I F YO U H AV E AN Y C O N C E RN S R EG AR D I N G F OO D AL L E R GI ES , P LE AS E AL E R T Y O UR S E RV E R O R A M AN AG E R P RI O R TO O R D E RI NG. CO N S UM I NG RAW O R U N DE R C O O KE D M EAT S , P O U L T RY , S E AF O O D, S H E L L FI S H O R E G G S M AY I N C R E AS E Y O U R

R I S K O F FO OD - B O R NE I L LN E SS.

FOR THE TABLE Today’s pastry 4.50 Bread pudding, crème anglaise 12 House granola, yogurt, seasonal fruit 12 House cured and smoked fish MP Salt cod beignet, garlic aioli 2 for 10 Focaccia, braising greens, ham, egg 14 SPREADS Nduja, goat cheese, cheddar 9 Whipped pork fat, apple butter, hazelnuts 9 Carrot pimento, bacon, parmesan 7 OYSTERS on the half shell 18/36 CURED MEATS Salame 10 Guanciale 10 Speck 12 CHEESE Cheese plate 18 Bay Blue, Wagon Wheel, Nicasio Square

PLATES Market greens, black garlic ranch, pistachio, bread crumbs, cheddar cheese, salt cured egg yolk 12

Grilled broccoli and garden herb salad, smoked cheddar cheese, green goddess dressing, wild arugula 13

Smoked avocado and scrambled egg tartine, winter root vegetables, crème fraiche 12

Smoked local seafood benedict, english muffin, poached egg, caper hollandaise 20 Fried oyster po’boy, remoulade, slaw, pickles, lettuce 16 Add fried eggs 4

Roasted chicken & shrimp dumplings, gravy, duck fat confit chicken 13 Add poached eggs 4

Fried chicken and biscuit sandwich, winter fruit compote, dirty gravy, cheddar 15 Add fried egg 2

Meatballs, red sauce, goat cheese 12 Add fried eggs 4

Steak and Eggs, 10oz aged-ribeye, fries, fresh ground horseradish cream 26

NINEBARK Burger with fries 18 Add bacon 3 Add fried egg 2

Fried brussels, spicy tamarind glaze 6

Gravy fries, crispy pork bits 9

Applewood smoked bacon 6

Grilled pain levain 3

Buttermilk biscuits 5

Farm fresh eggs 2 for 4

SIDES

BRUNCH