Mother’s Day Brunch
FOR THE TABLE
Warm Cinnamon Focaccia Cream Cheese Frosting 16
Rosemary, Thyme & Sea Salt Focaccia Frantoia Extra Virgin Olive Oil 12
Nick & Toni’s Zucchini Fritto 18
ANTIPASTI
Sweet Polenta Blueberries, Mascarpone, Warm Maple Syrup
Lioni Burrata Chilled Sweet Pea Soup, Crispy Prosciutto
Cured Wild Salmon Blinis, Crème Fraîche, Pickled Ramps
Crispy Artichokes Parmesan Reggiano Fonduta
Little Gem Salad Spring Peas, Crispy Prosciutto, Lemon Vinaigrette
SECONDI
Lemon Ricotta Pancakes Rhubarb Jam, Fresh Cream, Applewood Smoked Bacon
Spaghetti Mushrooms, Fava Beans, Ramps, Nick & Toni’s Farm Egg
Spring Onion Quiche Head-on Prawns, Nick & Toni’s Field Greens
Roasted Wild Salmon & Avocado Toast Heirloom Eggs, Wild Arugula
Long Island Duck Confit Purple Potatoes, Leeks, Poached Eggs
Pan Seared Scallops Sunchoke Purée, Pea Leaves, Lemon Citronette
Grilled Rack of Lamb Roasted Baby Vegetables, Mint Pesto
Skirt Steak & Eggs Tagliata Arugula, Grana Padano, Lemon
CONTORNI
Applewood Smoked Bacon 8
Crushed Yukon Gold Potatoes 12
N&T Field Greens 14
Roasted Asparagus, Cured Egg 14
DOLCI
Ricotta Cake Strawberry Mousse, Rhubarb Compote, Caramelized Almonds
Sweet Cream Panna Cotta Blueberry, Candied Lemon, Amaranth Crumble
Tartufo Caramel Truffle, Chocolate & Hazelnut Gelato, Almond Biscotti
Blood Orange Sorbet & Harry’s Strawberries Meringue Crumble
Pistachio Gelato Pizelle
$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.