Easter Sunday Brunch

Per Person $85
Appetizer

Buckwheat Crêpe

Swiss Chard, Mushroom, Fried Egg, Country Ham, Hook’s Cheddar
or

Tart Tatin

Ginger Honey Caramel, Roasted Carrot, Goat Cheese, Salsa Verde

or

Quesadilla

Heirloom Masa, Salsa Morita, Lima Bean, Mozzarella & Aged Cheddar

or

Seafood Pancake

Scallions, Rock Shrimp, Busan Crab, Peanut Chili Crunch

* * * * * * *
Entrée

Duck

Currywurst Sausage, Sweet Potato-Cashew Butter, Curry Aioli, Lime Leaf Gastrique
or

Venison

Loin, Rutabaga Puree, Pecan-Salami Relish, Rosemary Tuile, Juniper Jus

or

Chicken & Dumplings

Confit Spring Chicken, Parsnip, Masa Dumpling, Spinach

or

Striped Bass

Wood Fire Grilled, Chestnut Mushrooms, Crispy Potato, Mushroom Broth

* * * * * * *
Dessert

Babka

House Brioche, En Masse Gelato, Republica Del Cacao Dark Chocolate

or

“Chile Relleno”

Heirloom Masa Cake, Roasted Jalapeño Sherbet, Blakesville Crémeux

or

Flan

Hazelnut Custard, Ellis Farm Raspberries, Doenjang Caramel

or

Galette

Poached Rhubarb and Apple, Orange Cinnamon Tart, Rhubarb Sorbetto

* * * * * * *
Eighty-Five Dollars Per Person
Exécutive Chef: César Murillo, Chef de Cuisine: John Brandon, Pastry Chef: Johan Rubio
Dinner Menu
Wine & Cocktails