Brunch

Per Person $59
Appetizer

Beet Caprese

BBQ’d Beets, Mozzarella, Ramp Pesto, Everything Crumbles, Country Ham

or

Bowl O’ Grits

Janie’s Mill Pimento Cheese Grits, Italian Sausage Ragout, Pecan Salami Relish, Farm Egg

or

Scallion Pancake

Rock Shrimp, Charred Asparagus, Peanut Chili Crunch, Fried Red Onion

* * * * * * *
Entrée

Beef

Grilled Striploin, Braised Cheek, Delicata Squash, Spring Onion Bearnaise, Farm Egg

or

Pork

Belly & Tenderloin, Parsnip Souffle, Apple Relish, Fennel Marmalade, Pork Jus

or

Striped Bass

Pan Seared, Sweet Potato-Cashew Butter, Curry Aioli, Lime Leaf Gastrique

* * * * * * *
Dessert

Flan

Madagascar Vanilla Custard, Salted Cajeta, Ellis Farm’s Raspberry

or

Tres Leches

Soaked Angel Cake, Toasted Coconut, Matcha Mousse

or

“Chile Relleno”

Toasted Masa Swiss Roll, Jalapeño Sherbert, Peach Jam

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