Easter brunch

<b>BRUNCH SPREAD:</b> The menu includes chocolate-orange scones, pan-roasted asparagus with dill Hollandaise sauce and fennel-aquavit gravlax with caraway creme fraiche and leek pancakes.

( Anne Cusack / Los Angeles Times / April 23, 2014 )

BRUNCH SPREAD: The menu includes chocolate-orange scones, pan-roasted asparagus with dill Hollandaise sauce and fennel-aquavit gravlax with caraway creme fraiche and leek pancakes.

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