DINE IN OR TAKE & BAKE

I.d. Easter Brunch

TAKE & BAKE BRUNCH $120

Pick up on April 3rd • 11 a.m. - 6 p.m.

(Additional pick up times available upon request)

 

DINE-IN EASTER BRUNCH $58/person

April 4th • 10 a.m. - 4 p.m. 

Four-course prix fixe menu with a choice of chef add-ons

Please call 262-646-1620 or click here for reservations

 

SATURDAY, APRIL 3 - $120

Take & Bake Brunch

Maple Creek Farm’s Ham

¼ of a full ham, approximately 3-4 lbs, bourbon maple glazed

Slow-roasted Prime Rib (substituted for for additional $40 or added for $90)

4 lb prime rib, par cooked, accompanied by beef jus and horseradish sauce


Three Brothers Farm Quiche

goat cheese, bacon, asparagus, cherry tomatoes, caramelized onion

 

Maple Creek Farm’s Applewood Smoked Bacon (1 lb)


Arugula Salad

shaved pecorino, fennel, orange segments, pine nuts, citrus vinaigrette


Roasted Red Potatoes

caramelized onions,  dill butter, sea salt


Garlic Butter Rolls

 

SUNDAY, APRIL 4

PRIX FIXE $58/PERSON

Dine-in Easter Brunch

FIRST
Assorted Breads and Croissants
served with jam, preserves and butters

CHEF ADD-ONS:

Shrimp Cocktail  $6 / person

Snow Crab Claws $10 / person

 SECOND 

Focaccia Avocado Toast

oven-dried cherry tomatoes, bacon jam, crispy shallot

 

Lobster Bisque

brioche croutons, crème fraiche, herb pistou

 

Arugula and Citrus Cured Salmon Salad

shaved pecorino, fennel, clementine segments, pine nuts, citrus vinaigrette

 

Chia Seed Passion Fruit Parfait

house-made granola, maple yogurt or coconut yogurt, mango mousse, huckleberry preserves

CHEF ADD-ON:

Foie Gras and Brioche French Toast $26
hickory nut maple syrup, maple foie butter, champagne macerated blackberries, luxardo cherry and red bartlett pear compote

THIRD

Crab Benedict

sourdough english muffin, jumbo lump crab, soft herb hollandaise

 

Full I.d. Breakfast

baked brunch beans with pork belly, choice of bacon or sausage, two local eggs your way, fried red potatoes, wood-grilled tomatoes

 

Slow-roasted Prime Rib

 10 oz prime rib, fried farm eggs, crispy shallots, béarnaise sauce, horseradish sauce

 

Wood-grilled Lamb Chops

parmesan polenta, five-minute fried egg, spring onion and maitake mushroom

 

Mushroom Doppio Ravioli

fresh herb ricotta, truffle fonduta, spring pea purée

CHEF ADD-ONS:

4 oz Black Angus Tenderloin $25
wood grilled, garlic herb marinated, red wine demi-glace


Lobster Revuelto $39
1 lb maine lobster slow cooked in butter,  folded into soft scrambled eggs, served with truffle butter toast

FOURTH

Butterscotch Pot

chocolate, peanut butter, banana, potato chip

 

Raspberry Crunch Bar

flourless chocolate cake, mocha mousse, raspberry gelée, dark chocolate textures

 

Petite Cheese Plate

assorted artisan cheeses accompanied with preserves, marcona almonds and crostini

CHEF ADD-ON:

Cheese Plate for the Table $20

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CONTACT US

HOURS

Sunday - Thursday 5 p.m. - 9 p.m.

Friday - Saturday 5 p.m. - 10 p.m.

Sunday Brunch 9:30 a.m. - 2:00 p.m.

Lounge & Bar 4 p.m. - Close

ADDRESS

415 Genesee St. Suite #1,  Delafield, WI 53018

262.646.1620

General Inquiries ~ Bailey@iddelafield.com

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