- Dates
- December 7–8, 14–15, 21–22, 24–26, 28–29 and January 1
- Time
- 11:30 am – 2:30 pm
Appetizers
- Purée de Cèpes
- Cream of Porcini Mushroom Soup, Mushroom Duxelles, Crème Fraîche, Pain De Mie Croutons
- HIRAMASA | NAVET
- Hiramasa Crudo, Yuzu Gel, Shiso Oil, Tokyo Turnips, Wasabi Crème Fraîche
Entrées
- Poulet | Salade
- Rotisserie Chicken Breast, Baby Gem Salad, Tomato, Avocado, Cucumber, Red Wine Vinaigrette
- Saumon | Cresson
- Kataifi-Crusted King Salmon, Gnocchi Parisienne, Chanterelles, Watercress Coulis, Sauce Foyot
- Agnolotti | Courge
- Appenzeller-Stuffed Agnolotti, Roasted Delicata Squash, Wild Mushrooms, Fried Sage, Smoked Brown Butter
Click here for our regular brunch menu.