Easter Brunch
It’s all about current spring inspirations highlighting local lamb, English peas, foraged morels and earthy asparagus. Our Easter feast offers selections from the buffet as well as selects made-to-order dishes.
202-331-8118
April 8th, 2012
12pm – 4pm
Buffet:
Equinox Chopped Salad with Spring Vegetables,
Everona Piedmont Cheese and Banyuls Vinaigrette
Cauliflower Orzo “Risotto” with Bluefoot Rock Shrimp,
Picholine Olives, Mint and Preserved Lemon
Rye Flour Cavatelli Pasta with Black Trumpet Mushrooms,
English Peas, Wild Leek Volute
Hand Pulled Mozzarella,
Shaved Celery, Whipped Corn Bread, Pine Nut Pancetta Vinaigrette
Port Wine & Fig Blintzes
Vanilla Cream, Candied Orange Peel
Roasted West Coast Asparagus
Gribiche Sauce and Shaved Parmesan
Pan Roasted East Coast Halibut
Young Broccoli, Yukon Gold Potatoes, Cardamom Almond Butter
or
Slow Roasted Leg of Pennsylvania Lamb
Ramp Spatzle, Roasted Asparagus, Morel Mushroom Sauce
Pan Roasted Icelandic Arctic Char
Roasted Baby Red Beets, Bulgur Wheat, Watercress, Avocado Mousse
or
Cinnamon Brioche French toast
Roasted Banana, Pecan Streusel, Vanilla Sabayon
or
Hay Roasted Mennonite Chicken
Wild Nettle Gnocchi, Peas, Chanterelle Mushrooms, Walnut Truffle Sauce
or
Blue Crab Eggs Benedict
Buttermilk Biscuits, Crab Cake, Mustard Chive Hollandaise
Dessert Station Buffet
Easter Egg Macaroons
Orange Streusel Coffee Cake
Pineapple Upside Down Cake
Bittersweet Chocolate Tart
Cookie Selection
$45.00 adults children under 11 $25.00 plus beverages, taxes, and gratuity
Please call 202-331-8118 for reservations
