The Inn at Dos Brisas

Chef’s Memorial Day Sunday Brunch Menu

Sunday, May 30, 2010

First Course Selections

Dos Brisas Organic Garden Tomato Salad, Micro Thai Basil, Pinot Noir Dressing

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House Made Morel Agnolotti, Garden Celeriac Purée, Fresh Summer Truffles, Beurre Monte

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Hand Picked Blue Crab Salad, Dos Brisas Orchard Peach Purée, Vanilla Roasted Apricots, Bing Cherry Vinaigrette

Intermezzo

Chilled Sweet Pea & Maine Lobster Soup

Main Course Selections

Honey Barbecue Glazed Scottish Salmon, Roasted Corn Polenta, Black-Eyed Peas

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Dos Brisas Garden Tomato Panna Cotta, Roasted Black Krim Calamata Olive Tapenade

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Vintage Prime Tenderloin, Garden Tri-Colored German Style Potato Salad, Truffle Carbanara Sauce

Dessert Selections

Coffee Crème Brûlée, Pecan Shortbread, Chocolate Ganache

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Strawberry Shortcake, Lemon Basil Sorbet, Meringue Crumbles

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Caramel Pecan Tarte, Vanilla Cream Chantilly, Orange Caramel

85. pp*