Local Poached Egg, Mushroom and Asparagus Vol-au-Vent

chicken glace & fresh herbs

Red Acres Bibb Salad

stone fruit/candied pistachios/goat cheese/ginger vinaigrette

Beet Cured Canadian Salmon Gravlax & Potato - Leek Latke

crème fraîche/roe vinaigrette

Grilled Lamb Merguez Sausage

patatas bravas/smokey paprika/avocado/lime aioli/aji amarillo sauce

Lockbriar Asparagus Soup

jumbo lump crabmeat/red pepper cream & benne seed crumble

Roasted King Salmon

creamy fregola/arugula puree/beet gel/saffron butter sauce

Slow Braised Cheshire Pork Belly

poached egg/braised greens/creamy italian polenta

Free Bird Chicken Salad

asparagus/shiitake mushroom/artichoke/spring lettuces/mahon cheese/mustard seed vinaigrette

Gulf Coast Shrimp & Grits

applewood smoked bacon/scallions/pimento/creamy cheese grits/shellfish sauce

‍ Fried Chicken + ‍Belgian Waffle

breaded chicken tenders/maple syrup/whipped butter

Veal Ragu Bolognese

white miso/pecorino romano/garganelli pasta

Chef Lisa’s Quiche Tart

spinach/shiitake mushrooms/caramelized onion/sharp cheddar/tomato-pepper coulis/seasonal salad with white balsamic vinaigrette

Classic Eggs Benedict

poached egg/toasted english muffin/shaved capicola ham/hollandaise/home fries

Strawberry Shortcake‍ ‍

Chilled Lemon Souffle

Chocolate Cappuccino Mousse Bar

**3-courses $55 per person plus tax & gratuity

*Menu is subject to change due to availability of product