Easter Brunch Menu

attendee carved imported prosciutto, dry aged and | cured meats, aged whole and cut cheeses, assorted olives and tomatoes, marinated artichoke, grilled vegetables, | varietal oils, vinegars, artisan breads, and assorted crackers

malpeque oysters on the half shell, jumbo shrimp cocktail, snow crab claws, new england lobster rolls, | old bay mignonette, spicy cocktail, mustard aioli, | lemon wedges, tabasco sauce, and crackers

baby gem lettuce, spring greens, purple kale, | butter lettuce, assorted dressings and chopped | vegetables, cheeses, croutons, garlic crostini, cured olives, and heirloom tomatoes

green and red grapes, candied pecans, celery leaves, and a cream cheese emulsion

golden raisins, fresh chopped herbs, and honey-dijon dressing

farm fresh eggs, made-to-order omelets, traditional scrambled eggs, cream cheese and lobster scrambled eggs, sweet potatoes o’brien, haine’s farm peppered bacon and chicken maple sausage, pecan-crusted french toast, brown butter syrup, and grand marnier whipped cream

root vegetable saute, caramelized onion mashed potatoes, and white wine demi-glace

truffle risotto, braised baby carrots, and braising jus

bourbon glaze

lump maryland blue crab, wilted arugula, and choron sauce

melted herbbutter, black garlic horseradish sauce, and au jus

apricot chutney and bordelaise sauce