Easter Brunch

Sunday, April 4th, 2010

Soups
Tomato Basil 5/7
Chicken Tortilla 5/7
Asparagus Bisque 7/9

Br unch
Eggs Benedict Corn Bread, Hollandaise, Pico de Gallo 13
Croque Madame or Monsieur Rosemary Ham, Gruyere, Mornay, Frites 13/14
Fruit and Granola Vanilla Yogurt 6
French Toast Vermont Maple Syrup, Strawberries, Whipped Cream 10
Scrambled Eggs White & Wheat Toast, Bacon, Sausage & Fruit 11

Omelets
Served with White & Wheat Toast
Smoked Salmon 12
Spinach & Mushroom 11
Wisconsin Cheddar 9

Sides
Bacon 4
Breakfast Sausage 4
Hash Browns 2
Mixed Fruit 3

Appetizer s
Green Eggs and Ham Deviled Egg, Bacon, Pea Infused Yolk 1 / each
Smoked Salmon Chives, Onion, Hard Cooked Egg, Bagel Chips, Cream Cheese 10
Mixed Green Salad Cucumbers, Radishes, White Balsamic Vinaigrette 6
Roasted Beet Salad Lemon, Arugula, Chives, Goat Cheese 7

Entr ees
Braised Lamb Shank Creamy Anson Mills Grits 21
Steak and Eggs Skirt Steak, Sunny Egg, Hash Browns 17
Chicken Caesar Salad Romaine Hearts, Garlic Croutons, Parmesan 13
Quiche Gruyere & Ham with a Petite Salad 11
Tallgrass New York Strip Mushroom-Potato Ragout 34
Grilled Lake Michigan Whitefish Roasted Potato, Brussels Sprouts, Arugula, Tartar Sauce 16
Roasted Miller’s Amish Chicken Hedgehog Mushrooms, Fava Beans, Green Lentils 18

Executive Chef, Jeffrey Sills

 Desserts
Banana Bread Pudding 8
Chocolate Cake 8
Cheesecake 8
Ice Cream Chocolate, Vanilla, Coffee-Toffee , Moose Tracks 3 / scoop
Lemon Sorbet 3 / scoop

Executive Chef, Jeffrey Sills