Brunch

Per Person $59
Appetizer

Beet Caprese

BBQ’d Beets, “Stracciatella”, Ramp Pesto, Everything Crumbles, Country Ham

or

Bowl O’ Grits

Oaxacan Green Grits, Tasso Ham, Braised Greens, Tomato Jam, Farm Egg**

or

Scallion Pancake

Busan Crab, Charred Asparagus, Peanut Chili Crunch, Fried Shallot

* * * * * * *
Entrée

Beef

Grilled Striploin, Sunchoke-Cheddar Puree, Crispy Sunchoke, Puffed Tendon, Spring Radishes

or

Pork

Brown Sugar Braised Belly, Carrot Souffle, Apple Relish, Chicharrón, Pork Jus

or

Striped Bass

Duck Fat Poached, Grilled Asparagus, Herb Hollandaise, Parmesan Crumb

* * * * * * *
Dessert

Flan

Madagascar Vanilla Custard, Pickled Blueberry, House Granola

or

Roll Cake

Cointreau Angel Cake, Toasted Coconut, Matcha Mousse

or

Profiteroles

Pâte à Choux, Rice Ice Cream, Last Harvest Peach Jam

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