Brunch

Per Person $59
Appetizer

Gazpacho

Peach-Tomato Gazpacho, Blue Fin Tuna Crudo, Kataifi, Jalapeño Vinaigrette

or

Duck Hash

Frillman Farms Fingerling Hash, Duck Leg Confit, Chipotle Aioli, Farm Egg

or

Wedge Salad

Grilled Little Gem Wedge, Whipped Chèvre, Pickled Carrot, Summer Squash, Sesame Wafer

* * * * * * *
Entrée

Sunchoke

Local Striploin**, Sunchoke Cheddar Puree, Crispy Sunchoke, Red Wine Jus

or

Pork, Grits

Brown Sugar Braised, Janie’s Mill Grits, Tempura Okra, Tomato Jam

or

Rainbow Trout

Pan Seared, Corn Cream, Wild Rice, Green Bean Chow Chow

* * * * * * *
Dessert

Last of Spring

Marcona Almonds, Alpaco Chocolate Flourless Cake, Lavender Mousse, Rhubarb Sorbet

or

Panna Cotta

Brown Sugar Panna Cotta, Fresh Apricots, Cocoa Nib Granola, Whey Caramel

or

Hazelnut Friand

Blistered Tart Cherries, Cherry Sorbet, Caraïbe Ganache

* * * * * * *
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