Brunch

Per Person $59
Appetizer

Gazpacho

Strawberry-Tomato Soup, Busan Crab, Jalapeno Vinaigrette

or

Bowl O’ Grits

Oaxacan Green Grits, Blackened Hokkaido Scallop, Mushroom Ragôut, Crispy Fennel

or

Flatbread

Janie’s Mill Red Fife Flour, Chive Blossom Ricotta, Lamb Jam, Summer Squash

* * * * * * *

Entrée

Beef**

Grilled Flat Iron, Confit Fingerlings, Salsa Bravas, Farm Egg**

or

Pork

Brown Sugar Braised Belly, Braised Kale, Sunchoke Cheddar Tart, Blueberry Glaze
or

Sablefish

A la Plancha, Pickled Zhoug, Snap Peas, Baharat Beurre Blanc, Bee Pollen Dukkah

* * * * * * *

Dessert

“Arnold Palmer”

Chocolate and Lemon Cakes, Yuzu Curd, Lapsang Souchong Ice Cream

or

Profiteroles

Pâte à Choux, Berry Ganache, Rhubarb Sorbet, Granola

or

"Cookies & Cream"

Honey Yogurt, Caramel, Deutschland Cake, Brown Butter Cookie

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