Easter Sunday Brunch Menu

Easter Sunday Brunch is a relaxed and traditional event at the Shelburne Restaurant. All entrees are accompanied by freshly baked Hot Cross Buns. We serve from 11 am to 3 pm on Sunday, March 31st, 2013.

Appetizers:

Local steamer clams in white wine, Chablis butter and herbs – $12
Dungeness crab cakes with chipotle aioli and lemon fennel slaw – $12
Mt. Townsend assorted cheese plate with fruit – $10

Soup and Salads:

Innkeepers’ mussel and clam chowder – $8
French Onion soup with crostini and Swiss cheese – $8
Grilled Arcadian wedge salad with Rogue blue cheese, red onions,
grape tomato and bacon – $8
Gathered greens salad with rye croutons, grape tomato, red onion
and choice of dressing – $7

Small plates:

Northwest crab benedict on drop biscuits with mushroom cream – $10
Salmon frittata with spinach, bacon and dill crème fraiche – $10
Northwest style Cioppino with clams, fish and shrimp – $12

Larger plates:

Braised New Zealand lamb shank with mushroom polenta and glazed carrots – $25
Grilled ham steak with rosemary Yukon Gold mashers and glazed carrots – $18
Pesto gnocchi with butternut squash and oyster mushrooms – $16

Desserts:

Chocolate chip crème brûlée – $7
Cranberry bread pudding with crème anglaise – $7
Local berry crisp with Tillamook vanilla ice cream – $7

Hot Cross Buns

Beau Dylan Hogge
Executive Chef
The Shelburne Restaurant & Pub

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