Breakfast
FRESH MADE JUICES
Orange Zest † 12
orange, carrot, ginger, Asian pear, nectar
Purify† 12
honeydew, green apple, kale, spinach, cayenne pepper, organic agave, celery
Red Deliciousness† 12
Fuji apples, bell pepper, pomegranate, beet, lime
Chai Smoothie 12
banana, toasted almonds, medjool dates, coconut cream
Flight of Fresh Juices† 14
orange zest, purify, red deliciousness
LIGHT START
Avocado Tartine 23
cashews, salsa macha, cracked wheat toast
Add smoked salmon 12
Overnight Oats 21
oatmilk, chia seeds, banana, green apple, peanut butter, honeycomb
Açai Berry Bowl 22
kiwi, strawberry, blueberry, almond butter, toasted coconut
Granola Parfait 21
Greek yogurt, mixed berries, housemade GF granola, Tupelo honey
Porridge 20
steal cut oats, banana, brown sugar, Vermont maple syrup
Seasonal Fruit Plate 20
PASTURE RAISED EGGS
French Omelette 29
Jambon d’ Paris, chives, gruyère mornay
Eggs Benedict 32
Canadian bacon, poached eggs, housemade English muffin, hollandaise sauce
Eggs A La Coque* 75
Royal Sturgeon Caviar, crème fraÎche, chives, brioche soldiers
Turkey Quiche Lorainne 27
turkey bacon, aged white cheddar cheese, chives, baby greens
Lox & Bagel 32
scallion cream cheese, egg mimosa, cucumber, pickled onion, capers
Breakfast Sandwich 31
shaved smoked turkey, “Boursin” cheese, sweet peppers, English muffin
Tableau Breakfast 39
three eggs, bacon or sausage, Tableau potato, berries, choice of toast, juice and coffee
FROM THE GRIDDLE
Chicken Buckwheat Crepe 30
fried egg, Bloomsdale spinach, mushroom, crème fraîche
Lemon Ricotta Pancakes 28
blueberry butter, lemon curd, Vermont maple syrup
Belgian Waffle 28
Harry’s Berries, Chantilly cream, powdered sugar, Vermont maple syrup
Tiramisu French Toast 29
whipped espresso mascarpone, Myers rum syrup
SIDES
Tableau Potatoes 10
Sauteed Spinach 8
Chicken or Pork Sausage 10
Bacon or Turkey Bacon 10
Smoked Pastrami Salmon 12
Half Avocado 8
Pastry or Toast 5
Fresh Berries 14
Ⓥ - Vegan *Consuming raw or undercooked meat, poultry, seafood, shellstock, or eggs, may increase your risk of foodborne illness.