Brunch

Spinach Salad

Werp Farms Spinach, Compressed Apples, Jamón, Aleppo Dressing, Peanut Crumble

or

Autumn Galette

Pumpkin & Chèvre, Turmeric Dough, Benne Seed, Farm Salad

or

Waffle, Foie Gras

Red Fife Waffle, Maple Foie Gras Mousse, Ellis Farms Raspberry, Calabrian Chili Berry Glaze

* * * * * * *

Beef, Pesto

Grilled Striploin**, Pine Nut Pesto, Green Bean Hash, Grana Padano Chip

or

Duck, Sweet Potato

Confit Leg, Cranberry Chutney, Japanese Sweet Potato Pekorah, Tamarind Tuille

or

Sablefish, Squash

Seared Sablefish**, Roasted Summer Squash, Pear Purée, Rice Crumble, Horseradish Hollandaise

* * * * * * *

Bread Pudding

Apple Bread Pudding, Candied Pecans, House Made Whipped Ricotta, Ginger Ice Cream

or

Chocolate, Coffee

Triple Chocolate Babka, Caraibe Chocolate Cremeux, Cherry Preserves, Coffee Gelato

or

Peach, Tarragon

Spice Cake, Nichols Farm Peaches, Candied Pecans, Tarragon Ice Cream

* * * * * * *
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