On Sunday, April 16th Hearth Restaurant & Lounge will be serving Easter Sunday Bunch from 9:30 am – 2:00 pm. Be treated to complimentary freshly baked breakfast breads before moving on to a variety of sweet and savory dish options. Executive Chef John “Woody” Linton recommends starting with one or two shareable items like Green Eggs & Ham Deviled Eggs with Basil Pesto & Crispy Prosciutto or Scallion Buttermilk Biscuit Bites topped with Country Gravy. From there, diners can move on to their choice of entrée, such as:
Cinnamon Roll Pancakes
Cream Cheese Glaze | Brown Sugar Crumble
Skirt Steak Benedict
Homemade Steak Sauce Hollandaise | Wilted Spinach | Root Hash | Poached Egg
Braised Chicken Crepe
Brown Butter Crepe | Mushroom | Ragout | Arugula
Cured Salmon | Dill Crème Fraiche | Soft Boiled Egg
Maple Pork Sausage │ Cheddar │ Hot Guacamole │ Egg Served with Potatoes.
Those looking for a boozy brunch experience can order up a Mimosa (Cava with choice of Orange, Grapefruit or Cranberry Juice,) Bloody Mary or Seasonal Bellini.
Reservations are recommended.