Easter Brunch

Easter Brunch<p><em style="color: rgb(0, 0, 0);">Sunday, April 20th</em></p><p><em style="color: rgb(0, 0, 0);">11:30am - 3:00pm</em></p><p><br></p><p><span style="color: rgb(0, 0, 0);">Join us Easter Sunday for an egg-citing brunch affair. Indulge your taste buds with an a la carte menu prepared by our Executive Chef, Christopher Robertson, along with his team of culinary professionals. Come and enjoy an unforgettable day with family and friends.</span></p><p><br></p><h2>to start</h2><h3>DEVILED EGGS 12</h3><p>smoked trout caviar, garlic blossom, sweet smoked paprika</p><h3>EAST COAST OYSTERS 6 | 18  12 | 36</h3><p>mignonette, cocktail, horseradish, lemon</p><h3>CRAB CAKES FLORENTINE 36</h3><p>shaved tomato hollandaise, creamed spinach, old bay</p><h3>BAKERY BASKET 25</h3><p>butter croissant, pan au chocolate, multi grain toast, bagel, butter rosette, assorted jam, honey, and cream cheese </p><h3>SCOTTISH SMOKED SALMON PLATEAU 34</h3><p>grated egg, cucumber, red onion, sliced tomatoes, capers, dill, whipped herb cream cheese, smoked trout caviar, sourdough toast points</p><p><br></p><h2>salads</h2><h3>FARMER MIKE’S HEIRLOOM TOMATO 22</h3><p>greek yogurt, farm cucumbers, heirloom tomato, feta, red onion, kalamata olive, sweet peppers, multigrain crumble, italian vinaigrette</p><h3>LOCAL GREENS SALAD 18 (VE)</h3><p>hammock greens, dill, chive mint, green goddess vinaigrette, granola</p><h3>BURRATA 29</h3><p>arugula, olive oil, vincotto, baby heirloom tomato, chive, vegetable ash, regis ova smoked trout caviar</p><h2><br></h2><h2>sandwiches</h2><h3>JAMBON BEURRE 24</h3><p>jambon de paris, swiss, b&b pickles, warm baguette, butter</p><h3>AVOCADO TOAST 27 (DF)</h3><p>multigrain toast, smashed avocado, ricotta, heirloom tomatoes, roasted pepper spread, duqqa, artisan mixed greens, dijon vinaigrette</p><h3>C1958 BURGER 29</h3><p>brioche bun, angus beef, bacon, cheddar, tomato, lettuce, signature sauce, caramelized onion, sunny side up egg</p><p><br></p><h2>mains</h2><h3>VEGAN SKILLET HACHE 24 (VE)(GF)</h3><p>scrambled tofu, smoked paprika sofrito, seasoned breakfast potato, florida sweet onions, heirloom tomatoes</p><h3>BOURSIN CHIVE OMELETTE 27 (GF)</h3><p>smoked trout caviar, dill</p><h3>LOBSTER BENEDICT 34</h3><p>brandied north atlantic lobster, saffron hollandaise, toasted english muffin, poached egg, espelette</p><h3>JOYCE FARMS FRIED CHICKEN AND BISCUITS 29</h3><p>roasted jalapeno buttermilk drop biscuits, black truffle country gravy </p><h3>STEAK DIANE 49</h3><p>skirt steak, mushroom pan sauce, belgian fries</p><p><br></p><h2>sweet</h2><h3>CADBURRY HAZLENUT PANCAKES 20 (V)</h3><p>nutella, fondant glaze, powdered sugar, toasted hazlenut</p><h3>ORCHARD FRUIT TRIFFLE 32 (GF) (V)</h3><p>poached and raw orchard fruits, honey citrus greek yogurt, granola</p><h3>EASTER BASKET FRENCH TOAST 21 (V)</h3><p>peanut butter sauce, marshmallow, chocolate malted milk crumble, powdered sugar</p><h2><br></h2><h3><br></h3><p><br></p><p><em>Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. Please let your server know if anyone in your party has food allergies. </em></p><p><em>An 18% Gratuity will be added to all checks. </em></p><p>(V) Vegetarian</p><p>(GF) Gluten-Free</p><p>(VE) Vegan</p><p>(DF) Dairy-Free</p>