Easter Brunch

Easter Brunch
Three Course Prix Fixe $50
Choice of Appetizer, Entrée & Dessert
Wine Pairing $22
Eye Opening Cocktails
Mimosa 9
Breakfast Martini 10
Orange Juice & Cava
Stoli Oranj, Triple Sec & Orange Juice
Harvest Bloody Mary 10
Easter Bubbles 11
Vegetable Infused Vodka & Housemade Mix
Gin, Crème de Violette, Lemon & Cava
Appetizers
Minted English Pea Soup
Smoked Ricotta Ravioli
Spring Asparagus & Heirloom Carrot Salad
Georgia Shrimp Cocktail
Espelette Chicharon, Lemon Crème Fraiche & Mint
Tiefenbrunner, Chardonnay, Sudtirol, Alto Adige, Italy 2012
Sugar Snap Peas, Morel Mushrooms, Cured Egg Yolk & Blossoms
Pedroncelli, Pinot Noir, Russian River Valley, California 2012
Mache, Whipped Yogurt & Bee Pollen Vinaigrette
Landhaus Mayer, Grüner Veltliner, Vienna, Austria 2013
Horseradish, Cocktail Sauce & Lemon
Arona, Sauvignon Blanc, Marlborough, New Zealand 2013
Albacore Tuna Tartare
Cucumber, Avocado, Fried Spring Garlic, Yuzu & Pea Greens
Anselmi, Pinot Grigio, Friuli, Italy 2013
Spring Fruit & Yogurt
Housemade Flax Seed Granola, Greek Yogurt, Wildflower Honey & Mint
Biutiful, Cava, Requena, Spain NV
Chef/Partner Mary Dumont
Executive Sous Chef Tyler Kinnett
Sous Chefs Brenden Hocking & Danley Daniel
*The Commonwealth of Massachusetts suggests that the consumption of raw or undercooked meat,
fish, shellfish, eggs and poultry may be harmful to your health and increase the risk of food borne illness.
Entrees
Roasted Colorado Lamb Loin
Heirloom Carrots, Forbidden Black Rice & Spring Garlic Crema
Rock & Vine, Cabernet Sauvignon, North Coast, CA 2012
Braised Radish, English Peas, Asparagus Toasted Cous Cous &
Seared Loch Duarte Scottish Salmon* Chamomile Beurre Blanc
Les Vins de Vienne, Les Laurelles, Viognier Blend, Côtes du Rhône, France 2013
Smoked Salmon, Homefries, Chive Hollandaise
Poached Farm Eggs Benedict* on Stone & Skillet English Muffins with Baby Greens
Villa des Anges, Rosé of Cinsault, Vin de Pays d’Oc, France 2014
Nutella Stuffed Brioche French Toast
Braised Vermont Rabbit & Housemade Gnocchi
Strawberry Rhubarb Compote, Whipped Cream & Mint
Elio Perrone, Bigaro, Brachetto Blend, Piedmont, Italy 2013
English Peas, Spring Garlic, Morel Mushrooms & Meyer Lemon
Simmonet-Febvre, Pinot Noir, Burgundy, France 2012
Herbed Goat Cheese, Sugar Snap Peas
Harvest Garden Frittata* Cherry Tomatoes, Dill & Pea Greens
Jean-François Mérieau, Sauvignon Blanc, Loire, France 2013
Duck Confit & Potato Gallette*
Poached Apple Street Farm Egg, Radishes, Apple & Béarnaise
Domaine Jean David, Grenache/Syrah, Côtes du Rhône, France 2012
Desserts
Taza Chocolate Cake
Egg Custard Tart
Pear & Yogurt Puff Pastry Crostada
Coconut Mousse
Mango & Albariño Sorbet
Dried Cherry, Coffee, Vanilla Meringue & Mascarpone
Fonseca, Bin 27, Ruby Port, Portugal NV
Almond, Lemon & Honey
Château Tirecul la Gravière, Les Pins, Monbazillac, France 2011
Maple Anglaise, Ricotta Ice Cream & Dried Fig
La Face Cachée de la Pomme, Neige, Apple Ice Wine, Québec, Canada 2007
Dried Apricot, Orange Jam & Oatmeal Cookie
Château Bel-Air Semillon, Sainte-Croix-Du-Mont, Bordeaux, France 2010
Sesame Tuile
Saracco, Moscato d’Asti, Piedmont, Italy 2012