Mother’s Day Brunch Menu

May 13 , 2018
10:30 a.m. to 3:00 p.m.

 

Starters

Cornmeal Crusted Rainbow Trout ‘Benedict’
with 145˚ Egg, Meyer Lemon Hollandaise, Smoked Trout Caviar
and Watercress Salad

 

Chile Lime Alaskan King Crab and Poached Jumbo Prawn ‘Campeche’
with Tajín Spiced Heirloom Melon and Avocado Mousse

 

Blackberry BBQ Glazed Texas Quail and Jeff’s Profound Greens
with Becker Rosé Vinaigrette, Sweet Corn Sponge
and Popped Sorghum

 

Flash Seared Hudson Valley Foie Gras
with Café du Dean Beignets, Strawberry/Rhubarb Jam,
Toasted Hazelnuts and Vanilla Buttermilk

Main Course

Pan Seared Georges Bank Sea Scallops and Herb Gnocchi
with English Peas, La Quercia Pancetta, Morel Mushrooms
and Basil Crab Butter

 

West Texas Mopped Filet Mignon and Petite Lobster Omelet
with Crispy Confit Marble Potatoes and White/Green Asparagus Sauté

 

Ancient Grain Crusted Nova Scotia Halibut on Petit Greens
with Raindrop Farms Heirloom Tomatoes, Shaved Carnival Carrots,
Basil Dressing and Texas Feta

 

Wood Grilled Grass Fed Lamb Chops
with Merguez Stuffed Squash Blossoms, Crispy Fairytale Eggplant,
Baby Zucchini, Melted Cherry Tomatoes and Rosemary Lamb Jus

Dessert

Strawberry Shortcake Bar with White Chocolate Mousse,
Vanilla Chantilly Cream, Strawberry Jam and Pistachio Crunch