Brunch

Per Person $59
Appetizer

Toad In A Hole

Brioche, Farm Egg**, Tomato Jam, Tim’s Spinach
or

Pierogi

Beef Cheek & Squash Filling, Truffle Fondue, Caramelized Orange Marmalade

or

Tom Yum

Lobster-Coconut Soup, Confit Maitake, Peanut Crumble
* * * * * * *
Entrée

Beef**

Grilled, Brown Butter Carrots, Smoked Shishito, Puffed Tendon
or

Pork Belly

Charleston Style Red Rice, Kilt Lettuce, Pepper Jelly
or

Fish N' Chips

Cornmeal Dusted Lake Trout, Malt Vinegar Potatoes, Pickled Asparagus Tartar Sauce
* * * * * * *
Dessert

Panna Cotta

Fig Leaves, Oriana’s Orchard Quince, Amaranth Granola
or

Bread Pudding

Coconut Sorbet, Chocolate Ganache, Passion Fruit Caramel

or

Pecan Pie

Crème Fraiche, Pecan Filling, Oriana’s Orchard Knox Pears
* * * * * * *
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