Easter Brunch

Easter Sunday Supper 2016

please select one item per course

First Course

Mushroom Ravioli
Roasted Beet Soup with Hard-Boiled Eggs
& Celery Cream
Fava Beans, Poached Egg, Focaccia Crouton
& Crisp Pancetta
Bay Scallops & Shrimp Cocktail
shaved artichokes, bay shrimp, bay scallops, avocado & preserved lemons
Pancetta-Wrapped Asparagus with Citronette
grilled asparagus wrapped with pancetta, arugula, radishes,
parmesan & citronette
Goat Cheese Soufflé
served with salad of baby spring greens

Second Course

Roasted Prime Rib with Potato Rösti
Black Angus Prime rib-eye, roasted and finished with a roasted garlic au jus, plated with potato rösti and asparagus and charred carrots
Salmon Roulade with Israeli Couscous
Spring Peas & Mint
Scottish salmon rolled with a savory blend of parsley, preserved lemon & pistachios, finished with a citrus glaze, plated over a bed of Israeli couscous with spring peas, asparagus & fresh mint
Shrimp & Grits
spicy shrimp & andouille sausage served over southern grits
Chicken Milanese & Escarole Salad
Herb Roasted Lamb Chops
roasted lamb chops over French lentils with spring vegetables

Third Course

Blood Orange Polenta Cake
Pavlova, Lemon Curd & Strawberry-Rhubarb Compote
Chocolate Bavarois

per guest
Seating is limited.
4:30pm - 9:00pm
Please call the restaurant for reservations.