Experience the luxury of Forbes Four-Star service and award-winning cuisine, where flavor comes alive through the use of fresh local and exotic ingredients.
Note that menu items are subject to change based on seasonality and availability.
Monday to Friday: 6:30 am - 11:00 am
Saturday & Sunday: 7:00 am - 11:00 am
Choice of coffee or tea, choice of juice, scrambled eggs, breakfast meats, potatoes, fruit salad, yogurt, and toast
pastry basket, choice of coffee or tea, juice, and fruit
pastry basket, choice of coffee or tea, juice, and fruit, choice of egg dish or sweet dish, choice of breakfast meat
choice of coffee or tea, choice of juice, choice of acai bowl or avocado toast, choice of fruit
fruits, nuts, seeds, coconut
zesty crème fraiche
add egg
chorizo piperade
traditional accompaniments
poached egg, hollandaise, frisée
with blinis and crème fraîche
butternut squash
served with potatoes and salad
oregano pesto, roasted garlic, vin jaune sabayon
Fillings: spinach, onion, bell pepper, tomato, mushroom, mozzarella, cheddar, gruyère, American cheese, ham, bacon, sausage, chicken sausage, turkey bacon
Add salmon, bacon, sausage, turkey bacon or chicken sausage, truffle, caviar
add salmon, bacon, sausage, turkey bacon, chicken sausage
poached egg, brioche, and hollandaise
poached egg, brioche, and hollandaise
poached egg, brioche, and hollandaise
with frisée and dijon vinaigrette
yogurt, banana, pomegranate molasses
cucumber, pineapple, banana, green apple, lime
mango, pineapple, coconut milk, honey
Orange, banana, coconut milk, whipped cream
add berries or banana
add granola
Our lavish Sunday brunch buffet is available weekly from 11:30 am - 2:30 pm
pommes dauphine with caviar and chive
steak tartare with bone marrow
bacon wrapped dates with blue cheese
onion and goat cheese tartlettes
crudite with whipped sun dried tomato feta
grilled toast with lemon butter and breakfast radish
acorn squash brulee tart
butternut squash soup
selection of cured meats and cheeses
steak tartare with bone marrow
broccoli croquette with long hot
selection of cured meats and cheeses
deviled egg with bottarga and trout roe
pork rillette
grilled mushroom with bacon and miso glaze
salmon tartare with creme fraiche and lemon
scallop crudo with coconut dashi
butter toasted brioche with braised rabbit and prune
potato leek soup
east coast oysters
west coast oysters
shrimp cocktail
snow crab claws
blue crab and lobster macedoine
sashimi of salmon, tuna, and hamachi
caviar with toast points and traditional accompaniments
smoked salmon
scrambled eggs
breakfast potatoes
bacon
turkey bacon
breakfast sausage
chicken and apple sausage
castelfranco lyonnaise
vietnamese duck confit salad with pickled vegetables
kale caesar salad
endive salad with orange cardamom vinaigrette
brussel sprouts with maple chili gastrique
chestnut risotto with black truffle
parisian gnocchi with kale pesto
hachis parmentier with lamb
coq au vin
ratatouille nicoise
bouillabaisee
espresso dark chocolate mousse
coconut and guava tart
strawberry oreo fudge
tres leche
orange creamsicle cake
butterscotch krimpets
chocolate coconut macaroon bars
oatmeal cream cookies
basque with strawberry or cherry jam
pineapple upside down cake
cannoli station
leg of lamb with pomegranate and dill
rosemary crusted prime rib
dijon glazed fillet of salmon
loin of berkshire pork
Monday - Saturday: 11:00 am - 2:00 pm
traditional accompaniments
Baerii
Golden Kaluga
Platinum Osetra
classic mignonette
seasonal accompaniments
seasonal accompaniments
bone marrow, chives
gruyère and sourdough
crispy fried leeks
black garlic, tahini, spiced chickpeas, grapefruit
romaine, boquerones, croutons, parmesan, ramp caesar dressing
add: salmon, chicken, or shrimp
bone marrow, caramelized onions,
aged comté, pommes frites
marinated ribeye, roasted peppers,
onions, gruyère, pommes frites
bacon, tarragon, house-made
chips
baby fennel, fingerling
potatoes, butternut squash
button chanterelles, pearl onions, poultry jus
dry aged ribeye, pommes
frites, au poivre
earl grey, lavender
vanilla mousse, strawberry compote
crémeux, sea buckthorn gel
seasonal flavors
seasonal flavors
Guests can choose to dine with us a la carte or allow our chefs to curate a multi-course tasting menu for your dining pleasure.
Wine pairings are also available upon request.
Tuesday - Thursday: 5:30 pm - 9:00 pm
Friday & Saturday: 5:30 pm - 9:30 pm
salad of spaghetti squash, apple, and hibiscus
carrot velouté with persimmon and sesame
pommes darphin with king crab, onion, and pomelo
trumpet mushroom and cured duck carpaccio with crispy skin
risotto of new potatoes with kaluga caviar and chive
quenelles of pike with sauce nantua
ravioles du dauphiné with caramelized parsnip and vanilla
add: black truffle
sablefish with horseradish and dill
suckling pig with hakurei turnip and gooseberry
dry-aged strip with butternut squash, pickled peppers, and hibiscus
lamb crepinette with pearl onion and chanterelles
All of our desserts are handcrafted by our in-house Pastry Team
with seasonal accompaniments
with hazelnut, rye, and fromage blanc
with chocolate cake, cremeux and sea buckthorn gel
with passionfruit and vanilla
with baerii caviar
10yr
20yr
30yr
40yr
1999 sercial
1992 boal
1989 malvasia
1988 terrantez
1977 terrantez
1969 sercial
Celebrate your graduate with a stunning 5-course Prefix Menu curated by Chef Eric Leveillee.
Reserve
