Sunday, May 31
$75 per person (includes tax & gratuity)

Join Sous Chef Noah Lopez and Josh Morey from behind the bar for a fun and flavorful brunch featuring four delicious courses paired with innovative house-made cocktails. Prefer to skip the alcohol? Mocktail pairings will also be available for guests who want the full experience sans spirits.

Course One

Mixed Asparagus Salad
figs, beets, goat cheese, almonds, sherry-fig vinaigrette
feel the beet:  rum, peppercorn-beet syrup, allspice dram, sherry

Course Two

Chorizo Hash
potatoes, peppers, onions, herbs, crème fraiche
vesper martini: gin, vodka, sauternes, dry vermouth, orange bitters

Course Three

Chicken Apple Sausage Biscuits
cheddar & green chile apricot jam brown butter
coquito: gin, cinnamon, coconut water, green chile

Course Four

Blueberry-Pear Cobbler
vanilla ice cream, triple sec syrup
Traveler: mezcal, amaro, pomm juice, cinnamon syrup, greek yogurt

food by Sous Chef Noah Lopez
drinks by Josh Morey

Chef is happy to accommodate allergies & dietary restrictions with advanced notice. Mocktails available for those who want to enjoy sans alcohol. Please let us know of either of the above in your reservation notes.