Easter Brunch at The Pickwick

Thick cut French toast with wild berry compote and mascarpone cream

Two lump crab cakes atop English muffins with poached eggs, asparagus and potatoes.

Thick sliced bone-in strawberry glazed ham served with au gratin potatoes and vegetable of the day.

Fresh cod seared to perfection served with a root vegetable puree and a sundried tomato and olive relish.
Also served with grilled asparagus.

Seasoned pork loin roasted until tender and juicy. Served with lemon dill roasted potatoes, roasted vegetable medley and a white wine pan sauce ladled over.

Roasted vegetables layered with fresh marinara and a blend of cheeses.

Crisp greens topped with whitefish, wild rice, egg, onions, walnuts, craisins.

Salmon atop field greens with roasted pears, walnuts, feta, onion, roma tomato.

Crisp greens tossed w/ blackberries, strawberries, red onion, walnuts, Gorgonzola.

Lobster chunks in a wine butter sauce with tomatoes and vegetables.

Shrimp, chicken, sausage sautéed with peppers, onions and tomatoes.

Slow roasted on our charcoal grill!

• 10 oz. cut
• 20 oz. cut

From the very center of the tenderloin, thick cut 8 oz.

Our most popular 14 ounces of pure flavor.

12 ounces from the strip making for a very tender steak.

A Pickwick favorite, served with béarnaise sauce.

Fresh salmon char-grilled and finished with a lemon dill compound butter.

A Pickwick classic - Choose sautéed, battered or broiled

5 jumbo shrimp just as you like them – sautéed, battered, broiled or grilled.