Monday, April 14, 2014

Hop On Over to the Peacock Restaurant for Easter Brunch

Our executive chef Doug Potts has created an Easter brunch designed to delight.

Among the menu highlights:

Starters: Soup and Salad of Asparagus; Chicken Ballantine Salad; Deviled Eggs
Entrees: Lump Crab Frittata; Seared Salmon Fillet; Stuffed Leg of Lamb; Petite Filet of Beef
Desserts: Chocolate Espresso Gateaux, Homemade Vanilla Ice Cream: Lemon Almond Tart

Plus, we'll be celebrating the holiday with champagne, Bloody Mary's and mimosas.

So, hop to it and make reservations now.


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