Our Easter Brunch Menu celebrates the arrival of early spring, featuring seasonal, organic ingredients sourced from local farms including Steel Wheel Farm and Farm Among Us. We’re proud to showcase the fresh bounty of the Snoqualmie Valley, where organic produce meets wild herbs, Irish inspiration, and a few joyful surprises. Each dish is crafted with care, a sense of season, and a bit of culinary playfulness.
*This special menu is offered alongside our core brunch favorites and may be subject to change based on availability.
We will also have beautiful acoustic music performed by Melanie Lué from 11:30-2pm.
Easter Brunch Menu
TO START
Spring Pea & Watercress Soup (GF, V)
Sweet English peas and wild watercress puréed until silky, finished with crème fraîche, aged Pecorino, lemon zest, and a sprinkle of edible blossom petals.
Rhubarb Berry Crunch Salad (GF, V)
Baby arugula and wild greens tossed with pickled rhubarb, fresh strawberries, and creamy goat cheese. Finished with house-made cardamom-honey oat granola, shaved fennel, and a hazelnut vinaigrette.
APPETIZERS
Oat & Nettle Irish Brown Bread (V)
Rustic brown bread made with wholemeal flour, oats (Steel Wheel Farm), and foraged nettles (Farm Among Us). Served thick-cut with creamy Irish butter.
Deviled Eggs with Beet-Cured Salmon (GF)
Dill-whipped egg yolks topped with rosettes of house beet-cured salmon. Garnished with lemon zest, fresh herbs, and a dill frond.
Crab & Champ Cakes
Golden Dungeness & lump crab cakes made with Irish champ (creamy potatoes and spring onions), served on herb aioli, each topped with a lemon-dressed microgreen salad.
BRUNCH MAINS
Buttermilk Oat Pancakes with Rhubarb-Orange Compote (V)
Fluffy oat pancakes topped with rhubarb-orange compote, whipped vanilla cream, honey butter, and toasted oat crumble.
Herb Scramble with Fiddlehead Fern & Feta (GFA, V)
Fresh egg scramble folded with tarragon, chives, and locally foraged Fiddlehead fern. Finished with feta, shaved spring onion, and a side of dressed wild greens. Served with breakfast potatoes and choice of toast.
Add house-cured salmon or black forest bacon.
Dungeness Crab Benedict on Nettle Brown Bread (GFA)
Wild Dungeness and lump crab atop our toasted Oat & Nettle Irish brown bread, with poached eggs, lemon hollandaise, chive oil, and micro herbs. Served with breakfast potatoes.
Honey-Glazed Ham with Apricot Herb Chimichurri (GF) - Served All Day!
Thick-cut ham glazed with honey, brown sugar, orange zest, and Dijon. Served with roasted asparagus, baby carrots, Irish champ, and a crisp roast potato. Finished with a bright apricot and garden herb chimichurri.
SOMETHING SWEET
Carrot Cake Bread Pudding with Irish Cream Mascarpone Glaze (V)
Warm bread pudding made with house-baked carrot bread, topped with Irish cream mascarpone glaze, orange zest, and candied pecans.
Strawberry-Rhubarb Pavlova with Vanilla Bean Custard (GF)
Crisp meringue filled with vanilla custard, topped with macerated strawberries and rhubarb, and a cloud of whipped cream.
EASTER BRUNCH COCKTAILS
SPRITZES (LOW & NO ABV)
Rhubarb Aperol Spritz
Aperol, prosecco, soda, and rhubarb-vanilla syrup
Made with locally grown rhubarb for a hint of tart garden brightness.
Spring Hugo
Elderflower, prosecco, soda, locally grown mint & lemon verbena, lime
Can be made non-alcoholic.
Basil Limoncello Spritz
Limoncello, prosecco, soda, white balsamic, basil
White Peach & Verbena Cooler (NA)
White peach, lemon verbena, lemon, simple syrup, soda
CRAFTED COCKTAILS
Bellinitini
Hendrick’s Cabaret gin, elderflower liqueur, white peach, lemon
Add prosecco for sparkle.
Sunday Sinner
Slane Irish whiskey, Frangelico, maple, toasted orange peel, walnut bitters
Come on—why not be a little naughty? Have an Old Fashioned for brunch!
Strawberry Shortcake Sour
Tito’s vodka, strawberry, vanilla, Frangelico, lemon, egg white
With rosewater aromatics and aged balsamic.
Cadbury Buzz
Cadbury cream infused rum, espresso, coffee liqueur, Licor 43, cream, orange bitters
Like a Cadbury egg met an espresso martini and fell in love.