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Easter Brunch
Sunday, April 5th | 11:00AM
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Chef Connie Trujillo’s Easter brunch is three courses of exactly what spring calls for: Bright & Bold.
$69.95 per person
THE MENU
To Start — Choose One
Leek & Potato Velouté
Silky, slow-cooked, and finished with a delicate thread of chive oil.
Miso Caesar
Crisp romaine, a deeply savory miso dressing, and a shatteringly good parmesan crisp.
Watermelon & Feta
Cool, bright, and just a little unexpected. Fresh watermelon with creamy feta, fresh mint, and a squeeze of lime.
The Main Event — Choose One
Petite Filet Mignon
Tender, buttery, and perfectly seared. Served alongside velvety Yukon mash, crisp asparagus, and a bold peppercorn sauce that ties it all together.
New York Steak & Egg
A steakhouse Easter brunch in one plate. A beautifully cooked New York strip alongside a perfectly prepared egg and golden herb-roasted potatoes.
Coastal Eggs Benedict
Delicate crab cakes topped with silky poached eggs and a rich, glossy hollandaise — all resting on a toasted English muffin with truffle herb potatoes on the side.
Farro & Chayote Mosaic
Hearty, vibrant, and full of intention. Roasted vegetables and tender farro come together with a bright citrus vinaigrette.
To Finish — Choose One
Vanilla Bean Panna Cotta
Cool and creamy. Topped with lush macerated berries that bring just the right amount of sweetness to close out the meal.
Gâteau au Chocolat à la Ganache
A deeply rich chocolate cake draped in dark ganache.
