THE PIKEY, will celebrate the spring holiday with Easter Brunch and Sunday Roast Dinner on Sunday, April 16, 2017. Easter specials of Hot Cross Buns; Spring Lamb Hash with Poached Eggs and Grilled Chili; and House-Smoked Ham with Caramelized Pineapple and Fried Eggs are served during the day in addition to Chef Johnson’s signature brunch menu. Included are Crumpets with Honeycomb & Clotted Cream; Curry on Toast with a Fried Duck Egg; Brioche French Toast with Seasonal Fruit & Crème Fraîche; and Slow Roasted Pork Belly Sandwich with Horseradish Cream & Chips. THE PIKEY brunch will also offer a choice of a complimentary bloody mary, mimosa or Peroni beer to all guests 21 and over and Bottomless Bloody Marys and Mimosas will also be available for $15 per guest.
For Easter Sunday Roast, THE PIKEY will serve a Maple Glazed Easter Ham with Parsnips, Pease Pudding and Horseradish Cream and Slow Roasted Lamb with Beets and Mint Sauce. Pricing for the brunch and dinner specials are à la Carte.
Easter Brunch Specials 10:30 a.m. – 3:00 p.m.
Hot Cross Buns $5
Spring Lamb Hash with Poached Eggs and Grilled Chili $14
House-Smoked Ham with Caramelized Pineapple and Fried Eggs $16
Bottomless Bloody Marys or Mimosas $15
Easter Roast/Dinner 3:30 p.m. – 8:00 p.m.
Glazed Ham with Parsnips, Pease Pudding & Horseradish Cream 24
Slow Roasted Lamb with Beets & Mint Sauce 24
All Roast Plates will include:
Stuffing, Roasted Potatoes, Yorkshire Pudding and Gravy.
Sunday House Red and White Wine: $5 a glass and $20 a bottle
THE PIKEY’s new spring and cocktail menus will be available in addition to Easter Specials