Prix Fixe Sunday Brunch

With piano stylings by David Priest

Baked maple custard, shaved radish, micro dill, pickled mustard seed

Lemon scented arugula greens, Stilton mousse, candied walnuts, fig infused dark balsamic vinegar

Parmigiano-Reggiano crisp, frisee lettuce, rustic tomato sauce, basil infused extra virgin olive oil

Preserved lemon aioli, quick pickled shaved cucumber & carrot

Poached egg, crumbled feta, grilled baguette

Deviled quail eggs. reduced orange syrup

Baked crab cake, asparagus points, lemon caper brown butter

Two poached eggs, hollandaise, roasted medley potatoes

Tomato horseradish jam, garden green salad

Pasta clams, garlic, parsley, white wine

Gluten-Free Available

View our Wine List [pdf]