Brunch

Liz’s Salad

Grilled Lettuce, Jamón Serrano, Pistachio Pesto, Poached Egg**

or

Chicken, Waffles

Sweet Potato Waffle, Bacon & Foie Gras Mousse, Concord Grape-Vanilla Syrup, Pinenuts

or

Rabbit, Pecan

Bacon Wrapped Loin, Pecan Romesco,  Potato Fondant, Pickled Leeks, Sunnyside Egg**

* * * * * * *

Beef, Truffle

Grilled Striploin**, Truffle Purée, Crispy Sunchokes, Truffle Frico

or

Pork, Beans

Brown Sugar Pork Belly, Three Sisters Baked Beans, Roasted Parsnips, Cherry-Tamarind BBQ Sauce

or

Kingfish, Apple

Pan Seared, Miso-Apple Butter, Ginger Kale, Seaweed Crumble

* * * * * * *

Citrus Tart

Chocolate Mousse, Marshmallow Meringue, Huckleberry Sorbet

or

Bananarama

Banana Crémeux, Salted Caramel, Chocolate Glaze, Cake Crumble

or

Pastelito

Empanada, Guava Jam, Cream Cheese, Coconut Caramel, Yogurt 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