Brunch

Per Person $59
Appetizer

Toast

Milk Bread, Chimichurri Quail, Tomato Jam, Quail Egg

or

Grit Bowl

Janie’s Mill Bloody Butcher Grits, Venison-Pumpkin Ragout, Farm Egg

or

“Tom Kha”

Lobster-Coconut Soup, Maine Lobster Salad, Confit Maitake, Peanut Crumble

* * * * * * *
Entrée

Beef

Turmeric Pastry, Citrus Sweet Potato Puree, Vadouvan Jus

or

Lamb

Grilled Rack, Pickled Zhoug, Tahini Roasted Carrots, Labneh

or

Fish N' Chips

Cornmeal Dusted River Trout, Malt Vinegar Potatoes, Pickled Asparagus Tartar Sauce

* * * * * * *
Dessert

Panna Cotta

Fig Leaves, Oriana’s Orchard Quince, Amaranth Granola

or

Bread Pudding

Coconut Sorbet, Horchata Chai Namelaka, Passion Fruit Caramel

or

Pecan Pie

Crème Fraiche, Pecan Filling, Oriana’s Orchard Knox Pears
* * * * * * *
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