Skool Seasonal Brunch Menu

SKOOL SEASONAL BRUNCH MENU

VEGETARIAN & VEGAN

*Please inform your server of special dietary needs or allergies*

*Eggs or Dairy are used in or on the dish*

**Fried items are cooked in the same oil as wheat and seafood products**

STARTER*

GREEN CURE – A Revitalizing Shot of Fresh Ginger /Spinach /Citrus 3

BREAD–Toasted Napa Valley Wheat Batardwith House Compound Seaweed Butter & Fleur de Sel 3

SOUP DU JOUR – Daily Vegetable / Roasted Genmai /Olive Oil 8.5

**BABY ERYNGII FRIES–Cornmeal Breaded Sun Smiling Farms Mushrooms / Miso Aioli11

**SKOOL FRIES – Skinny Fries / Miso Aioli 8

MAINS*

*SKOOL OMELETTE – Swiss Cheese / Spinach / Sautéed Onions / Eryngii Mushrooms /

Herb Tomato Fondue / Steak Fries / Fruit 17

Building Blocks: Avocado-3

*THE BIG SALAD – Roasted Mushrooms / Avocado / Seasonal Vegetables / Mixed Greens /

Roasted Root Vegetables / Kalamata Olives / Cherry Tomatoes / Crispy Potatoes /

Poached Egg / Citrus Vinaigrette 18

*SWEET POTATO PLATE–Roasted Sweet Potato / Sautéed Black Rice / Quinoa /

Spinach / Beet Sour Cream / Mixed Greens / Fruit 18

*WAFFLE PLATE - Single Waffle / Sweet Butter / Sake Soaked Golden Raisins / Fresh Fruit 8.5

SIDES*

SAUTEED VEGETABLES – Pan Sautéed Vegetables / Extra Virgin Olive Oil 7

FRUIT BOWL-Seasonal Mix of Fresh Cut Fruit 7

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*Bread andHerbed Olive Oil Served Upon Request – Limited Availability

Skool’s used oil is 100% recycled for local biodiesel use

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

20% gratuity added to parties of 6 or more; as long as service is satisfactory.

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