Brunch

Per Person $59
Appetizer

Scotch Egg**

Fennel Pork Sausage, Maple Miso Mustard, Salad Greens, Asian Pear Vinaigrette

or

Tart Tatin

Honeyed Carrots, Goat Cheese Ricotta, “Pop Tart” Dough, Arugula Salad

or

Samosa

Saffron Herb Dough, Roasted Beet and Peanut Filling, Yoghurt Sauce, Asian Pear Tamarind Chutney

* * * * * * *
Entrée

Beef, Pastry

Turmeric Pastry Wrapped Grilled Striploin**, Sweet Potato Purée, Root Vegetable Pavé, Sherry Jus

or

Lamb, Carrot

Roulade**,  Carrot-Brown Butter Purée, Lamb Jam, Field Pea Salad Kefir Dressing

or

Tilefish**, Maple

Pan Seared, Fingerling Potato, Pepián, Maple-Bacon Vinaigrette, Tapioca Chip

* * * * * * *
Dessert

Carrot Cake

Spiced Cake, Carrot Glaze, Pickled Golden Raisins, Candied Pecans, Maple Ice Cream

or

Pot Au Creme

Caraibe Chocolate Cream, Toasted Walnuts, Lemon Cake, Orange Supremes

or

Pavlova

Pea Shoot Meringue, Chamomile Ice Cream, Bee Pollen Crumble, Lemon Chantilly

* * * * * * *
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

Dinner Menu
Wine & Cocktails