Skool Lunch Boxserved with the soup of the day and a choice of local mixed greens or french fries
Fried Oyster Po’ Boy
13.00
Fried Oysters, Crispy Purple Cabbage, Tomato and Spicy Japanese Aioli
Langoustine Roll
14.50
Add Bacon - 2.00
Add Fresh Avocado - 1.00
boiled and chilled petite lobster tossed with creamy mayo, crème fraiche, togarashi, herb blend, celery and finished with yuzu aioli, red onion and tomato on a french roll
Showplace East Building Burger
12.75
Add Bacon - 2.00
Add Fried Egg - 2.00
Add Cheddar - 1.50
Add Point Reyes Blue - 2.00
Add Laura Chenel Goat Cheese - 2.00
6oz american kobe beef with yuzu mustard, house mayo, avocado, tomato, butter lettuce on a brioche bun
Pulled Chicken Sandwich
13.75
shredded smoked chicken mix with red grapes, almonds, tomato, and avocado on brioche bun
Edamame Veggie Patty
13.00
Add Fried Egg - 2.00
Add Cheddar - 1.50
Add Point Reyes Blue - 2.00
Add Laura Chenel Goat Cheese - 2.00
cremini mushroom, panko, chickpea patty with avocado, butter lettuce, tomato, house mayo, yuzu mustard, served on a brioche bun
Fried Kisu Sandwich
13.50
Panko Breaded Smelt, Snow Pea Shoots, Tomato, Wasabi Takana Tartar, Mustard, Served on a Brioche Bun
Bincho Burger
14.50
Seared Oregon Albacore Filet, Snow Pea Shoots, Avocado, Tomato, Spicy Aioli on a Brioche Bun
skinless seared bass, asparagus, ginger, chive in a warm sesame broth finished with steamed clams, tobiko and marble potatoes
Rock Risotto
27.00
rich risotto with rock shrimp, seasonal beans, tomato fondue, sage butter with u-10 pan seared scallops
Niçoise Dinner Salad
19.75
seared spiced pole-n-line caught ahi tuna, mixed greens, green beans, kalamata olives, red bell pepper, capers, wheat berries, poached egg with cucumber
Squid Ink Spaghettina
19.50
monterey squid, local white shrimp, garlic tomato compote, japanese red curry, lemon grass dashi-broth, seaweed butter, enoki mushrooms, shiso
Quinoa Morning Salmon
24.50
loch duart salmon filet crusted in quinoa with fried free range egg, prosciutto wrapped gobu root, tomato edamame ratatouille and toast with bacon butter powder
Steamed Mussels
21.00
acadia blue mussels, smoked bacon, tomato in a point reyes blue cheese cream broth with white wine, pastis and fine herbs served with grilled toast
Hoisin Duck
31.00
hoisin glazed pan seared duck breast aside pumpkin puree, sauteed brussels sprout leaves with ajutski infused duck egg
Kobu Polenta
23.00
caponata served atop parmesan polenta with crispy shiitake mushroom strips
Skool Sides
French Fries
6.50
with skool miso aioli
Shishito Peppers
8.00
with black sesame, moshio kelp salt and dried bonito flakes
Fried Baby Eryngii
8.50
sun smiling valley farm eryngii mushroom fries with skool miso aioli
Mizore Age
6.75
fried japanese egg plant, snow shaved daikon radish
Brunch Menu
To Start
Soup Of The Day
6.50
daily vegetable, roasted brown rice, smoke paprika oil
Winter Greens
8.75
fresh baby leaf mix, seasonal fruit selection, ginjo sake soaked golden raisins, roasted almonds and maple mustard vinaigrette
Oyster Shooter
6.00
house oyster with yukari tomato juice, lime and house vodka
The Cure
2.00
a revitalizing shot of ginger juice and honey water
House Oysters
1.00
skool’s special $1 brunch oysters
Small Plates
Dungeness Deviled Eggs
11.50
four creamy deviled eggs topped with fresh crab meat and black tobiko
Crab Brandade
14.50
dungeness crab, mozzarella, parmesan, creamy potato puree, baked in an iron skillet with cauliflower and caper berries served with baguette
Chef’s Fish Sampler
16.50
three daily selections of cured or raw fish with accompaniments
Shishito Peppers
7.50
with moshio salt and bonito flakes
Baby Eryngii Fries
8.00
sun smiling farms eryngii mushrooms in cornmeal breading served with miso aioli
Mains
French Toast
14.50
sliced brioche toast with blue berry mascarpone, syrup and fresh fruit
Chicken Katsu & Waffles
16.50
panko breaded chicken cutlet and waffles with gala apple butter & sake soaked golden raisins served with fruit
Steamed Mussels
18.00
mussels, applewood smoked bacon, tomato in a point reyes blue cheese cream broth with white wine, pastis and fine herbs served with grilled toast
Niçoise Salad
18.00
seared spiced pole-n-line caught ahi tuna, mixed greens, green beans, kalamata olives, red bell pepper, capers, wheat berries, poached egg finished with cucumber and anchovy vinaigrette
Showplace East Building Burger
12.75
Add Bacon - 2.00
Add Fried Egg - 2.00
Add Point Reyes Blue - 2.00
Add Laura Chenel Goat Cheese - 2.00
6oz american kobe beef with yuzu mustard, house mayo, avocado, tomato, butter lettuce on a brioche bun. add cheddar
Ichibo & Eggs
18.25
sliced japanese coffee crusted washugyu beef, caramelized onions and mushrooms served with two free range eggs any style and toast
Veggie Omelette
13.50
seasonal vegetables and truffle oil omelette topped with tomato onion fondue served with yukari dusted potatoes and fruit
petite lobster, spinach & goat cheese topped with tomato onion fondue and truffle oil served with yukari marble potatoes and fruit
Bacon & Eggs
13.25
two free range eggs any style, three slices of applewood smoked bacon, mashed marble potatoes and fruit
Warm Crab Benedict
18.50
dungeness crab, potato and herb blend on english muffins with free range poached eggs finished with yuzu hollandaise sauce and topped applewood bacon bits served with salad and fruit
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