Easter Brunch Menu

carved imported prosciutto, dry-aged and cured meats, aged whole and cut cheeses, assorted olives and tomatoes, marinated artichoke, grilled vegetables, varietal oils, vinegars, artisan breads, and assorted crackers

oysters on the half shell, jumbo shrimp cocktail, lobster salad, crab salad, Alaskan king crab legs, bloody mary cocktail sauce, dijon vinegar, old bay aioli, lemon wedges, tabasco sauce, and crackers

haricot verts, snap peas, cherry tomatoes, shaved parmesan, fresh garlic, Italian parsley, and red wine vinaigrette

spinach, strawberries, goat cheese, pickled onions, crunchy candied pecans, and creamy white balsamic dressing

farm fresh eggs, made-to-order omelets traditional eggs benedict, canadian bacon, smoked salmon, butter poached lobster eggs benedict, asparagus, potatoes o’brien, fresh fruit, spinach and feta quiche, allan brothers smoked bacon, frangipane french toast, brown butter syrup, and dark chocolate whipped cream

rosemary, garlic

piccata sauce, creamy polenta

caramelized cipollini, apricot jus

lemon, beurre blanc, blood orange reduction

red wine au jus, roasted baby carrots

black garlic demi, creamy horseradish

mint demi, cherry chutney