Easter Brunch Menu

Sunday, April 9
11am – 3pm

• Bakeries •
almond croissants, cinnamon buns, fruit muffins, carrot cake tea bread, cheese danish, hot cross buns

• Garde Manger •
local cheeses, charcuterie, antipasti salad, citrus and beet salad, asian pear and goat cheese, kale and apple, triple pea and mint salad

• Seafood Bar •
poached and spiced shrimp, chesapeake oysters, crab salad, california rolls, she-crab soup, tuna tiradito

• Breakfast Station •
omelets made-to-order: asparagus, spinach, peppers, tomatoes, onions, mushrooms, bacon, pork sausage, swiss cheese, aged cheddar, feta, brie
eggs benedict made-to-order: poached eggs, hollandaise, canadian bacon, toasted english muffin
potatoes anna, smoked bacon, pork sausage, chicken sausage, plant-based breakfast meat
red eye gravy and biscuits
smoked brisket and sweet potato hash
black truffle, leek and swiss cheese breakfast tart

• Griddle Station •
buttermilk pancakes, belgian waffles: maple syrup, whipped butter, fruit compote, fresh berries

• Entrées •
spiced honey glazed ham
orange glazed onions, haricot vert
herb crusted leg of lamb
citrus gremolata, yukon whipped potatoes, asparagus
garlic and pepper crusted roast sirloin
mushroom fricassee, bordelaise sauce, roasted carrots
honey citrus glaze salmon
cucumber relish, mustard beurre blanc, basmati rice, spring peas

• Desserts •
cherry blossom tartlets, carrot cake cupcakes, raspberry mousse cake, raspberry and dark chocolate mousse, triple chocolate trifle, tropical fruit verrine, rhubarb and strawberry cobbler, cookies and cream hand pies

• Kids •
garden crudité, macaroni and cheese, chicken fingers, mini burgers, tater tots, buttered pasta, broccoli and carrots, turkey meatballs in marinara


Please note: items may change based on market availability at the time of service

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