Mother's Day

$120 per person
3-courses including dessert buffet
Reservations accepted between 10.30 - 3.00pm by calling +1 310 472 1211

TO BEGIN (select one)

Select Mimosa, Bloody Mary, or Champagne to start

Housemade Granola & Greek Yogurt Parfait
Wild Flower Honey, Red Raspberries

Old Fashioned Ricotta-Lemon Blintzes
Wild Strawberry Compote

Maryland Blue Crab Cakes
Basil Pesto Aioli, Tomato Relish

Spring Vegetable Provencal Tart
Baby Artichokes, Roasted Tomato, Black Olive, Goat Cheese

Hand Cut Steak Tartare
Tuscan Extra Virgin Olive Oil, Grilled Rustic Bread, Dijon Mustard

Coleman’s Farm Butter Lettuce
Marinated Spring Vegetables, Avocado, Ricotta Salata
Tuscan Olive Oil, Green Goddess Dressing

Fresh Buratta Mozzerella
Wild Rhubarb, Fava Beans, Prosciutto di Parma, Mint

Tortilla Soup
Grilled Jidori Chicken, Crema Fresca, Avocado, Guajillo Chilies

Carrot Ginger Soup
Shaved Carrots, Kafir Lime, Thai Basil

Jumbo Green Asparagus Salad
Market Citrus, Sausalito Watercress, Shiro-Miso Vinaigrette, Pistachio

Hand Cut English Pea Tortelloni Pasta
Mascarpone, Marjoram, Parmesan Reggiano

Executive Chef, Hugo Bolaños

THE BRUNCH (select one)

Soft French Style Omelet
Wild Mushrooms, Gruyere, Maine Lobster , Fingerling Potatoes

“Huevos Rancheros”
Black Beans, Ranchero Salsa, Avocado, Cotija Cheese, Corn Tostadas

The H.B.A “Benedict”
Poached Organic Eggs, White Cheddar Biscuit, Maple Hollandaise

Egg White Frittata
Asparagus & Sun Dried Tomatoes, Goat Cheese, Basil Pesto Aioli

House Cured Smoked Salmon
Herbed Creme Fraiche, Capers, Chives, Toasted Brioche or Everything Bagel

Blueberry-Buttermilk Pancakes
100% Pure Vermont Maple Syrup, Salted Maple Butter

Grilled Japanese BBQ Salmon Salad
Avocado, Cucumber, Pickled Vegetables, Seaweed, Baby Lettuce and Ponzu

Pan Seared Loup de Mer
Baby Artichokes, Fennel, Meyer Lemon, Saffron Emulsion

Pan Roasted Organic Jidori Chicken
Potato Puree, Market Vegetables, Natural Jus

Mesquite Grilled Black Angus Beef Burger
Aged Vermont Cheddar, Shallot-Jalapeno Marmalade, Garlic Aioli

Grilled U.S.D.A Prime Sirloin “Steak Frites”
Sauce Béarnaise, Hand Cut French Fries

Marcho Farm’s Veal “Wiener Schnitzel”
Marinated Cherry Tomatoes, Fingerling Potatoes, Mache Salad

Chef De Cuisine, Andrew Skala