EASTER SUNDAY 3 COURSE BRUNCH MENU
11:00am-2:30pm
LES HORS-D’OEUVRES
OYSTERS
6 chef’s selection chilled oysters, yuzu kosho mignonette
BABY SPINACH SALAD
tender spinach, butternut squash, honey crisp apple, goat cheese, dried cranberries, toasted almonds, lemon-dijon dressing
GEM LETTUCE SALAD
crisp gem lettuce, grated parmesan, toasted pumpkin seeds, creamy parmesan-black pepper dressing, crispy shallots, croûton
SALMON TARTARE
radish, cucumber, wasabi tobiko, crème fraîche, chili oil, sake, crispy wonton
CHICKEN LIVER PÂTÉ
creamy chicken livers, black truffle, onion, sherry, porcini mushroom, crostini, cornichons
RAVIOLI
spring pea and caramelized onion filled ravioli, pine nuts, black truffle butter, balsamic
SPRING PEA SOUP
goat cheese crème, sautéed peas, crispy shallot, croûton
CRÊPE
mushrooms, herb beurre blanc, white truffle oil
add lump crabmeat $10 supplement
LES ENTRÉES
EGGS BENEDICT 65
2 soft poached eggs, toasted brioche, spinach, hollandaise, fingerlings
choice of jambon de bayonne or smoked salmon
FRENCH TOAST 65
egg battered extra thick cut brioche, whipped cream, blueberries, toasted almonds, maple syrup
“MOULES” 70
p.e.i. mussels, white wine, shallot, fresh herb butter, sourdough
TROUT 70
“amandine” haricot vert, cauliflower, corn, lemon, celeriac purée, “beurre noisette”
SALMON 75
roasted & puréed sunchokes, braised fennel, cipollini, braising jus
HALIBUT 80
farro, kale, hen of the woods, scallion-mushroom broth, smoked olive oil
ROAST CHICKEN 70
pan roasted breast, spaetzle, carrots, smoked bacon, corn, natural jus
DUCK 80
almond crusted honey glazed breast, roasted turnip & fingerling potato, orange-spiced duck jus
STEAK AU POIVRE 85
8 oz. filet mignon, glazed carrots, potato purée, sauce “au poivre”