Easter Menu

Easter Brunch

APRIL 1, 2018

3 course BRUNCH

FIRST COURSE

HUMMUS & AVOCADO TOAST
Breakfast Radish, Tomato, Pecorino Lemon Zest, Mint, Multigrain Bread

SECOND COURSE | Choice of ONE

STUDY OF EGGS BENEDICT
Traditional, Canadian Bacon, English Muffin, Hollandaise
Shrimp & Cornbread Cake, Poached Egg, Crab & Creole Mustard Hollandaise

BRIOCHE FRENCH TOAST
Nueske’s Bacon & Apple Compote, Vanilla Whipped Cream, Vermont Maple Syrup

HOUSE CURED SALMON SALAD
Heirloom Tomato, Persian Cucumber, Haricot Vert, Field Greens
Olive Oil Fried Egg, Lemon Dressing

PAN ROASTED BARRAMUNDI
Braised Artichoke, English Pea, Black Pepper Gnocchi, Fried Garlic, Parmesan Broth

BRAISED LAMB SHANK STEW
Baby Carrot, Yellow Wax Bean, Marble Potatoes, Mint Gremolata

GRILLED BEEF TENDERLOIN “STEAK FRITES”
Wild Arugula, Hand-Cut Garlic French Fries
Maître d’Hotel Butter, Caramelized Shallot Jus

THIRD COURSE | Choice of ONE

SPICED CARROT CAKE
Cream Cheese Frosting, Burnt Orange Caramel

MATCHA CHOCOLATE TART
Fresh Raspberries, Crème Fraiche

MEYER LEMON PANNA COTTA
Strawberry Compote, Basil

Brunch Menu | Lunch Menu | Sunset Hour | Intermezzo | Spice Plates | Dinner | Children’s Menu | Children’s Brunch Menu | Lunch Dessert

Dinner Dessert | Specialty Drinks | Wine | Beer