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EAT
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Fresh baked rolls
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Interior of dining room
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Pulled pork lettuce wrap, fried oysters, peanut miso
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Our savory courses
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Roasted and fried chicken, spaetzle dumplings, trumpet mushrooms
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Carrots, yogurt, honey, savory granola
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Frittata, caramelized onions, butterball potatoes
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Diver scallops
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Maitake mushroom, freekeh, green garlic
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Open kitchen, desserts
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Brunch pastry platter
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Chocolate babka
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Brunch pastry platter and our house made fruit sodas
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Triple chocolate chunk cookie
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House made Meyer lemon soda and Cassis soda
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Ginger scone served strawberry rhubarb jam and clotted cream on the side
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Sticky toffee pudding, blood orange and orange segments and pearls
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Hot fudge truffle cake, candied kumquats
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Cookies to go and gifted with guest passes to The Whitney Museum
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Lemon meringue pie, pecan shortbread crust, white chocolate
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Pouring the chai sauce
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Diver scallops