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Whether gathering with family or friends, let us make this Mother’s Day delicious, memorable, and elegant.\n\nBrunch Menu \nFIRST COURSE\nCHOICE OF\nButter Lettuce & Hearts of Palm Salad Ruby Grapefruit, Brokaw Avocado Radish, Dijon Vinaigrette (V, GF)\nJidori Chicken Karaage Aonori, Sriracha Mayo, Tamari Pickled Cucumbers\nJalapeño Lobster Toast Ginger Aïoli, Togarashi, Cilantro\nDeviled Eggs Dungeness Crab, Meyer Lemon, Garlic Streusel\nAdd 1/4oz Kaluga Caviar* · 30\nMichael Mina’s Ahi Tuna Tartare* Asian Pear, Pine Nuts, Garlic, Habanero-Sesame Oil\nGrilled Oysters Ramps, XO Sauce, Toasted Sourdough\nWarm Gougères “Croque Madame”* Crispy Ham, Fried Quail Egg, Sauce Mornay\n10 Piece Sashimi/Nigiri Plate* Hamachi, Sake, Hon Maguro, Hotate, Unagi\nSupplement · 45\n\nSECOND COURSE\nCHOICE OF\nBungalow Benedict* Model Bakery English Muffin, Canadian Bacon Crispy Potatoes, Hollandaise\nSubstitute Salmon Gravlax* · 7\nHanger Steak & Eggs* Soft Scramble, Crispy Potatoes\nSubstitute Black Angus Filet · 35\nTomato-Ginger Glazed Salmon* Saffron Couscous, Blistered Cherry Tomatoes Dill Yogurt\nGinger-Scallion Brick Chicken Schmaltz Seasoned Rice Chili-Garlic Crunch Cucumbers (GF)\nRicotta Gnocchi Maine Lobster, Spring Peas, Delta Asparagus\nMichael Mina’s Lobster Pot Pie Whole Maine Lobster, Truffle-Lobster Bisque, Seasonal Vegetables (TS)\nSupplement · 85\nLamb Frites* Lamb Chops, Crinkle Cut Fries, Chimichurri\nSupplement · 20\nTHIRD COURSE\nCarrot Cake Walnuts, Cream Cheese Cremeaux Crunchy Carrot Genoise\n\nDinner Menu\nFIRST COURSE\nButter Lettuce & Hearts of Palm Salad Ruby Grapefruit, Brokaw Avocado Radish, Dijon Vinaigrette (V, GF)\nJidori Chicken Karaage Aonori, Sriracha Mayo, Tamari Pickled Cucumbers\nJalapeño Lobster Toast Ginger Aïoli, Togarashi, Cilantro\nDeviled Eggs Dungeness Crab, Meyer Lemon, Garlic Streusel\nAdd 1/4oz Kaluga Caviar* · 30\nMichael Mina’s Ahi Tuna Tartare* Asian Pear, Pine Nuts, Garlic, Habanero-Sesame Oil\nGrilled Oysters Ramps, XO Sauce, Toasted Sourdough\n10 Piece Sashimi/Nigiri Plate* Hamachi, Sake, Hon Maguro, Hotate, Unagi\nSupplement · 30\n\nSECOND COURSE\nCHOICE OF\nGinger-Scallion Brick Chicken Schmaltz Seasoned Rice Chili-Garlic Crunch Cucumbers (GF)\nPrime 14oz. 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The menu at Bird & The Bottle features cocktails and an extensive wine list, and foods range from nibbles to larger plates. Everything has been chosen to pair well, and options include seafood favorites, poultry classics like matzo ball soup but also Korean BBQ chicken. There is a vegetarian menu with everything from fried cheese curds to smoked beets, but there are also pork and beef choices in abundance. A visit to Bird & The Bottle has to finish up with a dessert, and the \"goo goo pie in another jar\" is a must try.
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We had a wonderful dinner at Salt & Stone and would absolutely recommend it! We LOVED our server Marissa—she was so personable and just an absolute delight!