Brunch

Per Person $59
Appetizer

Gazpacho

Strawberry-Tomato Soup, Busan Crab, Jalapeno Vinaigrette, Cucumber

or

Bowl O’ Grits

Oaxacan Green Grits, Rabbit Ham, Mushroom Ragôut, Farm Egg**

or

Flatbread

Janie’s Mill Red Fife Flour, Chive Blossom Ricotta, Lamb Jam, Summer Squash

* * * * * * *

Entrée

Beef**

Grilled Flat Iron, Confit Fingerlings, Salsa Bravas, Farm Egg**

or

Pork

Brown Sugar Braised Belly, Braised Greens, Sunchoke Cheddar Tart, Blueberry Glaze

or

Whitefish

A la Plancha, Pickled Zhoug, Spring Radish, Sea Beans, Miso Beurre Blanc

* * * * * * *

Dessert

Blueberry

Saffron Syrup, Horchata Chai Ice Cream, Berry Ganache

or

Profiteroles

Pâte à Choux, Hōjicha Mousse, Ube Ice Cream, Candy Rice Crispies

or

"Cookies & Cream"

Honey Yogurt, Caramel, Deutschland Cake, Brown Butter Cookie

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