This elevated brunch features seasonal market fruits, pasture-raised egg dishes, smoked salmon with traditional accompaniments, chef's specialties such as avocado toast, berry and vanilla-bean French toast, herb-roasted potatoes, and applewood-smoked bacon.

This 3-course curated chef's dinner begins with a starter of heirloom tomato and burrata salad finished with basil oil. The second course may feature your choice of grass-fed filet mignon, wild-caught salmon, or organic free-range chicken w/ rosemary jus, each paired with seasonal accompaniments. For dessert, indulge in an upside-down pecan cake served with sweet cashew cream, a decadent yet wholesome finish to the evening.