FOUR COURSE BRUNCH

$65 per person

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FIRST COURSE

ASSORTED FRUIT AND PASTRIES

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SECOND COURSE

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asparagus and burrata

chimichurri | balsamic and port reduction | blistered tomatoes

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THIRD COURSE

( choice of )

6 OZ FILET MIGNON

truffle french fries | sunny side up eggs | hollandaise

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MACADAMIA NUT CRUSTED HALIBUT

bistro rice| grilled asparagus| lemon ginger buerre blanc

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FARMERS BREAKFAST

bacon| breakfast sausage| ham| 2 eggs anyway | breakfast potatoes | biscuits and gravy

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LOBSTER BENEDICT

english muffin| avocado| arugula| poached eggs | red pepper hollandaise

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FRIED CHICKEN AND FRENCH TOAST

bacon gravy| assorted berries

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PORTOBELLO MUSHROOM LOCO MOCO

steamed rice| mushroom gravy| 2 eggs anyway

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FOURTH COURSE

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( choice of )

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CHOCOLATE MOUSSE​

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CARROT CAKE

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LEMON CRINKLE COOKIES

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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