Easter Champagne Brunch

APPETIZERS

Please choose one

Trio of chilled soup (Vichyssoise, sweet pea, and roasted tomato)
Smoked salmon and condiments and toasted bread
Shrimp Kataifi ginger dressing, baby frisée & carrot julienne
Spicy Ahi tuna tartar, avocado and sesame dressing
Duck liver mousse with figs & Port wine , Haricot vert salad
Prosciutto di Parma, tapenade, goat cheese and baby arugula
Prime beef filet steak tartar, quail eggs , baby watercress salad, wafer potato
Red beet apple, feta and pistachio salad with raspberry
Artichoke heart, burrata, lemon confit, marinated red bell peppers and olives
Romaine heart Caesar salad with aged parmesan Reggiano

ENTRÉES

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Organic eggs Benedict with Prosciutto or smoked salmon
Maine lobster sausage with Organic scrambled eggs & asparagus
Charred beef filet balsamic reduction haricot vert and potato Gratin
Roasted Pennsylvanian veal filet , Cognac truffle sauce and wild mushroom raviolis
Roasted stuffed duck breast with Medjool dates orange mint reduction
Grilled Scottish Salmon, honey lemon green pepper corn olive oil & vegetable medley
Seared rare Ahi tuna Ginger reduction Jasmine rice and baby bok choy
Grilled vegetable terrine, lemony quinoa, asparagus and tomato coulis

DESSERTS

Please choose one

Trio of homemade sorbet
Tahitian vanilla crème brulée
Orange and carrot layer cheese cake
Chocolate & Praline Tarte , white Chocolate Chantilly
Delice Vallauris
Fresh mix berries