Slow Mornings, Bold Flavors

Poached free-range eggs, chorizo-spiked hollandaise, sautéed spinach, and artisan sourdough.

Cinnamon-pear compote, mascarpone cream, candied walnuts, and maple-bourbon syrup.

Quinoa, roasted sweet potatoes, chickpeas, avocado, pickled red onion, and tahini-lemon dressing.

Pan-seared skirt steak, crispy potatoes, two sunny-side eggs, chimichurri, and herb butter.

12-hour braised lamb, rosemary jus, roasted root vegetables, and garlic polenta.

Arborio rice, porcini & chanterelle mushrooms, truffle oil, aged parmesan, and crispy sage.

Lemon-caper beurre blanc, charred broccolini, fingerling potatoes, and olive tapenade.

Fresh mozzarella, roasted garlic, honey-drizzled arugula, balsamic reduction, and chili flakes.

Espresso-soaked ladyfingers, mascarpone cream, Valrhona cocoa, and amaretto.

Warm center, sea salt caramel, vanilla bean ice cream, and toasted hazelnuts.

Hand-folded pastry, berry compote, lemon zest, and whipped cream.

Choice of French sparkling, blood orange, peach, or berry-infused champagne.

Prosecco, dry rosé, elderflower liqueur, and fresh grapefruit.

Single-origin pour-over, nitro cold brew, espresso macchiato, and craft pastries.