Easter Sunday morning was Ravish's first-ever brunch service! We had a great time with all the wonderful people, family and friends alike, who joined us that morning.
Chef Kelly Daly created a delightful Easter Brunch menu including chorizo strata, Greek frittata, Irish oatmeal, to name a few! Luke, our director of drink, also concocted specialty brunch cocktails to accompany the food. We look forward to the reason to celebrate!

Seasonal Spring Fruit

Chorizo Strata with Green Onions & Tomatoes

Homemade tea cakes

Arugula salad with sherry-lemon vinaigrette, beets, & shaved parmesan
Mini bear claws. Bear cub claws?

Becherovka fizz: 2 oz Becherovka, 1 oz lime juice, 1/2 oz ginger syrup, 1 egg white, 2 oz ginger beer

The Revival: 2 oz gin, 1 oz lemon, 1 oz fennel syrup, 3/4 oz Cocchi Americano

Where's the Sun?: tequila, roasted red pepper, orange, basil, celery bitters, salt, black pepper, cayenne, ancho chile, salt-sugar-smoked paprika rim