BRUNCH, ELEVATED
3-COURSE BRUNCH EVENT
SUNDAY, APRIL 12 | 12:00PM | $45 PER PERSON*
*Excludes tax and gratuity. Time, price and participation may vary by location.
Join us for an elegant take on brunch. Enjoy indulgent entrées, each matched with a cocktail that brings the pairing to life. A limited-seating event you won't want to miss.
AMUSE-BOUCHE
MILLION DOLLAR CROSTINI
Toasted pesto crostini layered with whipped goat cheese, sweet and savory bacon bites tossed in a chef-crafted brown sugar and black pepper glaze, and fresh parsley.
HIBISCUS BLOOM
Crisp and bubbly sparkling wine poured over an edible, vibrant red hibiscus flower that creates an elevated, refreshing contrast to the sweet and savoriness of the dish in every bite.
COURSE 1
SHRIMP & GRITS
Wood-grilled shrimp topped with a creamy Creole sauce, served over mozzarella cheese-infused grits, finished with green onions, parmesan cheese and bacon.
CUCUMBER MELON SPRITZ
Our house-infused cucumber vodka, Midori melon liqueur, and fresh sour, topped with Fever-Tree Lime & Yuzu sparkling water balances the rich, smoky Creole sauce creating clean, refreshing sips.
COURSE 2
CRAB CAKE BENEDICT
Lump crab cakes on a toasted English muffin with poached eggs and signature hollandaise sauce, served with seasoned breakfast potatoes and light citrus herb greens.
HUGO SPRITZ
St~Germain elderflower liqueur and sparkling wine, with fresh mint leaves and a splash of sparkling water gives the pairing an effervescent sparkle that lifts the rich hollandaise and sweet lump crab for delicious flavor depth.
COURSE 3
CHERRY FRENCH TOAST
Soaked brioche bread, topped with chef-crafted cherry sauce and whipped cream.
STRAWBERRY APEROL SPRITZ
Tito’s Handmade vodka, Aperol, strawberry and lime topped with sparkling wine perfectly complement the Cherry French Toast’s warm brioche and sweet cherry sauce, combining refreshing flavors that keep each bite light and balanced.
TIDES & VINES
4-COURSE WINE PAIRING DINNER
THURSDAY, APRIL 16 | 6:30PM | $70 PER PERSON*
*Excludes tax and gratuity. Time, price and participation may vary by location.
From first pour to final bite, enjoy four chef-driven courses paired with wines from Josh Cellars, Sonoma-Cutrer, Coppola Winery, and Meiomi—an evening designed to sip, savor, and celebrate the season. RSVP today for this limited-seating event.
COURSE 1
BLUEBERRY SALAD
Romaine and spring mix with fresh blueberries, goat cheese crumbles, and crispy fried onions, tossed in blueberry balsamic dressing.
JOSH CELLARS SEASWEPT
This wine brings bright citrus and subtle stone fruit notes that beautifully complement the fresh blueberries and tangy goat cheese.
COURSE 2
PINEAPPLE GLAZED SHRIMP
Wood-grilled jumbo shrimp with sweet and spicy pineapple glaze, served over creamy coconut risotto, and finished with charred pineapple, lemon butter and toasted macadamia nuts.
SONOMA-CUTRER CHARDONNAY
This chardonnay's structure supports the richness of the coconut and butter, while its brightness elevates the shrimp and tropical glaze.
COURSE 3
FILET FLORENTINE
7 oz barrel-cut filet, topped with spinach and roasted scallops in a creamy cheese sauce, finished with lemon butter and served with garlic whipped potatoes.
COPPOLA CLARET RED BLEND
The wine's blackberry, plum and warm spice notes enhance the savory depth of the steak, while its balanced acidity cuts through the creamy cheese sauce and lemon butter with ease.
COURSE 4
STRAWBERRY CARAMEL CHEESECAKE
Classic cheesecake topped with warm, chef-crafted strawberry caramel sauce, and finished with diced strawberries and fresh whipped cream.
MEIOMI PINOT NOIR
The ripe red berry notes and soft, silky tannins of the wine perfectly complement the strawberry caramel sauce, while the acidity balances the sweetness of the dessert.
