FIA GARDEN BRUNCH.
or our Signature Dutch Baby as your entrée
upgrade to any other main course for 10pp supplement
upgrade to any other main course for 10pp supplement
FIA BRUNCH SPECIAL 39
welcome mimosa or daily mocktail
housebaked bastry basket for the table
choice of Chilaquiles Rojos, Southern Fried Chicken, Waldorf Salad
housebaked bastry basket for the table
choice of Chilaquiles Rojos, Southern Fried Chicken, Waldorf Salad
or our Signature Dutch Baby as your entrée
upgrade to any other main course for 10pp supplement
upgrade to any other main course for 10pp supplement
A LA CARTE BRUNCH
STARTERS
Blood Orange Aguachile/sea bream/avocado/pickled fresno/radish/cucumber (GF) 26
Beet-Cured Salmon Cones/lemon crème fraîche/trout roe 21
Yellowfin Tuna Crudo/local asian pear/hibiscus/black cumin seed (GF) 24
Shrimp Cocktail/poached & served chilled/cocktail sauce (GF) 18
Housebaked Specialty Pastry Basket/croissant/sticky bun/blueberry scone/coffee cake 16
Beet-Cured Salmon Cones/lemon crème fraîche/trout roe 21
Yellowfin Tuna Crudo/local asian pear/hibiscus/black cumin seed (GF) 24
Shrimp Cocktail/poached & served chilled/cocktail sauce (GF) 18
Housebaked Specialty Pastry Basket/croissant/sticky bun/blueberry scone/coffee cake 16
FIA BRUNCH ENTREES
Signature Dutch Baby Pancake / roasted apple butter, maple-mascarpone chantilly cream, salted caramel (VEG) 29
Breakfast Burger / wagyu beef patty, fried egg, arugula, comté, bacon, grilled onion, toasted bun (GF*) 29
Cold-Smoked Salmon Eggs Benedict / poached egg, heirloom tomato, calabrian hollandaise, trout roe, housemade english muffin 32
Chilaquiles Rojos / housemade tortilla chips, black beans, sunny up egg, crema, queso fresco (GF, V*) 25
Grilled Market Fish / fresh wild fish, caper peperonata, farro/mustard greens 32
Waldorf Salad / chopped chicken, roasted grapes, crisp apple, candied walnuts, creamy burrata (GF, V*) 29
Crab Louie / lump crap meat, spicy russian dressing, heirloom cherry tomato, egg, avocado, seasonal vegetables (GF) 32
Southern Fried Chicken / nashville-style, warm cornmeal cheddar biscuit, tangy vinegar slaw 29
Creekstone Farms Steak & Eggs / tender filet mignon, roasted potatoes, farm eggs, horseradish salsa verde. (GF) 39
Maine Lobster Tartine / steamed maine lobster, pickled tomato, dill, trout roe, grilled brioche (GF*) 42
Caviar & Eggs / soft-scrambled farm eggs, chèvre, chives, caviar, market greens, griddled sourdough. (GF*) 39
Shrimp & Green Grits / poached egg, chorizo vinaigrette, cilantro aioli, herb-infused grits (GF) 39
Breakfast Burger / wagyu beef patty, fried egg, arugula, comté, bacon, grilled onion, toasted bun (GF*) 29
Cold-Smoked Salmon Eggs Benedict / poached egg, heirloom tomato, calabrian hollandaise, trout roe, housemade english muffin 32
Chilaquiles Rojos / housemade tortilla chips, black beans, sunny up egg, crema, queso fresco (GF, V*) 25
Grilled Market Fish / fresh wild fish, caper peperonata, farro/mustard greens 32
Waldorf Salad / chopped chicken, roasted grapes, crisp apple, candied walnuts, creamy burrata (GF, V*) 29
Crab Louie / lump crap meat, spicy russian dressing, heirloom cherry tomato, egg, avocado, seasonal vegetables (GF) 32
Southern Fried Chicken / nashville-style, warm cornmeal cheddar biscuit, tangy vinegar slaw 29
Creekstone Farms Steak & Eggs / tender filet mignon, roasted potatoes, farm eggs, horseradish salsa verde. (GF) 39
Maine Lobster Tartine / steamed maine lobster, pickled tomato, dill, trout roe, grilled brioche (GF*) 42
Caviar & Eggs / soft-scrambled farm eggs, chèvre, chives, caviar, market greens, griddled sourdough. (GF*) 39
Shrimp & Green Grits / poached egg, chorizo vinaigrette, cilantro aioli, herb-infused grits (GF) 39
FIA STEAK'S WOODFIRED 36 OZ. PRIME RIBEYE (GF) 175
served with roasted baby potatoes, calabrian hollandaise sauce
ENHANCEMENTS:
Bottomless Mimosas Full Table Required / 90 minutes / 28 PP
Bottomless House Champagne Full Table Required / 90 minutes / 85 PP
Glass of House Brut Champagne 29
Bump o’ Caviar / 3gr of caviar 20
Bottomless House Champagne Full Table Required / 90 minutes / 85 PP
Glass of House Brut Champagne 29
Bump o’ Caviar / 3gr of caviar 20
Fresh Market Fruit & Berries 14
/
Two Eggs 8
/
Half Avocado 5
/
Market Greens 8
V = VEGAN / VEG = VEGETARIAN / GF = GLUTEN-FREE / * = CAN BE MODIFIED
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. A 4% service fee will be added to your bill. This is not a tip or gratuity, but is a charge collected by therestaurant for the benefit of its non-managerial and non-supervisory employees. Thank you for supporting our staff
V = VEGAN / VEG = VEGETARIAN / GF = GLUTEN-FREE / * = CAN BE MODIFIED
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. A 4% service fee will be added to your bill. This is not a tip or gratuity, but is a charge collected by therestaurant for the benefit of its non-managerial and non-supervisory employees. Thank you for supporting our staff
SIDES:
Applewood Smoked Bacon 7 / Breakfast Potatoes 6 / Maple-Chicken Sausage 7
Griddled Toast, Housemade English Mufffin or Cornmeal Biscuit 5
Griddled Toast, Housemade English Mufffin or Cornmeal Biscuit 5
Fresh Market Fruit & Berries 14
/
Two Eggs 8
/
Half Avocado 5
/
Market Greens 8
V = VEGAN / VEG = VEGETARIAN / GF = GLUTEN-FREE / * = CAN BE MODIFIED
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. A 4% service fee will be added to your bill. This is not a tip or gratuity, but is a charge collected by therestaurant for the benefit of its non-managerial and non-supervisory employees. Thank you for supporting our staff
V = VEGAN / VEG = VEGETARIAN / GF = GLUTEN-FREE / * = CAN BE MODIFIED
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. A 4% service fee will be added to your bill. This is not a tip or gratuity, but is a charge collected by therestaurant for the benefit of its non-managerial and non-supervisory employees. Thank you for supporting our staff