step into spring with easter brunchmarch 31 | 11am-3:30pm | 65/person choice of first course PAN-SEARED JUMBO LUMP CRAB CAKES grilled sweet corn, avocado, heirloom tomato, cilantro gribiche sauce SPRING ARUGULA SALAD young arugula, shaved fennel, spring asparagus, parmesan cheese, meyer lemon vinaigrette SPRING ONION SOUP butter-poached alaskan king crab YOGURT PARFAIT fresh berries, granola, pomegranate choice of second course EGGS FLORENTINE sourdough bread, serrano ham, roasted young potatoes, hollandiase sauce GRILLED NEW ZEALAND RACK OF LAMB black truffle yukon gold whipped potatoes, charred broccoli, lamb au jus PAN-SEARED SCOTTISH SALMON homemade maine lobster ravioli, english peas, brussels sprout petals, saffron lobster sauce OVEN-ROASTED PORK TENDERLOIN young glazed carrots, spring onions, asparagus, pork au jus choice of third course RHUBARB TART vanilla ice cream, rhubarb caramel RASPBERRY CHOCOLATE MOUSSE CAKE passion fruit
