brunch sAmpLer, egg benedict, mini wAffLe stAck + LAmb LoLLipop. chAthAm Line cAught cod, wArm quinoA sALAd + pArsLey bisque. roAsted misty knoLL ...
Easter Brunch AT F L A N N E L
Sunday, April 5th, 2015 • 12:00pm-5:00pm
Starter Buffet Assorted brunch breads, muffins, super sticky buns + croissants Local selection of artisanal cured meats + cheeses Spring berry parfait shots + passion fruit yogurt Raw bar station Cocktail shrimp, crab claws + poached PEI mussels Smoked trout spread, crusty bread + crème fraiche Potato + spring onion soup, smoked paprika + chili oil Waldorf chicken salad bites, Bartlett pear + puff pastry Roasted asparagus, tender greens + pomegranate vinaigrette Summer rolls, cellophane noodles, julienne veggies + dipping sauces Fusilli pasta, oven roasted tomatoes, Kalamata olives, Vt feta + cold pressed olive oil Baby spinach + smoked cheddar quiche Misty Knoll pulled chicken, dried cranberries + rice strudel Baked avocado, runny egg + smoky bacon
Brunch Brunch sampler, egg benedict, mini waffle stack + lamb lollipop Chatham line caught cod, warm quinoa salad + parsley bisque Roasted Misty Knoll chicken, buttermilk biscuits, petite spring vegetables + marsala gravy Bistro Steak, grilled asparagus, whipped potato + house steak sauce House made pappardelle carbonara, edamame, foraged mushrooms + sweet pepper pesto
Sweet Treats lemon tartlets, maple crème brulee, potted chocolate pots de crème, assorted petite fours, peanut butter cheesecake, hand dipped strawberries
+ more tasty treats
$41.00 per person / $19.00 children under 12 Cortney Quinn, Executive Chef
