Brunch Menu

The experience begins with a colorful gathering of tender potatoes, golden, ruby, and sweet. gently boiled and infused with cumin and a touch of lemon, then finished with a drizzle of parsley oil and a delicate scatter of microgreens, house pickles, black sesame, and edible flowers, setting the tone with warmth and vibrancy. It then shifts into a moment of quiet surprise, where a garden of microgreens and blossoms appears first, only to reveal beneath it a rich heirloom tomato bathed in fragrant garlic and parsley oil, simple yet deeply indulgent. As the journey continues, comfort takes center stage with soft scrambled eggs folded together with savory bastirma, resting atop a slice of toasted, house-made dark rye sourdough. crafted from a 700-year-old starter, bringing depth, history, and soul to every bite. Finally, the story closes with a sense of nostalgia and sweetness, as slow-cooked wheat simmers in milk and cream, crowned with nuts, dried fruits, and edible flowers, offering a warm, comforting finish that lingers long after the last spoonful.

Course I — Cumin Potatos

Boiled colored potatoes and sweet potatoes with cumin and lemon dressing, served Drizzled with parsley oil and garnished with microgreens, house pickles, black sesame, and edible flowers.

Course II - Garlic Tomato

At first, only microgreens and edible flowers rest atop a heirloom tomato covered with garlic and parsley oil.

Choose 1

Course III - A - Eggs with Basterami

The mix of scrambled eggs and bastirma on top of a toasted house made dark rye sourdough bread with 700 years old starter.

Course III- B Sunny Sideup

Sunny side up eggs with brown butter on top of a toasted house made dark rye sourdough bread with 700 years old starter.

Course III- C Mosaka Bits

Mousaka (Eggplant) on top of a toasted house made dark rye sourdough bread with 700 years old starter.

Choose 1

Course IV-A — Balila - Wheat with Milk

Slow cooked wheat with milk and cream topped with nuts, dried fruits and edible flowers.

Course IV-B — Rice Pudding

Slow cooked rice with milk and cream topped with nuts, dried fruits and edible flowers.

Course IV-C

The mix of scrambled eggs and bastirma on top of a toasted house made dark rye sourdough bread with 700 years old starter.

Important Notice

All food is prepared in a home kitchen operating as a Microenterprise Home Kitchen Operation (MEHKO) with limited storage and preparation space. While we take great care in handling ingredients, cross-contact between allergens may occur.

Menu items are prepared seasonally and may vary slightly from photos or descriptions based on ingredient availability.

Plates, serveware, and table settings are intentionally mismatched and thrifted, reflecting our commitment to sustainability. Each setting is unique, and presentation may vary.

Please inform us of any allergies or dietary concerns prior to your dining experience. Must inform of any allergies or dietary concerns your server.