Brunch

Carrot Tart Tatin

Sumac-Honey Glazed Carrots, Aleppo-Turmeric Dough, Olive Oil Ricotta, Werp Farms Salad

or

Lamb Hash

Smoked Lamb Belly, Potato-Cauliflower Hash, Caramelized Onions, Fried Farm Egg**

or

Brussels Sprouts Toast

Crispy Brussels Sprouts, Duck Confit, Jamon XO, Mornay

* * * * * * *

Steak, Potato

Grilled Striploin**, Natasha Yellow Potato Gratin, Mushroom Cream, Parsley Breadcrumbs, Farm Egg**

or

Pork, Kale

Maple Glazed Loin, Sweet Potato Purée, Cider Braises Kale, Apple Slaw, Mojo Jus

or

Cod, Grits

Blackened Cod, Janie’s Mill Grits, Green Tomato Chow Chow, Smoked Tomato

* * * * * * *

Budino Tart

Alpaco Chocolate Budino, Chocolate Sable, Poached Pears, Puffed Wild Rice, Apple Sorbet

or

Mille Feuille

Caramel Black Arkansas Apples, Cream Cheese Mousse, Hazelnut Relish, Ginger Ice Cream

or

Chestnut, Orange

Chestnut Cake, Orange Chantilly, Orange Supremes, Salted Caramel, Dreamsicle Gelato

* * * * * * *
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