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Events at Waterleaf

Easter Brunch
Sunday, April 20, 2014
11 a.m. to 4 p.m.

The 3-course prix fixe brunch features a choice of starters, entrées and desserts.
$35 adults; $16 ages 12 and under

Reservations preferred at 630.942.6881.

First Course
Chicken Liver Terrine | Traditional Accoutrements, Toast Points
Smoked Salmon | Grated Egg, Capers, Onion, Dill-Horseradish Sauce, Toast Points
Bacon and Egg Casserole | Petit Salad
Beet Salad | Upland Cress, Hazelnuts, Pleasant Ridge Reserve, Lemon Crème Fraîche
French Toast | Berry Compote
Butternut Squash-Coconut Soup

Second Course
Eggs Benedict | Croissant, Ham and Tomato Hollandaise
Amish Chicken Breast | Cheddar Biscuits, Sausage Gravy, Asparagus
Filet of Pike
| Leek-Corn Fondue, Chive Beurre Blanc
Salmon | Baby Vegetable, Caviar, Champagne Sauce
Lamb Shank | Potato Puree Baby Carrots, Red Wine Jus
Petit Filet | Dauphinoise Potato, Asparagus, Forestiere Sauce

Desserts
Bread Pudding | Butterscotch, Vanilla Ice Cream
Coconut Cake | Lemongrass Ice Cream, Mint Coconut Milk
Mango Brulée | Mango, Fresh Berries
Sorbets | Chef’s Choice
Warm Chocolate Walnut Cake | Chocolate Sauce


Dutton-Goldfield Wine Dinner
Thursday, April 24, 2014
6:30 p.m., Reception
7 p.m., Dinner
4 courses; 4 wines

With an exclusive focus on Chardonnays and Pinot Noirs, Dutton-Goldfield wines are among the best of California’s Russian River Valley vineyards. Joining us for the evening will be National Sales Director John Schulz.

Dutton-Goldfield Wine Dinner is $75 per guest plus taxes and gratuities. Space is limited. Make your reservations today (630) 942-6881.



Celebrate Mother’s Day
Sunday, May 11, 2013
11 a.m. to 4 p.m.

The 3-course prix fixe menu features starters, entrées and dessert selections.
$38 adults; $16 ages 12 and under

Reservations required 630.942.6881

Starters
Croque Madame | Ham and Cheese, Fried Egg
Chicken Liver Terrine | Cornichons, Niçoise Olive, Dijon, Toast Points
Smoked Salmon | Grated Egg, Red Onion, Capers, Dill Crème Fraîche, Toast Points
Roasted Corn Soup
Bacon and Egg Casserole | Petit Salad
Frittata | Potatoes, Roasted Bell Peppers, Kalamata Olives, Caramelized Onions
Grand Marnier French Toast | Berry Compote
Beet Salad | Upland Cress, Pleasant Ridge Reserve, Hazelnuts, Lemon Crème Fraîche

Entrees
Roasted Pork Tenderloin | Sweet Potato, Roasted Apricots
Roasted Duck Breast | Potato Puree, Beets, Blackberry Sauce
Petit Filet | Dauphinoise Potato, Asparagus, Champignon Sauce
Pan Roasted Salmon | Baby Vegetable, Caviar, Champagne Sauce
Halibut | Warm Fingerling Potato-Fennel Salad, Tomato Beurre Blanc
Amish Chicken Breast | Scented with Lemongrass and Honey, Fava Beans, Potato Puree, Ginger Sauce

Desserts
Crème Brulée | Fresh Berries
Chocolate Pave | Caramel Corn, Salted Caramel Ice Cream
Sorbets | Cookie, Berry Coulis, Fresh Berries
Lemon Mousse | Blueberries, Candied Almond
Strawberry Shortcake | Sweet Cream, Crème Anglaise



For more information or reservations, call (630) 942-6881.