Soft Scrambled Eggs, Crescenza, Chanterelles, Nettles ($14)
Eggs are soft-scrambled to a fluffy consistency with nettles, and topped with a generous dusting of finely grated parmesan cheese. The eggs are served with toasts that are spread with a pate-like blend of crescenza cheese, chanterelle mushrooms, and thyme, and lightly pickled shallots.
Baked Eggs, Chorizo, Sweet Potato Hash, Cilantro ($14)
This hearty egg dish features a chili-like hash, chorizo spices, a dollop of chimichurri-like cilantro pesto, crumbles of salty cheese and toasted pumpkin seeds.
Olive Oil Fried Eggs, Cauliflower, Brussels Sprouts, Bagna Cauda ($13)
Dollops of salty, anchovy-laden bagna cauda add a briny punch to this fall-friendly dish of nutty roast vegetables and runny-yolked fried eggs.
Crispy Potatoes, Black Pepper, Parmigiano ($5)
Fried potatoes tossed with caramelized onions and topped with salty parmesan.
Smoked Sturgeon, Beets, Huckleberries, Toasted Seeds ($12)
One of the three raw bar menu choices, sturgeon is rubbed with grated beets, salt, and sugar. After curing for 12 hours, it's smoked on the stove top.
Three Cheeses, Lavosh, Fennel Preserve, Walnut ($12)
A cross-over item from the dinner menu, this cheese platter embodies the "playful, fun, but refined" aim of McNaughton's menus. The cracker-thin lavosh is cracked tableside, and topped with an anise-sweet fennel preserve, walnuts, and honey from the restaurant's rooftop.
Warm Sticky Bun ($5)
Studded with medjool dates, walnuts, and bacon, the sticky bun sits on a swath of tangy-sweet frosting. "I think bacon and sweet things is cliche, but we kept making it without the bacon and it wasn't as good," McNaughton said of the porcine addition to this pastry.
A bee from the rooftop?
...was a big fan of the sticky bun, too.