CRAFT/CODE kitchen & cocktails

Two eggs any style with crisp hash browns, choice of protein, and bread. Includes drink.

Choice of an item with topping, skim milk, and choice of bread. Includes drink.

Fat-free Greek yogurt and house-made granola.

Brown sugar, raisins, milk.

Whipped butter.

Corn flake crusted, strawberries, bananas, and lite syrup.

Scrambled eggs, diced ham, and hash browns.

Two poached eggs, toasted English muffin, Canadian bacon, and Hollandaise sauce.

Poached eggs, scallions, and Hollandaise sauce.

Turkey sausage, avocado, and tomato.

Two eggs, bacon, Cheddar, toasted sourdough, and hash browns.

Whipped butter, and warm maple syrup.

Smoked salmon, scallions, and cream cheese.

Hand whipped cream and warm maple syrup.

Hash browns.

Tomato, goat cheese, and hash browns.

Aged Cheddar, ham, onion, sweet peppers, and hash browns.

Aged Cheddar, ham, mushrooms, peppers, onion, and hash browns.

Fire-roasted jalapeño & coriander-dressed, avocado & tomato salsa, BBQ spice honey, lime crema, and fresh potato chips.

Fire-roasted poblanos, pico and chipotle crema.

Garlic honey and gochujang glaze, truffled pint. Reyes bleu shmear.

Roasted beets, fresh citrus. Laura Chenel’s goat cheese, heirloom tomato and citrus vinaigrette.

Shaved radish, green onion, cilantro, avocado crema and pico.

Shaved radish, green onion, cilantro, avocado crema and pico.

Prosciutto, soppressata, coppa, roasted peppers, house-cured eggplant, provolone, and fried egg.

Quinoa and lentil pilaf, and tomato-tamarind sauce.

Truffle oil and arugula salad.

Clams, pancetta, herbed broth, and housemade ricotta.

Vegetarian. Vegetarian Singapore-style noodles, cilantro, green onion, and sesame seeds.

Lemon grass-miso broth, shiitake mushrooms, and baby bok choy.

Wild arugula & yogurt remoulade, whole-wheat bun.

Cured chorizo, egg, chipotle crema and pico.

Black forest ham, ham, house roasted turkey nicasio reserve, cheese and maple sage honey.

Shredded potato cake with bacon and onion, sliced smoked salmon, caviar and citrus creme.

Buttermilk biscuit, shaved espresso rubbed brisket and chipotle Hollandaise.

Sliced banana and butter bourbon drizzle.

Spinach, sun dried tomatoes, goat cheese and arugula salad.

Garlic honey and gochujang glaze, truffled pt. Reyes blue shmear.

Fire-roasted jalapeño and coriander-dressed, avocado and tomato salsa, BBQ spice honey, lime crema and fresh potato chips.

Chef's blend of mushrooms, and light Madeira glace.

Roasted beets, fresh citrus. Laura Chenel’s goat cheese, heirloom tomato, and citrus vinaigrette.

Quinoa and lentil pilaf, and tomato-tamarind sauce.

Horseradish-whipped potatoes and natural reduction.

Cauliflower, chickpea and potato, tandoori-style gravy.

Clams, pancetta, herbed broth, and housemade ricotta.

Vegetarian. Vegetarian Singapore-style noodles, cilantro, green onion and sesame seeds.

Burgundy onions, roasted roots and tubers.

Lemon grass-miso broth, shiitake mushrooms, and baby bok choy.

Butter bourbon sauce.

House-made vanilla ice cream.

Mascarpone, lady fingers and coffee crumble.

Graham cracker crust.