Beginnings

Parfait

granola, fresh berries

Oatmeal

seasonal accompaniments

Avocado Toast

seeded bread, pepper relish, sprouts

Farm Scramble

three eggs, asparagus, goat cheese, spring onions

French Toast

brioche, berry compote, maple cream

Brookmere Breakfast Plate

2 eggs, focaccia, bacon, potato hash

Additions

Bacon

Ham

Toast

Eggs (2)

Fruit

Berries

Gluten Free Bread

Daily | 7–11 AM

If you have a food allergy, please notify us. Allergen information is available — ask an employee for details. Executive Chef Christopher Smith.

Starters

Breakfast Bread

honey butter

Parfait

yogurt, granola, fresh berries

Oatmeal

seasonal accompaniments

Soup du Jour

inquire with your server

Avocado Toast

seeded bread, pepper relish, sprouts

Farm Scramble

three eggs, asparagus, goat cheese, spring onions

French Toast

brioche, berry compote, maple cream

Signatures

Huevos Rancheros

chorizo, cotija, two eggs, ranchero sauce, black beans

Eggs Benedict

two poached eggs, ham, hollandaise, breakfast potatoes, sourdough

Regent Burger

raclette, crispy onions, dijonaise, brioche bun

Steak and Eggs

hanger steak, two eggs any style, breakfast potatoes

Seafood Stew

mussels, salmon, shrimp, chorizo broth

Saturday–Sunday | 11 AM–2 PM

If you have a food allergy, please notify us. Allergen information is available — ask an employee for details. Executive Chef Christopher Smith.

To Start

Regent Bread Basket

selection of breads, french butter

Roasted Beets & Carrots

creamy goat cheese, hazelnut dukkah

Crispy Herbed Potatoes

romesco sauce

Braised Caraflex Cabbage

miso jus

Fig & Pig

focaccia, prosciutto, fig jam, arugula, saba

Green Salad

apple, cherry, moscatel vinaigrette

Seared Tuna

black garlic emulsion and chili’d cucumbers

Brussels Sprouts

bacon, fondue

Squash Soup

apple and brown butter

Tagliatelle

short rib sugo, 18mo parmesan

Entrée

Pan Roasted Airline Chicken

honey, herbes de provence, brussels, stewed lentils

Pork Chop

cherry gastrique, polenta, green beans

Miso Glazed Salmon

chanterelle mushrooms, crispy potatoes

Braised Short Rib

whipped potatoes, cabbage

Wild Mushroom Agnolotti

caramelized onion, chanterelles

Pan Seared Halibut

succotash, corn cream

Hanger Steak

handcut fries, black pepper aioli, chimichurri

Sunday–Thursday | 5–10 PM
Friday–Saturday | 5–11 PM

If you have a food allergy, please notify us. Allergen information for menu items is available. Ask an employee for details. Please inform your server of any food allergies or dietary restrictions so that we may accommodate you. Eating raw or uncooked meats, poultry, shellfish and seafood may increase your risk of food-borne illness, especially if you have certain medical conditions. Executive Chef Christopher Smith.

Bar Bites

Bar Nuts

salty & spicy

Baguette

cultured butter

Soft Pretzel

beer cheese

Oysters on the Half Shell

house cocktail or champagne mignonette

Seared Tuna

chili'd cucumbers, black garlic, furikake

Sweet Chili Fried Shrimp

sesame, baby greens

Artichoke Dip

grilled flatbread, crudite

Grilled Chicken Caesar

romaine, crouton, parmesan cheese, chicken breast

Mussels

chorizo broth, baguette

Regent Burger

raclette, dijonaise, crispy pickled onion, house brioche roll

Handcut Fries

parmesan and parsley, black pepper aioli

If you have a food allergy, please notify us. Allergen information is available — ask an employee for details. Executive Chef Christopher Smith.

Signature Cocktails

Simpson & Son

gin, herbal bitters, fever tree tonic, lemon

When Doves Cry

tequila, grapefruit, lime, ginger syrup

Cold Pressed Espresso Martini

vodka, Kru Coffee cold pressed espresso, coffee liquor, Irish cream

Maple Old Fashioned

bourbon, maple syrup, aromatic bitters, orange peel, brandied cherry

Classic Cocktails

Paper Plane

bourbon, amaro, aperol, lemon

Solstice Sangria

vodka, rosé, elderberry, strawberry

Winters Nap

vodka, cocchi americano, aperol, rosemary

Free-Spirited Cocktails

Front Page News

Lyre's London dry NA spirit, lime, cranberry, orange juice

Strawberry Skies

fever tree sparkling lemonade, strawberry syrup, lemon, club soda

Modern Production

tart cherry juice, vanilla, lime, honey, club soda

The Austrian Soldier

Lyre's Italian spritz, NA sparkling, club soda, orange

Wines — White

Alexakis, Assyrtiko14 / 54

Crete, Greece

Mineral-driven and breezy, like the Mediterranean itself. Crisp and balanced with notes of mango, citrus, and orchard fruit.

