Easter Brunch @ Restaurant BROOKS April 4, 2010

Easter Brunch
@
Restaurant BROOKS

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

Cream of Cauliflower Soup | Pickled Okra Sweet Corn Relish| Crispy Laughing Bird Shrimp 10

FILLERS

Jalapeno Jack Scramble | Sautéed Shrimp| Poblano| Tomato | Fresh Salsa 12

Slow Roasted Leg of Colorado Lamb | Anson Mills Parmesan Grits | Sautéed Green Beans | Balsamic Mint Lamb Jus 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 Tomato Basil Sauce 18

Chopped Hearts of Romaine | Parmesan Cheese | Herb Garlic Crouton
“Chi-Chi” Dressing | Grilled Chicken Breast 12 Grilled Salmon 14

Pan-Roasted Scottish Salmon | Soft Polenta | Black Eyed Pea Edamame Feta Relish| Creamy Lemon Oil 22

8 Oz. Kobe Brooks Burger | Seared Hudson Valley Foie Gras | Apple wood Smoked Bacon | Grilled Onions | Tillamook Cheddar | Hand Cut White Truffle Parmesan Fries | Roasted Red Bell Pepper Ketchup 24

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