Easter Brunch Menu

artisan-cured and smoked meats | assorted mustards house-made country pate | mostarda | house pickles artisan breads and crostini

imported & local cheeses | bacon-shallot caramels | honeycomb | brandy-macerated apricots | rosemary & sea salt marcona almonds

market oysters on the half shell | mignonette | cocktail sauce | creole aioli

chef’s selection of fresh seafood to include: old bay jumbo shrimp | jonah crab claws |little neck clams | lemon wedges | tabasco | saltine crackers

spring farm lettuce selections | grilled chicken & shrimp | feta cheese | tillamook cheddar | broken crispy bacon | heirloom cherry tomatoes | cucumbers | carrots | peppercorn ranch | roasted garlic vinaigrette

ventresca tuna | french beans | marinated tomatoes | nicoise olives

shaved artichokes | pickled beech mushrooms | pickled cipollini onions | lemon-thyme & truffle vinaigrette

scallions | tillamook cheddar | gruyere | roasted peppers | honey ham | roasted mushrooms |cured tomatoes

caramelized onions | yukon gold potatoes

footprints farm eggs | egg whites | haines farms bacon | footprints farm breakfast sausage | cheddar cheese | gruyere cheese | feta cheese | grilled red onion | cured tomatoes | foraged mushrooms spinach gulf shrimp | chesapeake blue crab | preacher ham | roasted bell peppers | asparagus

grilled english muffin | griddled lobster cake | blood orange hollandaise

fried stone-ground polenta cake | roasted garlic-herb butter

porcini | cannellini beans | escarole & lemon gremolata

spring vegetable mousse wrapped in caul | served with morel mushrooms | pickled ramps

yukon potato puree | roasted local mushrooms | port jus

ROASTED STRIPLOIN OF BEEF
bearnaise & red wine onion jam

COLA GLAZED COL. BILL NEWSOM’S PREACHER HAM
apricot-plum jam

english cheddar-smoked gouda mac & cheese | assorted toppings