Easter Brunch 2019



Choice of Starter

Spring Pea Soup White Cheddar, Smoked Pork Belly, Truffle Croutons

Texas Crabmeat and Shrimp Chowder Grilled Corn, Yukon Gold Potatoes, Chives

Romaine and Baby Greens Salad Heirloom Tomatoes, Manchego Cheese, Smoked Bacon, Local Honey and Mustard Dressing

Warm Almond Crusted Goat Cheese Baby Spinach and Bibb Lettuce Salad, Aged Gouda, Aged Sherry Vinaigrette

Pecan Crusted U-14 Shrimp (2) Toasted Pecan and Cabbage Slaw, Citrus Mustard Sauce

Fresh Mozzarella, Baby Heirloom Tomato and Basil Salad Red Wine Vinaigrette and Balsamic Syrup


Choice of Entrée

Petite Filet Mignon Yukon Mashed Potatoes, Madeira Peppercorn Sauce

Sea Salt and Herb Roasted Prime Rib Yukon Mashed Potatoes, Asparagus, Horseradish Cream, 48-Hour Au Jus

Meyer Lemon and Almond Crusted Rainbow Trout Green Beans with Ponzu, Ginger and Toasted Garlic

Honey and Grain Mustard Marinated Salmon Grilled U-14 Shrimp and Vegetable Asiago Couscous

40 Day Aged Rib Eye and Farm Egg Smoked Gouda Grits, Chunky Roasted Red Pepper Chimichurri

Wild Mushroom Vegetarian Raviolis Grilled Asparagus, Heirloom Tomatoes, Basil Pesto

Sautéed U-14 Shrimp and Orecchiette Pasta Broccolini, Tomatoes, Basil and Lemon Garlic Sauce

Manchego Chicken Breast Baby Heirloom Tomato, Lemon and Basil Sauce


Choice of Dessert

Classic Crème Brûlée Fresh Berries

Warm Flourless Chocolate Cake Fresh Berry Sauce, Vanilla Bean Ice Cream

Citrus Marinated Strawberry and Poppy Seed Shortcake Vanilla Whipped Cream

Tres Leches Bread Pudding Rum Caramel Sauce

New York Style Cheesecake Raspberry Sauce

Sunday, April 21, 2019 ~ 10:30 a.m. – 2:00 p.m.

Reservations Required

$44.99 per person plus tax and gratuity