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The restaurant has a very ambitious menu, considering it offers two meals simultaneously. Breakfast fare includes omelets, frittatas (such as the gorgeous crimini mushroom and spinach frittata), sourdough French toast and pancakes. The eggs Benedict, which appear on the Sunday brunch menu, are stellar, swathed in a sassy, smooth hollandaise. If you have a trucker’s appetite, order the buttery housemade biscuits drenched in Italian sausage-flecked gravy or the eggs, any style, served over a pan-seared New York steak.

Lunch entrées range from goat-cheese-stuffed portobello mushrooms and sesame-crusted ahi tuna to linguine with tiger prawns. The sturdy meatloaf is a great choice if you’re famished: Plopped in a brightly flavored pool of tomato sauce, the slabs of tender meat are accompanied by creamy mashed potatoes. The jambalaya (prepared, interestingly, with basmati rice) is the shining star of the menu. Freckled with tiny chunks of chicken, slices of spicy andouille sausage and fat prawns, it was a rustic jumble of goodness.

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