THREE COURSE BRUNCH

$42 per person

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FIRST COURSE

BEIGNETS
powdered sugar | chocolate ganache | cranberry jam

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QUICHE

ham | havarti | herbs | mornay sauce
 

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MAIN COURSE

( choice of )

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BREAKFAST SOPES

black bean puree | barbacoa | pico de gallo | eggs anyway | salsa |

cotija| potato tostones

 

FRENCH TOAST AND FRIED CHICKEN

bacon gravy | maple syrup | mixed berries

 

SMOKED SALMON BENEDICT

avocado | poached eggs | lemon hollandaise | sterling caviar

 

OMELETTE

caramelized onions | cremini mushrooms | bacon | bacon gravy

 | gruyere | fried leeks | breakfast potatoes

 

GRILLED FLAT IRON

truffle fries | french onion soup | mushroom demi glace | Parmesan | fried leeks

 

FARMERS BREAKFAST

2 eggs anyway | bacon| ham| breakfast sausage | hash browns 

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 blackened CHICKEN SALAD

little gem lettuce | fried broccolini florets| tomatoes | green goddess dressing |

dill | cucumber | pita bread 

 

 DESSERT

( choice of )

chocolate crinkle cookie & raspberry crinkle cookie

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SNIKERDOODLE COOKIES WITH PERSIMMON JAM

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Corkage fee 20   Split plate charge 7    Outside dessert fee 2.50 per person    

20% Gratuity for parties 12 or larger

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

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 Executive Chef Rebecca Pasqual