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Easter Brunch

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EASTER BRUNCH 2019

FOR THE TABLE

Fresh Biscuits Maple Butter

STARTERS

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

ENTRÉE

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
    2019 Spring

***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.