Brunch

Easter Sunday Brunch

April 16

Chef’s Soups du Jour

Easter Carrot and Ginger Bisque Scented with Tangy-Dill Cream
Cream of Fennel Soup

House-made Salads

Baby Spring Greens & Blossom Salad
With European Cucumbers, Julienne Carrots, Shaved Radishes and Grape Tomatoes
Baby Arugula tossed with Candied Pecans, Mandarin Oranges, Goat Cheese and a
Blood Orange Vinaigrette
Southern Panzanella-Baby Heirloom Tomatoes, Spanish Olives, Celery, Bloody Marry Vinaigrette

Display

Golden Pineapple, Cantaloupe, Honeydew Melon, Seasonal Berries
Imported and Domestic Cheeses, Crostini and Crackers
Baked Brie en Croute with Farmers Preserves
Brined NC Shrimp Cocktail, Vodka-Cocktail Sauce, Lusty Monk Mustard Remoulade

Brunch Selections

Applewood-Smoked Bacon and Maple Sausage Links
Brioche Stuffed French toast with Chocolate-Hazelnut and Vanilla
Anson Mills Cheese Grits

Stations

Omelet Station with a Selection of Meats, Cheeses, and Seasonal Vegetables
Cheese Blintz- Bourbon Cherries, Banana Fosters, Nutella Ganache, or Flambéed Strawberries

Starches & Vegetables

Crushed Peas and Marble Potatoes-Roasted Pearl Onions, Minted Chimichurri
Broccoli and Swiss Chard Gratineé-Aged Appalachian Cheddar with Cracker Bread Crust
Season’s Honey Scented Carrots with Candied Walnuts
Roasted Asparagus with Brown Butter and Citrus Zest
Ricotta Gnocchi-Local Mushrooms, Crispy Quinoa, and Cashew Cream

Entrées

Plank-Roasted Canadian Salmon on Wilted Greens with Saffron-Rose Petal Coulis
Hickory-Smoked Ham with Star Anise and Rhubarb Chutney
Carved, Garlic and Rosemary-studded NY Strip of Beef
With Horseradish Cream and Au Jus
Braised Lamb Shanks-Mint Gremolata and Lamb Bordelaise

Desserts

An assortment of Holiday Pastries, Pies, and Cakes

 

$45 Adults, $22.50 Children 6-11, and under 5 are free
Please call (828) 696-9094 for Reservations