Easter Brunch

We welcome you to celebrate Easter Brunch at The Simon on April 5th from 11 AM to 2 PM, with a grazing table curated by Executive Chef Tony DiGregorio and Executive Pastry Chef Claus Olsen, for $145 per person, $70 for children ages 4-12.

Grazing table savory 

Charcuterie Board

Selection of house made pates and cured meats 

Viennoiseries Basket 

Laminated brioche, pan au chocolate, butter croissant 

Sweet butter, house made jams 

House Baked Scones

Devonshire cream 

Fresh Fruit Parfait

Whipped Greek yogurt, acai, coconut, almonds, red fruit 

Sliced Fruit Plate

Chefs selection of seasonal fruits, local honey,  

Anson Mills Oatmeal

Brown butter figs, cocoa nibs, pistachio 

Fresh Mixed Berries

Natural Applewood Smoked Bacon 

Country Pork Sausage

Chicken Apple Sausage

Stone-Ground Grits with White Cheddar 

Breakfast Potatoes

Baby Gem Caesar

Anchovy dressing, butter toasted breadcrumb, parmigiano Reggiano  

Add ora king salmon, roseda farms hanger steak, grilled chicken 

JW Garden Salad

Greens from the garden, calamansi vinaigerette, shaved vegetables 

Add ora king salmon, roseda farms hanger steak, grilled chicken 

Bread Display

Assorted artisan breads 

Seafood Station

Poached shrimp, oysters on the half shell, mussels escabeche, poached lobster tail, crab claws, traditional accompaniments 

Choice of entrée 

The Simon Burger

8 oz dry aged roseda farms ground beef, Clothbound cheddar, roasted garlic aioli, bread and butter pickle, bib lettuce, heirloom tomato, hand cut French fries 

Add truffle fries, add a fried egg 

Maryland Crab Roll

Local Maryland blue crab, whole grain mustard remoulade, sweet pepper, avocado, bibb lettuce, hand cut French fries 

Add truffle fries  

Eggs Benedict

Thinly shaved Virginia ham, Lyon bakery English muffin, poached eggs, sauce hollandaise 

The New Yorker

Ivy city smoked salmon, everything bagel, sundried tomato cream cheese, red onion, caperberries 

Brioche French Toast

A. Smith Bowman bourbon apples, vanilla Chantilly, cinnamon toast crumble 

Wild Huckleberry Waffles

Mountain foraged huckleberries, pecan brittle, barrel aged maple syrup 

Croque Madame

Virginia country ham, mornay, comte cheese, garden greens 

Black Truffle Biscuits and Gravy

House made buttermilk biscuits, maple pork sausage gravy, mâché 

All American Breakfast

Two eggs any style, choice of toast and meat, stone ground grits, home fries 

Juice and coffee or tea 

Steak Frites

Filet Mignon, Hand Cut Fries  

Omelet

Build your own with 3 choices 

Easter Desserts Station:  

Oeufs à la Neige (GF)

Strawberry Opera Cake (GF)

Pastel Cake Pops 

Madagascar Vanilla Tart

Yellow Frosted Chocolate Strawberries (GF)

White Chocolate Bunny Cupcakes

Chocolate Vanilla Pot de Crème (GF)

Pastiera Napoletana

Macarons (GF)

Carrot Cake with Pineapple Confit

Golden Blackberry Meringue Tart

Pane di Pasqua

Rose Apples Mascarpone Parfait

Chocolate Flowerpots

Raspberry Pavlova Flower (GF)