Easter Brunch

reservations

 

Join us on Sunday, April 16th, 2017
for a delicious brunch from 10a.m. - 3p.m.
$30 adult | $15 children

 

FIRST

CHOOSE ONE


 CHIVE BISCUITS
with sausage and mushroom gravy

PARFAIT
yogurt, honey-maple granola, fruit jam

ASPARAGUS VICHYSSOISE
fresh asparagus, crème fraîche, micro sorrel

SMOKED TROUT PROFITEROLE
blistered grape jam, almonds, maple anglaise

HOUSE SALAD
local mixed greens, pecorino romano, radish, marcona almonds, bloomed cranberries, citrus champagne vinaigrette

EGG SALAD
prosciutto, grilled bread, arugula, rye pepper, honey

SECOND

INCLUDES BREAD BASKET AND DESSERT BUFFET


 MUSTARD GLAZED LEG OF LAMB
fingerling potatoes, sugar snap peas, date reduction

STRATA
crustless italian style quiche, roasted tomato sauce, herbed spaghetti squash

CROQUE MADAME
ham, gruyere, mustard, mornay, pickled vegetable salad

CHILAQUILES
layered tortillas, braised pork & queso fresco with radish, cilantro, grilled lime, fried egg

CORNED BEEF HASH
house cured corned beef, potato, greens, pickled cabbage, horseradish creme, poached eggs

FREE RANGE CHICKEN BREAST
crum farm grits, arugula, buffalo sauce, fried egg

SEARED ALBACORE TUNA
mole negro, sweet potato puree, pepita, cilantro

ANCHO RUBBED, GRILLED BEEF SHORT RIB
sweet potato mash, spring onion pesto, fried egg, smoked sea salt

CHILDREN'S MENU

CHILDREN UNDER 5 ARE COMPLIMENTARY


 FRUIT CUP
(first course)

GRILLED CHEESE
tomato soup, herbed breakfast potatoes

CHICKEN TENDERS
green beans, herbed breakfast potatoes

SCRAMBLED EGGS
bacon, toast, house-made jam

FRENCH TOAST
maple caramel, berry compote, bacon

DESSERT BUFFET

ENJOY A DELICIOUS SELECTION OF:
assorted cookies, cupcakes, layer cakes and other sweet treats created especially for Easter Brunch.

SPECIALTY DRINKS

COMING SOON

gf Indicates Gluten Free

Executive Chef, Brandon Winn
Sous Chef, Alex George
Banquet Chef, Edwin Fluevog
Pastry Chef, Antonia Rodes


Webster House Voted "Best of Venues"
Private meetings and dining for groups up to 140,
larger receptions and events up to 325.
Contact Kathy Done for details, 816-221-4713, ext. 108.


*These items may be cooked to order.
Consuming raw or undercooked meats,
poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.

*All Menus are Subject to Change
An 18% gratuity will be added to groups of six or more.