Sunday, April 16th 10am-3pm
Cinnamon-raisin loaf with fresh berries, powdered sugar, maple syrup, and creme Chantilly.
Prosciutto, poached egg, and hollandaise over toasted focaccia.
Crab Cake Benedict
Fresh lump crab cake and a poached egg with hollandaise served over toasted focaccia.
Maryland Crab Omelet
Lump crab meat, asparagus tips, and provolone cheese in a four-egg omelet topped with a cream of crab sauce.
Sausage and Pepper Omelet
Sweet Italian sausage, roasted bell peppers, and caramelized onions in a four-egg omelet.
Brick-oven pizza topped with garlic, mozzarella, ham, bell peppers, and eggs
Lamb and Eggs
Grilled lamb steak from Colorado farms, topped with Chimichurri, a sunny side up egg, and crispy fried shallots.
Tuscan Easter Eggs and Mushroom Estrada
Soft-boiled eggs wrapped in prosciutto hand-breaded and flash fried served with a herb, wild mushroom and savory onion bread pudding.
Soft Shell Crab Salad
A pair of soft shell crabs cornmeal and flour crusted and pan seared, served over a salad of roasted corn, grape tomatoes, and baby arugula, finished with a lemon white wine sauce.
A fisherman’s stew of mussels, clams, scallops, shrimp, fresh fish and crab meat, served in a tomato white wine and herb broth.