BUFFET STYLE

Todd Gray’s Muse

              Sunday Brunch                  
 

Black Bean and Walnut Chili
Cilantro, Scallions

Virginia Arugula and Grilled Fennel Salad
Pink Grapefruit, Candied Walnuts, Sherry Vinaigrette

Radicchio Salad with Red Wine Poached Pears
Caramelized Butternut Squash, Oven Roasted Radish

Truffled Mac and Cheese
Elbow Macaroni, Cheddar, Panko Crumbs

Tempura of Zucchini, Cauliflower, and Autumn Squash*
Maple Soy Glaze, Hawaiian Coconut

Granola Crusted French Toast
Spiced Quince Filling, Maple Syrup

DIY Tofu Scramble Sation

Seasonal Autumn Accoutrements 

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