SUNDAY, APRIL 20

Hazel Hill Easter Brunch Menu

$145 per adult | $65 per child

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.