Mother's Day Brunch

Mother's Day Brunch<p><em>Sunday, May 10th</em></p><h4><em>12 pm - 3:00 pm</em></h4><p><br></p><p><br></p><h4>“A mother is like a flower, each one beautiful and unique.” - Maya Angelou</h4><p>Treat Mom to a memorable Mother’s Day brunch she truly deserves. Indulge in an exquisite afternoon tea experience, expertly crafted by our Executive Chef, Christopher Robertson, and his talented team of culinary professionals.</p><p><br></p><p><br></p><h2>shared indulgences</h2><p><br></p><h3>DEVILED EGGS $16</h3><p>smoked trout caviar, garlic blossom, </p><p>sweet smoked paprika (GF)</p><p><br></p><h3>EVERGLADES OYSTERS 6 | $18  12 | $36</h3><p>mignonette, cocktail, horseradish, lemon</p><p><br></p><h3>BURRATA MARGHERITA $36</h3><p>fresh burrata, black truffle, basil, house sauce (V)</p><p><br></p><h3>SCOTTISH SMOKED SALMON PLATEAU $34</h3><p>grated egg, cucumber, red onion, sliced tomato, capers, dill,</p><p>whipped herb cream cheese, smoked trout caviar, sourdough toast points</p><p><br></p><h3>BAKERY BASKET $25</h3><p>pan au chocolate, butter croissant, bagel, multigrain toast, accoutrements  </p><p><br></p><p><br></p><h3><br></h3><p><br></p><h2>salads</h2><p><br></p><p><em>ADD EGG SALAD, CHICKEN SALAD, OR TUNA SALAD $7</em></p><p><br></p><h3>FARMER MIKE’S HEIRLOOM TOMATO $25</h3><p>greek yogurt, farm cucumbers, heirloom tomato, feta, red onion,</p><p>kalamata olive, sweet peppers, multigrain crumble, italian vinaigrette (V)</p><p><br></p><h3>COLLOSSAL CRAB $36</h3><p>redland avocado, local exotic fruit, basil, carrot, </p><p>mango, leche de tigre </p><p><br></p><h3>BRASSICAS $23</h3><p>fresh and grilled local brassicas, seasonal orchard fruit, muhamarra,</p><p>za’tar, cider vinaigrette (contains nuts) (VE)</p><p><br></p><p><br></p><h3><br></h3><h2>mains</h2><h3>LOBSTER BENEDICT $34</h3><p>brandied north atlantic lobster, saffron </p><p>hollandaise, toasted english muffin, poached egg, espelette, fines herbs </p><p><br></p><h3>JOYCE FARMS FRIED CHICKEN & BISCUITS $29</h3><p>buttermilk pickle brine, shallot biscuits, </p><p>whipped sorghum butter, pickles </p><p><br></p><h3>CLASSIC STEAK AND EGGS $38</h3><p>petite c.a.b. bavette steak, free range eggs, </p><p>salsa verde, avocado (GF)</p><p><br></p><h3>KEY WEST PINK SHRIMP $36</h3><p>cauliflower saffron “grits”, heritage ham, scallions,</p><p>farmer mikes heirloom pepper piperade (GF)</p><p><br></p><h3>MAMEY RICOTTA PANCAKES $26</h3><p>maple, candied pecans, marshmallow </p><p><br></p><h3>TOFU SHAKSHUKA $24</h3><p>curried tofu, local tomato and pepper stew </p><p><br></p><h3>BLACK TRUFFLE TORTILLA ESPANOLA $32</h3><p>potato, manchego, green salad, sherry vinaigrette </p><p><br></p><h3>C 1958 SMASH BURGER LUXE $28</h3><p>sunshine provisions beef, house sauce, bacon, cheddar, caramelized onion, shredded lettuce, heirloom tomato, brioche bun, belgian fries </p><p><br></p><p><br></p><h2>kids</h2><p><br></p><h3>SINGLE CLASSIC PANCAKE $17</h3><p>chocolate chip or blueberry</p><p>2 eggs any style, bacon or sausage, </p><p>choice of toast </p><p><br></p><h3>CHICKEN TENDERS $17</h3><p><br></p><h3>PETITE PACIFIC WILD SALMON $17</h3><p>(GF)</p><p><br></p><p><em>Served with fries, breakfast potatoes, </em></p><p><em>or broccolini, and a small fruit cup</em></p><p><br></p><p><br></p><p><br></p><p>EXECUTIVE CHEF CHRISTOPHER ROBERTSON</p><p><br></p><p>(V) vegetarian</p><p>(VE)<strong><em> </em></strong> vegan</p><p>(N) contains nuts</p><p>(GF) gluten-free</p><p>(DF) dairy-free</p><p>Consuming raw or under-cooked meats, poultry, seafood, oysters, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. Please let your server know if anyone in your party has food allergies.</p><p><br></p><p>An 18% Gratuity will be added to all checks. </p><p><br></p>