Join us for a cozy brunch featuring creative takes on fall flavors crafted by South's Executive Chef Carlos Walker. It's the perfect way to celebrate the season with delicious food and good company. Don’t miss out on this tasty experience!

High Brow Breakfast

Course 1
Amuse - Cereal Bark
cereal-milk-infused chocolate, pistachio butter, strawberry tuile
PAIRING - NV Jolee Semi-Sparkling Pinot Noir, Oregon

Course 2
Toast - Persimmon + Labneh
housemade rosemary focaccia, grilled persimmon, herbed labneh, toasted hazelnuts, sumac, dill, calabrian chili oil
PAIRING - '23 Paper Mache Nero d'Avola, Italy

Course 3
Refresher - Tomato Water Consomme
clarified heirloom tomato, cucumber pearl, charred celery, lime, basil oil
PAIRING - '25 Miguel Torres Ándica Rosé, Chile

Course 4
Entree - Crispy Salmon Cake
preserved lemon beurre blanc, poached egg, pistachio gremolata, dill oil
PAIRING - '16 Stoller Pinot Noir, Oregon

Course 5
Dessert - Pumpkin Parfait
roasted pumpkin custard, honey labneh mousse, pistachio praline, candied pumpkin seeds, cardamom
PAIRING - NV Dolin Blanc Sweet Vermouth, France