Easter Brunch Menu – $95 – 11:30-4pm
Seafood Display
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Shrimp cocktail, crab claws, oysters
Cocktail sauce, mignonette, lemon wedges, chili aioli
Salad Display
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Fingerling potato salad, leeks, Dijon, dill
Cavatelli, corn, asparagus, sun dried tomato vinaigrette, grana padano
Sweet gem, radish, pickled candy striped beet, fine herb buttermilk dressing
Crusty French bread crumbles, cherry tomato, burrata, lemon vinaigrette, pesto
Roasted root vegetables, hazelnuts, whole grain vinaigrette
White bean salad, sugar snap peas, pea tendrils, ricotta salata
Caesar, grilled romaine, preserved lemon, parmesan
Cold Display
Smoked Salmon & Charcuterie
Capers, red onion, cream cheese, tomato slices, cornichons, dijon mustard
Hot Offerings
Flatbread & Quiche
Shaved asparagus, lardon, farm egg, grana padano flatbread
Early spring vegetables, goat cheese, fava puree, mint pesto flatbread
Quiche au Fromage & Quiche Lorraine
Sides:
Pomme aligot, white cheddar
Macaroni gratin, smoked mozzarella, breadcrumb
Creamed spinach, pernod, preserved lemon
Parmesan gnocchi, lamb shank ragu, fava beans, pecorino
Spring vegetable barigoule, aromatic broth
Carving Station (chef manned)
Porchetta, chow chow
Herb roasted chicken, pan sauce
Whole Roasted Branizo, chimichurri
Crepe Station (chef manned)
Risotto Station (chef manned)
A la carte additions ordered tableside:
Pain Perdue, salted caramel sauce, lemon crème fraiche
&
Poached farm egg, smoked salmon, latke, béarnaise
&
Egg sandwich, Canadian bacon, Point Reyes toma, aioli
Dessert station
Chef edible garden