Comme Ca Easter Brunch

Champagne is to brunch what eggs are to Easter, hence the bottomless mimosas at Comme Ca's holiday affair. Chef David Myers' a la carte menu, infused with seasonal spring ingredients, features a hearty lobster Benedict topped with spinach and a blood orange Hollandaise sauce, Parma ham quiche with triple crème Brie and, for those craving something a little lighter, a young gem lettuce salad tossed with tomatoes and truffle Parmesan dressing. And, of course, those beautiful mimosas.

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