Elevated Brunch

AMOUSE-BOUCHE

MILLION DOLLAR CROSTINI

Toasted pesto crostini layered with whipped goat cheese, sweet and savory bacon bites tossed in a chef-crafted brown sugar and black pepper glaze, and fresh parsley.

HIBISCUS BLOOM

Crisp and bubbly sparkling wine poured over an edible, vibrant red hibiscus flower that creates an elevated, refreshing contrast to the sweet and savoriness of the dish in every bite.

COURSE 1

SHRIMP & GRITS

Wood-grilled shrimp topped with a creamy Creole sauce, served over mozzarella cheese-infused grits, finished with green onions, parmesan cheese and bacon.

CUCUMBER MELON SPRITZ

Our house-infused cucumber vodka, Midori melon liqueur, and fresh sour, topped with Fever-Tree Lime & Yuzu sparkling water balances the rich, smoky Creole sauce creating clean, refreshing sips.

COURSE 2

CRAB CAKE BENEDICT

Lump crab cakes on a toasted English muffin with poached eggs and signature hollandaise sauce, served with seasoned breakfast potatoes and light citrus herb greens.

HUGO SPRITZ

St~Germain elderflower liqueur and sparkling wine, with fresh mint leaves and a splash of sparkling water gives the pairing an effervescent sparkle that lifts the rich hollandaise and sweet lump crab for delicious flavor depth.

COURSE 3
CHERRY FRENCH TOAST

Soaked brioche bread, topped with chef-crafted cherry sauce and whipped cream.
STRAWBERRY APEROL SPRITZ- Tito’s Handmade vodka, Aperol, strawberry and lime topped with sparkling wine perfectly complement the Cherry French Toast’s warm brioche and sweet cherry sauce, combining refreshing flavors that keep each bite light and balanced.

COURSE 4

STRAWBERRY CARAMEL CHEESECAKE

Classic cheesecake topped with warm, chef-crafted strawberry caramel sauce, and finished with diced strawberries and fresh whipped cream.

MEIOMI PINOT NOIR

The ripe red berry notes and soft, silky tannins of the wine perfectly complement the strawberry caramel sauce, while the acidity balances the sweetness of the dessert.