BRUNCH COCKTAILS

Dean’s Bloody Mary

Pomegranate Mimosa

Michelada Gringa

White Peach Sangria

Breaking Bread

Chipotle Cheddar Biscuits

Sausage Kolache

Pumpkin Muffin Tops

Cherry Almond Danish
Two of each type with mixed berry jam, honey, and Vermont butter

BRUNCH Starters

Dean’s Tortilla Soup with South of the Border Flavors

Jumbo Gulf Prawns with Compressed Cucumber, Candied Jalapenos
Blue Corn Tortilla Chips & Michelada Picante

Spiced Yogurt/Caramelized PumpkinParfait
Pomegranate Two Ways, Pickled Blackberries and Pepita Granola

Warm Apple Cider Doughnuts
with Braised Apple/Ginger Compote and House Made Sausage

Hazelnut French Toast with Nutella
Bananas and Whipped Crème Fraiche

Grilled Red Pears and La Quercia Farms Prosciutto Salad
Texas Goat Cheese, Spiced Walnuts and White Balsamic Vinaigrette

 

HOT PLATES

Gaby’s Migas; Chorizo and Scrambled Eggs in a Flour Tortilla
with Queso Fundido, Salsa Verde
and Avocado/Charred Tomato Relish

Granny Fearing’s ‘Paper Bag Shook’ Fried Chicken
with Whipped Potatoes, All Day Green Beans and Tomato Gravy

Ora King Salmon on Miso Grits
with Plum Glazed Broccolini and Pork/Shrimp Dumplings

Pulled Pork “Madame”
on House Made Sourdough, Over Easy Egg and Chipotle Mornay

Nashville Hot Quail on Johnny Cakes
with Bacon Molasses and Voodoo Peppers

Coffee Crusted Filet with Sunny Side Egg
Sweet Potato/Poblano Hash and Braised Cipollini Onion & Jus

DESSERT

Banana Pudding
with Homemade Vanilla Wafers, Toasted Meringue,
Bananas Foster Sauce and Warm Beignets

Chocolate Snack Pack
with Peanut Butter Cake, Chocolate Cookie Crunch
and Milk Chocolate Ice Cream

Pumpkin Cheesecake Bar with House Made ‘Cool Whip’
and Cranberry Crème Fraiche Ice Cream

 

‘The Whole Enchilada’

Choice of Starter, Main Course, and Dessert

A la Carte

Starters, Main Course, and Dessert