Brunch

Per Person $59
Appetizer

Panzanella

Rich’s Tomatoes, Smoked Corn Aioli, Toasted Brioche, Maine Lobster

or

Bowl O’ Grits

Oaxacan Green Grits, Blackened Hokkaido Scallop, Pimento Cheese, Spicy Tomato

or

Nordic Waffle

Cardamom Batter, Whipped Yogurt, Klug Farm’s Cherries, Maple Bacon Glaze

* * * * * * *

Entrée

Beef

Grilled Flat Iron, Date-Shallot Purée, Grilled Leeks, Sorghum Jus

or

Chicken

Airline Breast, Ras El Hanout, Salsa Bravas, Confit Artichokes, Dill Aioli

or

Sablefish

A la Plancha, Cashew-Miso, Crispy Potato, Caramelized Onion Broth

* * * * * * *

Dessert

Bostock

House Brioche, Frangipane, Frillman Farm Peach, Koval Coffee Liquor

or

Choux Au Craquelin

Pâte à Choux, Chocolate Craquelin, Candied Peanuts, Blueberry Sorbetto

or

Pistachio

Honey Labneh, Pistachio Gelato, Rooftop Honey Gel, Plums

* * * * * * *
Fifty-Nine Dollars per Person
Exécutive Chef: César Murillo, Chef de Cuisine: John Brandon, Pastry Chef: Johan Rubio