Please join us at Weathervane for Easter Brunch on Sunday, March 27th from 11 a.m. to 4 p.m. We will be serving a three course prix-fixe menu from award winning Executive Chef Bo Peterson. Cost is $34 per person, children will have options from our regular children's menu. Reservations are not required but strongly recommended. Please call (919)929-9466 to make a reservation.
-Kale salad: chickpeas. Dried cranberry. Purple cabbage. Calvander. Charred orange vinaigrette.
-Spinach salad: spiced cashews. Beet pickled egg. Roasted pepper vinaigrette. Feta. bacon.
-Chilled spring pea and buttermilk soup: Lump crab. hard cooked yolk.
-Carrot salad: Toasted cumin vinaigrette. Golden raisins. Goat cheese. Kalamata.
-Fried green tomatoes: Blackened crawfish relish. Creole mustard cream.
-Brown sugar waffle: Banana. Pecans. Maple country sausage. Whipped honey butter.
-Pan roasted lamb chop: grilled spring onion jelly. Rosemary roasted Yukon golds. +8
-Heirloom tomato tart: Red onion jam. Shaved fennel. Smoked feta. mixed greens.
-Herb marinated ribeye steak: Over easy eggs. Salsa verde. Cheddar grits. +8
-Shrimp and grits: Sorghum roasted bacon. Red eye jus. Andouille. Charred onion. cheddar grits.
-Easter benedict: Crab cake. Shaved Canadian bacon. Poached eggs. Smoked tomato hollandaise.
-Grilled salmon: Charred butter beans. Stewed yellow tomatoes. Sweet tea vinaigrette.
-Humming bird cake: Banana. Pineapple. Walnut.
-Strawberry short cake: Cream. Vanilla. Lemon.
- Date: Sunday, March 27th
- Time: 11 a.m.
- Cost: $34.00
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