FOUR COURSE BRUNCH

$65 per person

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FIRST COURSE

Bread & Fruit

focaccia | olive oil & balsamic reduction | strawberries & blueberries

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SECOND COURSE

( choice of )

Deviled eggs

caviar | aleppo pepper

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Heirloom tomato salad

balsamic reduction | burrata | basil

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THIRD COURSE

( choice of )

Chillaquilles

guajillo salsa | diced filet mignon | cotija cheese | crema | sunny side eggs

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Lobster claw frittata

gruyère | blistered tomatoes | spinach | avocado | breakfast potatoes

 

Fried chicken and French toast

bacon gravy | maple syrup | mixed berries

 

Double cut pork chop

country gravy | breakfast potatoes | 2 eggs

 

10 oz smoked prime rib

hasselback potato | grilled asparagus | creamy horseradish | au jus

 

Macadamia nut crusted halibut

cherry gastrique | bistro rice | broccolini

 

Dungeness crab melt

cajun remoulade | lettuce | tomatoes | havarti cheese | cajun fries

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FOURTH COURSE

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( choice of )

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Banana pudding pie

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Chocolate cake

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Port wine zabaglione & berries

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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