Silver Thatch Inn

Silver Thatch Inn Easter Champagne Brunch
April 24, 2011, 11:00 - 2:30
Ed McLaughlin, Chef De Cuisine
$45.00 per person price fix, children under 12 half price
Tax and an eighteen percent gratuity is added to all checks
The Inn is totally smoke free

Champagne or Mimosas

Appetizers

Curried Carrot Soup
served with a cilantro cream garnish

Deviled Eggs with Smoked Salmon
garnished with American salmon caviar
on watercress salad

Intermezzo

Meyer Lemon Sorbet

Entrees

Fried Chicken and Waffles
served on wilted greens
with a southern gravy
made with Silver Thatch’s own sausage

Basil Encrusted Rack of Lamb
served with a strawberry rhubarb bread pudding
and a clementine salad

Crawfish Pie
served with cilantro hollandaise sauce
garnished with a poached egg

Balsamic Marinated Hanger Steak
served with a green onion and potato cake
crowned with a sunny side up egg

Dessert

a choice of seasonal desserts created by our pastry chef