Brunch

Per Person $59
Appetizer

"Greens"

Grilled Werp Farms’s Lettuce, Fried Green Tomato, Green Goddess Ranch
or

Toast

Everything Milk Roll, Pumpkin Cream Cheese, Candied Lamb Bacon

or

Tamale

Braised Lamb, Heirloom Masa, Squash Mole
* * * * * * *
Entrée

Beef

Fried Peanut Romesco, Coriander Fingerling Potatoes, Jus
or

Pork

Janie’s Mill Golden Grits, Smoked Onion Sugo, Four Star Mushrooms
or

Chesapeake-Style Lobster Cake

“New Bay” Remoulade, Purple Sweet Potato, Roasted Corn “Chow Chow”
* * * * * * *
Dessert

Baba au Rhum

Aurupan Rum Syrup, Orange Ganache, Honey Frozen Yogurt
or

Pear Cobbler

Star Anise Caramel, Oriana’s Orchard Asian Pear, Paw Paw Gelato

or

Gianduja

Chocolate Pâte Sablée, Hazelnut Brittle, Lapsang Namelaka
* * * * * * *
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