Easter Brunch

hand pulled mozzarella cheese, Il Cervo ricotta. aged parmesan, wisconsin cheddar cheese, focaccia and ciabatta bread

sliced melons, citrus and tree nuts

flakey, buttery baked pastry

smokey ham, gooey cheese, puff pastry

charred whole side Scottish salmon, lemon, dill

crushed herbs and sea salt crusted ribeye roasted low and slow

gently baked ham basted in honey butter and sea salt

oven roasted 28-day dry aged meatballs simmered tomato sauce

Amish chicken rubbed with chopped garlic, olive oil, rosemary and sea salt

ear shaped pasta tossed with mild Italian sausage and broccoli pecorino

ridged cylinder pasta with beef, pork and tomato sauce

shell pasta with smoked mozzarella and white american cheese sauce

poached farm eggs, toasted English muffin, Canadian bacon, tomato slice and hollandaise

baked sourdough toast, vanilla egg custard, banana caramel

local farm eggs scrambled, il cervo style topped with mozzarella and cheddar cheese

romaine hearts, umami caeser dressing, fresh lemon, parmesan crunch

chopped market greens and chicories, sherry vinaigrette, house made giardiniera

sweet spring peas, tender baby carrots, sweet cream butter

tender potatoes, cream, butter and seasonings

baked breakfast sausage and crispy bacon

sea salt chocolate chip, snickerdoodle, peanut butter

dark, chocolate, flore de latte, mint stracciatella, pistachio and raspberry