Mother’s Day Brunch
FOR THE TABLE
Cinnamon Buns Vanilla Bean Glaze 12
Rosemary, Thyme & Sea Salt Focaccia Frantoia Extra Virgin Olive Oil 22
Nick & Toni’s Zucchini Fritto 23
ANTIPASTI
Harry’s Berries Strawberries, Sweet Orange Ricotta, Olive Oil Pound Cake
Lioni Burrata Chilled Sweet Pea Soup, Crispy Prosciutto
Crispy Artichokes Ramp Aioli
Little Gem Salad Spring Peas, Watermelon Radish, Lemon Vinaigrette
Yellowfin Tuna Crudo Shaved Fennel, Lemon Caper Citronette
Cured Wild Salmon Blinis, Crème Fraîche, Pickled Ramps
SECONDI
Lemon Ricotta Pancakes Rhubarb Jam, Fresh Cream, Applewood Smoked Bacon
Roasted Wild Salmon & Avocado Toast Heirloom Eggs, Wild Arugula
Roasted Wild Mushrooms Heirloom Eggs, Wild Arugula
House-Made Campanelle Meyer Lemon Basil Pesto, Sweet Peas, Lioni Burrata
Pan Seared Halibut Fava Beans, Spring Onion, Pea Greens, Lemon Caper Aioli
Eggs in Purgatory Lamb Polpettine, Salsa Rossa, Mozzarella Toast
Skirt Steak & Fried Eggs Crispy Potatoes, Salsa Verde
CONTORNI
Applewood Smoked Bacon 12
Crushed Yukon Gold Potatoes 16
N&T Field Greens 14
Roasted Asparagus, Fried Egg 16
DOLCI
Strawberry Rhubarb Crostata Cinnamon Crumble, Whipped Mascarpone, Strawberry Caramel
Meyer Lemon Poppy Seed Cake Meyer Lemon Glaze, Whipped Honey Ricotta, Candied Lemon
Tartufo Caramel Truffle, Chocolate & Hazelnut Gelato, Almond Biscotti
Coconut Sorbet Blueberry Coulis, Meringue
Cannoli Gelato Chocolate Cannoli Chips, Chocolate Sauce
$80.00 per person, excluding tax and gratuity.
Chef de Cuisine: Courtney Sypher-Barylski
Pastry Chef: Kelsey Roden
Consuming raw or undercooked meat, fish or fresh shell eggs may increase your risk
of foodborne illness, especially if you have certain medical conditions.
Click on the menu below to download a full PDF.