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!


Mimosa Service
Specialty Mimosa Service
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

First COurse

a choice of

Second Course

a choice of


a choice of