Chef Herve Cuyeu and his team offers tempting choices for each course. The Cold Selection features Smoked Salmon Rolled Crepes, Avocado Goat Cheese Quiche, White Fish & Shrimp Blush Orange Aguachile, Assorted Cheese and Charcuterie, Roots & Fruit Salad and Artisan Mixed Greens. Spring Seasonal Hot Entrees feature a choice of Corvino Sea Bass with toasted farro, leek butter, agrodolce ramps, fava beans, demi-sec tomatoes and petite mustard greens or Brick Pressed Game Hen accompanied by local tepary bean cassoulet, grilled artichoke, spring peas and tendrils, garden carrots, balsamic glazed onion and petite herb salad or Lamb Shank Birria Osso Buco with lemon basil and mint cracked bulgur, hoya santa gremolata and smoked chili shallot crunch or vegetarian creation of the moment. The delightful meal then offers Chef Tamara Burton’s Dessert Selection including Pistachio Raspberry Rose Cake, Lemon & Chocolate Mousse Profiteroles, Peach Bellini Pavlova and more. Live music will be performed by jazz guitarist, John Heussenstamm, and roses will be gifted to ladies at the end of brunch.