May 8, 2014: Brunch

Hello there,
We’re happy to announce a special menu for next week, Brunch, inspired by a certain national holiday and our sincere wish for you to have a lazy, sunny, indulgent morning sometime soon. We’re taking the opportunity to bring you lots of our neighbors’ amazing wares this week: Thistle, Morell’s Bread and Nuthouse Granola are all here in the Berkeley Kitchens with us.
 As always, we’ll offer this menu for pickup on Thursday (May 8) between 5:00 and 7:30 P.M. in Berkeley and San Francisco; they’re available on a first-come, first-served basis on Square Market.
Vegetarian: $155
Omnivore: $145
All in: $185
A reminder about the version names: Vegetarian contains the vegetarian main dish, Omnivore contains the meat main dish, and All in includes both main dishes.
It’s like this:
Smoked trout from MacFarland Springs, two trout (omnivore crate)
We have been loving this beautiful, sustainably farmed trout, and it is really special smoked. You can read about how it’s raised here:
Fromage blanc tart, shaved asparagus & spring onion: one 10-inch tart (vegetarian crate)
A pretty spring savory tart, great for dinner in the park, too.
Favas, half pint
For real, this time. Because we really do love you.
Pickled shallots + fennel, half pint jar
A bright, briny tangle for putting on everything.
Scones from Eduardo Morell: two peach, two orange
You know the amazing bread we’ve been giving you? Well, Eduardo also makes whole wheat scones: full of fruit, moist and dense, and unlike any we’ve every had. We think you’ll love them.
Cucumber peach juice, special from Thistle, 17 ounces
For your very fancy champagne cocktail, of course.
Cold brewed coffee, pint
Cold brew has superior flavor, is concentrated so stands up well to ice or diluting with water or cream, and lasts for two weeks. We’re using Friendo Blendo from Four Barrel for this batch.
Sheep butter, four ounces
Because special.
Cultured clotted cream, about six ounces
For your scones, for your trout.
Rhubarb compote, 12 ounce jar
Rhubarb is one of our favorite things about this time of year; this is an elegant way to have it around for serving with yogurt or cream.
Granola from Nuthouse, one pound
Our neighbor Craig Boon across the hall sends the most amazing smells from his kitchen: his granola does everything we want granola to do. 
Seasonal spring bouquet
Flowers in Your Hair is making beauties for us from Blue Heron Farm!
Extras this week include chicken glaze, and rye bread from Morell’s.
Thanks for supporting Potliquor!

All our best,
jennifer & laura