Brunch

Summertime Gazpacho

Tomato Gazpacho, Nichol’s Farm Ground Cherries, Galician Octopus Roulade, Jalapeño Vinaigrette

or

Tomato Benedict

Breakfast Sausage, English Muffin, Pickled Hakurei Turnips, Tomato Jam, Poached Farm Egg***

or

Janie’s Mill Grits

Braised Beef Cheeks**, Turmeric Infused Bloody Butcher Grits, Glazed Werp Farms Carrots, Peanut Crumble

or

Pesto Toast

Confit Cornish Hen, Truffle Pesto, Roasted Mushrooms, Grana Padano, Pine Nut Dust

* * * * * * *

Beef, Bravas

Grilled Striploin**, Salsa Brava, Confit Potato, Garlic Aioli, Red Wine Jus, Puffed Tendons, Sunny Side Egg**

or

Pork, Curry

Pork Belly Lechon, Sweet Potato-Cashew Purée, Curry Aioli, Lime Leaf Gastrique, Crispy Brussel Sprouts

or

Salmon, Leeks

Seared Chinook Salmon**, Miso Pesto, Poached Leeks, Blackberry Chili Glaze, Puffed Wild Rice

* * * * * * *

Pear Clafoutis

Marcona Almonds, Candied Ginger, White Chocolate Ganache, Concord Grape Sorbet

or

Sticky Toffee Pudding

Red Dates, Candied Walnuts, Whey Caramel, Chestnut Gelato

or

Panna Cotta

Milk Chocolate, Cocoa Nib & Oat Granola, Italian Plums, Coffee Crème Anglaise

* * * * * * *
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