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.