Fluffy three-egg omelette with forest mushrooms, aged gruyère, and summer truffle oil on toasted brioche.
Pairs with Pairs with Champagne or Mimosa
Poached eggs and premium smoked salmon on toasted English muffin, topped with silky hollandaise and fresh dill.
Crispy cornbread waffle served with whipped maple butter, candied bacon, and seasonal berries drizzle.
Pairs with Try with our Cold-Brew Coffee
Sourdough toast layered with creamy whipped ricotta, smashed avocado, roasted chickpeas, and za'atar seasoning.
Fluffy buckwheat and spelt pancakes with maple syrup, Greek yogurt, toasted granola, and poached pears.
Pairs with Pairs with Fresh-Squeezed Orange Juice
Three succulent house-made sausages with grainy mustard, roasted root vegetables, and warm focaccia bread.
Creamy burrata cheese with vine-ripened tomatoes, microgreens, aged balsamic reduction, and basil oil.
Three diver scallops with brown butter, lemon gastrique, and crispy sage on a bed of cauliflower purée.
Pairs with Pairs with Sauvignon Blanc
Silky roasted carrot bisque with ginger, cumin, and coconut cream, finished with crispy chickpea croutons.
Paper-thin premium beef with aged Parmigiano-Reggiano, capers, arugula, and truffle-infused olive oil.
Fresh mussels in fragrant red curry broth with coconut milk, Thai basil, and crispy shallots.
Tender duck breast with cherry gastrique, creamed parsnips, roasted baby vegetables, and crispy skin.
Pairs with Pairs with Pinot Noir
Delicate halibut fillet with brown butter, capers, asparagus, roasted fingerling potatoes, and lemon beurre blanc.
Fall-apart tender beef short rib in red wine reduction, served with creamy celery root purée and roasted root vegetables.
Pairs with Pairs with Cabernet Sauvignon
Creamy Arborio rice infused with saffron, porcini mushrooms, fresh peas, and aged Parmigiano-Reggiano.
Three succulent lamb chops with rosemary-thyme marinade, served with mint chimichurri, roasted beets, and crispy potatoes.
Pairs with Pairs with Côtes du Rhône
Wide ribbon pasta with slow-cooked beef ragù, San Marzano tomatoes, pecorino Romano, and fresh basil.
Pan-fried tofu with seasonal vegetables, sesame ginger sauce, cashews, and jasmine rice.
Creamy blend of aged cheddar and Gruyère with fresh pasta, black truffle, and panko crust.
Warm, pillowy focaccia brushed with garlic-infused olive oil, rosemary, and fleur de sel.
Market vegetables roasted with aged balsamic and extra virgin olive oil.
Buttery mashed potatoes with garlic, chives, and a golden crispy-topped crust.
Molten dark chocolate center with vanilla bean ice cream, gold leaf, and fresh berries.
Pairs with Pairs with Tawny Port
Traditional silky lemon cream with candied zest and buttery shortbread biscuits.
Creamy pistachio-infused custard with roasted pistachio praline and white chocolate shavings.
Crispy pastry with Crème pâtissière and fresh market fruits arranged with precision and fruit coulis.
Rich flourless chocolate cake with coconut cream, fresh raspberries, and cocoa powder.
Cold-pressed citrus blend of navel and blood oranges, bright and refreshing.
Smooth, full-bodied cold brew with notes of chocolate and caramel, served over ice.
Rich Belgian chocolate with steamed milk, topped with house-made whipped cream and cinnamon.
Refreshing house-made lemonade infused with elderflower cordial, fresh mint, and sparkling water.
Curated selection of premium teas including chamomile, earl grey, matcha, and herbal blends.
Tangy fermented tea with spiced ginger, turmeric, and a touch of raw honey.