Sunday, April 17 from 10 AM - 3 PM

Three-course brunch menu
Choose one from the following three-course options
$55.95 per person

Executive Chef Nick Wirth
Chef de Cuisine Brent Davis 

Menu subject to change based on availability of ingredients

Make Your Reservation Today!

First COurse

a choice of

Wild mushroom soup

cheddar beignet, herb pistou

Lump crab cake

napa cabbage slaw, romesco sauce

Jumbo shrimp cocktail

pickled celery, fresh lemon

Mixed green salad

strawberries, toasted almonds, goat cheese, champagne vinaigrette

Smoked salmon

toasted brioche, dill crema, lemon vinaigrette, fried capers

Second Course

a choice of

Grilled Flank Steak

sweet potato-chorizo hash, poached egg, chimichurri sauce

Filet Medallions

potato purée, sautéed wild mushrooms, bourbon-peppercorn sauce ($10 supplement)

Eggs benedict

smoked pull pork, red pepper hollandaise, carrot slaw

Brioche French Toast

berry compote, whipped cinnamon butter

Sautéed Salmon

grilled asparagus, bacon roasted Yukon gold potatoes, citrus butter sauce

Desserts

a choice of

Hazelnut chocolate cake

vanilla bean anglaise, hazelnut ice cream, candied hazelnut

Lemon curd verrine

blueberry compote, whipped crème fraiche, strudel 

Brioche bread pudding

salted caramel ice cream, pecans, bourbon caramel sauce

Sorbet Trio

seasonal house-made sorbet