EASTER BRUNCH 2019
FOR THE TABLE
|Fresh Biscuits||Maple Butter|
|Brussels Sprouts||Sauce Gribiche, Balsamic|
|Sugar Snap Pea||Lebneh, Mandarinquat, Yuzu Kosho, Pea Tendrils, Peanut, Mint|
|Avocado Toast||Citrus, Nori, Jalapeño, Red Onion, Cilantro, Radish|
|Spring Radish||Smoked Avocado Butter, Sourdough, Pine Nut, Fine Herbs, Lemon|
|Smoked Salmon||Tartine Crème Fraîche, Dill, Caper Berry, Pickled Pearl Onion, Olive Oil|
|Butter Leaf||Snow Pea, Citrus, Smoked Almond, Meyer Lemon Vinaigrette|
|Butatta||Pistachio Pesto, Beets, Pomegranate Molasses|
|Additional First Course | 17|
|Omelette||Asparagus, Goat Cheese, Morel Cream|
|Eggs Benedict||Prosciutto Cotto, English Muffin, Hollandaise, Herb Salad|
|Shakshuka||Poached Egg, Feta, Tarragon, Aleppo Pepper|
|Shrimp||Grits, Calabrian Butter, White Cheddar, Scallion|
|Braised Bacon||Shelling Beans, Poached Egg, Blistered Tomato|
|Cacio e Pepe||Poached Egg, Pecorino|
|Flat Iron Steak & Eggs||Mojo Rojo, French Fries|
|Additional Second Course | 28|
|Two-Course Brunch||55||Chef||Javier Lopez|
***MENU ITEMS SUBJECT TO CHANGE***
An 18% Service Charge will be added to all checks and paid out to all hourly employees - Any additional tips would be shared by your service team.
If your service experience does not merit the Service Charge, our Management would be pleased to remove it from your check.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.