Easter Menu 2014

Posted on April 14, 2014 · Posted in News

 

Breakfast

EGGS BENEDICT
braised pork shoulder, poached eggs, espelette hollandaise

CRAB BENEDICT
crab cakes, pickled red onion, tarragon hollandaise

HOYT STREET OMELET
Viridian Farms asparagus, Portland Creamery goat cheese, fine herbs, morels

SPRING VEGETABLE STRATA
coral lettuce salad, sherry vinaigrette, shaved pecorino

CUSTARD FRENCH TOAST
strawberry-rhubarb compote
Lunch
HAY-BRAISED EASTER HAM
cabbage, potatoes, carrots, mustard cream

WAGYU TOP SIRLOIN
roasted fingerling potatoes

, asparagus, sauce Choron

MONTE CRISTO
turkey, cottage ham, gruyere, strawberry preserves, brioche …battered & fried

SPICY BRAISED LAMB
cous cous, pine nuts, zucchini, peppers, sunny-side-up egg

BITTER GREENS SALAD
fried pork belly, chopped egg, chickpeas, crème fraîche vinaigrette
Breads
WARM DONUT HOLES
salted caramel

HOUSEMADE SCONES
rhubarb & strawberry jam

ZUCCHINI BREAD
honey butter

HOUSEMADE BISCUITS

To book your table call 503-445-7400 or go to www.23hoyt.com