Brunch

Liz’s Salad

Werp Farms Baby Beets & Carrots, Mixed Greens, Green Goddess-Ranch Dressing, Pepitas

or

Biscuits & Gravy

Smoked Cheddar & Poblano Biscuit, Tasso Ham Gravy, Spicy Tomato Jam, Fried Farm Egg**

or

Grit Bowl

Janie’s Mill Bloody Butcher Grits, Braised Beef Cheek, Mushroom Conserva, Onion Ring

* * * * * * *

Beef, Pistachio

Grilled Striploin**, Pistachio Pesto, Sylvetta Arugula, Frillman Farm’s Purple Potato, Poached Egg**

or

Pork, Kale

Brown Sugar Pork Belly, Anson Mills Tiara Rice, XO Braised Kale, Asian Pear Relish

or

Sablefish**, Bean

Pan Seared, Stewed Pinto Beans & Tomatoes, Fennel Aioli, Anchovy Breadcrumbs

* * * * * * *

Baba au Rhum

House Made Brioche, Rum Syrup, Mascarpone Chantilly, Labneh Ice Cream, Marcona Almonds

or

Paris Brest

Chocolate Crackling, Mocha Crème Parisienne, Chocolate Granola, Huckleberry Sorbet

or

Basque Cake

Matcha Basque Cheesecake, Mandarin Marmalade, Dreamsicle Gelato, Fresh Citrus

* * * * * * *
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