Easter Brunch at John Ash & Co.
Sunday, March 27, 2005

Starters

Hog Island Oysters from Tomales Bay
served fresh on the half shell with a vodka granité

Salad of Local Lettuces
with roasted golden beets and a raspberry vinaigrette

Cream of Asparagus Soup
with white truffle oil and chives

Lobster Bisque
with corn and chive biscuits

Caesar Salad
romaine lettuce tossed with Caesar dressing and kalamata olive tapenade with shaved parmesan and housemade croûtes

Main Courses

Strawberry and Mascarpone Stuffed Brioche French Toast
with maple syrup and ginger butter

Eggs Benedict
with orange-scented biscuits, Martindale's gourmet ham, poached eggs and blood orange hollandaise sauce

Easter Frittata
with leeks, cremini mushrooms, sun-dried tomatoes and fontina cheese

Asparagus and Smoked Salmon Quiche
with gruyère cheese served in a cornmeal crust with local field greens and a red wine vinaigrette

Smoked Chicken Cobb Salad
romaine, avocado, Applewood bacon, tomatoes and gorgonzola cheese vinaigrette

Grilled Breast of Chicken
with herbed goat cheese gnocchi, sun-dried tomato puttanesca and swiss chard

Grilled Filet of Beef
with creamy polenta, scrambled eggs and a porcini cream sauce

Maple-Cured Pork Loin
brown sugar and mustard glaze, scalloped potatoes and steamed asparagus

Sautéed Local Dungeness Crab Cakes
serrano chili and tangerine mayonnaise, fennel and arugula salad and cream cheese-scallion mashed potatoes

Patio seating is available, weather permitting. Seating is limited. For reservations, please call (707) 527-7687.