Easter Brunch

Soy-yuzu chile serrano sauce, garnished with a guacasabi served in a wonton shell

Creamy sweet corn soup with roasted corn Dungeness crab, pickled chile fresno, chile de arbol oil

Citrus-poached Mexican wild shrimp, ajitazo cocktail sauce

Crispy flour tortilla filled with ground Margaret River Wagyu beef, yukon gold potatoes, sweet peppers, cilantro, onions, queso Oaxaca, tomatillo avocado sauce

Corn flake-crusted brioche, guava jam, strawberry whipped cream

Grilled filet mignon with a crepa de huevo filled with queso chihuahua, salsa ranchera

Poached Chino Farms eggs, served on English muffin
avocado toast style with apple wood smoked bacon

Served with buttered white rice, crema de chile de arbol

Toasted corn tortilla tossed in a chile guajillo
cream sauce accompanied with Chino Farms scrambled eggs

An elegant vanilla cake layered with a strawberry jam, raspberry jam, white chocolate mousse, and topped off white a white chocolate glaze pair with Farmers Market strawberries and a spiced dark chocolate sauce with a sprinkle of our churro cookies