Easter Brunch Menu

April 1 , 2018
10:30 a.m. to 3:00 p.m.



Smoked Brisket, Caramelized Onion and Cheddar Quiche
with Carolina BBQ and House Made Bread and Butter Pickles

Poached Colossal Shrimp and Heirloom Tomato ‘Napoleon’
with Basil Blossoms and Easter Egg Radishes

Chicken Fried Lockhart Quail on Sweet Potato Waffle
with Smoked Chile/Pecan Maple Syrup and Southern Chow Chow

Cornmeal Crusted Trout with Poached Farm Egg
on Jalapeno Grits, and Sauce Choron

Main Course

Seared Georges Bank Diver Scallops with ‘Peas and Carrots’,
Crispy Guanciale, Pea Falafel and Rhubarb Marmalade

Blackened Gulf Red Snapper and Gulf Prawns,
Jambalaya with Spicy Elk Sausage, Lump Crab, Crawfish,
Delta Hush Puppies and Crystal/Lime Butter

Mesquite Grilled Australian Lamb Chops Al Pastor on Mole’ Rojo
with Braised Lamb & Oaxaca Queso Empanadas, Smoked Spring Onions
and Pineapple Chimichurri

A Bar N Wagyu Beef Short Ribs on Scalloped Potatoes
with Three Bean Almon’Dean’ and Wild Mushroom/Red Wine Demi


Carrot Cake
with Caramelized Pineapple, Vanilla Bean Cream Cheese Frosting,
Lime Curd and Salted Macadamia Nut Crunch