Easter Brunch

April 1, 2018
11 am - 2 pm

$55 per guest
Tax and gratuities not included


First Course

Red Oak Leaf Lettuce
coraline endive, radish variations, spiced local seeds,Cowgirl Creamery St. Pat, radish vinaigrette, Merry Edwards olive oil
Oz Family Farm Braised Rabbit
charred leek gnudi, radish variations, English peas, cumin roasted carrot, thyme roasted rabbit jus
Braised Veal Tongue Salad
fresh picked herbs, shaved fennel, Lollo Rosso lettuce crowns, Hidden Pond Farms pickled green strawberries, fennel pollen vinaigrette
Warm Crab and Sonoma Asparagus
poppy seed, white anchovy, garbanzo beans, watercress-sorrel purée, cilantro emulsion, fiore sardo
Liberty Farms Duck Confit
thyme roasted tomatoes, speckled romaine chicory, romaine puree, Washoe Valley duck egg custard

Second Course

Heritage Egg Benedict
house smoked pecan ham, brown butter arugula, roasted garlic-celery English muffin, béarnaise
Sonoma Lamb Chop
lamb breakfast sausage scotched egg, morel spring bean and mint salad, pinot noir reduction
Bellwether Ricotta Pancakes
berry compote, lemon butter, orange roasted almonds, maple syrup
Mary's Chicken Pot Pie
Feed Sonoma spring vegetables, Yukon potato, ramps, shaved mushrooms, Rochioli olive oil
Miso Glazed Ora King Salmon
smoked-butter braised maitake mushrooms, forbidden rice, tatsoi, mizuna, jalapeño garum bok choy emulsion


German Chocolate Pie
pecan glass, salted caramel, coconut ice cream
Heirloom Carrot Cake
spiced candied walnuts, carrot ribbons, cream cheese ice cream
Key Lime Millefeuille
vanilla diplomat cream, lime curd, caramelized puff pastry