Sunday, April 9 | 11 am – 3 pm

$145 adult; $90 vegetarian; $45 child. Pricing is exclusive of tax and gratuity 



Texas BBQ Wagyu Brisket, Strawberry and Aged Cheddar Tart
with Profound Farms Mixed Greens


Colossal Shrimp” Cocktail”
Pickled Raindrop Farms Tomatoes, English Cucumbers,
Unicorn Celery Ribbons, Radish Varieties and Green Goddess Dressing


Hand Cut Linguini Cacio e Pepe
Pancetta Lardons, Roasted Arlington Mushrooms, Brussels Sprout Leaves and Fresh Shaved Black Truffles


Cornmeal Crusted Rainbow Trout Benedict
Coddled Farmhouse Egg ‘Toad in a Hole’ with Sauce Choron and Smoked Steelhead Caviar, Homestyle Jalapeno Grits and Herb Marinated Asparagus


Main Course

Wild Caught Alaskan Halibut and
Weathervane Sea Scallops

with Wilted Brussels Sprout Salad, Buttered Harvard Beets, Tempura Haricots Verts and Burnt Orange Emulsion


Apricot BBQ Smoked Berkshire Pork Roast
on Creamed Corn, Whipped Potatoes,  Braised Tasso Ham, Country Greens and Fried Green Tomatoes with Comeback Sauce


Achiote Marinated Mesquite Grilled Lamb Chops
with Sweet Potato/Pepper Jack Taquitos, Borracho Black Bean Puree, Chayote/Lime Slaw and Smokey Red Chili Cream


West Texas Mopped Beef Filet
with Loaded Twice Baked Potatoes, Spring Vegetable Medley, Tobacco Onions & Sweet Onion Chutney

Dessert Symphony

Strawberry / Pistachio Frangipane Tart
with Harry’s Berries, Strawberry Compote


Bunny Tail Dirt Cake


Carrot Cake Cheesecake
with Whipped Dulcey Ganache