Brunch

Per Person $59
Appetizer

Gazpacho

Tomato-Watermelon Soup, Busan Crab Salad, Basil Vinaigrette, Crispy Katafi

or

Bowl O’ Grits

Oaxacan Green Grits, Blackened Hokkaido Scallop*, Pimento Cheese, Spicy Tomato

or

Hash

Zucchini Hash, Whipped Labneh, Chicken Chorizo, Farm Egg, Cherry Bomb Hollandaise

* * * * * * *

Entrée

Beef**

Grilled Flat Iron, Truffle Latke, Stone Fruit Chutney, Vadouvan Jus

or

Spring Chicken

Roulade, Frillman’s Cauliflower, Blue-B-Q
or

Steelhead Trout**

A la Plancha, Sea Island Red Pea Hummus, Thumbelina Carrots, Rooftop Peperonata

* * * * * * *

Dessert

Pain Perdu

House Brioche, Custard Royale, Frillman Farm Peach Sorbet

or

Choux Au Craquelin

Pâte à Choux, Chocolate Craquelin, Candied Peanuts, Horchata Gelato

or

Blueberries

Summer Squash Bread, Honey Labneh, Macerated Blueberries

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