We're offering an EGGcellent craft-your-own 3-course prix fixe Easter Brunch! Chef Wyatt Keith’s menu features something for everyone including all your brunch favorites as well as classic DCK items.
$95 per person
Children Under 6 | $45
Menu
For the Table
Sweet and Savory Breakfast Pastries
Estate Apple Butter
First Course
Choice of
County Line Baby Lettuces
Sonoma Spring Vegetables, Preserved Blood Orange Vinaigrette
Prosciutto Tortellini
Braised Radish, Seared Leek, Poultry Brodo
Grilled Delta Asparagus
Bel Fiore Burrata, Green Garlic Salsa Verde, Warm Foccacia
English Pea Veloute
Seared Diver Scallop, Petite Mint
Hamachi Crudo
Fort Bragg Uni Aioli, Herb Ponzu, Breakfast Radish
Main Course
Choice of
Thomas George Farm Egg Benedict
House Smoked Salmon, English Muffin, Arugula, Hollandaise
Bruce’s Fennel Sausage Skillet
Poached Farm Egg, Piquillo Pepper, Pickled Red Onion, Marble Potato
Seared Lamb Loin
Spring Onion, Apricot Chutney, Toasted Almond
Painted Hills Flat Iron
Tokyo Turnip, Shallot Confit, Pinot Noir Demi
Chocolate Sourdough French Toast
Preserved Cherry Compote, Orange Butter, Maple Syrup
Sides
$15
House Bacon
Crisp Yukon Potatoes
Desserts
Choice of
Selection of Dry Creek Kitchen Desserts
Easter Cocktails
$14.5
Dry Creek Kitchen Bloody Mary
Tito’s Vodka, Castelvetrano Olive, and Pickled Onion Pick
