The menu

Spiced ground chicken, served with Siamese ginger and lime-yogurt dipping sauces.

PEI mussels, white wine, sambal, Fresno peppers and curry aioli, served with toasted ciabatta bread.

Toasted ciabatta, pistachio pesto, heirloom tomatoes and burrata cheese, finished with a balsamic reduction.

Whipped house-made ricotta, honeycomb and elderflower strawberries.

Ahi tuna, sushi rice, honey-wasabi aioli, tobiko, avocado, cucumber salad and chili vinaigrette.

Fontina cheese, fried Brussels sprouts, Calabrian chilies and dates, topped with toasted panko.

Shrimp, scallop, cod, aji amarillo, lime and jicama, served with corn chips and sweet potato.

Cremini and shiitake mushrooms, cabbage, carrots and rice noodles, served with citrus ponzu.

Tempura-fried shrimp and pan-seared rice cake, served with caramelized sriracha and plum soy sauces.

Cremini, shiitake and oyster mushrooms, carnival cauliflower, pearl onions, arugula, truffle portobello mousse, red wine fig reduction and parmesan cheese.

Leaf lettuce, parmesan cheese and toasted panko, served with ciabatta bread.

Mixed greens, Genoa salami, provolone and parmesan cheese, garbanzo beans, kalamata olives, pepperoncini and a spicy red wine vinaigrette.

Leaf lettuce, grilled corn, black beans, cherry tomatoes, avocado, soft-boiled egg, fried shallots and chipotle grilled chicken, served with BBQ ranch dressing.

Radiatore pasta, pistachio pesto, mixed mushrooms, cauliflower, broccolini, sun-dried tomatoes and burrata cheese.

Chicken, carrot, onion, butternut squash, sweet potato and peas under a puff pastry crust.

Pan-fried chicken breast with a lemon-caper beurre blanc and an arugula frisée salad.

Roasted eggplant, mozzarella, parmesan, marinara, angel hair pasta and sautéed broccolini.

Two fried chicken breasts with honey bacon butter, strawberries and ginger vinaigrette.

Indian chicken stew served with basmati rice, pickled cauliflower, saag, yogurt, garlic and naan.

Pan-seared red snapper over coconut-mango rice, coconut cream, spicy pickled vegetables and Calabrian chili oil.

Braised short ribs with butter-whipped potatoes, rainbow Swiss chard, red wine beef demi-glace and fried shallots.

Blackened shrimp, cheese grits, fire-roasted tomato sauce, crispy Brussels sprouts and herb oil.

Slow-braised short ribs, smoked bourbon-honey BBQ sauce, fried shallots and pickled red onion slaw.

Half a roasted chicken, brined and seasoned with our Peruvian spice blend, with rice and beans, sweet plantains, citrus pico and pio pio sauce.

Cream cheese and chocolate coconut bread pudding, served with caramel and coconut ice cream.

Vanilla bean ice cream and chocolate ganache.

Warm chocolate chip cookies, served with milk.

A decadent classic, topped with elderflower strawberries.

Triple layer, topped with fresh berries, berry coulis and whipped cream.

Spiced ground chicken, served with Siamese ginger and lime-yogurt dipping sauces.

PEI mussels, white wine, sambal, Fresno peppers and curry aioli, served with toasted ciabatta bread.

Toasted ciabatta, pistachio pesto, heirloom tomatoes and burrata cheese, topped with a balsamic drizzle.

Fontina cheese, fried Brussels sprouts, Calabrian chilies and dates, topped with toasted panko.

Choice of truffle egg salad, whipped ricotta with berries and honey, or avocado with soft-boiled egg. Add chopped bacon $3.

Your choice of pesto, mushroom, bacon or southwestern.

A tomato-based, spiced North African stew, three sunny-side eggs, lime yogurt and micro salad, served with toasted ciabatta.

Two eggs your way, breakfast potatoes, collard greens and toast, with a choice of bacon or smoked andouille sausage.

Braised and seared pork belly, two poached eggs, collard greens and hollandaise on a biscuit, with dressed mixed greens.

Classic, blueberry or chocolate chip, served with whipped cream, strawberries and maple syrup.

Apple and cream cheese stuffed challah toast with apple-pear chutney, served with maple syrup.

Andouille sausage, smoked gouda, deviled eggs, granola, mixed fruit, lime yogurt, cashew butter and blueberry banana bread.

Coconut almond granola with golden raisins and dried cherries, mixed fruit, a caramelized poached pear and lime yogurt.

Two fried chicken breasts, honey bacon butter, smoked maple syrup, seasonal fruit and ginger vinaigrette.

One fried chicken breast on a biscuit, sausage gravy and two eggs, served with collard greens.

Shredded chicken thighs, carrots, peas, butternut squash and sweet potato purée under a puff pastry crust.

Blackened shrimp, cheese grits, fire-roasted tomato sauce and fried Brussels sprouts.

Braised and seared pork belly, breakfast potatoes, two eggs, citrus ponzu and chili relish.

Pernil, white rice, black beans, grilled corn, pickled red onions, pico and a sunny egg, topped with pio pio sauce.

White rice, carrots, pickled red onions, avocado, cherry tomatoes, sautéed broccolini and pio pio sauce.

White rice, cremini and shiitake mushrooms, carnival cauliflower, broccolini, pickled carrots and radishes, finished with our plum soy sauce.

Pernil, Cuban bread, ham, Swiss cheese and whole-grain honey mustard, with house-made pickles and a choice of fries, side salad or fruit.

Two eggs, ciabatta toast, pistachio pesto and prosciutto, served with dressed mixed greens.

Grilled portobello, brioche bun, roasted red peppers, kalamata olive tapenade, goat cheese, romesco and arugula.

Grilled chicken breast, hoagie roll, chili mayo, curry mango chutney, cucumbers, green apples, pickled red onions and cilantro.

Classic or Korean-spicy, topped with coleslaw and house garlic pickles on a brioche bun.

Leaf lettuce, grilled corn, black beans, cherry tomatoes, avocado, soft-boiled egg, fried shallots and chipotle grilled chicken, served with BBQ ranch dressing.

Leaf lettuce, parmesan cheese, toasted panko and ciabatta toast.

Cremini, shiitake and oyster mushrooms, carnival cauliflower, pearl onions, arugula, truffle portobello mousse, red wine fondue and parmesan cheese.

Mixed greens, Genoa salami, provolone and parmesan, garbanzo beans, kalamata olives and pepperoncini with a spicy red wine vinaigrette.

Flat-iron steak, mixed greens, cucumbers, cherry tomatoes, green apples, mint, Thai basil, scallions and chopped peanuts with a nam pla vinaigrette.

A decadent classic, topped with elderflower strawberries.

A Roost pick: vanilla bean ice cream and chocolate ganache.

Warm chocolate chip cookies, served with milk.

House-made and gluten-free.

Two eggs your way.

Coke, Coke Zero, Diet Coke or Sprite.