Farm Eggs & More
Granola Berry Parfait
Country Fried Chicken
Red-Eye Gravy
Belgian Waffles
Eggs Florentine
Omelette Station
Salad & Starters
English Peas
crème fraîche, chervil, romaine
Chilled Fava Bean Soup
bay laurel, brioche
Local Spring Greens
citrus vinaigrette
Imported & Domestic Cheese
Rainbow Cauliflower
romesco, pine nuts
Artisan Charcuterie
Country Pâté
Seafood Bar
Bloody Mary Cocktail Sauce, Champagne Mignonette, Aioli Royale
West Coast Oysters
Shrimp
Dungeness Crab Salad
Caviar Selection
Smoked Salmon
Hamachi Crudo
Pastas
Cavatelli
Easter Radish, Fava Greens, Pecorino Toscano
Cheese Tortellini
English Peas, Morels, Dream Weaver
Carving Station
Rosemary & Garlic Roasted Leg of Lamb
Grain Mustard, Bordelaise
Peppercorn Crusted Prime Rib
Horseradish Cream, Sauce Au Poivre
Satsuma Glazed Ham
Mustard Jus
From The Bakeshop
ALMOND & RUM CROISSANT
BUTTER CROISSANT
WARM HAM & CHEESE CROISSANT
APPLE & CINNAMON TURNOVER
BLUEBERRY MUFFINS
BROWN SUGAR BRIOCHE
STICKY TOFFEE PUDDING
On The Side
Local & Seasonal Sliced Fruit
Mixed Berries
Applewood Smoked Bacon
Country Pork Sausage
Potato Gratin
Smoked Asparagus
walnut, Meyer lemon
Nantes Carrots
local honey, miso, chervil
Dessert
Seasonal Dessert Display
EASTER HOLIDAY COOKIES
ASSORTED MACARONS
BANANA & DULCEY COOKIE
PEANUT COOKIE
CARROT CAKE
NY CHEESECAKE
POPCORN CHOUX PASTRY
MANDARIN UPSIDE DOWN CAKE
LEMON MERINGUE TART
PISTACHIO PANNA COTTA
HAZELNUT MOUSSE CAKE
APPLE & PUFFED RICE CAKE
PISTACHIO CAKE
COFFEE POT DE CREME
CHOCOLATE & RASPBERRY LAYER CAKE
COOKIE MOUSSE CAKE
BLUEBERRY SORBET
HONEY ICE CREAM
Cold Presses Juices
ORANGE
GRAPEFRUIT
GREEN
apple, cucumber, spinach, honeydew, mint, ginger
RED
carrot, beet, celery, ginger, yuzu, orange, turmeric
Coffee & Tea
We Proudly Feature Vittoria Coffee
JASMINE GREEN TEA
lightly caffeinated
CHAMOMILE
caffeine lacking
ENGLISH BREAKFAST
lightly caffeinated
Executive Chef Jason Pringle
Menu may experience daily changes based on ingredient availability and team’s inspiration.
Consuming raw or undercooked foods may increase the risk of foodborne illness.
For parties of five or more, a 20 percent large party service charge will be added.
