Carving Station

Herb Crusted Beef Tenderloin

• Horseradish Cream, Pommery Mustard Jus, Silver Dollar Rolls

Desert Blossom Honey Glazed Ham

• Arizona Citrus Pomegranate Jus

Ancho Mint Whole Roasted Salmon

• Harissa Cream

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Breakfast

Crab Eggs Benedict

• Toasted Sourdough English Muffins, Dill Caviar Hollandaise

Scrambled Eggs

• Pecan Smoked Bacon, Chicken Apple Sausage

Spring Vegetable Frittata

• Charred Leek

Chef Attended Buttermilk Waffles (Made to Order)

• Pecans, Dark Chocolate, Apple Compote, Chantilly Cream, Barrel Aged Maple Syrup

Chef Attended Eggs & Omelets (Made to Order)

• Farm Fresh Eggs & Egg Whites, Rosemary Ham, Onion, Roasted Mushrooms, Bell Peppers, Tomato, Spinach, Bacon, Asparagus, Avocado, Aged Cheddar Cheese, Goat Cheese

Hand Carved Fresh Fruits & Wild Berries

Seasonal Whole Fruit

Cold Pressed Juices + Smoothies

Artisan Breakfast Pastries

• Executive Pastry Chef Pell's Selection

Beverages

• Phoenician Coffee, Tea, Orange Juice, Milk

Hot Brunch Items

Pan Roasted Mahi Mahi

• Cannellini Beans, Spanish Chorizo

Herb Roasted Jidori Chicken Breast

• Cippolini onion mushroom ragout

Miso Braised Short Rib

• Mustard Greens

Kafir Lime Coconut Grilled Prawn

Creme Fraiche Whipped Potatoes

Roasted Shallot and Tomato Cheddar Bread Pudding

Herb Roasted Baby Vegetables

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Sauté Station

Diver Scallop

• Sweet Corn Truffle Emulsion, Crispy Prosciutto, Roasted Corn Cilantro Relish

Radiatori Pasta

• English Peas, Black Pepper

Lemon Butter Buttered Noodles Available Upon Request

Griddle Station

Sourdough French Toast

• Raspberry Cinnamon Jam, Whipped Devonshire Cream

Avocado Toast

• Crushed Avocado, Heirloom Tomatoes, Watercress, Multigrain Baguette

Salads

Deviled Eggs

• Crispy Pancetta, Sage

Kale Ancient Grain Salad

• Farro, Kale, Dried Cherry, Goat Cheese, Toasted Walnut, Honey Citrus Dressing

Traditional Caesar Salad

• Gem Lettuce, Parmesan, White Anchovies, Focaccia Croutons

Heirloom Greens & Pea Shoots

• Blueberry, Fennel, Pecans, Apricot Vinaigrette

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Charcuterie

Spicy Calabrese Salami, Lomo, Prosciutto,

Dried Cured Chorizo, Smoked Duck Breast,

3-Pig’S Pheasant Pate, Grain Mustard, Cornichons,

Phoenician Pickles, Crafted Olives

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Artisan Cheese

Barely Buzzed, Sage Derby, Welsh Cheddar, Aged Gouda,

Red Brutte, Sun-Dried Fruits, Caramelized Nuts,

Local Honey Comb, Fig Preserve, Lavosh, Artisan Breads

Seafood

Hand Rolled Sushi & Sashimi

• Spicy Tuna, California Roll, Vegetable Roll, Shrimp Nigiri, Salmon Nigiri, Hamachi Sashimi, Ahi Tuna Poke, Octopus Salad

Chilled Seafood & Raw Bar

• Lemon Poached Shrimp, Oysters, Lobster & Crab Claws, Smoked Salmon, Sea bass & Shrimp Aguachile, Red Horseradish Sauce, Habanero Mignonette,

Selection of Caviar, Buckwheat Blini & Traditional Accoutrement

Modern Display of Patries & Sweets

Executive Chef Jacques Qualin

V vegetarian, GF gluten-free

*Contains (or may contain) raw or undercooked ingredients. Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Please inform your server of any food allergies prior to ordering.

A 20% service charge will be added to parties of six or more.

Disclaimer: Prices subject to change.