Easter Brunch 4/15-4/16

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Armsby Abbey will be open for business as usual on Easter Sunday, April 16, 2017, serving a Spring inspired Brunch from 10AM-3PM with dinner to follow from 4PM-10PM (bar until midnight).  If you are looking for a family reservation, please call us at 508.795.1012 or download the new app RESERVE to make your reservation online. Brunch reservations are being taken for both Saturday, April 15th, AND Sunday, April 16th, at 10AM / 11:45AM / 1:30PM for groups of 2pp or more; the bar and patio (weather permitting) will remain available for walk-ins.

BEGIN
Toast | fresh baked breads, seasonal preserves, cultured butter

Bacon | three thick slices of house cured and smoked pork belly

Granola & Yogurt | homemade granola, tangy yogurt, bamboo honey, apple

Deviled Eggs | trio of beet pickled eggs with a spiced citrus yolk filling

Carrot Cake | made with carrots, walnuts & rum spiced raisins finished with a yogurt-cream cheese frosting

Confit Rabbit Toast | grilled naturally leavened bread topped with confit rabbit, roasted garlic & lemon quark, pea greens, roasted carrot, a soft-cooked egg, harissa

Avgolemono Soup | traditional Greek Easter soup of lemon, egg yolk, chicken, and orzo served with a side of fresh baked bread

FINISH
Breakfast Slate | Cricket Creek Berkshire Bloom & Mt. Mansfield Sunrise cheeses served with house candied nuts, bamboo honey, sliced apple, cultured butter, seasonal preserves, peanut butter, fresh baked breads

Challah French Toast | freshly baked challah sliced and dredged in a coconut egg batter topped with a ginger, beet & lime butter and toasted coconut maple syrup

Hot Cross Pancakes | trio of fluffy buttermilk & golden raisin pancakes topped with an orange-maple glaze, cinnamon-vanilla butter, and maple syrup

Root Vegetable Salad | charred beets, carrots and parsnips, spinach, citrus-oregano vinaigrette, toasted pepitas, aged goat cheese

Mac & Cheese | assorted Farmstead cheeses, IPA, rustic breadcrumbs
MIX-IN: Roasted Jalapeños | Caramelized Onions | Roasted Mushrooms | House cured Bacon | Rogue Smokey Blue

Quiche | roasted beets, carrots, onions, sweet potatoes, swiss chard, local cream, eggs & ricotta cheese set in a flaky, buttery crust served with a side of dressed Berberian Farm greens

Ham Sandwich | glazed applewood smoked ham, roasted sweet potato aioli, braised greens, and a fried egg served on a sesame ale roll with a side of dressed Berberian Farm greens

Spring Lamb Stew | carrots, potatoes, parsnips, turnips & radishes with a soft-cooked egg, grated horseradish, pickled onions, pea greens

Hash | smoked pork shoulder, potatoes, beets, carrots and swiss chard hash; roasted beet puree, a soft-cooked egg, pickled onions, mustard seeds

 

To preview our full brunch menu and cocktail selection, please click here. 

 



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