Easter Brunch

with Calabrian Chili Butter

with Buttermilk, Radishes & Dill

with Sugar Snap Peas, Ramps & Rhubarb

with Morels & English Peas

with Poached Egg & Parmesan

with Spring Peas, Asparagus & Fava Beans

with Fine Herb Panade & Artichoke Barigoule

with Poached Eggs & Asparagus over Grilled Sourdough

with Spicy Tamarind Glaze

with Potato Puree & Ramps

with Roasted Potatoes & Pepper Relish

with Poached Eggs & Black Garlic Bordelaise

with Strawberries

with White Pepper Ice Cream

with Vanilla Ice Cream

with Caramel Sauce & Chocolate Sauce