step into spring with easter brunch
march 31 | 11am-3:30pm | 65/person
choice of first course
PAN-SEARED JUMBO LUMP CRAB CAKES
grilled sweet corn, avocado, heirloom tomato, cilantro gribiche sauce
SPRING ARUGULA SALAD
young arugula, shaved fennel, spring asparagus, parmesan cheese, meyer lemon vinaigrette
SPRING ONION SOUP
butter-poached alaskan king crab
YOGURT PARFAIT
fresh berries, granola, pomegranate
choice of second course
EGGS FLORENTINE
sourdough bread, serrano ham, roasted young potatoes, hollandiase sauce
GRILLED NEW ZEALAND RACK OF LAMB
black truffle yukon gold whipped potatoes, charred broccoli, lamb au jus
PAN-SEARED SCOTTISH SALMON
homemade maine lobster ravioli, english peas, brussels sprout petals, saffron lobster sauce
OVEN-ROASTED PORK TENDERLOIN
young glazed carrots, spring onions, asparagus, pork au jus
choice of third course
RHUBARB TART
vanilla ice cream, rhubarb caramel
RASPBERRY CHOCOLATE MOUSSE CAKE
passion fruit