Easter Brunch Sunday April 8th

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 8^th, 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

Main Course

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