Plates Neighborhood Kitchen presents a special Easter brunch on Sunday, March 27, from 9:00 a.m. until 5:00 p.m. Special hours and a special menu from Chef Chris Santucci highlight this event.
The menu offers a variety options from classic brunch favorites, such as Eggs Benedict and Croque Madame, to dinner plates such as Filet Mignon, Stuffed Leg of Lamb and Chef Santucci’s famous Chicken Pot Pie, all enhanced with the international flair you’ve come to expect from Plates.
Seating is still available, but will go quickly! To make your reservation, please call 919-828-0018.
The special Easter brunch menu is listed in full below:
Biscuits and Gravy: Scratch made biscuit, housemade sausage gravy, two fried eggs, side fruit, 7
Crepes: Strawberries, Nutella, mascarpone, 9
Gravlax Deviled Eggs: Classic deviled eggs with housemade gravlax, 9
French Toast Casserole: Housemade brioche baked with a creamy egg, cinnamon and nutmeg custard, pecan infused maple syrup, 10
Today’s Quiches: Quiche Lorraine (bacon and gruyère), Spinach and feta, 10
Eggs in a Basket: Two slices of housemade sourdough, two over-easy eggs, housemade bacon, 9
Classic Eggs Benedict: Sherry maple glazed ham, poached eggs, scratch made biscuit, hollandaise, 12
Plates Kitchen Burger: Artisan bun, freshly ground beef, signature seasonings, steak fries (lettuce, tomato, onion on side), 11 (Add cheese +.50; egg +1.5; house cured bacon +2)
Croque Madame: Housemade white bread, sherry maple glazed ham, Swiss cheese, béchamel sauce, baked then broiled and topped with a poached egg, 11
Aji Chicken Sandwich: Raleigh City Farm Bibb lettuce, tomato, avocado aioli, potato sticks, steak fries 12
Soup & Salad
Soup of the Day: Chipotle butternut squash, Cup 4, Bowl 7
Farm Greens Salad: Raleigh City Farm spring lettuces and greens, apple, fennel, chèvre, roasted chestnuts, thyme vinaigrette, 9
Bibb Lettuce Wedge: Tomatoes, house cured bacon, housemade bleu cheese dressing, 8
Sherry Maple Glazed Ham: Sweet potato hash, carrots, cippolini onion, bacon pecan jus, 18
Stuffed Leg of Lamb: Confit fingerling potatoes, roasted spring vegetables, lamb jus, 20
Filet Mignon: Grilled 6 oz filet, mushrooms, truffle and porcini mashed potato, broccolini, hollandaise, 28
Chicken Pot Pie: Pulled chicken, carrots onions, peas, celery, button mushrooms, herbs, 18
Pan Roasted Salmon: Shrimp fried rice, yuzu beurre blanc, 18