Brunch Menu

The menu changes regularly and is driven by the produce harvested from Langdon Hall’s kitchen vegetable garden. It is complemented with local ingredients celebrating the surrounding region.

 

Served from:

12 noon to 2:30 p.m. on Sunday afternoons
May 12th: $78.00 per person plus taxes and gratuities

CHEF'S SAMPLE MENU

Appetizer

HERITAGE CARROT SOUP
wild ginger, sultana, carrot top

SMOKED SALMON
Danish rye, crème fraîche, pickled onion

BEEF TARTARE
truffle aïoli, pickled mushroom, mustard seed

TUNA CRUDO
salted and confit tomato, perilla, mint

GRILLED ASPARAGUS
sunflower butter, bee pollen, honey soused onion

Entrées

LOBSTER ROLL
tarragon mayo, lemon jam, pickled radish

BAKED RAINBOW TROUT
braised fennel, toasted buckwheat, caper brown butter

LAMB SIRLOIN
fried fingerling potato, mustard jus, buttered beans

WOOD ROASTED HEN
white turnip, bitter greens, sherry jus

SWEET POTATO FRITTATA
Gruyère, leeks, endive salad

Desserts

COCONUT ÉCLAIR
lime jam, mint tuile

BERRY BAVAROIS
vanilla pavlova, blackberry compote, chestnut cracker

POACHED RHUBARB
white chocolate mousse, hibiscus sorbet

GRAPEFRUIT TART
pine nut praline ice cream, Italian meringue

LH CHOCOLATE
roasted peanuts, peanut butter caramel,
70% dark chocolate ganache

Make a Reservation 

Call 1-800-268-1898 to Reserve or