Sunday, April 9 from 10 AM - 3 PM
Three-course brunch menu
Choose one from the following three-course options
$65 per person
Executive Chef Nick Wirth
Chef de Cuisine Brent Davis
Menu subject to change based on availability of ingredients
Make Your Reservation Today!
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Mimosa Service
A bottle of Prosecco
A trio of fresh specialty juices (Tangerine Pomegranate, Grapefruit Elderflower, and Strawberry Mandarin)
Complimentary garnishes
$48 per package
Caviar Service
Half Bottle 2018 Schramsberg Blanc de Blancs
Calvisius Black Caviar (28g)
House Blinis, Crème Fraiche, and Chives
$138
First COurse
a choice of
Second Course
a choice of
Desserts
a choice of
