Easter Brunch @ Restaurant BROOKS April 12, 2009

Easter Brunch @ BROOKS
Sunday | April 12, 2009 | 10am – 3pm

OPENERS

Kenter Canyon Farms Young Field Greens | Crumbled Goat Cheese | Spiced Pecans Orange Basil Vinaigrette 7

Steamed Northern Mussels | Ventura County Limoncello | Oven-Dried Tomato Lemon-Thyme Cream 13

Acquerello Carnaroli Risotto | Crispy Calamari | Meyer Lemons | Sweet Garlic Mascarpone Cream 12

Chopped Hearts of Romaine | Parmesan Cheese | Herb Garlic Crouton
“Chi-Chi” Dressing 7

Traditional Tortilla Soup | Shredded Roasted Chicken | Smoked Cheddar Cheese | Avocado |Cilantro Oil 8

FILLERS

Slow Roasted Leg of Colorado Lamb | Anson Mills Parmesan Grits | Sautéed Green Beans | New Orleans Mint & Pepper Jelly 18

Brooks Benedict | Chive Biscuits | Canadian Bacon | Poached Eggs | Sautéed Spinach | Citrus Hollandaise 14

Cornflake Crusted Sourdough French Toast | Maple Butter 10

Wood-Grilled California Free Range Chicken Breast | Andouille Sausage Hash Tomatillo Sauce 18

Pan-Roasted Scottish Salmon | Anson Mills Soft Polenta | Grilled Asparagus Spicy Red Bell Pepper Coulis 22

8 oz. Grilled Kobe Burger | Apple wood Smoked Bacon | Hand Cut Fries Smoked Cheddar Cheese | Grilled Red Onions 14
Seared Hudson Valley Foie Gras 6

Vegetable Chopped Salad | Pesto Vinaigrette | Olive Oil Bagel Chip 12

Official Website: http://www.restaurantbrooks.com