Peonies in full bloom frame a table set with fine porcelain and crystal flutes, where the morning begins with chilled Champagne and caviar-topped amuse-bouches. The menu moves gracefully from a buttered–brioche crab Benedict with lemony hollandaise to a delicate spring quiche—think tender leeks, young asparagus, and chèvre—served alongside market greens and sommelier-led pairings. Bowls of mac­erated berries with vanilla cream offer a bright interlude before a roaming trolley presents jewel-box petits fours—pistachio financiers, chocolate-dipped orange peels, and rose ganache macarons.