Brunch

Apples & Beets

Ellis Farm Apples, Werp Farms Beets, Little Gem Wedge, Pine Nut Brittle, Balsamic Vinaigrette

or

Duck, Grits

Confit Duck Leg, Janie’s Mill Bloody Butcher Grits, Maple Jus, Peanut Crumble, Cranberry Chutney

or

French Toast

Sweet Potato Batter, Brioche, Goat Cheese “Cheesecake”, Huckleberry Compôte, Candied Bacon

* * * * * * *

Beef, Sunchoke

Grilled Striploin**, Confit Sunchoke, Rutabaga Cream, Rutabaga Relish, Black Garlic Jus, Beer Mustard

or

Pork, Butternut Squash

Breakfast Sausage & Squash Casserole, Four Star Mushrooms, Arugula, Bechamel, Farm Egg**

or

Salmon, Pistachio

Seared Ora King Salmon**, Pickled Zhoug, Pistachio Purée, Bok Choy, Crispy Rice Noodles

* * * * * * *

Pear Cobbler

Oriana’s Orchard Asian Pears, Cinnamon Streusel, Asian Pear Butter, Maple Gelato

or

Chocolate Babka

Triple Chocolate Babka, Caraibe Chocolate Cremeaux, Oatmeal Granola, Coffee Gelato

or

Apple Trifle

Apple Mousse, Compressed Apples, Cinnamon Chantilly, Hazelnut-Apple Crumble

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

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness **These items are fresh and cooked to order