BUFFET STYLE

Todd Gray’s Muse

              Sunday Brunch                  

Potato, Celery Root and Butternut Chowder with Roasted Brussels Sprouts, Turmeric and Scallions

Miso Roasted Japanese Eggplant & Maitake Mushrooms with Toasted Sesame

Endive & Radicchio Salad with Shaved Zucchini

Spiced Chickpeas & Blackberry-Lime Vinaigrette

Lemon-Pistachio Hummus with Warm Sumac Pita Toast

Crispy Cauliflower with Fresh Pomegranate, Tahini Vinaigrette & Cilantro Leaves

Gingered Pineapple Crepes with Toasted Hawaiian Coconut

Tofu & Quinoa Scramble Station featuring Your Add-ins:  Chickpeas, Forest Mushrooms, Grilled Fennel, Spaghetti Squash, & Shaved Green Onion

Artisan Bread Station:

Sesame Baguette, Raisin Walnut Bread, Caramelized Onion

Focaccia & Flatbread

Accompanied by various jams, jellies & tapenades

Pastry Chef Cynthia Ruane’s Sweets & Treats

Almond Fig Cake, Chocolate Cupcakes, Peanut Butter Jelly Bars, Chocolate & Salted Almond Rochers

A Variety of House Baked Breads & Jams, Chutneys & Tapanade

* may contain nuts, please ask

$35 for Adults
$15 Children under 12
(Tax & Gratuity not included)

Executive CHef Todd Gray

Pastry Chef Cynthia Ruane

 

 

Beverages