Brunch

Per Person $59
Appetizer

Beets & Burrata

Barbequed Beets, Apple Butter, Popcorn Dukkah, All the herbs

or

Toast

Whipped Brie, Foie Gras Mousse, Summer Berries, Vadouvan Pecans

or

Grit Bowl

Janie’s Mill’s Grits, Currywurst, Farm Egg, Mushroom Ragoût

* * * * * * *
Entrée

Beef

Baby Summer Squash Hash, Farm Egg, Tomato Hollandaise

or

Duck

Date-Shallot Purée, Ground Cherry Salad, Calamansi Jus

or

Chippewa Trout

Citrus Squash Purée, Roasted Brussels Sprouts, Lime Leaf Gastrique

* * * * * * *
Dessert

Tiramisu

Angel Cake, Mocha Ganache, Frillman Farm Blueberries

or

Peach Cobbler

Salted Caramel, Brown Sugar Streusel, Madagascar Vanilla Ice Cream

or

Waffle

Sourdough Waffle, Mascarpone Chantilly, Plum Preserves, Maple Gelato

* * * * * * *
Fifty-Nine Dollars per Person
Exécutive Chef: César Murillo, Chef de Cuisine: John Brandon, Sous-Chef: Johan Rubio, Pastry Chef: Laura Thomasson
Dinner Menu
Wine & Cocktails