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Easter Brunch 

When: Sun., March 31, 9 a.m.-4 p.m. 2013
Chef Ron Eyester is cooking up your favorite brunch items from 9 a.m. to 4 p.m. with a special holiday menu. The menu includes items like Fried Oysters & Grits, with smoked bacon, benne seed chicken gravy and a poached egg and the Riverview Farms Sausage Benedict with soft poached eggs, horseradish aioli and hollandaise sauce. You can wash down these delicious brunch treats with our Brunch Shandy (blanche de chambly white ale, fresh OJ and tonic) or a more traditional brunch libations like a Mimosa or a Bloody Mary.


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