Brunch

Per Person $59
Appetizer

Beets by "J"

Roasted Beets, Buttermilk Ricotta, Pistachio Dukkah, Cornbread Tuile

or

Toast

Everything Milk Roll, Pumpkin Cream Cheese, Candied Lamb Bacon

or

Casserole

Butternut Squash, Frillman’s Farm Spinach, Italian Suasage, Leek-Cheddar Mornay
* * * * * * *
Entrée

Beef**

Fried Peanut Romesco, Coriander Fingerling Potatoes, Soy Jus
or

Pork Belly

XO Pepper Jelly, Fried Brussels Sprouts, Miso Butter Grits, Farm Egg**
or

Hokkaido Scallop**

“New Bay” Remoulade, Purple Sweet Potato, Roasted Corn “Chow Chow”
* * * * * * *
Dessert

Chocolate

Green Apple Sorbet, Chocolate Cake, Mole Rojo
or

Pear Cobbler

Star Anise Caramel, Oriana’s Orchard Asian Pear, Frozen Yogurt

or

Gianduja

Chocolate Pâte Sablée, Hazelnut Brittle, Lapsang Namelaka
* * * * * * *
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