Photo: Iain Bagwell; Styling: Buffy Hargett

Celebrate the first sweet days of spring with our sunny brunch menu.
Watercress-Buttermilk Soup
Asparagus, Orange, and Lentil Salad
Scalloped Potato and Herb Tart
Cornmeal-Chive Biscuits
Pepper Jelly and Ginger Glazed Ham
Jasmine-Buttermilk-Panna Cotta with Berry Sauce

July 17, 2013

A glorious glazed ham and stack of mile-high cornmeal biscuits anchors this menu, while new favorites like an asparagus, lentil, and orange salad keep the meal enticingly fresh and seasonal. Garnish with soft spring colors, seasonal blooms, and balmy breezes.

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