Brunch

Thai Beet Salad

Roasted Beets, Five Spice, Thai Bearnaise Sauce, Rice Cakes, Cashew Crumble

or

Lamb Hash

Lamb Shoulder, Poblano Purple Potato Hash, Caramelized Onions, Fried Farm Egg**

or

Pumpkin Toast

Koginut Squash-Cream Cheese, Cinco Jotas Jamon, Cardamom Pickles, “Everything” Focaccia

* * * * * * *

Wagyu, Potato

Grilled Striploin**, Potato-Cheddar Purée, Crispy Rozette Potatoes, Red Wine Jus, Puffed Beef Tendon

or

Pork, Apple

Country Fried Pork, Butternut Squash Purée, Cider Braised Greens, Apple Slaw, Maple Jus

or

Cod, Grits

Blackened Cod, Janie’s Mill Grits, Green Tomato Chow Chow, Brown Butter Pecans

* * * * * * *

Budino Tart

Alpaco Chocolate Budino, Chocolate Sable, Poached Pears, Puffed Wild Rice, Cranberry Gelato

or

Mille Feuille

Caramel Honeycrisp Apples, Cream Cheese Mousse, Hazelnut Relish, Rolled Hazelnut Ice Cream

or

Walnut, Orange

Torta de Noci, Dreamsicle Gelato, Orange Chantilly, Candied Walnuts

* * * * * * *
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