SKOOL SEASONAL BRUNCH MENU
OYSTERS* • SHOOTERS • REMEDIES
$2 HOUSE OYSTERS – Skool’s Special Brunch Oysters *Subject to Availability
CHEF’S PREMIUM DAILY OYSTERS ½ dozen 21 dozen 42
OYSTER SHOOTER – House Oyster / Yukari Tomato Juice / Lime / House Vodka 10
GREEN CURE – A Revitalizing Shot of Fresh Ginger / Spinach / Citrus 3
SOUP • SALAD • STARTERS*
SOUP DU JOUR – Daily Vegetable / Roasted Genmai / Olive Oil 8.5
ROMAINE HEART SALAD – Candied Spicy Pecans/ Romaine / Citrus Segments / 13
Goat Cheese Furikake Ball / Date Vinaigrette
Building Blocks: Bacon – 2 Avocado – 2 Poached Jidori Egg – 2
FISH TRIO PLATTER – Spicy Poke & Two Chef’s Choice Creations 32
UNI FLAN – Light Sea Urchin Flan Topped with Ikura / Fresh Uni / Fleur de Sel *Subject to Availability 14
CRISPY SUNCHOKES – House Furikake / Black Garlic Lemon Aioli 9
FRIED BRUSSEL SPROUTS – Yuzu Miso Sauce / Bonito Flakes 8.5
KATSUO FRIES – Skinny Fries / Bonito Flakes / Crispy Nori 8.5
SKOOL FRIES – Skinny Fries / Miso Aioli 8
SNOW CRAB DEVILED EGGS – Yuzu Tobiko / Aji Amarillo / Amazu Pickled Red Onion 14
MAINS*
SMOKED SALMON BENEDICT – Arugula / Poached Jidori Eggs / Yuzu Hollandaise / 18.5
Goat Cheese Herb Spread / English muffin / Fingerling Potatoes / Fruit
MUSSELS – Saltspring Island Mussels / Smoked Bacon / Tomato / Point Reyes Blue Cheese / Grilled Toast 19.5
PORCHETTA CRISPY PORK BELLY – Potato Hash / Caramelized Onions / Poached Jidori Egg / Fruit 18.5
FRENCH TOAST – Sliced Brioche Toast / Mixed Berry Mascarpone / Syrup / Fruit 16
NICOISE SALAD - Seared Spiced Ahi Tuna / Mixed Greens / Roasted Seasonal Squash / Kalamata Olives / 20
Cauliflower / Capers / Crispy Quinoa / Baby Carrots / Butter Beans / Poached Jidori Egg /
Cucumber Anchovy Vinaigrette
SQUID INK SPAGHETTINA– Monterey Squid / Local White Shrimp / Garlic Tomato Compote / 21
Red Curry / Lemon Grass Dashi-Broth / Seaweed Butter / Enoki Mushrooms / Shiso $1 per split
JERK CHICKEN & WAFFLES – Jerk Spiced Fried Chicken / Pickled Jalapeno / Waffles / 18
Sweet Butter / Sake Soaked Golden Raisins / Fruit
SKOOL OMELETTE – Goat Cheese / Arugula / Portobello Mushrooms / Tomato Fondue / 17
Fingerling Potatoes / Fruit
Building Blocks: Smoked Salmon-3, Rock Shrimp-3, Avocado-2, Bacon-2
SHOWPLACE EAST BURGER – 6oz Grass-Fed Niman Ranch Beef / Yuzu Mustard / House Mayo / 16
Avocado / Tomato / Romaine Lettuce / Brioche Bun
Building Blocks: Bacon – 2 Fried Egg – 2 Mild Cheddar – 2 Point Reyes Blue – 2 Laura Chenel Goat Cheese – 2
BACON & EGGS - Two Free Range Eggs / Four Slices of Applewood Bacon / Fingerling Potatoes / Fruit 14
SIDES*
FREE RANGE ORGANIC EGG – Any Style 3
APPLEWOOD BACON – Four Slices 6
FRUIT BOWL 7
WAFFLE A LA CARTE 7
FINGERLING POTATOES 7
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*Bread and Herbed Olive Oil Served Upon Request – Limited Availability
Skool’s used oil is 100% recycled for local biodiesel use
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
20% gratuity added to parties of 6 or more; as long as service is satisfactory.
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