Easter Brunch

A twist on the classic, a full omelet topped with Maine lobster meat, grilled lake ivory salmon, Texas white shrimp, and scallops, tossed with sun-dried tomatoes, spinach, asparagus in creamy white wine sauce, served with roasted potatoes & a bouquet of salad.

Potato gnocchi tossed with slow-braised short ribs, jumbo prawns, and scallops; complimented with spring asparagus in a creamy tangy tomato sauce.

Sicilian style Easter pasta with penne, Italian sausage, sun-dried tomatoes, garlic, and grilled chicken in a Sicilian tomato sauce.

A delicate Italian-style frittata made with fresh farm eggs, al dente pasta, house-made basil pesto, sun-dried tomatoes, baby spinach, tender asparagus, and sweet peas all baked to golden perfection and served with herb roasted potatoes & bouquet of salad.

Two farm fresh eggs cooked in a tomato, roasted mushrooms, and pepper Mediterranean spiced sauce, topped with crumbled imported feta; served with grilled pita and herb potatoes.

A warm tortilla filled with lush scrambled eggs, Mexican chorizo, roasted Poblano peppers, shredded potatoes, fresh spinach, & Oaxaca cheese; served with a fresh green salad and avocado salsa.

A Mediterranean take on the classic, vodka, house-made Greek style house made Bloody Mary mix infused with capers & oregano, & a Kalamata olives skewer, grilled shrimp, & imported feta

House brandy, imported Italian Rosé, muddled fresh fruit

Prosecco with Aperol, orange juice, and a hint of pomegranate juice

Limoncello, Prosecco, with a lemon twist, and mint garnish

N/A Prosecco with N/A blood orange liquor, fresh orange juice and a hint of pomegranate juice

N/A chardonnay, muddled fresh fruit, rose essence, & a splash of pomegranate simple syrup

N/A Prosecco with N/A blood orange liquor, orange juice, and a hint of pomegranate juice

N/A Italian Aperol N/A Venetian Prosecco, with a lemon twist and mint garnish