Easter Sunday Brunch

4/21/19

$37.50 per person, tax & gratuity not included.

Reservations Encouraged


First Course Recommendations:

 

First Course Recommendations 

Mixed Green Salad; fennel, radish, fresh mint, hazelnuts, orange vinaigrette (gf)

Cream of Asparagus Soup (gf)

Green Toasts; scallion, Leek & English Pea Spread, Jalapeno Mint Jam, Toast Points

Asparagus Salad; English Peas, Parmasean, Roasted Lemon, Walnuts, Banyuls Vinaigrette (gf)

Seared Diver Scallop*; Shiitake Mushrooms, Pea Puree, Shiitake Broth (gf)



Entrée Recommendations

Shrimp & Grits; Slow Roasted Tomato Soaked Colossal Shrimp, Shallot, Scallion & Leek Creamy Grits, Sauteed Spinach (gf)

Rack of Lamb*; Ratatouille, Sauteed Spinach, Lamb Jus (gf)

Braised Veal Short Ribs; Kinneback Potato Puree, Asparagus (gf)

Roasted Wild & Local Rockfish; Green Sautee of English Peas, Asparagus, Baby Spinach & Zucchini, Sauce Beurre Blanc (gf)

Roasted Zucchini; filled with Ratatouille, Spinach & Mushroom Sautee (Vegan/gf)


 Dessert Recommendations:

Chocolate Terrine (gf)

Hibiscus Whip

Strawberry Shortcake

Blackberry Cheesecake

Lemon Meringue Cup (gf)

Lemon Curd, Lemon Whip, Optional Biscoff Cookie

***Childrens Menu of Brioche French Toast or Fried Chicken Available in a two course menu (includes dessert) for $16.00 per child, not including tax and gratuities.***


 

$37.50 Per person, Tax and Gratuity (20%) will automatically be added to your bill.

*Consuming Raw or Undercooked food could result in food borne illness