Farm Eggs & More
Omelette Station
Eggs Florentine
Granola Berry Parfait
Country Fried Chicken
red-eye gravy
Belgian Waffles
Salad & Starters
English Peas
crème fraîche, chervil, romaine
Chilled Fava Bean Soup
bay laurel, brioche
Local Spring Greens
citrus vinaigrette
Imported & Domestic Cheese
Rainbow Cauliflower
romesco, pine nuts
Artisan Charcuterie
Country Pâté
Seafood Bar
Bloody Mary Cocktail Sauce, Champagne Mignonette, Aioli Royale
West Coast Oysters
Shrimp
Dungeness Crab Salad
Caviar Selection
Smoked Salmon
Hamachi Crudo
Pastas
Basil Cavatelli
easter radish, fava greens, pecorino toscano
House Made Pasta
english peas, morels, dream weaver
Carving Station
Rosemary & Garlic Roasted Leg of Lamb
grain mustard, bordelaise
Peppercorn Crusted Prime Rib
horseradish cream, sauce au poivre
Satsuma Glazed Ham
mustard jus
From The Bakeshop
ALMOND CROISSANT
BUTTER CROISSANT
HAM & CHEESE CROISSANT
CREAM CHEESE DANISH
PRUNE DANISH
BLUEBERRY MUFFINS
MORNING GLORY MUFFINS
Hot Cross Buns
On The Side
Local & Seasonal Sliced Fruit
Mixed Berries
Applewood Smoked Bacon
Country Pork Sausage
Potato Gratin
Smoked Asparagus
walnut, Meyer lemon
Nantes Carrots
local honey, miso, chervil
Dessert
Seasonal Dessert Display
ASSORTED MACARONS
WHITE CHOCOLATE CHIP MACADAMIA COOKIES
ALMOND COOKIES
WARM FRUIT COBBLER
VANILLA BEAN & BUTTERMILK PANNA COTTA
poached pear
CHOCOLATE LAYER CAKE
CARROT CAKE
PINEAPPLE UPSIDE DOWN CAKE
rum raisins
BLOOD ORANGE MERINGUE TARTS
SALTED CHOCOLATE & CARAMEL TART
LOCAL ESPRESSO & VANILLA BEAN CRÈME
NY CHEESECAKE
COCONUT & CHIA PUDDING
mango
COFFEE ECLAIRS
PISTACHIO ICE CREAM SANDWHICHES
Cold Presses Juices
ORANGE
GRAPEFRUIT
GREEN
apple, cucumber, spinach, honeydew, mint, ginger
RED
carrot, beet, celery, ginger, yuzu, orange, turmeric
Coffee & Tea
We Proudly Feature Vittoria Coffee
JASMINE GREEN TEA
lightly caffeinated
CHAMOMILE
caffeine lacking
ENGLISH BREAKFAST
lightly caffeinated
Executive Chef Jason Pringle & Chef de Cuisine Sean Koenig
Menu may experience daily changes based on ingredient availability and team’s inspiration.
Consuming raw or undercooked foods may increase the risk of foodborne illness.
For parties of five or more, a 20 percent large party service charge will be added.
