Candy cap mushroom French toast, anyone? Proving that he really does have a passion for foraging fungi, that’s one of the dishes Todd Humphries has created for his new brunch service, debuting tomorrow at Kitchen Door in Napa’s Oxbow Public Market.
The menu, offered Saturdays and Sundays from 9 a.m. to 2 p.m., features some products foraged from his neighbors, too, including corned beef hash made with meat from Oxbow tenant Five Dot Ranch, tossed with potatoes, onions and peppers over poached eggs, while the buttermilk pancakes arrive topped in Silverado strawberry compote and whipped cream.
Other breakfast-y type eats include Aquavit cured salmon gravlax flatbread from the wood burning oven, and “fold and eat” huevos rancheros with scrambled eggs, chile sauce, refried beans, avocado, sour cream and cilantro.
To drink, how about a Valrhona hot chocolate dunked with churros, or a “Bloody Beer” instead of a Bloody Mary?
Humphries and co-owner Richard Miyashiro have actually been pretty busy with their space since opening in June. They’ve also added a big stone fireplace to their patio on the edge of the Napa River.
Kitchen Door: 644 First St., Napa; 707-226-1560 or kitchendoornapa.com.