Cordelia Fishbar

Included with every Restaurant Week brunch; the sheet names it in the header and prints no further detail.

toasted fennel seed, aleppo oil (à la carte 19)

harissa-spiced yogurt (à la carte 18)

peperonata, arugula, whipped butter, focaccia (à la carte 16)

red wine vinaigrette, red onion, basil, mozzarella (à la carte 16)

whipped lemon-herb cream cheese, old bay, grilled sourdough (à la carte 22)

blueberry compote, spiced rum whipped cream, candied walnuts, west virginia maple syrup (à la carte 17)

chicken thighs, cornmeal waffles, sofrito butter, spicy honey (à la carte 22)

summer squash, mushroom conserva, zucchini, black peppercorn confit, arugula salad (à la carte 18)

lettuce, tomato, pickled mustard seeds, cajun remoulade, thick-cut french fries (à la carte 21)

tillamook aged cheddar, cordelia burger sauce, sesame seed bun; add sunnyside egg +2 (à la carte 21)

poached eggs, crab cakes, english muffin, hollandaise, brunch potatoes (à la carte 29)