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Easter Brunch at Mermaid Winery 
Sunday, April 16, 2017 - 11:00am

Join us from 11am-2pm for a special Easter menu created by Executive Chef, Tomas Carroll.

Ham Steak and Egg | 14
Smithfield honey ham/ Two eggs your way/ Biscuit/ Hash brown potato / Red eye gravy

Mermaid Benedict | 13
Buttermilk biscuit/ Crab cake/ Sautéed spinach/ Blackened tomato/ Hollandaise

Smoked Salmon Bagel | 12
Everything bagel/ Fig chevre mousse/ Red onion/ Dill/ Hash brown potato

Southern Benedict | 12
Buttermilk biscuit/ Johnson’s country ham/ Fried green tomato/ Sautéed asparagus/ Hollandaise

Reservations are not required but advised.