Easter Brunch Menu

Appetizers

Roasted beet salad, whipped goat cheese, candied pecans, citrus Ssupremes, arugula and citrus vinaigrette  

​

Vichyssoise chilled potato and leek soup garnished with Salmon Roe 

 

Oysters Rockefeller

  

Warm crab dip with assorted crackers and toasted bread  

​

Entrees

Alexanders shrimp and grits  

​

French toast, fresh berries, crispy bacon and maple syrup  

​

Boursin and crab omelet, mixed greens salad and lemon vinaigrette

  

Roasted leg of lamb, herb roasted potatoes, peas and carrots and demi-glace  

​

Grilled Salmon, jasmine rice, asparagus and lemon dill hollandaise ​​

 

Dessert: 

Carrot Cake

​

Flourless chocolate torte, whipped cream and strawberries

 

Key lime pie  

​

Call 866-921-6639
any time after 12 p.m. for more information.