EASTER CHEF FEATURES: FLAVORS OF SPRING
APRIL 3-5
April 3–5
Indulge in our Easter Chef Feature
PISTACHIO-CRUSTED LAMB
Tender Petite Rack served with Crispy Yukon Potatoes, Jus, Mint, English Peas.
$59
* A limited brunch menu will be available for Easter weekend, April 3–5.
Complement Your Feast with Our Featured Wine Bottle
Pinot Noir, Flowers, Sonoma Coast, California