Tuna, cucumber, tomato, olive and egg 16
The Harvard Yard-roast beef, lettuce, tomato, horseradish 16
The Grand Fromage-Grilled Asiago 14
Add tomato, persimmons or prosciutto 2 each

Tavern Trio (choose any 3 of the items below) 14
Wheat berries with kabocha squash and arugula pesto
Beets with horseradish and red wine vinaigrette
Quinoa Salad with persimmons and pomegranate
Curried chicken with raisins and almonds
Italian Broccoli with garlic and chili
Long cooked cavolo nero

Grilled chicken breast or slow-roasted salmon 10
Add one salad 13
Add two salads 16

All items in the case may be ordered by the half-pint