At Finch & Fork, inside the Kimpton Canary Hotel at 31 West Carrillo Street, Executive Chef Nathan Lingle has supplemented the regular brunch menu of avocado toast, chilaquiles, Vanilla Bean & Chia Seed Yogurt and Brioche French Toast with some special Easter offerings that include the following:

Food: Citrus Salad ($14, Avocado, Pea Tendrils, Endive, Pecorino Cheese, Saint Germain Lemon Dressing), Smoked Salmon Eggs Benedict ($22, English muffin, poached farm eggs, Smoked Salmon, Hollandaise, Mixed Greens), Coffee Rub Beef Brisket ($38, Rosemary Potato, Fried Eggs, Pico, California Seed Bread), Pan Seared Lamb Loin ($38, Couscous, Roasted Sun choke, Minted Yogurt, Pistachio Dukkah), Central Coast Strawberry Hazelnut linzer Tart ($12, Candied Hazelnuts, Basil Semi Fredo), Chocolate Torta ($12, Blackberry Air, Black Pepper Chantilly, Lemon Curd), and Satsuma Tangerine Curd ($12, Almond Shortbread, Winter Citrus, Coconut Meringue).

Cocktails: El Conejita Marg $16, Cottontail Daiquiri $15, Drunk Bunny $13

Finch & Fork Easter brunch hours are 8 a.m. to 4 p.m.

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