Brunch

Per Person $59
Appetizer

Hash

Rutabaga & Cauliflower Hash, Smoked Merguez, Harissa Aioli, Farm Egg**

or

Bowl O'Grits

Oaxacan Green Grits, Busan Crab Gravy, Confetti Collards

or

Toast

House Brioche, Tarragon Nasturtium Pesto, Duke’s Capicola, Stracciatella

* * * * * * *

Entrée

Beef**

Grilled Flat Iron, Kombu Potato, Stone Fruit Chutney, Grilled Plum, Vadouvan Jus

or

Pork Belly

Brown Sugar Braised, Marsh Hen Mills Red Peas, Blistered Shishito, Mustard Jus

or

Trout**

Blackened, Tomato Jam, Crispy Rice

* * * * * * *

Dessert

Coffee

Mascarpone Chantilly, Macerated Huckleberries, En Masse Gelato, Toasted Cocoa Nibs

or

Swiss Roll

Chocolate Sponge Cake, Squash Cream Cheese Filling, Pepitas, Horchata Chai Ice Cream

or

Pears

Red Wine Poached Anjou Pears, Madagascar Vanilla Ice Cream, Chocolate Feuilletine

* * * * * * *
Fifty-Nine Dollars per Person

Executive Chef: John Brandon, Chef de Cuisine: John Duke, Pastry Chef: Johan Rubio

Dinner Menu
Wine & Cocktails