Brunch

Per Person $59
Appetizer

Toad In A Hole

Brioche, Farm Egg**, Tomato Jam, Tim’s Spinach
or

Pierogi

Beef Cheek & Squash Filling, Truffle Fondue

or

Chowder

Potato-Leek Soup, Roasted Corn, Busan Crab, Chesapeake Tuile
* * * * * * *
Entrée

Beef**

Grilled, Brown Butter Carrots, Smoked Shishito, Puffed Tendon
or

Pork Belly

Charleston Style Red Rice, Kilt Lettuce, Pepper Jelly
or

Fish N' Chips

Cornmeal Dusted Lake Trout, Malt Vinegar Potatoes, Pickled Asparagus Tartar Sauce
* * * * * * *
Dessert

"Pingüinos"

Chocolate Sponge Cake, Poached Quince, Coffee Ganache
or

Bread Pudding

Coconut Sorbet, Chocolate Ganache, Passion Fruit Caramel

or

Pecan Pie

Crème Fraiche, Pecan Filling, Poached Pumpkin

* * * * * * *
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