"This top-floor hotel restaurant will serve it’s usual brunch menu, plus a four-course prix fixe option at $95 per person. It includes an amuse of honey yuzu compressed watermelon topped with whipped ricotta. For appetizers, a smoked tomato gazpacho topped with parmesan brown butter croutons and drizzles of créme fraiche and housemade basil oil, or lobster crepe with mornay sauce and chicory salad with the option to add truffle shavings. For entrees, it offers a block cut strip loin with au poivre sauce served with romanesco, crispy potato with black garlic emulsion, and a drizzle of mint oil, or pan seared scallops served on angel hair cacio e pepe with crispy leeks and Meyer lemon sabayon sauce. Dessert is cheesecake, carrot cake, or tres leches cake." - Courtney E. Smith
