Cunard Tavern

fruit | local honey | granola 6oz of organic grass fed full fat greek yogurt. The assorted fruits are spread across the plate, blueberry, raspberry, strawberry. There will always be a more luxurious seasonal fruit (gooseberries to start, they are in the same family with a bittersweet and tart flavor).the plate is finished with granola,chunks of raw honeycomb, a drizzle of local honey, bee pollen, and chiffonade mint. Allergens: Dairy, pollen(honey,bee pollen), gluten (granola)

two eggs | bacon | homefries | toast Classic american breakfast. Choices of white or multigrain, served with soft salted butter. Allergens:Egg,Gluten (we have gluten free burger buns)

house made lemon ricotta | berry jam | local honey Our ricotta toast is served on a thick slice of sourdough bread, grilled .We make our own ricotta in house by adding salt and lemon juice to whole milk then cooking at a very low temperature for 2-3 hours. The curds are then spun a scant amount of the whey till smooth. We're making strawberry jam in house using fresh strawberries, mirin (a sweet japanese cooking wine), and elderflower syrup. We zest fresh lemon, drizzle local wildflower honey and tare fresh mint to finish the plate. Allergens:Gluten,Dairy, Citrus ,Alcohol (berry jam but can do fresh fruit for allergy)

queso fresco | sourdough | tajin | pickled onion add poached egg $3 We use the same toast as the ricotta toast to carry a simple avocado mash that is solely seasoned with salt, the amount of mash is a little more than one hass avocado. On top of the avocado goes crumbled queso fresco cheese, pickled shallots (same as the steak), and tajin. They can add a single poached egg for an upcharge. Allergens: Gluten, Dairy(queso fresco), Allium (pickled shallots), Nightshades/peppers (tajin)

cacio e pepe boursin | butter lettuce | fines herbs vinaigrette French omelettes are cooked just until set, so they have a creamy, custard-like texture and no brown spots outside. They are rarely filled with anything other than a small amount of cheese,we use boursin (a soft creamy french cheese) seasoned with parm and black pepper. French omelettes are rolled into a log rather than folded in half for serving. There can be no additions to this omelette, only removing the cheese. The omelette comes with a side salad of butter lettuce dressed in a champagne/ dijon vinaigrette with fines herbs (feeenz) Chervil, parsley, chives,tarragon. Allergens:Eggs,Dairy, Alliums(dressing)

nutella | blueberry | preserved lemon butter Comes with 3 pancakes, Ricotta pancakes are fluffier than other pancakes due to whipping the eggs in the batter and the richness of the ricotta which also give them a custard-like interior, the pancakes do not taste cheesy. On top of the stack there is a drizzle of nutella, powdered sugar, preserved lemon butter, and blueberries. Nothing can be added to the inside of the pancake as it would compromise the pancake. Allergens: dairy, gluten

A thick cut piece of challah bread that we soak overnight in a mixture of egg,cream, milk, vanilla, cinnamon, and nutmeg. After soaking the bread is covered in a mixture of panko and cornflakes then fried till golden brown and crispy on the outside. After cooking, the inside of the french toast is soft and similar to custard. Powdered sugar and cranberry jam we make in house using sake and seville orange, reminiscent of cranberry sauce go on top. Served with sides of grade A maple syrup and whipped salted butter. Allergens: dairy, gluten

mortadella | tomato hollandaise | sub smoked salmon $ sub lobster $ We use an immersion circulator to cook eggs at 63.5c for 30 minutes to achieve the perfect “poached egg”. The English muffins we use are the highest quality we can get. They are hand made by a local bakery using local grains and no seed oils. Thin cut mortadella is caramelized on the plancha and placed on the muffin along with the egg then the tomato hollandaise that is seasoned with lemon juice, red boat fish sauce, and tabasco. The motadella can be substituted with smoked salmon or lobster for an upcharge. Allergens: Dairy, Gluten

black pepper gravy | mozzarella curds | fried egg A generous plate of crispy homefries with pork sausage and black pepper country gravy. Mozzarella cheese curds are placed on top, the whole plate goes in the salamander to just slightly melt the curds. Finished with scallion greens and a sunny side up fried egg. Allergens: Dairy, Gluten

black pepper country gravy | sriracha butter | maple syrup Our malted waffles are crispy on the outside with a light airy interior. We use yeast in the batter in addition to the malted milk powder to give the waffles a sweet nutty flavor. The country gravy is the same as the poutine, we use ground up breakfast sausage and cook it to render fat that is then cooked with flour to form a roux. We mix in milk to form the gravy and season generously with black pepper. Allergens: Dairy, Gluten

parm | pangrattato | boquerones Little gem lettuce dressed in our own caesar dressing that consists of egg yolk, parm, fish sauce, dijon mustard, white miso, worcestershire sauce, and tabasco. Pangrattato is simply garlic breadcrumbs. We garnish with boquerones, or pickled anchovies, which can be omitted. Allergies: dairy, fin fish, gluten (can be omitted)

green vegetables | green goddess dressing | avocado Little gem lettuce with changing green veggies (any assortment of peas, asparagus,artichokes, green beans,Green beans,cucumber, avocado) and chickpeas. We’re making our own green goddess dressing (mayo, sour cream, tarragon, parsley, chives.) Feel free to upsell added grilled chicken breast, salmon, steak, or shrimp. Allergies: dairy (can be omitted with a different vinaigrette)

Grilled cheese made from gruyere (a nutty, Swiss cow’s milk cheese that is great for melting,) cheddar, and mimolette (a rich, orange, French, nutty, cow’s milk cheese.) and parm. We serve it with a warm tomato soup . Allergies: dairy, gluten (for now…we’re trying to source really good gf bread)

miso tartar | pickles | Cheddar cheese Battered and fried hake. The tartar is fairly classic (mayo, pickles, dill, capers, lemon, tabasco, onion powder, and dijon but we add a but of white miso.) American cheese and pickles finish the dish. There isn’t a whole lot going on with this sandwich…it’s all about the batter on the fish. Served with fries. Add caviar for a $30 upcharge to the fish sandwich. Allergies: fin fish, gluten (?)

kimchee pimento | white bbq | slaw Buttermilk marinated and fried boneless, skinless chicken thigh dredged with herbs and spices. We dress the fried chicken with a white bbq sauce made from mayo, apple cider vinegar, and worcestershire sauce. We finish with pickles and kimchee pimento cheese (kimchee, cheddar, cream cheese, mayo, and sriracha.) Served with fries. Allergies: fin fish, dairy, gluten

house blend | secret sauce | fries House blend of beef and bacon (sirloin, brisket, chuck, bone marrow, bacon, and miso.) Cooked to temp then veiled with cheddar. Our secret sauce is mayo, mustard, ketchup based. We then add balsamic marinated onions, tomato, and shaved iceberg lettuce. Served with fries. Allergies: dairy, pork, gluten

Miso applebutter House made munchkins! We make our doughnuts in house and fry them to order. Our dough is a bombolone which is a brioche style dough enriched with butter and eggs.they will be server 5 each to an order coated in cinnamon sugar with our miso applebutter to dip.Bombolone are also referred to as “bombs” so these are our little bombs! Allergies: dairy, gluten,soy