Dinner

Per Person $134 Wine Pairing $74

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First Courses

Avi’s Samosa

Squid Ink & Saffron, Smoked Trout Roe, Tamarind Chutney

Vincent Gaudry, Le Tournebride, 2022, Sury-en-Vaux, Sancerre

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Second Course

Scallop** Tamale

Harold’s Bloody Butcher Grits, Poblano Butter, Puffed Sorghum

Raul Perez, Ultreia, Godello, 2021, Bierzo

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Third Course

Pork, Pear

Oriana’s Pears, Alpine Cheddar Cream, Coffee Crumble

Mas Mudigliza, Carminé, Grenache Noir, Carignan, Syrah, 2020, Côtes Du Roussillon Villages

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Entrees

Sablefish**, Chestnut

Joe’s Chestnut Mushrooms, Fish Garum, Chestnut Miso

Palacios Remondo, Plácet De Valtomelloso, Viura, 2022, Alfaro, Rioja

Pheasant, Apple

Jerry’s Black Arkansas Apples, Hickory Nuts, Smoked Hay Butter

Delille Cellars, 30th Vintage, D2, 2021, Columbia Valley

Wagyu, Orange

Rutabaga a l’orange, Bone Marrow, Caramelized Onion

Delille Cellars, 30th Vintage, D2, 2021, Columbia Valley

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Desserts

Pumpkin, Cream Cheese

Dulce de Calabaza, Cream Cheese Mousse, Red Kuri Gelato

Domaine Castéra, Jurançon, 2020 Pyrénées Béarnaises

Cheese Posset

Ponzu Pearls, Rooftop “Honeycomb”, Brioche Feuilletine

Domaine Castéra, Jurançon, 2020 Pyrénées Béarnaises

Chocolate, Cranberry

Caraïbe Namelaka, Matcha Sable, Blood Orange Sorbet

Mas Mudigliza, Vin Doux Naturel, 2020, Maury Grenat

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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.

Brunch Menu
Wine & Cocktails