Brunch

Per Person $59
Appetizer

Panzanella

Rich’s Tomatoes, Smoked Corn Aioli, Toasted Brioche, Maine Lobster

or

Bowl O’ Grits

Oaxacan Green Grits, Blackened Hokkaido Scallop, Pimento Cheese, Spicy Tomato

or

Benedict

Casuelita, Chicken Chorizo, Morita Hollandaise, Poached Egg

* * * * * * *

Entrée

Lamb

Roasted Loin, Farro Verde, Confit Maitake, Vadouvan Jus

or

Pork Belly

Brown Sugar Braised, Creamed Corn, Blue-B-Q, Spiced Pecans

or

Steelhead Trout

Pickled Zhoug, Roasted Shishito, Baharat Beurre Blanc, Bee Pollen Dukkah

* * * * * * *

Dessert

Peach

House Brioche, Almond Frangipane, Frillman Farm Peach Sorbet

or

Choux Au Craquelin

Pâte à Choux, Chocolate Craquelin, Candied Peanuts, Horchata Chai Gelato

or

Blueberries

Summer Squash Bread, Honey Labneh, Ellis Farm Blueberries

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