Soft-boiled egg with bundled asparagus spears, accompanied by toasted brioche

Fresh fig bites with ricotta and honeycombs with challah

Belgium waffles served with Vermont maple syrup ice cream

Apple buttermilk pancakes served with apple butter

Lox served with wasabi infused sour cream, pickled ginger and mini bagels

Eggs benedict served with roasted basil tear-drop tomatoes

International cheese plate served with seasonal fruit and Beluga caviar

Caesar salad with broiled Salmon

Herb frittata served with smoked salmon and chive infused sour cream