Easter Sunday Menu 2019

The Osterbrunnen (Easter Well or Easter Fountain) is a German tradition of decorating public wells or fountains with Easter eggs for Easter. It began in the early 20th century in the Franconian Switzerland region of Upper Franconia but has spread to other regions. The decoration is usually kept from Good Friday until two weeks after Easter.



In addition to our regular Brunch menu we offer

Roast leg of Lamb or Poached Sea Scallops.


Asparagus Soup
with Ginger and crème fraîche


– Quiche –
Spinach and Feta, w/ Greens 12.


Roast Leg of Lamb
Infused with Thyme and Roasted Garlic served w/
Potato au Gratin and Green Beans   24.
Wine:  Smith & Hook proprietary red blend  gl  15.

Sea Scallops in Basket “Duglere”
Pastry filled with Sea-Scallops, Tomato & Cucumber filet in Tarragon Cream with Purple Sweet Potato and Asparagus   24.
Wine: Ramey Chardonnay  gl 15.
– Deserts –
Gluten & Sugar Free
Lemon Brulee
Black Forrest Torte
Banana Cream Pie
and our regular deserts of course