Easter Champagne Brunch

Served from Nine to Three

To Begin

A Platter of Sliced Melons Served with an Assortment of Freshly Baked Breakfast Muffins and Scones

Salmon and Asparagus Quiche: Finished with a Citrus Beurre Blanc and Served with Our Wild Orchid Salad; $25.00
Spinach and Seafood Strudel: Scallops, Shrimp, Crab and Creamed Spinach Wrapped in Phyllo Pastry served with Our Wild Orchid Salad; $25.00
Three Berry Crepes: Trio Crepe Selection garnished with Creme Fraiche and Powdered Sugar; $25.00
Poached Egg Frittata: Potato Pancake Frittata Topped with Two Poached Eggs, Maryland Lump Crab Meat and Finished with Dill Hollandaise; $25.00
Sliced Melons, Scones, Breakfast Muffins, Champagne, Juices and Mimosas with Every Entree

Served From Ten to Eight

Hereford Strip: Certified Premium hereford Strip Steak served with Grilled Red Onions, Roasted Root Vegetables, Roquefort Butter and a Cabernet Demi-Glace; $34
Rack of Lamb: New Zealand Lamb Rack, Seared with a Honey, Rosemary and Hazelnut Crust, served with Broccoli and Roasted Fingerling Potatoes; $34
Atlantic Salmon: Salmon Fillet Crusted with Pumpkin Seed served with Tomatoe, Crab and Corn Relish and Yukon Gold Whipped Potatoes; $32
Jumbo Lump Crab Cakes: Our Traditional Lump Crab Cakes Broiled and served with Cabbage Slaw, Roasted Fingerling Potatoes and Sweet Chili Remoulade; $32
Butternut Squash Lasagna: Layers of Pasta, Roasted Butternut Squash and Italian Cheeses with Asiago and Fresh Herb Bechamel; $26
Ala Carte Available: Served with Wild Orchid Salad and Fresh Baked Breads