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!
ssss
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
$142
First COurse
a choice of
Second Course
a choice of
Desserts
a choice of
