Brunch

Per Person $59
Appetizer

Toast

Milk Bread, Beet Cream Cheese, Everything Seasoning, Bacon Jam

or

Liz’s Salad

Charred, Sorghum Vinaigrette, Honeycrisp Apple, Honey Ham

or

Pancake

Chive Pancake, Busan Crab, Cocoa Nib Chili Crunch

* * * * * * *
Entrée

Beef

Local Striploin, Beer Mustard, Herb Roasted Potato, Farm Egg

or

Pork

Brown Sugar Belly, Harissa Carrots, Labneh, Salsa Verde

or

Scallops

Berbere Spiced, Janie’s Mill Grits, Crab Ragout

* * * * * * *
Dessert

Brownies

Salt & Pepper Caramel, Fig Leaf Gelato, Brown Sugar Streusel

or

Pavlova

Herb Meringue, Lemon Curd, Blueberry Mousse

or

Waffle

Buckwheat, Sweet Potato Sherbert, Orange Shortbread Crumble

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