Breakfast

Corn Silk Velouté with Brown Butter Soft Scramble, Crispy Sage & Charred Corn Kernel Dust

Freshly milled corn kernels are simmered into an impossibly silky velouté infused with thyme and bay, then finished with brown butter. The scrambled eggs are cooked low and slow until custard-soft, crowned with crispy sage leaves and a scattered dust of charred corn. A drizzle of sage-infused brown butter oil ties every component together with nutty elegance.