Silver Thatch Inn

Silver Thatch Inn Easter Champagne Brunch
April 4, 2010, 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

Chilled Cucumber Yogurt Soup
garnished with
a salmon mousse ballantine
and watercress

Individual Caramelized Onion,
Spinach and Bacon Quiche
with creme fraiche

Intermezzo

Blueberry and Mint Smoothie

Entrees

Chicken and Andouille Sausage Filled Crepes
served on baby arugula
finished with a fresh cream corn sauce

Pine Nut Encrusted Rack of Lamb
served with an herb roasted tomato and chevre cheese strata
with a roasted red pepper coulis

Pan Seared Crawfish Cakes
served with green papaya and cilantro slaw
garnished with a poached egg

Roasted Filet Mignon of Certified Angus Beef
served with a truffled rosti potato and asparagus
topped with bearnaise sauce

Dessert

A traditional sampler of miniature Silver Thatch Desserts