Aphros, Loureiro, Vinho Verde14 / 54

Minho, Portugal

Bright and refreshing with a lively, aromatic lift.

Stolpman Vineyards Sauvignon Blanc18 / 64

Santa Barbara County, California

Lemon preserve spread on toast, cucumber and freshly cubed mango.

J&H Selbach, Incline, Dry Riesling12 / 46

Mosel, Germany

From a family with over 400 years of winemaking tradition.

Grochau Cellars, Melon de Bourgogne18 / 70

Willamette Valley, Oregon

Bright and lean with vibrant acidity.

Scar of the Sea, Vino de los Ranchos Chardonnay22 / 86

Santa Maria Valley, California

Unfined and unfiltered with notes of oatmeal, lemon meringue, fresh lime, and a hint of sea spray.

Kumusha, Wild Mutupo Chenin Blanc (Skin Contact)18 / 70

South Africa

“Kumusha,” meaning home, delivers a textured and expressive Chenin Blanc.

Wines — Red

Land of Saints, Cabernet Sauvignon19 / 74

Santa Ynez Valley, California

Dark berry, black pepper, and graphite with moderate tannins.

Division Wine Co., Un, Pinot Noir20 / 78

Willamette Valley, Oregon

Organic and biodynamic; notes of rhubarb, cardamom, and baking spice.

Matías Riccitelli, Kung Fu Malbec17 / 66

Mendoza, Argentina

Unoaked and high-elevation, with dark berry, black cherry, and plum alongside a mineral edge.

Domaine de la Patience Vin Rouge11 / 42

Rhone Valley, France

Light-bodied and fruit forward. Crunchy red fruit, thirst-quenching acidity.

Wines — Orange

Daisy Hazy, Skin Contact White12 / 46

Washington

Light tannin balanced by bright acidity; notes of underripe apricot, white peach, lemon zest, and ginger.

Field Recordings Skins15 / 56

Central Coast, California

A crisp orange wine with flavors of apricot, Haitian orange, marzipan.

Sparkling

Louis Métaireau, Extra Brut14 / 56

Loire Valley, France

Crisp and focused with notes of lime, pear, and yellow apple.

Dar Mar Prosecco12 / 46

Veneto, Italy

Hailing from the heart of the Prosecco region, these bubbles are fun and festive. Have it by itself or take your Spritz to the next level.

Rosé

Remy Saves the Sea15 / 58

Pasaeli Rose Calkarasi Seahorse12 / 48

Draft Beer

Von Trapp Helles8

Kronenbourg 1664 Lager8

Guinness8

Jack's Abby Amber8

Wolf Hollow Porter8

Druthers All In IPA8

Ommegang Neon Rainbow Hazy IPA8

Seasonal RotationMP

Bottle & Can

Bud Light7

Budweiser7

Miller7

Michelob Ultra7

Sam Adams Boston Lager7

Heineken7

Nutrl7

Surf Side7

Wölffer Dry Cider7

Modelo Especial7

Seasonal Rotation7

Heineken 0.07

If you have a food allergy, please notify us. Allergen information for menu items is available. Ask an employee for details. Food & Beverage Manager Thomas Weber.

Bonne Heure

Monday–Friday | 3–5 PM

At the Bar Only

Bites

Soft Pretzel

beer cheese

Sweet Chili Fried Shrimp

sesame, baby greens

Artichoke Dip

grilled flatbread, crudite

Handcut Fries

parmesan and parsley, black pepper aioli

Drinks

Rotating White, Red, or Rosé

wine by the glass

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. For food allergies or dietary concerns, please notify your server. Executive Chef Christopher Smith.

Sweet Endings

Caramelia Cremeux

peanut butter, chocolate, chantilly

Strawberry Rhubarb Cake

pistachio cake, strawberry, rhubarb

Crème Brûlée

with fresh berries

Forbidden Rice Pudding

coconut, kumquat, rice krispies, white chocolate

Ice Cream or Sorbet

please inquire for today's flavors

Make It an Affogato

your choice of espresso or liquor

Nightcaps

Sauternes Roumieu Lacoste

Averna Amaro

Hennessy VSOP

If you have a food allergy, please notify us. Allergen information is available — ask an employee for details. Please inform your server of any food allergies or dietary restrictions so that we may accommodate you. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Executive Chef Christopher Smith.