Join us on Sunday, April 5th for our famous Easter Sunday brunch buffet! Seatings are from 10am to 4pm and reservations are required.

$84 per person
$42 (children ages 3-12)
(Drinks, tax and gratuity not included)

*This menu is a good representation of what will be offered but some items may change as we get closer to the event.

Brunch Buffet

Chilled Shrimp  (GF, DF)
Cocktail sauce, lemon

Bagels and Lox (Lox is GF and DF)
House cured gravlax, onions, capers, tomato

Artisan Cheeses and Charcuterie
A selection of fine cheeses (GF) and cured meats (GF, DF) with Chef’s accompaniments and assorted crackers

Seasonal Fresh Fruit Display  (GF, DF)

Assorted Quickbreads and Muffins
Banana, Zucchini and Blueberry Streusel Breads, Gluten Free Muffins (Raspberry Lemon, Cinnamon Swirl, Walnut Blueberry Streusel), Croissants and Chocolate Croissants

Belgian Waffles
Berry compote, Vermont maple syrup

Vanilla Custard French Toast
Berry compote, Vermont maple syrup

Traditional Eggs Benedict
English muffin, house Canadian bacon, poached egg, Hollandaise sauce

Vegetarian Eggs Benedict
English muffin, sauteed artichokes and spinach, poached egg, Hollandaise sauce

Quiches
Quiche Lorraine ~ Ham and Gruyere
Vegetarian Quiche ~ Artichoke, Spinach and Feta Cheese

Applewood Smoked Bacon (GF, DF)

Country Sausage Links (GF, DF)

Mixed Greens Salad (GF, DF)
Cucumbers, tomatoes, carrots, red wine vinaigrette

Chef Carved Roast Prime Rib  (GF, DF)
Raifort sauce (GF), beef jus (GF, DF)

Chef Carved Roast Leg of Lamb  (GF, DF)
Mint lamb jus (GF), mostarda (GF, DF)

Chef Carved Honey Roasted Ham  (GF, DF)
Whole grain mustard (GF, DF)

Cedar Plank Citrus Salmon (GF, DF)
Lemon-dill beurre blanc (GF)

Herb Roasted Chicken Breast (GF)
Parsley potatoes, chicken jus

Roasted Red Potatoes and Caramelized Onions  (GF)

Chef’s Vegetables  (GF, DF)
Sauteed squash, zucchini, bell peppers, red onions

Dessert Buffet

Creme Brulee (GF)
Fresh berry

Strawberry Curd Tarts  (DF)
Meringue, fresh strawberry, chocolate shavings

Dark Chocolate Mousse Parfaits  (GF)
Blueberry coulis, whipped cream

Lemon and White Chocolate Mousse Parfaits  (GF)
Whipped cream

Raspberry Mousse Parfaits  (GF)
Whipped cream, fresh berries

Bird Nest Coconut Macaroons  (GF)
White chocolate, candy eggs

Lemon Poppyseed Cake
Blackberry jam, lavender buttercream, fresh blackberry, lemon

Carrot Cake
Cream cheese buttercream, candied pecans

Spiced Apple Bread Pudding
Caramel sauce

Brownies with chocolate ganache and sprinkles (GF)
Blondies  (DF)
Lemon Bars 
Peanut Butter Eggs  (DF)
Shortbread Easter Cookies
Meringue Ducks  (GF, DF)
Chocolate Dipped Strawberries  (GF)

DF = Dairy Free
GF = Gluten Free

Executive Chef ~ Matthew Ochs
Pastry Chef ~ Lauren Leitner

A 20% gratuity will be added to all parties of 7 or more.

A 4% Kitchen Living Wage (KLW) surcharge will be added to your final bill. This fee goes directly to our kitchen staff to help offset the wage disparity between our restaurant team members. Thank you for your support!