Easter Brunch

A four-course brunch awaits diners at Dragonfly this Easter featuring Executive Chef Grant Morgan's tastiest treats and bottomless mimosas.

Brunch begins with a Breakfast Bread Basket filled with seasonal fruit and sweet creamery butter. Follow with your choice of Lemon Grass-Chicken Pot Stickers with Thai chili dipping sauce; Smoked Salmon Crepe Roulade with herb cream cheese; or Root Vegetable Gnocchi with fried prosciutto and parmesan. Easter entrées include Crab Cake "Bennies" served with asparagus-potato hash and lemon-horseradish hollandaise; Fried Eggs & Bacon French Toast Stack served with blueberry-maple syrup; Grilled Lamb Tenderloin Skewers with saffron basmati and cucumber raita; 3 Cheese Strata including veggie chips and mesclun salad; and Buttermilk Fried Chicken complete with whipped potatoes and andouille gravy. Brunch is topped off with a delicious Assortment of Mini French Pastries for dessert.

The Easter Brunch Menu is $50 per person and includes bottomless mimosas (tax and gratuity not included). Brunch will be served 10:30 a.m. - 2:30 p.m., Sunday, March 23. Reservations are recommended and can be made by calling 214-550-9500.