Easter Brunch

April 21, 2019
11 a.m. - 2 p.m.

$58 per guest
Tax and gratuities not included

Menu

First Course

Speckled Romaine Salad
charred green garlic, pink peppercorn crumble, sweet onion soubise, mustard flower, Russian River Tea basil vinaigrette
Oz Family Farm Rabbit Ravioli
petit carrots, ramps, truffle perlage, celeriac thyme roasted rabbit-mushroom bouillon
Ora King Salmon Tataki
onion brûlé, baby choy sum, crisp ginger daikon radish brunoise, miso glaze
Smoked Butter Braised Asparagus
Rochioli olive oil-Bellwether ricotta, Romano-Palmer culatello, charred Red Bird Bakery seeded batard
Paprika Charred Carrots
elephant garlic, za'atar hummus, macadamia nuts, carrot top pesto, saffron-carrot vinaigrette

Second Course

Piner Farm Egg Benedict
house smoked pecan ham, brown butter arugula, Chef Lisa's roasted garlic-celery English muffin, béarnaise
Sonoma Lamb Scotched Egg
purslane, pea greens, romanesco, crispy mustard fingerling potato, spring pea puree, sherry-mustard reduction
Bellwether Ricotta Pancakes
berry compote, lemon butter, orange roasted almonds, maple syrup
Mary's Chicken Pot Pie
slow-braised farm egg, Sonoma root vegetables, Yukon potato, Duncan's mushrooms, Rochioli olive oil
Caramelized Petrale Sole
coraline endive, New Zealand spinach, shaved beets, roasted beets, Hidden Pond Farms espelette potatoes, radish vinaigrette

Dessert

Petite Carrot Gateaux
vanilla bean cream cheese, candied walnuts
Chocolate Panna Cotta
chocolate sponge, chocolate cremeux, caramelized cocoa nibs
Marcona Almond Tart
raspberry variations, almond gel, raspberry sorbet