Sunday, March 31 from 9 AM - 4 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!


Mimosa Service
Specialty Mimosa Service
A trio of fresh specialty juices (Orange-Pineapple, Blood Orange, and Grapefruit)
Complimentary garnishes
$58 per package

Caviar Service 
Half Bottle NV Laurent-Perrier ‘La Cuvée’ Brut Champagne
Regalis Amber Kaluga Caviar (28g)
House Blinis, Crème Fraiche, and Chives

First COurse

a choice of

Second Course

a choice of


a choice of