Mother’s Day Brunch

To celebrate this very special occasion, Executive Chef Randy Morgan has designed a wonderful three-course menu

Start the meal with a choice of Maine Lobster Corn Chowder, a medley of fresh Summer Berries topped with whipped cream and mint; or a Caesar salad featuring Romaine hearts, white anchovies, parmesan and roasted garlic croutons.

Guests have a choice of five main courses: Grilled Swordfish with smoked almonds, golden raisins, brown butter and a shaved fennel salad; Lobster Omelet with lobster and asparagus topped with béarnaise sauce; Crab Cake Benedict, made with Alaskan King Crab and topped with a citrus hollandaise sauce; Beef Tenderloin with Red Bliss potato Frites, melted Roquefort, Sauce Robert and green onions; or Pan-seared Striped Bass with lemongrass-scented sticky rice, wok-seared Asian vegetables and a citrus soy glaze.

For dessert, choose between the Bruléed Figs with a cinnamon cookie, mascarpone and Grand Marnier (recently named to D Magazine's 10 Best Desserts List); Pacific Northwest Huckleberry Cobbler with a sugar biscuit and vanilla bean gelato; or Espresso Cheese Cake with Raspberry Coulis and whipped cream.

Three courses are $39 per person. Reservations are recommended, but not required. Brunch will be served on Mother's Day from 11 a.m. - 2:30 p.m.