Come together this Easter for a festive holiday brunch in the Caldo Verde dining room, with Chef Suzanne Goin’s curated menu of twists on traditional favorites, including smoked salmon on crispy potato cakes, a brisket hash with poached eggs & crème fraîche, and decadent French toast with spiced chocolate, caramel, and hazelnuts.
MATCHA CHIA PUDDING 14
raspberry, coconut, granola, honey
FRUITS FROM THE MARKET 15
FROZEN ACAI BOWL 15
almond butter, cocoa nib granola, blueberries
SCOTTISH OATMEAL 15
honey butter, bee pollen, pistachio
add berries +4
FRENCH TOAST 19
peanut butter, grape compote, mascarpone
PIRI PIRI AVOCADO TOAST 19
pumpernickel, burrata, radish, tomato
add soft-boiled egg +4 add smoked salmon +8
SMOKED SALMON 24
johnny cakes, avocado, lemon crème fraîche
SCHANER FARMS’ EGG OMELET* 23
bacon, red kuri squash, riojana, brown butter crema
CARNITAS + SWEET POTATO HASH 25
avocado, javi’s green chile, poached eggs
HUEVOS DIVORCIADOS 18
two chilis, black beans, queso fresco, crème fraîche, tortillas
FARMERS’ EGGS 17
any-style with potato or tomato, arugula salad, toast
BREAKFAST EGG SANDWICH* 21
garlic sausage, riojana, sloppy sauce, arugula salad
GRILLD STEAK + EGGS* 35
patatas bravas, dandelion, scallion pistou
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PASTRIES
Butter Croissant 6
Pain Au Chocolat 7
Almond Croissant 8
Cinnamon Twist Morning Bun 8
Hazelnut Coffee Cake Muffin 6
Blueberry Lemon Drop Scone 6
Pecan Sticky Bun 7
“Suzanne-style” with applewood bacon 9
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SIDES
Market Berries 9
Small Arugula Salad 5
Grilled Toast & Jam 6
Breakfast Potatoes 6
Nueske’s Bacon 9
Grilled Linguiça 10
NutHouse Granola 7
Straus Greek Yogurt 6
Tomatoes 5
Avocado 5
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BEVERAGES
BERRY BANANA SMOOTHIE 14
blueberry, strawberry, banana, oatmilk, flax seeds
DIOSA VERDE SMOOTHIE 14
kale, spinach, almond butter, banana, chia seeds
Little West Juice – Quench 12
watermelon, strawberry, jicama
Little West Juice – Sunrise 12
orange, carrot, ginger
Little West Juice – Clover 12
kale, cucumber, celery
Little West Juice – Gingersnap 12
fuji apple, green apple, ginger, lemon
Little West Juice – Fireball Shot 6
2 oz. shot, ginger, turmeric, cayenne, pepper
Fresh Orange or Grapefruit Juice 8
Counter Culture Coffee 7
Espresso 6
Americano 9
Cappuccino 8
Latte 9
Iced Tea 6
Hot Tea 8
PROPER HOUR
3PM-5PM DAILY
Cocktails 14
MANGO PALOMA
El Silencio Mezcal, grapefruit, mango
AFTERNOON MANHATTAN
apple brandy, spanish vermouth, peach bitters
LA GOTITA
vodka, liquor 43, lemon, sugar rim
BLOOD PEACH MARGARITA
tequila, blood peach, lime
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Wine 12
RIOJA
VINHO VERDE
EXTRA BRUT SPARKLING
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Bar Bites
SPANISH CAESAR 13
little gems, harissa breadcrumbs, KM 39
CHEESE + CHARCUTERIE 19
doce de tomate, charred dates, walnuts
PIRI PIRI FRIES 6
