The Driskill will present its annual Easter Brunch, a tradition that includes a three-course menu with favorite Easter and spring dishes by new Executive Chef Christian Apetz, pastries and sweets made from scratch by Executive Pastry Chef Tony Sansalone, and a refreshing mimosa bar.

Guests will begin with challah bread pudding made with Texas pecans, poached huckleberries, and tanariva crème anglaise. The second course includes a choice between foie gras torchon with a Ratifa de Champagne Glaze or a local cherry tomato tatin. The savory menu then finishes off with either a confit rabbit benedict; chorizo and smoked cheddar pancakes and wild boar tenderloin; or a crispy goat cheese stuffed morel mushroom. Ending the meal on a sweet note, each table will enjoy a three-tier selection of French pastries and petite fours.