Brunch

Per Person $59
Appetizer

Hand Pie

Sweet Potato, Pecan & Cotija, Tomato Jam, Spinach, Raspberry Vinaigrette
or

Liz’s Salad

Grilled Wedge, Apple Miso Butter, Sorghum Vinaigrette, Benne Seeds

or

Lamb

Braised Leg, Poached Egg, Crispy Potato, Morita Salsa

* * * * * * *
Entrée

Beef

Local Striploin, Herb Roasted Potato, Green Peppercorn Au Poivre, Farm Egg

or

Pork

Belly & Tenderloin, Harissa Roasted Carrots, Labneh, Salsa Verde

or

Striped Bass

Coconut Rice Grits, Gingered Greens, Cashew Crumble

* * * * * * *
Dessert

Carrot Cake

Green Walnuts, Miso Koji Caramel, Carrot Sherbert

or

Paris-Brest

Vanilla, Pâte à Choux, Assam Tea Ganache, Macerated Blueberries

or

Waffle

Buckwheat, Sweet Potato Sherbert, Brown Sugar Streusel

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