Brunch

Per Person $59
Appetizer

Beets & Burrata

Barbequed Beets, Apple Butter, Popcorn Dukkah, All the herbs

or

Toast

Rye Focaccia, Beef Tongue Pastrami, Nectarine Mustard

or

Pakora

Frillman Farm’s Cauliflower, Chickpea Batter, Spiced Yogurt, Crab Chutney

* * * * * * *
Entrée

Beef

Baby Summer Squash Hash, Farm Egg, Tomato Hollandaise

or

Pork

Hot Links, Janie’s Mill Golden Grits, Smoked Onion “Sugo,” Four Star Mushrooms

or

Hake "Tamale"

Anaheim Butter, Puffed Quinoa, Kombu Succotash

* * * * * * *
Dessert

Galette

Summer Berry Preserve, Cream Cheese Filling, Cardamom Rustic Tart

or

PB&J

Peanut Mousse, Concord Grape Sorbet, Cinnamon Pâte Sablée

or

Apple

Cider Sponge Cake, Candied Apple Ganache, Maple Ice Cream
* * * * * * *
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