Brunch

Per Person $59
Appetizer

Crab & Asparagus

Chilled Asparagus and Pecan Soup, Busan Crab Salad, Smoked Trout

or

Bowl O’ Grits

Oaxacan Green Grits, Duck Confit, Fennel Ragoût, Farm Egg

or

Toast

Everything Focaccia, Strawberry-Chili Cream Cheese, Pickled Onion, Country Ham

* * * * * * *
Entrée

Beef

Grilled Flat Iron, Truffle Latke, Vadouvan Jus, Cherry Chutney

or

Pork

Brown Sugar Braised Belly, Smoked Apple Butter, Braised Mustard Greens

or

Sablefish

Pan Seared, Hazelnut Miso, Crispy Potato, Caramelized Onion Broth

* * * * * * *

Dessert

Roll Cake

Raspberry Curd, Matcha Sponge Cake, Basil Crème Anglaise

or

Apple Pie

Madagascar Vanilla, Rhubarb & Apple Compote, Vanilla Gelato, Apple Butter

or

Chocolate

German Cake, Cherry Ice Cream, Pickled Blueberries, Yuzu, Lemon Granita

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