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Mother's Day Brunch
<p><strong>happy mother’s day</strong></p><p><strong style="background-color: rgb(255, 255, 255); color: rgb(103, 103, 103);">to the world you are a mother but to your family, you are the world.</strong></p><p><br></p><p>sunday, may 12th from 12pm - 3pm</p><p>a la carte menu | +$28 per person for bottomless mimosas and rosé wine</p><p>residents and resort members may use their credits</p><p><br></p><h2>to share</h2><p>choose one:</p><p><br></p><h3>BAKERY BASKET 18 (V)</h3><p>lemon thyme blueberry scones, croissant, pain au chocolate whipped sweet cream butter</p><p><br></p><h3>CLASSIC MARGERHITA PIZZA 24 (V)</h3><p>gluten-free substitution upon request</p><p><br></p><h3>SMOKED SALMON PLATEU 34</h3><p>toasted bagels, cream cheese</p><p><br></p><p><br></p><h2>a sweet indulgence</h2><p>choose one:</p><p><br></p><h3>BLUEBERRY BREAD 16 (VE)</h3><p>mixed berries, agave, mint infused whipped cream</p><p><br></p><h3>LEMON RICOTTA WHOLE WHEAT PANCAKES 19 (V)</h3><p>apricot compote, whipped cream, powdered sugar</p><p><br></p><h3>CLASSIC FRENCH TOAST 23 (V)</h3><p>nutella mascarpone, feuilletine, caramelized banana</p><p><br></p><p><br></p><h2>from the garden</h2><p>choose one:</p><p><br></p><h3>TROPICAL PARFAIT 21 (V)</h3><p>pineapple, papaya, watermelon, toasted coconut, granola, citrus honey greek yogurt</p><p><br></p><h3>RAW AND POACHED ASPARAGUS 21 (VE)</h3><p>muhamarra, radish slaw, black truffle vinaigrette, savory hazelnut crumble</p><p><br></p><h3>SPRING PEAS AND BUFFALO MOZZARELLA 23</h3><p>spring peas and onions with blistered serrano chile, baby heirloom tomatoes, smoked trout caviar, whipped vodka burrata, toasted brioche round</p><p><br></p><p><br></p><h2>mains</h2><p>choose one:</p><p><br></p><h3>BOURSIN CHIVE OMELETTE 26</h3><p>smoked trout caviar, dill</p><p><br></p><h3>SPECK HAM BENEDICT 28</h3><p>poached eggs, speck ham, black pepper hollandaise, toasted english muffin</p><p><br></p><h3>HALF BELL & EVANS ROASTED CHICKEN 29</h3><p>crispy fingerling potato, salsa verde</p><p><br></p><h3>COLLOSAL CRAB TOAST 37</h3><p>house made guacamole, celery leaf, palm hearts, tarragon, lemon dill aioli, multi grain bread</p><p><br></p><h3>STEAK FRITES 39</h3><p>grilled herb crusted flat iron, seasoned fries, peppercorn sauce</p><p><br></p><h3>BRANZINO A LA PLANCHA 43</h3><p>warm spring pea salad, grilled lemon, sauce amandine</p><p><br></p><p><br></p><p>EXECUTIVE CHEF CHRISTOPHER ROBERTSON</p><p><br></p><p>PASTRY CHEF NAIVI BURGOS</p><p><br></p><p>(V) vegetarian</p><p>(VE)<strong><em> </em></strong> vegan</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>