Easter Brunch
The Cold Selection Buffet features English pea and classic deviled eggs, peel and eat shrimp, Whitefish Bay scallop ceviche shooter, assorted soft and aged cheeses, charcuterie, a seasonal Waldorf salad and a beautiful artisan greens salad. For hearty holiday appetites Hot Entrees choices are Green Garlic Roasted Lamb Chops with citrus shrimp, marbled potatoes and asparagus; Fennel Pollen Seared Corvina accompanied by heirloom charred carrots, slow braised fennel and apricot faro risotto; Jidori chicken served with artichoke spring potatoes and fava bean succotash, roasted carrot and cumin puree and watercress; or Butternut Squash Pave with red quinoa, heirloom cauliflower and braised fennel, lemon puree and micro herb garden. Chef Tamara Burton’s desserts tempt with pastel chocolate dipped meringues and fruit, assorted tea cakes, cupcakes and cake pops, assorted fruits and chocolate verrines including Eton mess, Nutella mousse and more. The Dessert “Action Station” delights with Carrot Cake Waffle and Flambé Pineapple with maple cream cheese glaze, salted pecans and candied miniature carrot. Easter egg hunt at 12:30 and at 2 p.m.