Brunch

Per Person $59
Appetizer

Gazpacho

Corn-Coconut Soup, Busan Crab, Jalapeño Vinaigrette, Jalapeño Churro

or

Bowl O’ Grits

Oaxacan Green Grits, Duck Confit, Mushroom Ragôut, Crispy Fennel, Farm Egg**

or

Nordic Waffle

Cardamom Batter, Whipped Yogurt, Cherries, Maple Bacon Glaze

* * * * * * *

Entrée

Beef

Grilled Flat Iron, Confit Fingerling Potatoes, Salsa Bravas, Farm Egg**, Stout Jus

or

Chicken

Airline Breast, Ras El Hanout, Zucchini Casserole, Pecans, Blueberry Glaze

or

Steelhead Trout

A la Plancha, Pickled Zhoug, Charred Snap Peas, Baharat Beurre Blanc, Bee Pollen Dukkah

* * * * * * *

Dessert

Blueberry

Summer Squash Cake, Honey Blueberries, Grand Reserve Goat Cheese

or

Profiteroles

Coconut Oolong Mousse, Strawberry Sorbet, Peanut Brittle

or

Trifle

Vanilla Chantilly, Deutschland Cake, Klug Farm Peaches

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