You won't find 'omelets' on the menu, as the kitchen has chosen to serve scrambled eggs instead. The "exotic mushroom scramble" is rich with truffle oil and a bit of Boursin cheese, topped with shredded basil, which also goes well with the sweet potato side dish. Another scramble choice incorporates ammoglio, a mortar-and-pestle pounding of garlic, basil, peppercorns and tomatoes. Bread is from Avalon, which means excellent sourdough toast.
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