sloppy style, caramelized shallots, riojana +2
LAMB NECK TACOS 15
salted crema, salsa verde, fresno
DUNGENESS CRAB TOSTADA 18
salsa morita, tomato, cilantro
(BIG) CHOCOLATE CHIP COOKIE 6
add vanilla ice cream +4
MARINATED OLIVES 4
DOURO ALMONDS 4
PICAQUICOS 4
SMALL PLATE OF SALTY FAVORITES 19
ibérico ham, spanish anchovies, cracked aloreña olives
THREE CHEESES + TOMATO JAM 26
almonds, walnuts, charred dates
MARINATED OLIVES 9 DOURO ALMONDS 9
PICAQUICOS 8 A.O.C. RUSTIC BOULE 8
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LOCAL CEVICHE* 23
shrimp, crab, bay scallops, avocado, coconut
WINTER CITRUS 19
queijo fresco, beet purée, pistachio
SPICED CARROTS 19
muhammara, cumin, sumac lavash
SUZANNE’S CHOPPED SALAD 22
broad beans, potato, leeks, black olives, chouriço, são jorge
MOST SIMPLE SALAD 17
walnut oil + camino red wine vinegar
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PRAWNS 27
heirloom garlic, árbol chile, salsa verde
CLAMS + ORECCHIETTE* 26
fresh shelling beans, vermouth, rapini
GRILLED MARKET FISH* 32
carrot purée, créme fraîche, serrano shatta
BRAISED SHORT RIB* 30
beluga lentils, horseradish créme fraîche, pickled shallots
HANGER STEAK* 35
potato + egg torta, romesco
RICOTTA DUMPLINGS* 21
maitake mushrooms, squash purée, KM39
MESS OF LOCAL GREENS 15
garlic, chile, ESPORÃO olive oil
WEISER’S SUNCHOKES 16
green romesco, sunflower seeds, crispy garlic
BRUSSELS SPROUTS 16
chorizo vinaigrette, habanero aïoli
JAPANESE SWEET POTATO 16
harissa, hazelnut-almond crumbs, crema
PATATAS BRAVAS 15
spiced tomato + garlic aïoli
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PIRI PIRI CHICKEN 49
french fries, arugula, grilled lemon
CALDO VERDE 69
local rock crab, grilled linguiça, kale, mussels, potato
16OZ RIBEYE* 85
miso bagna cauda, arugula, radish
DESSERT
CHOCOLATE STICKY TOFFEE PUDDING 15
candied walnuts, bourbon toffee sauce, caramel-stracciatella espresso ice cream
FRIED CHEESECAKE BITES 14
seasonal compote
ALMOND OLIVE OIL CAKE 15
citrus salad, amaretto sorbet
THREE PORTUGUESE CHEESES 26
almonds, walnuts, charred figs and marmalade
SWEET WINE & PORT
MONASTRELL, BODEGAS OLIVARES, JUMILLA, 2017 12
RESERVE PORT, CHURCHILL’S, PORTO 14
TAWNY PORT, CHURCHILL’S, PORTO 10 YEAR 21
VINTAGE PORT, QUINTA DO POPA, PORTO, 2017 21
MADEIRA
BUAL, RARE WINE CO, “BOSTON” NV 15
MALMSAY, RARE WINE CO, “NEW YORK” NV 15
SERCIAL, RARE WINE CO, “CHARLESTON” NV 15
MARINATED OLIVES 9
DOURO ALMONDS 9
PICAQUICOS 9
SALT COD FRITTERS + SAFFRON AÏOLI 14
AVOCADO BRUSCHETTA + FRESNO CHILES ON RYE 15
BEET + PUMPKIN HUMMUS, ALEPPO LABNEH, SPICED FLATBREAD 16
TINNED RIA DE AROSA MUSSELS, RADISH, GUINDILLAS, GRILLED TOAST 21
CRAB TOSTADAS, AVOCADO, SALSA MORITA 18
BUCATINI CARBONARA, GUANCIALE, KM39 23
CALDO FONDUE–FUET, APPLE, FENNEL, GRILLED CROUTONS 27
FRIED PIRI PIRI CHICKEN SANDWICH, BUTTER LETTUCE, HOUSE PICKLE 20
THE SYD BURGER–AMERICAN CHEESE, CALABRIAN SOFFRITO, AÏOLI 22
1OZ KALUGA CAVIAR, POTATO CHIPS, SCALLION CRÈME FRAÎCHE 95
SPICED FRENCH FRIES 8