This Easter, Chef John Sheely is offering a 3-course pre fixe menu. Cost is $59 per person plus tax & gratuity, and $25 for children (ages 12 and under) plus tax & gratuity. Brunch menu served 11 am – 3pm. Full bar and award-winning cocktails. Reservations highly recommended. Restaurant also open for dinner from 5 to 10 p.m. serving the dinner menu. First chilled spring pea soup jumbo lump crab, minted crème fraiche, brioche croutons m bistro charcuterie house made pate, prosciutto san daniele, salumi, traditional garniture prime beef carpaccio baby arugula, shaved reggiano, truffled vinaigrette, crispy capers, grilled baguette maine lobster citrus salad poached lobster, spring mix greens, navel oranges, avocado, marcona almonds, citrus/vanilla vinaigrette m bistro caesar salad crispy romaine leaves, sweet pepper crostini, creamy parmesan dressing Second smoked salmon benedict dill cream cheese, organic tomatoes, baby spinach, hollandaise sauce steak and eggs beef filet, soft scrambled eggs, wild mushrooms, horseradish whipped potatoes, asparagus ruby red trout olive oil/golden yukon potato puree, hericot vert almondine, rock shrimp beurre noissete seared jumbo scallops risotto primavera, crispy pancetta, steam broccolini, citrus beurre blanc black hill farm lamb provencal slow braised lamb marmite, pappardelle pasta, tx goat cheese, local rainbow chard Finale mockingbird dessert trio raspberry/chocolate truffle, espresso cheese cake lollipop, apple bread pudding
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